- General Comments that relate to this Inspection
Notes: All violations from previous inspections have been corrected.-Cleaning items have been corrected.
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4/24/2015 | Routine Reinspection 3rd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
-Cleaning items from 1st routine re-inspection on 04/15/15 have an abatement date of 04/22/15. Some cleaning items were checked during this inspection and the facility has made improvements. The cleaning items noted in the 04/15/15 inspection will be checked on 04/22/15.
- General Comments that relate to this Inspection
Notes:-The dishwasher has been fixed. Sanitizer at 100 pmm Chlorine.-The ice bin portion of the soda machine has been cleaned.
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4/17/2015 | Routine Reinspection 2nd | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Sanitizer in the dishwasher was at 10 ppm Chlorine. During the routine inspection the dishwasher was not sanitizing properly and the facility had an abatement date of today; 04/15/15; to fix the dishwasher. Per the operator; the facility had maintenance check the dishwasher who said it was working properly. The operator said when they checked the sanitizer levels with maintenance it was showing 200 ppm Chlorine.*Ensure the dishwasher is sanitizing between 50 ppm - 100 ppm Chlorine within 48 hours; 04/17/15; to prevent cross contamination and the spread of bacteria and viruses.*The facility is using the 3 compartment sink properly for washing; rinsing and sanitizing utensils. Sanitizer was at 200 ppm Quat.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed black mold type substance in the ice bin of the soda machine. Ensure the ice bin is cleaned and sanitized within 7 days; 04/22/15; to prevent contamination
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed crusted food material and sticky food material on non-food contact surfaces. Ensure the facility is cleaned on a more routine basis to prevent cross contamination. The following items must be cleaned within 7 days; 04/22/15; to prevent cross contamination.-Computer key boards.-Inside doors of make up unit.-On top of make up unit; under the pizza dough plates.-Food scales.-Soda machine nozzles; handles and front and sides.-Floors and walls.
- General Comments that relate to this Inspection
Notes:-Plumbing items have been corrected.-Salad bar temperatures good. Ham 38F; Potato salad 41F; Beans 38F.-Walk in temperatures good. Cheese 35F; Red beans 35F; Macaroni salad 35F.
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4/15/2015 | Routine Reinspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed items in the walk in cooler at 46F. The manager said the walk in cooler was not at the proper temperature and he had put in a service call this morning. Temperature guage on the wall was broken. Thermometers inside the unit read 41F and 43F. Inspectors thermometer read 45.8F. Pepperoni 46F; Red beans 46F; Pineapple 46F; Potatoe salad 46F; Cheese 46F.*Ensure walk in unit is keeping foods at 41F or below to prevent food contamination. Maintenance arrived during inspection and turned up the temperature to the unit.-Observed items in the salad bar at 45F. Per the manager items are discarded at the end of the day or changed out when they need to be filled. Onion at 45F; Ham at 45F; Macaroni Salad at 45F.*Ensure salad bar items are held at 41F or below to prevent product contamination. Maintenance arrived during inspection and turned up the temperature on the salad bar.-Per manager; left cold holding unit in make up area is not holding temperature. No product stored in unit. *Ensure cold holding units are working properly. Maintenance is working on this item.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-No sanitizer was detected while using the dishwasher. Ensure dishwasher is working properly within 48 hours; 04/15/15 in order to prevent contamination.*Facility is using the 3 compartment sink to wash; rinse and sanitize dishes until the dishwasher is working properly.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed black mold type substance in the ice drain line under the soda machine. Ensure soda machine is cleaned and sanitized to prevent contamination within 48 hours; 04/15/15. This includes: outside surface of soda machine; ice maker; soda dispensing nozzles and ice drain line.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed crusted food material on the door of the walk in cooler; on computer keyboards; on food scales and on the walls and sides of the make up units in the make up area.-Observed food debris built up in the clean area of the dish washing area.Ensure clean dishes are kept in a clean area to prevent contamination.*Ensure the above items are cleaned within 48 hours; 04/15/15; to prevent cross contamination.
- [1] Installed; maintained
-Observed a leak at the handsink between the prep area and the make up area. Ensure plumbing is working properly to maintain the facility within 30 days; 05/13/15.-Observed duct tape around the spray nozzel at the 3 compartment sink. Remove duct tape and ensure plumbing is working properly within 30 days; 05/13/15.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good hand washing.-Handsinks clean and stocked.-Temperatures in second make up unit good. Pizza sauce 38F; Garlic 38F. Container of wilted spinach discarded.-Temperatures in left and right wall make up units good. Sausage 33F; Pepperoni 35F; Ham 39F; Chicken 35; Tomato 32F; Onion 38F.-Utensils stored properly.-Sanitizer in 3 compartment sink and buckets at 200ppm Quat.-Outside garbage stored properly.-Test strips on site.
