- Critical: Wholesome, sound condition
Several foods past the use-by date written by staff on containers. See Voluntary Destruction form for discarded items. Items discarded in garbage bin and bleach poured on them.
Use foods by date listed on containers after opening. Discard after use-by date exceeded.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk-in cooler.
- Critical: Sanitizing concentration
Sanitizing bleach solution less than 50ppm as verified by indicator strip. Corrected by staff by adding more bleach to the sanitizing solution.
Maintain sanitizing solution of bleach at a level of 50-100ppm
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Garbage containers in mens and womens restrooms do not have lids on them.
Provide lids for garbage containers.
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6/2/2014 | Routine | 88 |
HACCP Discussed storage of fresh vegetables Chlorine sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Pan of olives food stored improperly by back door.
Store food away from door to protect from contamination.
Food not subject to further washing or cooking before being served shall be protected from further contamination.
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9/23/2013 | Routine | 98 |
HACCP: Discussed hand washing. Chlorine used as sanitizer: 100 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the dough table are in disrepair.
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4/9/2013 | Routine | 99 |
HACCP: Discussed not using scented bleach for sanitizer. Also discussed ensuring the all ready to eat, potentially hazardous, refrigerated items are date labeled when held for over 24 hours
Discontinue shutting cold water off from three compartment sink at floor cutoff. Plumbing shall be maintained in good repair and be accessible at all times.
Cl used as sanitizer- 50 ppm
- Food protection during storage, prepartion, display, service, transportation
Observed olives on tray unprotected outside of walk in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide means to protect food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed:1)torn door gaskets on walk in cooler and prep coolers. 2) Observed no lids or covers for both rest room trash containers.
Non food contact surfaces shall be maintained in good repair.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
1)repair torn door gaskets. 2) provide covers for trash containers in rest rooms.
- Food contact surfaces of equipment and utensils clean
Observed soiled shelves in prep coolers.
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.
Routinely clean shelves in prep coolers.
- Non-food contact surfaces clean
Observed soiled hood baffles for pizza oven.
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.
Clean area and maintain clean.
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6/4/2012 | Routine | 94 |
HACCP: Discussed minimizing manual contact with ready to eat foods by use of deli tissue or single use gloves.
Cl used as sanitizer- 50 ppm.
- Original container, properly labeled, consumer advisory
Observed mulitple containers not labled with contents.
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.
Label all items not stored in their original container for easy identification.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed ham in prep cooler date labeled with 2/18.
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.
Discard potentially hazardous items after the 7th day. Employee discarded ham. Any potentially hazardous item held over 24 hours must have a 7 day discard date.
- Food protection during storage, prepartion, display, service, transportation
Observed peppers outside walk in cooler on tray without any protections.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide means to protect items from any contamination.
- In-use food dispensing utensils properly stored.
Observed multiple scoops for products stored with handle touching food.
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.
Store scoop in a way mentioned above.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed: 1) torn door gaskets at walk in cooler and prep coolers. 2) No lid for trash containers in restrooms.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules. Non food contact surfaces shall be maintained in good repair.
1) Repair torn door gaskets. 2) provide lid for both restroom trash containers.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of prep cooler under dough prep table.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
Clean interior of cooler and maintain clean.
- Non-food contact surfaces clean
Observed soiled pizza oven hood and fan shield by hand sink.
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.
Clean areas and maintain clean.
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2/28/2012 | Routine | 87 |
This is a re inspection from the previous routine to check the three compartment sink for available and running hot and cold water. The previous violation was corrected.
- Critical: Water source safe, hot, and cooled under pressure
The previous violation of not having hot/cold water easily accessible was corrected. Hot and cold running water was observed at three compartment sink.
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12/16/2011 | 1st Recheck | |
HACCP: Discussed keeping chlorine test strips in facility in order to check sanitizer concentration. maintain three comp and santizer bucket concentration at 50-200 ppm. Also discussed improving date labeling system for potentially hazardous foods. Especially for items such as the barbequed chicken that isn't rotated as frequently. Potentially hazardous food items held over 24 hours shall be labeled with a 7 day discard date. After the seven days, if items is not used before, it shall be discarded. Any potentially hazardous item seen in future inspections exceeding the 7 days will be discarded and will result in a violation.
Also noted the condition of the weather stripping at front door.
Frozen foods were frozen.
Cl used for sanitizer.
- Original container, properly labeled, consumer advisory
Observed cinnimon container not labeled with contents on top storage rack.
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.
label container with name of product so it is easily identifiable.
- In-use food dispensing utensils properly stored.
Observed scoop for cinnimon stored in a manner that allows handle to be in direct contact with product.
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.
Store scoop in a way mentioned above.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)Observed torn door gaskets at walk in cooler door and generally all doors on kitchen prep table doors. 2)Observed tape holding gasket on to door at middle door on the prep table.3) Observed uncovered trash containers in both bathrooms.
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.
Repair/replace torn door gaskets and maintain in good repair and remove tape so door is easily cleanable, smooth, and non absorbant.Provide lid for trash containers in bathrooms.
- Thermometers, gauges, test kits provided
Observed no test strips to check level of sanitizer concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
If using bleach as sanitizer, provide chlorine test strips and routinly check sanitizer strength.
- Critical: Sanitizing concentration
Observed insufficient concentration of sanitizer for three compartment sink. (>10 ppm)
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Maintain concentration for bleach sanitizer at 50-200 ppm. Employee added additional bleach which was observed at 100 ppm. Violation corrected during inspection.
- Critical: Water source safe, hot, and cooled under pressure
Observed no cold water readily available at three compartment sink.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Service plumbing at three compartment sink so that cold and hot water is available at all times.Re inspection will be on or after 12/16/11
- Floors properly constructed, clean, drained
Observed soiled prep sink floor drain.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean floor drain of food debris.
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12/9/2011 | Routine | 86 |
HACCP = toxic labeling and pest control
cl- bleach sanitizer = 200ppm in the three-compartment sink and in the bucket
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Three out of the four gaskets on the True pizza prep cooler are torn on the top portion. 2) The gasket on the walk-in cooler door is torn. 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. Repair/resurface/replace these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The baffles on the pizza oven are soiled. 2) The fan covers on the ceiling of the walk-in cooler are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light located on the ceiling outside the walk-in cooler is burnt-out. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas. Replace the light.
- Critical: Toxic items labeled and used properly
A an unlabeled spray bottle with a clear liquid in it was present in the kitchen area. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. It was unknown what product was stored in the spray bottle so the contents have been disposed of. Label all cleaning supplies properly.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The mop head is being stored in the mop sink between uses. Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location. Invert or hang up the mop between uses so it dries properly.
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4/12/2011 | Routine | 91 |
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