- General Comments that relate to this Inspection
Hot water has been restored to facility.Permit reinstated. * OK to operate.*Other violations noted on 3-6-15 inspection have been corrected-sanitizer @ 200ppm (bucket)-can opener clean.*A reinspection fee will be assessed.
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3/9/2015 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed can opener with built up food residue. Clean can opener to prevent potential cross contamination.In use tongs for serving pizza stored at room temperature. Tongs shall be cleaned at least once every 4 hours to prevent bacterial growth. Suggest changing tongs out when pizza is changed.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer buckets with no residual sanitizer concentration. Sanitizer shall be maintained at 200-400ppm quat to prevent bacterial growth.
- [5] Water sources: safe; hot & cold under pressure
No hot water available. Per operator; hot water heater was turned off due to leak. Employee stated that hot water has not been available for at least several days. Hot water must be provided to operate facility. In the event of a loss of hot water; operator is required by law to self close until hot water is restored. Hot water heater was turned back on during inspection; however hot water is still not provided. Permit to operate is suspended. All food operations must cease until hot water heater is repaired and reinspected by the health authority. A reinspection may be requested for this weekend; and a reinspection fee will be accessed for the weekend inspection.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; observed good employee handwashing-no bare hand contact with ready to eat food policy in place-make up unit checked ok; all product 41F and below. -cooked pizza 81-110F; time is used as a public health control. A timer is used and pizza is discarded at 2 hours.-ice machine clean; scoop properly stored-food stored properly-chemicals labeled and properly stored-date marking system in place-regular pest control by Ecolab; no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/6/2015 | Routine Inspection 1st | 92 |
- [3] CFPM or person in charge present; certificates posted as required
Repeat violation: Operator has completed ServSafe course and obtained certificate - must obtain WCHD CFPM certificate by 3/19/14
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink and wiping cloth buckets not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization at 200 to 400 ppm quat - corrected on-site
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-gloves in use-make-up unit and reach-in at 38F to 40F -cheese; chicken; pepperoni all 39F to 42F-time used as control for hot holding pizza - *ensure documented system (time logs or timer system) is used to verify pizza is not held out of temp. for more than 4 hours-three-comp. sink sanitizer and wiping cloth buckets at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-discussed employee health policies
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3/13/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-make-up units less than 40F -sausage; chicken; pepperoni; ham 38F-40F-time used as control for hot holding pizza - pizzas on timers and held no more than 90 minutes per corporate policy-three-comp. sink sanitizer and wiping cloth sanitizer buckets checked at 200 ppm quat-chemical test kits available-temperature and equipment logs in use-containers labeled and dated – product dates current-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.*Per operator; no current CFPMs as employee/management turnover has occurred. Several employees are scheduled to attend CFPM course within the next month. Ensure facility has at least one CFPM obtain WCHD certificate within 60 days; by 4/21/13
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2/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Display cooler: Ham 38 f; Turkey 38 f; Potato Salad 38 f; Tomatoes (Sliced) 38 f; All serving utensils stored properly. Reach in cooler @ 40 f. All products labeld and dated. Large refrigerator @ 40 f. Deli products 38 f. Hot holding: Hot Dogs 168 f; Soup 175 f. Equipment clean and well maintained. Dry Storage clean. Handsink stocked prorperly and accessible. 3 compartment sink operational. Counters and floors clean.
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2/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in cooler 40 f. Deli meat 38 f; Cheese 38 f; Lettuce 38 f. All food products dated and labeled. Large refrigetrator 38 f. Display cooler: Turkey 38 f; Roast beef 38 f; Tuna salad 38 f; potato salad 38 f. Hot holding: Soup 150 f; Hot dogs 155 f. Handsink stocked properly w/ soap and p-towels. Prep areas clean. Sani bucket 200ppm. Dry storage clean and all food products stored properly.
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4/26/2011 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed sani bucket and coffee creamer containers in front of handsink. Corrected onsite.
- General Comments that relate to this Inspection
The following was observed during the inspection:Deli cooler @ 40 f. Tuna salad 39 f. Ham 39 f. Turkey 39 f. Hot holding: Clam chower 160 f. Cheese 164 f.Reach in @ 40 f. All food and drink products have current dates.Handsink stocked properly w/ soap and p-towels.Wall; microwave; counters; and floors clean.Sani bucket 200ppm3 comp sink 200ppm
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8/10/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedIce machine cleanFacility clean3 comp sink sanitizer @ 200ppm quatWalk in @ 40FReach ins @ 38F
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11/24/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedIce machine cleanFacility clean3 comp sink sanitizer @ 200ppm quatWalk in @ 40FReach ins @ 38F
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11/5/2008 | Routine Inspection 1st | 100 |
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