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4/13/2015 | Routine Inspection 1st | 87 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed top of dishwasher dirty. Clean on a more frequent schedule.
- [1] Installed; maintained
Observed three compartment sink in need of recaulking. Also; observed caulking on the prep sink and handsink that is in need of cleaning. Clean/maintain more frequently.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirty floor sink near prep table. Clean on a more frequent basis. Also; recommend cleaning floors especially behind equipment; under shelves; etc
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout kitchen in need of cleaning. Clean walls around handsinks; above three comp sink; and throughout entire facility on a more frequent basis.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed multiple employee items (clothes; drink; medicine; retainer) stored on shelf with customer food. Store personal items in a designated area away from customer food.
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11/10/2014 | Routine Inspection 1st | 95 |
| No violation noted during this evaluation. | 11/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing.Observed several employees washing hands - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Large prep cooler 35 f-sausage 36 f-chicken wings 36 f-pepperoni 35 f-ham 34 fWalk-in cooler at 41 f-chicken wings 41 f-ham 42 fAll other coolers at 40 f or belowSalad bar temps checked fine-ham 36 fPizza on buffet line is pulled after 20 minutes. Facility uses timers to track time.Sanitizer buckets at 200 ppm quatDishwasher sanitizing at 50 ppm chlorineBoth types of test strips availableFacility to conduct a deep cleaning of entire kitchen.Tina has completed an approved CFPM course; but needs to obtain WCHD Certification
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11/10/2014 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Observed back handsink blocked by three milk crates. Keep handsinks accessible for handwashing at all times. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Observed employee handwashing - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 f-chicken wings 37 f-pepperoni 37 fLarge prep unit at 34 f-pepperoni 36 f-chicken 37 f-ham 36 fSmall prep unit 34 f-cheese 36 fSalad bar temps checked fine-macaroni salad 38 f-potato salad 41 fPizza on buffet line at 139 f. Timers are also utilized and pizza is discarded after 20 minutes.Sanitizer buckets at 200 ppm quat. Test strips available. May need to check/change sanitizer buckets more often as hot water mixed with automated sanitizer dispenser will cause sanitizer to evaporate more rapidly.Dishwasher sanitizing at 100 ppm chlorine. Test strips available.CFPM Certification has expired. Provide CFPM by 12/20/13.
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11/20/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 2/14/2012 has been corrected.Dishwasher checked at 140 F and 100 ppm chlorine concentration. Ensure to monitor dishwasher daily as for proper chlorine concentrations.Chicken wing 35 F; sliced pepperoni 35 F on top of refrigerated prep unit.
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2/16/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher observed being operated on empty bucket of chlorine sanitizer; no chlorine registered with test strips. Chlorine bucket replaced at this time. Chlorine concentration checked at 100 ppm after bucket replaced.Thermometer of dish washer observed at 140 F.Ensure to monitor chlorine sanitizer in dishwasher daily to keep operating at proper sanitizer concentrations.
- General Comments that relate to this Inspection
Temperatures taken in refrigerated pizza prep units: sliced pepperoni 39 F; sliced salami 39 F; chciken wings 41 F; shredded cheese 29 F. Shredded cheese tub at 38 F inside of unit.Walk-in cooler at 38 F. Sliced ham 38 F; shredded cheese 38 F; potatoe salad 36 F in walk-in cooler.Temperature of pizzas checked on hot holding table were 140 F; 143 F and 173 F.Macaroni salad 40 F; shredded cheese 39 F in salad bar.Noted all hand sinks in prep areas and in restrooms stocked and functional.Reviewed employee health policy on exclusion requirements with manager.Food temperatures are monitored and recorded daily.Noted alcohol warning sign posted as required.Facility noted to be kept in clean condition in general.
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2/14/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Temepartures taken on top of refrigerated prep units: shredded cheese 47 F; pepperoni 45 F; chciken wings 47 F; chicken strips 45 F. Temperatures insde prep unit: salami 40 F; crumbled sausage 40 F.Temperatures on top of units high due to recent lunch rush. keep lids closed as much as possible to keep at colder temperature.Walk-in cooler at 34 F. Temperaures in walk-in cooler: bag of shredded cheese 37 F; package of sliced turkey 37 F; tub of crumbled sausage 37 F.Dishwasher at 140 F and 100 ppm chlorine concentration.Quats sanitizer at 200 ppm in sanitizer bucket with wiping cloths.Tempeatures taken on self service station: macaroni salad 37 F; potatoe salad 37 F; hard boiled egg 35 F; pizzas at 145 F; 150 F and 167 F.Noted hand sinks stocked and functional.Observed proper employee hand washing practices.Noted resrooms stocked and clean.Noted dumpster enclosure clean.Ensure more frequent detailed cleaning is done underneath some of the equipment that is low above ther floor.Keep WCHD certificate of CFPM posted in establishment; currenly only the ServSafe certificate is posted.
