- General Comments that relate to this Inspection
The following items were noted during nspection:- Refigeration units( Reach in & makeup tables) all holdiing at ~ 40F.Ham-42F; chicken-42-43F; pepperoni-41F; cheese 41-43F; olives 40F.(Advised to turn units down to maintain ambient air under 40F to ensure food items remain at 40F and below. - -Cl2 test strips available and sanitizer buckets an 3-compartment sink tested at ~ 500pp.-Handinks accessible and properly stocked with hand soap and papertowels.- Restroom clean and properly stocked.- Chemical bottlers properly labled and stored.No vioations noted during inspection.
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6/23/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted during re-inspection.All corrections have been made from inspection conducted on 2/12/2014. -Facility was clean. They have implemented a cleaning schedule that works well. Good job on this.-Temperatures were good. Sausage was 40-45F; but this was right after lunch rush. All other temps were 40F and below. New cooling procedures for meat items are now being implemented; making them successful in achieving proper time temperature requirements.
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5/7/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 1 container of chicken and 1 container of sausage in the cooling process- per operator; product was cooked approximately 3 hours prior to inspection. Chicken and sausage (80-97F).*Second notice for improper cooling. Discussed proper cooling procedures- ensure potentially hazardous foods are cooled from 140F- 70F within 2 hours (shallow pans; ice baths; sheet pans etc. to facilitate cooling) and from 70F- 40F within an additional 4 hours (totaling 6 hours cooling). If product does not reach 70F within the first 2 hours; only 4 hours allowed for total cooling process. Instructed operator to spread chicken on sheet pan and place sausage in shallower plastic hotel pans and refrigerate. If product does not reach 40F or less within 1 hour; must discard product.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris and buildup throughout facility. Facility must be placed on regular cleaning schedule to include: Cleaning inside/under/behind equipment and hard to reach areas.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket with no sanitizer in upstairs dining area. Ensure bleach sanitizer is between 50-100 ppm.
- [4] Number; convenient; accessible; designed; installed
Second notice- repeat violation. Observed obstructed handsink in kitchen (dirty food containers) Ensure handsink is accessible at all times for proper employee handwashing. (Corrected on site).
- General Comments that relate to this Inspection
-Front handsink stocked with soap and paper towels. Observed staff washing hands during inspection.-All refrigeration units holding @ 40F or below.-Pizza makeup unit temps taken: top- saus. 42F; ham 39F; chick. 41F; bottom- feta cheese 39F; chick. 41F; saus. 42F.-Both salad makeup units holding @ 40F or below.-Back 2 door reach-in holding @ 36F; feta cheese 41F-Small single door reach-in holding @ 35F-Product dates current. Discussed date marking procedures with no problems noted. -Dishwasher (high temp) checked @ 180F for rinse cycle.-Kitchen sanitizer buckets @ 100 ppm chlorine; chemical test strips available.-Discussed proper cooking temps of potentially hazardous foods with no problems noted.*All chemicals not stored in original containers must be properly labeled to prevent misuse.-Discussed Employee Health Policies- Ensure employees ill with gastrointestinal symptoms (vomiting and diarrhea) are excluded for 48 hours after symptoms subside.
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2/13/2014 | Routine Inspection 1st | 89 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND PLASTIC CONTAINER OR COOKED CHICKEN IN REACHIN AT 47F. CHICKEN WAS COOKED LAST NIGHT AND PLACED IN REACHIN WITH LID COVERING. COULD NOT ENSURE CHICKEN PROPERLY COOLED DOWN IN THE PROPER TIME FRAME. CHICKEN WAS VOLUNTARILY DISCARDED. DISCUSSED PROPER COOLING PROCEDURES.
- [4] Number; convenient; accessible; designed; installed
COLD WATER HANDLE TO BACK SINK NOT WORKING. NOT USING THIS SINK AS A HANDSINK. USING PREP SINK TO WASH HANDS INSTEAD. HANDWASHING MUST BE DONE IN DESIGNATED HANDSINKS ONLY. PREP SINKS ARE FOR FOOD PREP ONLY; NOT HANDWASHING. MUST HAVE HANDLE REPAIRED AND RE-TRAIN STAFF TO USE DESIGNATED HANDSINK FOR HANDWASHING INSTEAD OF PREP SINK.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINK AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE EVEN THOUGH SOME OF IT WAS IN PREP SINK BECAUSE BACK HANDSINK BROKEN.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.PROPER FOOD STORAGE.COLD HOLDING TEMPS AT PREP REACHIN GOOD AT 42-40F BESIDES COOKED CHICKEN DISCUSSED ABOVE.PROPER COOLING PROCEDURE:MUST COOL FOODS FROM 140F-70F IN 2 HOURS THEN FROM 7-F-40F IN AN ADDITIONAL 4 HOURS OR FROM 140F-40F IN 4 HOURS IF ABOVE 2 HOUR WINDOW IS MISSED. DISCUSSED USING ICE AND SHALLOW PANS TO FACILITATE COOLING PROCESS AND MAKE SURE TO MIX; STIR PRODUCT TO RELEASE HEAT. DO NOT COVER FOOD OR PLACE IT IN REACHIN UNTIL IT IS 40F OR BELOW.
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5/20/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
High temp dishwasher observed with 180 F final rinse temperature. All violations corrected.
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4/6/2012 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.
