- General Comments that relate to this Inspection
Notes: All violation from previous inspection have been corrected.-Handsink had a pump bottle of soap.-Make up unit was 40F. All items temped at 41F or below.-Food items were date marked properly in walk in cooler.
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2/11/2016 | Routine Reinspection 2nd | 100 |
- [1] Original container; properly labeled
-Facility has an abatement date of 02/16/16 to ensure all food items are being properly labeled with preparation date and time and discard date and time. *If proper labeling is not observed by 02/16/16 a reinspection fee may be charged and the permit may be suspended.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-At the time of inspection; 2:45 pm; left make up unit temperature at 60F. Per manager the unit had been off most of the day while repairs were being done. Per maintenance the unit temperature was high because he had the door open while doing repairs. Ham was 56F; tomato 46F; cheese 46F; sausage 48F. Per manager most of the items had been in the unit since this morning; 10:00 am; except the sausage which he just added recently. *Facility voluntarily discarded all items in the left hand make up unit and started with new items from the walk in cooler.*At 3:30 pm the left make up unit temperature was 47.8F. Facility must monitor the unit to ensure temperature reaches 41F or below and to ensure all food items are at 41F or below. If unit is not keeping temperatures at 41F or below by 02/11/16 a reinspection fee will be charged and the permit may be suspended until the unit is working properly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Hand soap dispenser at front hand sink took several tries to get soap to dispense. Per manager they had fixed the dispenser; but it was not working again. Facility had an abatement date of 02/10/16 to correct this violation.*Facility must have a working soap dispenser or a pump bottle of soap available at the handsink by 02/11/16 or a reinspection fee will be charged and the permit may be suspended.
- General Comments that relate to this Inspection
Notes: Facility had a maintenance contractor fixing the make up unit when WCHD arrived. Per contractor; he fixed the drain on both units and fixed the coil on the left make up unit. Per contractor the make up unit on the right was keeping temperature at 38F. Per contractor the make up unit on the left had the door open for awhile so the temperature was high. Per manager the unit had been shut off all day. See notes in violation above.-Per maintenance the leak in both make up units has been fixed.-Sanitizer was at 100 ppm Chlorine.-Walk in cooler at 38F. Chicken at 39F; Ham 39F; tomato 38F. Good.-Facility had sanitizer test strips.-Thermometers were provided in all coolers.
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2/10/2016 | Routine Reinspection 1st | 93 |
- [1] Original container; properly labeled
-Items in walk in cooler did not have dates of when they were prepared or when to discard. Ensure all items are marked with the date and time prepared and the discard date within 7 days; 02/16/16; to allow proper tracking of items.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Make up unit on left at 45F. Cheese at 43F; Artichoke 41F; white sauce 44F; sausage 49F (discarded); beef 47F (discarded); salami 52F (discarded); green peppers 46F (discarded).-Walk in cooler at 48F. Employees were in and out of cooler frequently during inspection. Chicken 40F; tomato 38F; beef 38F; ham 45F (discarded); salami 45F (discarded); cheese 46F. Manager could not explain why some product was within proper temperatures and some was not.*Ensure potentially hazardous foods are kept at 41F or below to reduce the growth of bacteria and viruses.*Facility must ensure walk in cooler and make up unit are keeping all potentially hazardous food product at 41F or below within 24 hours; 02/10/16; or a reinspection fee will be charged and the permit may be suspended.*Make up unit was turned down during inspection and temperature had gone down to 40F on inside thermometer. Temperature must be monitored and maintained.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Sanitizer was not detected in the full sanitizer section of the 3 compartment sink. Facility uses Chlorine sanitizer packets. Ensure sanitizer is between 50 ppm - 100 ppm Chlorine to reduce the spread of bacteria and viruses and to reduce cross contamination.*Corrected during inspection. Chlorine at 100 ppm.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
-Facility did not have sanitizer test strips. Ensure test strips are provided within 7 days; 02/16/16; to check proper sanitizing levels.-Facility did not have a thermometer in the make up unit on the left. Ensure thermometers are provided in all coolers within 7 days; 02/16/16; to monitor temperatures properly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed water leaking inside both make up units. Ensure make up units are working properly and not leaking within 7 days; 02/16/16.-Hand soap dispenser at front hand sink took several tries to get soap to dispense. Ensure soap is dispensing properly within 24 hours; 02/10/16; to allow proper handwashing.
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good hand washing.-Handsinks clean and stocked. Took several tries to get soap dispenser to work. See notes in non-food contact surface cleaning.-Restroom clean and stocked.-Make up unit on right temperatures ok. Chicken at 41F; pesto 41F.-Sanitizer bucket at 100 ppm Chlorine.-Manager was not aware of a PCO. No signs of pests or vermin.-Chemicals stored properly.-Food stored at least 6 inches off the floor.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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2/9/2016 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Corrections from 7/14/15 inspection has been completed.
