GC:.
Frozen foods frozen
Sanitizer: 200 ppm (cl-) dish machine
HACCP: Education on labeling all easily mistakable food products not stored in their original containers and boil order handout
There is a small leak on the faucet of the 3 compartment sink in the dish room. The leak is very tiny and will need tightened to prevent further leaking.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A.) 1.) The white refrigerator next to the desk in the kitchen has a torn door gasket
- Food contact surfaces of equipment and utensils clean
The alcohol nozzles on the alcohol bottles at the bar are heavily soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Critical: Hand washing sinks installed, located, accessible
The handsink across from the fryers was found full of noodles and dispensing utensils during the time of inspection
Lavatories shall be accessible to employees at all times. Handwashing sinks shall be used for handwashing only
Corrected by education and cleaning of handsink. Use handsinks for handwashing only
- Floors properly constructed, clean, drained
The following areas of the floor are soiled... 1.) the floor below the fryers
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall behind the prep cooler next to the flour machine is peeling and showing exposed unsealed wood
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair and easily cleanable
Correct by resealing or repairing wall
2.) The wall behind the ice bin at the bar is soiled
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The basement in the establishment where single service items and frozen food are being stored is filled with excessive articles not being used for the purpose of food production
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Correct by cleaning and removing all unnecessary articles in the basement
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12/9/2015 | Routine | 90 |
HACCP = hand washing
chlorine bleach sanitizer at dish machine = 50ppm
chlorine bleach sanitizer is utilized at this establishment
All frozen food is frozen.
- Food protection during storage, prepartion, display, service, transportation
A large bag of flour is being stored on the floor in the back portion of the kitchen.
Food shall be protected at all times.
Elevate this flour up and off the floor at least 6".
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the pizza prep cooler are worn and rusty.
Maintain all food-contact surfaces smooth and easily cleanable.
Replace the racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The seat to the flour scale is cracked.
Maintain all non-food contact surfaces smooth and easily cleanable.
Resurface/replace the seat.
- Thermometers, gauges, test kits provided
The pressure gauge for the dish machine is cracked and not able to be read.
A one-quarter-inch-IPS valve gauge cock shall be provided immediately upstream from the final-rinse control valve to permit the checking of the pressure of the final rinse water.
Repair/replace the gauge.
- Floors properly constructed, clean, drained
1) The floor in hard to reach areas, especially under stationary equipment is soiled.
2) The floor in the pizza prep area, especially behind the prep cooler is soiled.
Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling tiles above the large mixer in the kitchen are stained.
2) The ceiling above the dish machine area is peeling paint.
Maintain all ceilings clean and smooth.
Replace the tiles and resurface the area above the dish machine.
- Lighting provided as required. Fixtures shielded
The end caps on the light shields on the long florescent light bulbs above the pizza prep area are missing.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage and food preparation areas.
Provide end caps for these shields.
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9/10/2015 | Routine | 91 |
HACCP: food hadler
- Thermometers provided and conspicuously placed
Could not find thermometer in several cooling units. Provide thermometers to all cold storage units.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found ruff neck garbage can being used to store flour. Garbage can is not food grade and has a craked lid. Provide food grade can for flour storage.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: the seat to the flour scale is cracked, the white cooler in the kitchen is rusted on top, the dish drain table to the three comp sink in the main kitchen has exposed wood on it. Non food contact surfaces shall be easily cleanable and in good repair.
- Thermometers, gauges, test kits provided
Found pressure guage to the dish machine broken. Dish machines shall be in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: Dust the tops of the ovens, clean cooling unit handle areas with grease accumulation, defrost the stand up freezer in the basement, clean lime accumulation off the three compartment sink faucet. Non food contact surfaces shall be clean.
- Single service items properly stored, handled, dispensed
Found cases of single service cups stored on the floor in the basement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Please move and clean under shelves in the flour storage area. Clean floors under equipment in kitchen area. Floor shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the salad area is worn. Found paint peeling off the ceiling in the dish machine room. Found orange build up on ceiling in kitchen area. Found dust and grease buld up on the pizza oven vent tube in the kitchen. Clean flour off the wall behind the pizza make table.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Provide end caps to the light tube light shields in the pizza baking area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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4/22/2015 | Routine | 90 |
HACCP Reviewed date-marking. Chlorine sanitizer is utilized. Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Flour bins are not labeled.
Clearly label flour bins.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Towels used on shelving above prep station.
Provide smooth and easily cleanable surface for food storage.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Thermometers, gauges, test kits provided
No thermometers present in both kitchen refrigerators.
Provide accurate thermometers in all cooling units.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. bottle inside surface of bar cooler, 2. around soda gun holsters.
Clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Wet towel found in hand sink.
Remove towel. Corrected by removing towel.
Hand sinks shall be use for handwashing only.
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11/21/2014 | Routine | 88 |
HACCP Reviewed date-marking. Chlorine sanitizer is utilized. Chemical dish machine is utilized.
- Original container, properly labeled, consumer advisory
Container of salt located on the cook line is not labeled.
Clearly label salt container.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Door knob of women's restroom is in disrepair.
Repair door knob.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found on cook line counter top.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. soda gun caddy at bar, 2. salt and sugar containers in dough room.
Wash, rinse, and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Cook line counter top and shelving is soiled with dust and dirt.
Routinely wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of single-service napkins found stored on the floor in kitchen.