- General Comments that relate to this Inspection
All violations observed at time of inspection except for high temp. dishwasher. Restaurant has a 3 compartment sink and chlorine sanitizer at 3rd compartment recorded at 100 ppm. Reach in refrigerator recorded at 36 F. Owner has repair man for high temp. dishwasher scheduled for today 04/02/12. Discussed with operator to contact health inspector when violations are not corrected by required abatement date to prevent reinspection charges. Pesto bread shall be time marked for time in temperature danger zone-and discarded within 4 hours.
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4/2/2012 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed reach in "true" refrigerator with a thermometer reading of 53 F. Health inspector temped raw chicken with thermocoupler with recorded reading of 47 F and hot sauce at 48 F. All dairy products such as cheese and raw chicken was moved to reach in/makeup table. Do not use this unit until repaired and cold holding at 40 F or lower.
- [2] Food protected during storage; preparation; display; service; transportation
Observed pesto bread with pesto and cheese stored at room temperature. Discussed with operator that the cheese on the bread must be stored in cold holding at 40 F or lower. Do not store pesto bread out at room temperature. Restaurant must provide confirmation through lab testing that the cheese on the pesto bread can be stored in the temperature danger zone (from 40-140 F). Cheese is a potentially hazardous food and must be held cold to prevent bacteria growth. * Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.Observed high temp. dishwasher with recorded final rinse temperatures between 160-170 F. Repair unit so that ot water rinse reaches a final rinse temperature of 180 F.Facility has a 3 compartment sink. Dishwasher may be used but all food service equipment must go through the sanitizing solution of chlorine at 3 compartment sink. All equipment to be submerged for at least 30 seconds.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed all cutting boards in need of resurfacting. Discussed with operator to resurface or replace cutting boards once heavy visible soil and stains accumulate in the grooves of the cutting boards. These grooves or crevices are areas where bacteria thrive and is not easily cleanable.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed pizza boxes stored directly on floor in upstairs storage room. Please store all pizza boxes off ground.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels. Discussed with operator to keep large garbage can away from front of handsink to make handsink acessible for handwashing.No chemicals stored next to food.All use by dates current.No raw foods stored above ready to eat foods.All food covered.Ensure that all employee personal artifacts are stored separately from food areas and food contact surfaces such as food and clean equipment.A reinspection is required.
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3/28/2012 | Routine Inspection 1st | 87 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls a bit dirty; plastic storage container dirty on outside; shelf under service counter dusty--improve cleanliness by making a daily; weekly; and monthly cleaning schedule.
- General Comments that relate to this Inspection
No other violations.-reach-in at 38 f; prep table at 40 f; cooked hamburger at 38 f; cooked chicken at 38 f; cut lettuce at 41 f;-salad prep table- sliced grape tomatoes at 38 f; cooked chicken at 39 fCooling chicken cooked this am at 71 f (cooked within 2 hrs; and was about to be cut up into small pieces for pizzas)Cooked sausage from am at 95 f (had been cooked within hour for pizza topping)-raw chichen properly stored below salad greens in storage cooler-sanitizer in 3 compartment sink at 100 ppm chlorine-noted hand washing by employees upon shift arrival and during food prep-rags buckets at 100 ppm chlorine sanitizer-hand sinks stocked; water hot-bathrooms clean and stockedInformed manager about future regsulation changes requiring use of gloves to prepare ready-to-eat foods like salads that don't get cooked.Discussed employee sick leave policy including need to exclude sick employees with vomiting and diarrhea for 48 hrs past the last bout of illness.Management to focus on cooling procedure to make sure that chicken and meats are cooled from 135 F to 70 F in 2 hours and then form 70 F to 41 F in an additional 4 hrs for a 6 hr total. Cooling logs left to use to track temps.
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6/16/2011 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Cutting board on salad make-up unit worn and need of resurfacing or replacement. Resurface or replace to ensure a smooth cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Hard to reach areas in need of cleaning ( ie hood above stove/mixer; wall by three compartment sink; any other areas as needed.) Clean these areas
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing - handwashing observed - goodDiscussed employee health. Employees ill with vomiting and or diarrhea must be excluded for at least 48 hours after last bout of illness.Refer units holding at proper temps-cooked chicken 38 f; sausage 41 f; raw chicken at 40 f; cheese at 38 fGood food storageSanitizer at 50 ppm chlorine. Test strips on site.Discussed cooling procedures. Facility does not cool large batches of food; but still needs to observe proper cooling procedures. Ensure food cools from 140 f to 70 f within 2 hours and from 70 f to 40 f within 4 hours. Discussed portioning food into smaller batches to increase surface area. Also; leave uncovered in refer unit until product has cooled completely.
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6/18/2010 | Routine Inspection 1st | 97 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Back handsink not stocked with paper towels. Keep handsink properly stocked for handwashing at all times. Corrected on-site.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked.Two door reach-in at 38FChicken 40FSausage 36FPizza make-up unit 40Fcooked chicken 40Fsausage 40FPrep. unit 40FDiscussed dishwashing procedures. Ensure facility uses three step dishwashing method. Sanitizer in 3-compartment sink 50 ppm chlorine.Sanitizer bucket checked at 50 ppm chlorine.Discussed employee health policies.
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1/15/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsinks and restrooms properly stocked.Observed employee handwashing.Sanitizer in 3-comp sink checked good at ~50-100 ppm chlorine.All refrigeration at or below 40 degrees F.
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1/4/2008 | Routine Inspection 1st | 100 |
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