- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed behind fryer and pizza oven on floor dirty with food debris. Pull all equipment out and clean floor where floor are dirty. Clean on regular basis. Correct by 10/22/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed frp strip behind fryer on wall peeling away from wall. Reseal FRP strip to wall. Correct by 10/22/15. Observed wall to the left and above the fryer and hood in need of cleaning grease debris is building up. Clean and wipe walls on regular basis to maintain sanitary conditions. Correct by 10/22/15.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Lights bulbs out in back kitchen area - add new light bulbs. Correct by 10/22/15.
- General Comments that relate to this Inspection
Notes: Handsink stocked and accessible. Reach in coolers @ 40 f; All drink products have current dates. Keg lines clean and no leaks observed. Glassware clean and stored properly.Glass washer @ 183 f final rinse. Bar ware clean and stored properly. Bar area (Customer) clean and well maintained.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cheese 37 f; Chicken wings @ 38 f. All food products stored properly. All food products stored properly and in food grade containers. Condensation unit in good condition. Freezers @ 0 f. All food products frozen and stored properly. Reach in cooler/ pizza makeup area: Sausage @ 38 f; Pepperoni 37 f; Cheeses 37 f; Sauces 37 f. All serving utensils clean and stored properly. Dough room ok - equipment on good condition. Walls and floors clean and in good condition. Handsink stocked properly and accessible. 3 comp sink operational and no leaks in plumbing.Sani bucket @ 50ppm*Discussed no bare hand contact to ready to eat food items with owner. No issues. *No employee has failed serve safe exam in last year. *Handwash sign given out to owner to post at hand wash stations.
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10/15/2015 | Routine Inspection 1st | 97 |
- [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 equipment with grease build up - hot holding cabinet; reach in cooler doors; wipe all shelving. Clean on regular basis.Clean on top of pizza oven observed crust debris. Clean on regular basis.
- [1] Storage; handling of clean equipment / utensils
Observed scales in dough room in need of cleaning. Clean all scales and equipment on regular basis when not using them. Correct by next use.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in Dough Room flour on window ledge and on wall. Clean room on regular basis to maintain sanitary conditions. Correct by 10/21/14.Observed food stain and grease on walls in kitchen area. Clean wall on regular basis to maintain sanitary conditions. Correct by 10/21/14Observed hood screens in need of cleaning. Grease build up on screens. Clean by 10/21/14.Observed fan screens in walk in cooler with dust debris. Clean fan condenser screen to maintain sanitary conditions. Correct by 10/21/14.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible. Reach in coolers @ 40 f. All drink products have current dates. Ice machine clean and scoops stored properly. Floors and counters clean. Glass washer @ 182 f final rinse.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cheese 38 f; Chicken wings @ 38 f. All food products stored properly. All food products stored properly and in food grade containers. Freezer @ 0 f. All food products frozen and stored properly. Reach in cooler/ pizza makeup area: Sausage @ 38 f; Pepperoni 39 f; Cheeses 37 f; Sauces 37 f. All serving utensils clean and stored properly. Handsink stocked properly and accessible. 3 comp sink operational and no leaks in plumbing.Sani bucket @ 50ppm.
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10/15/2014 | Routine Inspection 1st | 97 |
- [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 shelf above pizza makeup cooler dirty w/ food debris clean all surfaces on regular basis to maintain sanitary conditions. Correct by the end of 11/20/13.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor dirty in walk in cooler with chicken wing blood. Clean floor on regular basis to maintain sanitary conditions. Correct by the end 11/20/13.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed in dough room above frp wall in need of repair. Paint has been rubbed off and expose dry wall. Patch and paint wall correct by 11/27/13. Observed light switch in dough room dirty with food debris. Clean on regular basis to maintain sanitary conditions. Correct by the end of 11/20/13. Observed in hood area - screens dirty with grease buildup. Clean all screen on regular basis to maintain sanitary conditions. Correct by 11/27/13.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible. Reach in coolers @ 40 f. All drink products have current dates. Ice machine clean and scoops stored properly. Floors and counters clean. Glass washer @ 188 f final rinse.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cheese 38 f; Chicken wings @ 38 f. All food products stored properly. Freezer @ 0 f. All food products frozen and stored properly. Reach in cooler/ pizza makeup area: Sausage @ 38 f; Pepperoni 39 f; Cheeses 39 f; Sauces 38 f. All serving utensils clean and stored properly. Handsink stocked properly and accessible. 3 comp sink operational and no leaks in plumbing.Sani bucket @ 50ppm.
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11/20/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (microwave; make-up unit handles and gaskets). All non food contact surfaces of equipment must be clean. *Similar cleaning violations have been noted on previous inspection reports - ensure entire facility is maintained on a cleaning schedule including inside; behind and under equipment; and hard to reach areas).