Store all containers of single-service items a minimum of six inches above the ground to protect against dust, dirt, and debris.
- Floors properly constructed, clean, drained
Floors throughout kitchen, behind and underneath fryers and stove, and behind the are excessively soiled with debris, accumulated dust, and splash.
Routinely clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryer and stove is excessively soiled with accumulated grease deposits.
Routinely clean and maintain walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/1/2014 | Routine | 91 |
HACCP: Discussed and reviewed date-marking.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of pizza sauce are not date-marked in walk-in cooler.
Clearly date-mark pizza sauce with date of preparation: Containers were date-marked by employee.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- In-use food dispensing utensils properly stored.
Handle of flour scoop found buried in flour.
Store scoop with handle extended up and out of flour.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in pizza room prep cooler are excessively rusted.
Resurface or replace racks in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of microwave, 2. counter tops in flour room, 3. interior of pizza room prep cooler
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. tubs and lids of flour in flour room, 2. exterior surfaces of pizza room prep cooler.
Wash and rinse all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of single-service cups stored on the floor of basement.
Store boxes of single-service items a minimum of six inches above the ground to protect against possible contaminants.
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3/12/2014 | Routine | 88 |
HACCP: Discussed proper cooling. provided haccp sheet. Discussed keeping temperature logs.
Sanitizer used is Chlorine and high temp.
- Critical: Foods properly cooled
2 4-gallon containers of meat sauce in the walk in cooler were at a temperature of 52 degrees F.
Corrected items discarded.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Non-food contact surfaces clean
The door gaskets of the following coolers are soiled: the pizza dough working cooler and the doors of the 6-door cooler.
Clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Silverware in the brown bin at the waitress area were not covered.
Corrected the silverware was covered.
Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in the back was soiled and had knives and cutting board in it.
Corrected by removing these items and the sink was cleaned.
Hand sinks must be used for hand washing only and kept clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the cooking equipment in the kitchen and at the bar area.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the waitress area has broken.
Fix the wall so that it is sealed and no longer broken and is smooth, and easily cleanable.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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11/22/2013 | Routine | 89 |
HACCP: Discussed date marking and provided haccp.
Sanitizer used: Dish machine high temp. 3-compartment use chlorine.
- Original container, properly labeled, consumer advisory
Cooked noodles did not have a cooling date or time on it.
Provide a date and time for all cooling food and if that food is held for longer then 24 hours it must be marked with a 7-day discard date where preparation day is day 1.
In speaking with the cook, he stated that the noodles are not held for more then 24 hours.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the pizza prep cooler are rusting and have peeling paint.2) The gaskets of the pizza prep cooler is torn.
Resurfaces the racks with a durable epoxy or food safe paint, that is smooth, durable and easily cleanable. 2) replace the gaskets.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: lid/exterior of the blue flour trash can, topside of the hoods over the cooking equipment, sides of the fryers.
Clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Forks, knives and spoons in the brown bins at the waitress station were not protected from contamination.
Corrected by providing a cover over the forks, knives and spoons.
Keep these items covered between uses to prevent contamination.
Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under cooking equipment, under the 3-comp sink in the bar area and in the walk in cooler under the racks.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
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6/28/2013 | Routine | 94 |
HACCP: Discussed employee drinks and where to keep them
Sanitizer used is Chlorine. Dish machine high temp.
All frozen food is frozen.
- Original container, properly labeled, consumer advisory
Chicken wings in the freezer no labeled with a date and time of prep. 2) oil in a spray bottle was not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
Corrected by labeling the above items.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- In-use food dispensing utensils properly stored.
Scoop in both the bin in the back flour bin and the one in the pizza prep area were stored with the handles touching the product.
Corrected by an employee removing the scoops.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed duck tape over the sprayer spring.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
The following non-food contact surfaces soiled: brown silverware bin, bottom of the beer coolers and the oven hood(top side)
Clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Outer openings protected from insects, rodent proof
back screen door was propt open.
do not prop open the door with the self closing device.
Corrected the screen door was closed.
Openings to the outside shall be tight fitting and self-closing.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the cooking equipment in the kitchen, in the flour dough room and behind the bar.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/7/2013 | Routine | 91 |
HACCP: Discussed preparing potentially hazardous foods.
Sanitizer used: Dish machine High Temp. 3-comp Chlorine
- Critical: Foods properly cooled
The meat sauce and the pizza sauce in individual containers were not labeled with the a date.
Label the sauces with a discard date. The maximum time frame potentially hazardous food can be kept is 7 days. Do at minimum put a discard date of 7 days on the containers with the date of perpetration day counting as day one.
Foods in containers or packages that do not bear a date or day shall be discarded.
Corrected by education and the containers were labeled.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
The hand sink in the back had a knife and hot sauce bottles in it.
Food service employees shall not wash their hands in a sink used for food preparation, ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste.
Corrected by education and the hot sauce bottle and knife was removed.
Use the hand sink for only hand washing and nothing else.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The ice battle and the rack in the pizza prep cooler is soiled.
Clean, sanitize and maintain clean all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Corrected by education and the ice baffle was cleaned immediately.
- Non-food contact surfaces clean
The small black fan above the cabinet where employees keep their drinks is soiled.
Clean and maintain clean the fan to prevent dust and debris flying on to cooked pizzas and other foods.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floor under gas range and the frier is soiled, along with the floor below the table across from the gas range.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/25/2012 | Routine | 86 |
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