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2/3/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/25/2010 have been corrected.Temperature of pizza prep table at 35 F. Cheese on top of unit at 31 F and pizza sauce at 33 F; tub of cheese inside of unit at 38 F.Dish washer's chlorine concentration at 100 ppm.
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3/1/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cheese tub on top of pizza prep table chekced at 48 F; cheese tub inside of this unit checked at 49 F; ambient temperature of unit checked at 55 F. Unit had been accidentaly unpugged and plugged in at this time; food items removed from this unit. Do not store food items until ambient temperature of unit is below 40 F.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean dish washer's top and interior of dust and grease build-up.Clean bottom interior of pizza prep unit where cheese tub kept. Clean doors and side surfaces of prep units of food debris build-up
- General Comments that relate to this Inspection
Products temperatures checked on top of large pizza pep unit: ham 35 F; peperoni 32 F; chicken strips 35 F; chicken wing 35 F. Ham 37 F and salami 35 F inside of unit.Walk-in cooler at 35 F. chicken bag at 37 F and cheese bag at 38 F in walk-in cooler.Temperature of pizzas on hot table checked at 140 F; 140 F; 154 F and 160 F.Ranch dressing at 39 F and potatoe salad at 36 F on salad bar.Dish washer checked at 140 F and 100 ppm chlorine concnetration after chlorine bucket replaced. Ensure to check dish washer daily as for chlorine concentration and chemical levels.Hand sinks in prep areas and restrooms stocked and functional.
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2/25/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 3/11/09 have been corrected.
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3/19/2009 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Caulking at 3-compartment sink has mold stains and is chipping off. Replace caulking.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Install missing threshold and door sweep at rear exterior entrance to seal opening and eliminate access to vermin.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. ohter refrigerated equipment below 40 F.Temperature of pizzas on hot table were between 140 F and 155 F.Macaroni salad at 36 F; shredded cheese at 37 F; ranch dressing at 36 F on salad bar.All hand sinks stocked and functional.Proper employee hand wash practices observed.Restrooms stocked.Dish washer checked at 130 F and 100 ppm chlorine concentration.Quats concentration at 200 ppm in sanitizer buckets with wiping cloths.
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3/11/2009 | Routine Inspection 1st | 98 |
- [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.**Reach in topping units doors have food stains and food debris on them make sure to clean and sanitize all food prep areas on a regular basis. Wipe down all walls next to food prep area and pizza oven area on regular basis.
- [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.*Walk in refrigerator floor needs to be clean to maintain sanitary conditions.In corner on the far right by topping units under shelving food stain needs to be clean and scraped off floor to maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
Items corrected from prior inspection. 1. Bread mixer has been wiped down and cleaned.2. Food prep area clean; can opener clean.3. Floor under dishwasher clean; food debris has been picked up.
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11/14/2008 | Routine Inspection 2nd | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.**Clean and sanitize all food prep areas on regular basis. **Bread mixer has food stain and dough clean and sanitize on regular basis to prevent cross contamination.**Can open dirty clean and sanitize on regular basis to prevent potential cross contamination.Clean and sanitize the insides of reach in cooler units on regular basis.
- [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.Clean and sanitize all handles on reach in units and Walk in refrigerator on regular basis to prevent cross contamination.
- [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.**Walk in refrigerator floor dirty; Pizza prep area by topping coolers food debris in corner clean all floors throughout facility to prevent attraction of vermin and maintain santiary conditions.***Floor below dishwasher has food debris buildup clean to prevent vermin attraction and maintain sanitary conditons.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigerator @ 38 f. All food products stored properly. Turkey 38 f; Pepperoni @ 38 f; Tomatoes 38 f; Cheese 38 f. Reach in coolers @ 38 f. Toppings: Chicken @ 38 f; Cheese 38 f; Sausage 39 f; Tomatoes 38 f.Salad Bar @ 38 f: Tomatoes 38 f; Beets 38 f; Cheese 38 f.Handsinks accessible and stocked properly w/ p-towels & soap.Chemicals stored in separate location away from food products.Dishwasher @ 50ppm sanitizer.Dumpster area clean and enclosed.
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11/10/2008 | Routine Inspection 1st | 96 |
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