- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 47 deg. F on top of cold top / reach in cooler in back kitchen area. Hold all cold foods at 41 deg. F or below. NOTE > MEATAL PANS ON TOP OF UNIT WILL AID IN HOLDING FOODS AT PROPER TEMPERATURE.
Location: Kitchen (back)
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on two bay sink. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Metal push cart lined with foil. Do not line any equipment with foil.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Dry storage
|
07/24/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 47 deg. F on top of cold top / reach in cooler in back kitchen area. Hold all cold foods at 41 deg. F or below. NOTE > MEATAL PANS ON TOP OF UNIT WILL AID IN HOLDING FOODS AT PROPER TEMPERATURE.
Location: Kitchen (back)
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on two bay sink. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Metal push cart lined with foil. Do not line any equipment with foil.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Dry storage
|
07/17/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 46 deg. F on top of cold top / reach in cooler in back kitchen area. Hold all cold foods at 41 deg. F or below. NOTE > MEATAL PANS ON TOP OF UNIT WILL AID IN HOLDING FOODS AT PROPER TEMPERATURE.
Location: Kitchen (back)
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on two bay sink. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Metal push cart lined with foil. Do not line any equipment with foil.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Dry storage
|
07/09/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 44 to 50 deg. F on top of cold top / reach in cooler in back kitchen area. Hold all cold foods at 41 deg. F or below. NOTE > MEATAL PANS ON TOP OF UNIT WILL AID IN HOLDING FOODS AT PROPER TEMPERATURE.
Location: Kitchen (back)
Equipment: Make table cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. All pizza and bread sticks with pepperoni inside sitting out at room temperature at 70 deg. F with no time marked on pizza or bread sticks to indicate when pizza and bread sticks should be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on two bay sink. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Metal push cart lined with foil. Do not line any equipment with foil.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair all non working lights. 2. Hand sink needs to be re attached and sealed to wall in back kitchen area. 3. Water leaking from cooling unit inside of walk in freezer and freezing on floor and shelving. Repair unit and remove ice. 4. Water leaking from cooling unit inside of walk in cooler. Repair to a sound working condition. 5. Light shield in poor repair in back dry stock area. Repair.
Location: Dry storage
|
07/02/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked Potentially hazardous pizza on front serving line not marked with time to show when to be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > REPEAT VIOLATION.
Location: Kitchen (front)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked potentially hazardous meat balls sitting out at room temperature. Do not sit out at room temperature. hold hot at 135 deg. F or above or hold cold at 41 deg. F. after using approved methods to cool hot foods. 2. Plastic bus tub of small containers of cheese sitting out at room temperature in back kitchen area at 68 deg. F Do not sit out at room temperature. Hold at 135 deg. F. or above or 41 deg. F or below.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked potentially hazardous meat balls sitting out at room temperature. Do not sit out at room temperature. hold hot at 135 deg. F or above or hold cold at 41 deg. F. after using approved methods to cool hot foods. 2. Plastic bus tub of small containers of cheese sitting out at room temperature in back kitchen area at 68 deg. F Do not sit out at room temperature. Hold at 135 deg. F. or above or 41 deg. F or below.
Location: Kitchen (back)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large cold top cooler by stove holding pan of meat at 47 deg. F due to pan being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below. 2. Small cold top cooler holding salami in on top of unit at 46 deg. F due to pan being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Front hand sink access blocked by pizza dough, dough is to close to hand sink and can become contaminated from hand washing. Do not block access to hand sink. 2. Access to back hand sink in dish machine area blocked. Remove all items that are blocking access to hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Front hand sink access blocked by pizza dough, dough is to close to hand sink and can become contaminated from hand washing. Do not block access to hand sink. 2. Access to back hand sink in dish machine area blocked. Remove all items that are blocking access to hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Wet hand towel in hand sink in front kitchen area. Remove, Do not store any items in or on hand sink. 2. Spray bottle in hand sink in back room. Remove, Do not store any items in or on hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Wet hand towel in hand sink in front kitchen area. Remove, Do not store any items in or on hand sink. 2. Spray bottle in hand sink in back room. Remove, Do not store any items in or on hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink by three bay sink. Repair sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Pizza cutter stored between equipment. Do not store in space between equipment. Clean and sanitize.
Location: Kitchen
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. No grease dumpster for discarding used grease from deep fry units. Provide.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep closed.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of hand sink when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap on sprayer at three bay sink. Remove plastic , repair if needed. 2. Light not working by three bay sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap on sprayer at three bay sink. Remove plastic , repair if needed. 2. Light not working by three bay sink. Repair.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in back kitchen area. Remove and store in approved manner.
Location: Kitchen
|
12/04/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked Potentially hazardous pizza on front serving line not marked with time to show when to be discarded. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > REPEAT VIOLATION.
