- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed top right compartment of pizza make up unit with sour cream at 61F. Items voluntarily discarded. Corrected on site.Return air from unit blows directly on this compartment; raising the temperature. Recommend adjusting unit to allow hot air to vent. Do not store any potentially hazardous food in this compartment unless they can be maintained at 40F or below.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed countertop near front hand sink with large corner missing. Replace or repair counter top to ensure surface is smooth and easily cleanable.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink by 3 compartment sink observed without paper towels.Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Corrected on site.
- General Comments that relate to this Inspection
Notes:-front hand sink stocked; discussed proper handwashing and future regulations of no bare hand contact with ready to eat foods.-pizza make up unit ok - cheese at 39F; peperoni at 40F; sausage 38F; 3 freezers - all frozen; 3 door reach in ok - peperoni at 41F-chili hot holding at 158F-all items are cooked to order; no cooling takes place-discussed reheat temps with no issues noted-ice scoop properly stored-discussed cleaning of equipment with no issues noted-3 compartment sink and test strips available - measured at 400ppm quat-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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5/15/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-reach-in at 38F -hot dogs; pepperoni 38F to 40F-make-up unit at 37F -cheese; sausage 39F-hot holding: hot dogs 163F-three-comp. sink available for wash; rinse; sanitize-chemical test kits available-wiping cloth sanitizer buckets at 200 ppm quat-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of the illness and 48 hours after symptoms stop.
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5/16/2014 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service (large bowl being used to scoop ice). Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [4] Number; convenient; accessible; designed; installed
300) Hand sink found with rubber gloves; thermometer; and plastic gloves in basin at time of inspection. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-front hand sink stocked-make-up unit at 36F -cheese; pepperoni; sausage; precooked chicken wings 37F-39F-hot holding: -chili 168F -hot dogs 170F-per operator; chili is cooked in the main kitchen and brought over hot; hot held and discarded at the end of the day-ice machine clean-three-comp. sink available for wash; rinse; sanitize-chemical test kits available-back reach-in 40F-dairy dates current-food and single service items stored 6" above ground-ensure entire facility is maintained on a cleaning schedule including behind and under equipment and hard to reach areas.-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.
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7/12/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. Cheese 38 f; Pepperoni 38 f; Chicken wings 32 f.All serving utnesil stored properly and clean. Cutting board clean and in good condition. Large Refrigerator @ 40 f. Hot dogs 38 f; cheese 38 f. Freezer 0 f. All food products frozen.Display cooler @ 40 f. Salads 38 f - all labeled and dated properly. Hot hold: Hot dogs 170 f. Ice bins clean - scoops stored properly. Equipment clean and in good condition. Handsinks stocked and accessible. 3 compartment sink operational and no leaks. Sani bucket 200ppm. Walls; Floors and counters clean.Customer area clean and well maintained.
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2/10/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed on bottom shelf of reach in cooler on prep line - bottom shelf dirty with cheese and food debris. Clean on regular basis to maintain sanitary conditions. Correct by 4/14/11.Observed below pizza oven and auto fryer counter dirty with food debris. Clean on regular basis to maintain sanitary conditions. Correct by 4/14/11.
- General Comments that relate to this Inspection
The following was observed during the inspection: Reach in cooler @ 40 f. Pepperoni 38 f; Sausage 38 f; Cheese 38 f; Mushrooms 38 f; Chicken wings 38 f; Chicken strips 38 f.Large refrigerator @ 40 f; Cheese 38 f. Hot dogs 38 f.Freezer 0 f. All food products frozen. Display cooler @ 40 f. Salads 38 f - All labeled and dated properly; All dairy products have current dates. Ice bin clean and scoops stored properly. Handsinks stocked properly with soap and p-towels.3 compartment sink - operational and no leaks. Dry storage clean and all food products stored properly. Floors; counters clean. **Dining area clean and well maintained.
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4/13/2011 | Routine Inspection 1st | 99 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Large refrigerator in back room not at proper temperature. Large refrigerator must be able to hold 40 f. If refrigerator can not hold 40 f then refrigerator must be shut down and repaired or replaced. Correct by 4/8/11.
- [1] Installed; maintained
Observed drain lines for 3 compartment sink moved to the side of floor sink. All drain lines must go into the floor sink. Correct by 4/8/11.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink running water when turned off. Repair handsink so water will not be running when turned off - correct by 4/8/11.Handsink in front area drain line leaking. Repair by 4/8/11.
- General Comments that relate to this Inspection
Opening inspection:Handsinks ok.3 compartment sink - ok. Dry storage - ok. Reach cooler @ 40 f. Freezer 0 f. Equipment ok. Floors; walls; and counters - ok.
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4/4/2011 | Opening Inspection | 93 |
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