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-reach-in less than 40F-ice bin scoop stored properly-high temp. dishwasher checked at 180F for rinse cycle-restrooms stocked and clean-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
Notes:-hand sink stocked-make-up unit at 35F -sausage; pepperoni; cheese 35F-36F-walk-in at 36F -cheese 37F -raw chicken 36F-39F-raw chicken stored separate from ready to eat foods and on bottom shelf - no cross-contamination issues noted-freezers less than 32F *ensure all refrigeration units (including freezers are equipped with thermometers-three-comp. sink used for wash; rinse; sanitize *ensure sanitizer buckets are made up prior to beginning each shift and concentration is maintained at 50-100 ppm chlorine-chemical test kits provided-food and single service items stored 6" above ground-restroom stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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10/15/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Repeat Violation. Non food contact surfaces of equipment dirty (make-up unit including door handles and shelving; fryers; vent fans in walk-in and walls throughout facility). All non food contact surfaces of equipment must be clean. Ensure facility maintains a consistent cleaning shcedule.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-make-up unit at 35 F -cheese 37F -pepperoni 38F -sausage 38F-walk-in at 38F -raw chicken 40F-raw chicken stored separate from ready to eat foods - no cross-contamination issues noted-wiping cloth sanitizer buckets checked at 100 ppm chlorine-chemical test kits available-three-comp. sink used for wash; rinse; sanitize-freezers all less than 0F-handled scoops in use for bulk sugar; flour etc.-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Note: original inspection erroneously recorded on "Routine Re-inspection 1st" form and has been deleted from permits plus. See attached form for signatures.
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7/11/2011 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty - observed buildup in ice machine. Ensure ice machine is cleaned and sanitized on a regular basis.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-reach-ins less than 40F-ice scoop stored properly-dishwasher checked at 188F for rinse cycle-restrooms stocked -alcohol advisory sign posted as required-
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6/30/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.
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11/17/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The dishwasher has been repaired. Final rinse at 185F
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11/15/2010 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not functional at time of inspection. Repair dishwasher by 11/11/10.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. Duct tape used as repair for reach-in and top loader reach-in. Remove duct tape and repair units - surfaces must be smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly. Remove cracked mixer lid and replace lid (lid held together with painter and duct tape) to prevent physical food contamination.
- [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 build-up in freezer; keg reach-in; reach-ins and around perimeter of floors. Deep clean and sanitize facility including inside and behind and under equipment including floor sinks.
- [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 build-up throughout facility - clean equipment (freezers; fryers; and hood) including inside and outside of equipment. Lean outside of rubber salt/sugar/flour containers. Clean and re-seal shelf above veggie prep. area.
- [4] Number; convenient; accessible; designed; installed
300) Found hand sink with glass washing brush and glasses inside. Hand sink must be accessible at all times for employee hand washing. Ensure glasses/dishes are washed; rinsed and sanitized in 3-comp. sink or high temp. or sanitizing dishwasher. Corrected on-site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean floors thoroughly to prevent vermin attraction and maintain sanitary conditions including behind equipment and perimeter and floor drains.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Clean walls throughout facility and repair/seal holes in wall; base coving; and corner guards.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Bar area cluttered - remove litter and unnecessary items (empty kegs; empty bottles and boxes).
- General Comments that relate to this Inspection
Notes:-hand sink stocked-reach-ins less than 40F-ice scoop stored properly-ice machine clean-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
Notes:-hand sink stocked-make-up unit at 38F -sausage; pepperoni cheese at 38F-40F-walk-in at 40F -chicken at 34F-raw chicken properly stored - no cross-contamination issues noted-freezers all less than 0F-restrooms stocked-food stored 6" above ground-3-comp. sink sanitizer at 100 ppm chlorine-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-discussed employee health policies
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11/10/2010 | Routine Inspection 1st | 85 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product (pizza dough) stored in non food-grade bags. Ensure all food products are stored in food-grade bags only.
- [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.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly including under equipment to prevent vermin attraction and maintain sanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors sinks dirty. Clean thoroughly and rinse with bleach water solution to prevent vermin attraction and maintain sanitary conditions.
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11am-1am
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-high temp. dishwasher checked at 180F for rinse cycle-reach-ins all less than 40F-chemicals labeled and properly stored-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-make-up unit at 38F -sausage 39F -pepperoni 40F-walk-in at 40F -sausage 39F -raw chicken wings 38F-raw chicken stored properly - chicken stored on bottom shelf of walk-in-food and single service items stored 6" off the ground-3-compartment sink used for wash; rinse; sanitize-chemical test kits available-freezers at 0F and 10F-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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11/4/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected.
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11/20/2008 | Routine Reinspection 1st | 100 |
- [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.
- [2] Handling of food; ice; minimized
Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Ice build up in freezer in bar area. Defrost freezer to ensure food safety.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [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.
- [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.
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Alcohol advisory properly posted as required.-Reach-In 32F.-Dish washer final rinse at 184F.-Both bathrooms properly stocked.
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Freezer 5F.-Freezer 2F.-Freezer 4F.-Walk-In 36F.-All lights properly shieided.-All chemicals properly labeled and stored.
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11/14/2008 | Routine Inspection 1st | 89 |
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