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8/3/2015 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
29 - Caulk around 3 compartment sink and prep sink cracked and missing > Recaulk around 3 compartment sink and prep sink to seal to wall and provide smooth cleanable surface
- General Comments that relate to this Inspection
Restroom avaliable and stockedHandsinks available and stockedWalk in refrigerator Thermometer 44 F- Pepperoni/ham/salami/cheese 38-41 FReach in undercounter Thermometers 36-40 F- Meats/cheeses/vegetables 36-41 FServe top Ham/chicken/sausage/pineapple/cheese 39-41 FFood grade gloves worn by prep personnel3 compartment sink available 50-100 ppmSanitizer test strips available
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7/16/2015 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
29: Calulk around 3 compartment; hand; and prep sinks moldy; cracking; seperating from wall. Remove old caulk and recaulk around sinks to provide a smooth cleanable surface31: No hand/paper towels atback room handsink. Must provide paper towels at all times for proper hand drying *2nd noticeFront handsink available and stockedProper storage of itemsWalk in refrigerator 38 Pepperoni 41FPrep line storage 38 F Meats 40 F Serve 41 FRestroom okayFood grade gloves
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11/25/2014 | Routine Inspection 1st | 97 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT BACK HANDSINK. MUST PROVIDE PAPERTOWELS AT ALL TIME FOR PROPER HAND DRYING. - CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED AND DATED.GOOD COLD HOLDING TEMPS 37F-45F.UTENSILS PROPERLY STORED.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL ISSUES.RESTROOM AVAILABLE AND PROPERLY STOCKED.REMOVE SHEET PANS FROM SPEED RACK STORED IN RESTROOM. SPEED RACK IS NOT BEING USED.
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7/30/2013 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
3 compartment sink/sanitizer bucket: 10 ppm Cl; test strips available.140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization. Corrected on site.
- General Comments that relate to this Inspection
Handsink clean and stockedFridges <=41F with thermometers Cooked sausage 42Fsliced tomatoes 41FAll food storage good Pizzas on front counter are only out for maximum of 2 hours before being put back into fridge Observed good handwashingBathrooms was clean and stocked
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10/24/2012 | Routine Inspection 1st | 96 |
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Must provide a covered waste receptacle in Employee restroom.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig @ 37FPrep table temp'd @38FTemps noted: Cooked sausage bits @ 39F; Canadian Ham @ 39F; Pepperoni slices @38F; Mozarella cheese @40F3-comp sink used for utensils - tested - 100 ppm ClSanitizer buckets used for surface wiping - tested - 100 ppm ClEmp. restroom clean and stocked
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8/31/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Handwashing observedGlove use on the lineWalk -In outside thermometer 45 degree FInside X 2 thermometers 39 degree FCheese walk in 39 degree FTomatoe diced 39 degree FStorage goodLine Refer - was defrosting when arrived 51 degree Fbefore left was at 40 degree FCheese 52-58 degree FTomatoe 52 dgree FTop Prep:Tomatoe diced 52 degree FCheese 51 degree FGrab n Go:39 degree FFront Sanitizer bucket 50 ppmRear Sanitizer bucket 50 ppmSanitizer sink 75 ppmtest strips availableAll thermometers in refers and stem thermometers available.Label oil bottle and bucket when transfer from original container.Keep back dough prep area clean to prevent vermin attraction.Has pest control program established.Has employee sick policy in place for GI symptoms.
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8/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-observed employee hand washing-food grade gloves in use for make-up line-make-up unit at 38F -pepperoni 39F -ham 40F -sausage 39F -cheese 41F-walk-in at 39F -sausage 40F-display reach-in at 40F-food all stored 6" off the ground-three compartment sink sanitizer at 100 ppm chlorine-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-chemicals labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
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12/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted on previous inspections have been corrected.Ok to issue permit to operate.Observed WCHD receipt for CFPM reg. card. CFPM number and exp. date to be checked during 90 day routine inspection.
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8/10/2009 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection have been corrected with the exception of the following:-repair cracked/damaged tiles in walk-in refrigeratorThe above violation must be corrected prior to permit issuance.CFPM must apply for WCHD reciprocity by 9/24/09.
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7/24/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following violations must be corrected prior to permit issuance:-repair broken shelving front pizza wrapping station - surface must be smooth; nonabsorbent and easily cleanable-Repair tile floor in the following areas: -under front 3-door make-up unit -in front of three-comp. sink -in walk-in refrigerator-remove old caulking and re-caulk around front and back hand sinks-repair holes in wall above back sink/prep. area - surface must be nonabsorbent; smooth and easily cleanable-repair holes in bathroom door or replace door-repair outside walk-in thermometer-seal cracks in restroom floor including under toilet and hand sink-facility must be thoroughly cleaned including under equipment; inside reach-ins and walk-ins; doors of reach-ins and walls throughout the facilityThe above violations must be corrected within 30 days; by 8/14/09New operator must obtain a CFPM within 60 days; by 9/14/09
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7/14/2009 | Opening Inspection | 100 |
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