Location: Kitchen (front)
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked potentially hazardous meat balls sitting out at room temperature. Do not sit out at room temperature. hold hot at 135 deg. F or above or hold cold at 41 deg. F. after using approved methods to cool hot foods. 2. Plastic bus tub of small containers of cheese sitting out at room temperature in back kitchen area at 68 deg. F Do not sit out at room temperature. Hold at 135 deg. F. or above or 41 deg. F or below.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked potentially hazardous meat balls sitting out at room temperature. Do not sit out at room temperature. hold hot at 135 deg. F or above or hold cold at 41 deg. F. after using approved methods to cool hot foods. 2. Plastic bus tub of small containers of cheese sitting out at room temperature in back kitchen area at 68 deg. F Do not sit out at room temperature. Hold at 135 deg. F. or above or 41 deg. F or below.
Location: Kitchen (back)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large cold top cooler by stove holding pan of meat at 47 deg. F due to pan being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below. 2. Small cold top cooler holding salami in on top of unit at 46 deg. F due to pan being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Front hand sink access blocked by pizza dough, dough is to close to hand sink and can become contaminated from hand washing. Do not block access to hand sink. 2. Access to back hand sink in dish machine area blocked. Remove all items that are blocking access to hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Front hand sink access blocked by pizza dough, dough is to close to hand sink and can become contaminated from hand washing. Do not block access to hand sink. 2. Access to back hand sink in dish machine area blocked. Remove all items that are blocking access to hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Wet hand towel in hand sink in front kitchen area. Remove, Do not store any items in or on hand sink. 2. Spray bottle in hand sink in back room. Remove, Do not store any items in or on hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Wet hand towel in hand sink in front kitchen area. Remove, Do not store any items in or on hand sink. 2. Spray bottle in hand sink in back room. Remove, Do not store any items in or on hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink by three bay sink. Repair sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Pizza cutter stored between equipment. Do not store in space between equipment. Clean and sanitize.
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. No grease dumpster for discarding used grease from deep fry units. Provide.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep closed.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of hand sink when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap on sprayer at three bay sink. Remove plastic , repair if needed. 2. Light not working by three bay sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap on sprayer at three bay sink. Remove plastic , repair if needed. 2. Light not working by three bay sink. Repair.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in back kitchen area. Remove and store in approved manner.
Location: Kitchen
|
11/20/2013 | Routine |
| No violation noted during this evaluation. | 07/05/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza make table holding potentilly hazardous food items between 47 and 48 deg. F. Water leaking in bottom section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below remove water and clean and sanitize.
Location: Kitchen (front)
Equipment: 4-bay
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above hamburger inside of " Victory " two door reach in cooler. Store all raw chicken below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Pans of ready to eat meats not date marked in bottom section of salad cold top. Date mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen (back)
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade open. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Meat slicer soiled with dried on food. Do not allow to sit soiled. Clean and sanitize. Remove guard when cleaning and sanitizing.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Hand towels stored inside of hand sink in front pizza prep area. Remove, do not store or place any items on or in hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before using glove to handle food items. You must wash hands before using gloves.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor of back stock area. Remove and store on approved shelving.
Location: Kitchen (back)
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Cart of pizza dough stored by hand sink on front line. You do not want to block access to hand sink or contaminate pizza dough when hand sink is being used.
Location: Kitchen (front)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling tiles and hvac vents soiled throughout kitchen area. Clean. 2. Mold on wall behind dish machine work table. Remove mold clean wall.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen areas. Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging down in back stock area. Repair.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine soiled inside. Clean and sanitize inside of ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in dish machine area. Provide hand towels. 3. No hand towels at hand sink in womens restroom. Provide.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in dish machine area. Provide hand towels. 3. No hand towels at hand sink in womens restroom. Provide.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in dish machine area. Provide hand towels. 3. No hand towels at hand sink in womens restroom. Provide.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle misisng at three bay sink. Replace handle. CORRECTED 2. Drain pipe leaking below hand sink in womens restroom. Repair. CORRECTED 3. Faucet at hand sink spraying water by dish machine. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle misisng at three bay sink. Replace handle. CORRECTED 2. Drain pipe leaking below hand sink in womens restroom. Repair. CORRECTED 3. Faucet at hand sink spraying water by dish machine. Repair to a sound working condition.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle misisng at three bay sink. Replace handle. CORRECTED 2. Drain pipe leaking below hand sink in womens restroom. Repair. CORRECTED 3. Faucet at hand sink spraying water by dish machine. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Clean knives stored between cold top and table, Do not store clean knives between equipment. Clean and sanitize knives.
Location: Kitchen (front)
|
06/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza make table holding potentilly hazardous food items between 47 and 48 deg. F. Water leaking in bottom section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below remove water and clean and sanitize.
Location: Kitchen (front)
Equipment: 4-bay
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above hamburger inside of " Victory " two door reach in cooler. Store all raw chicken below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Pans of ready to eat meats not date marked in bottom section of salad cold top. Date mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen (back)
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade open. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Meat slicer soiled with dried on food. Do not allow to sit soiled. Clean and sanitize. Remove guard when cleaning and sanitizing.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Hand towels stored inside of hand sink in front pizza prep area. Remove, do not store or place any items on or in hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before using glove to handle food items. You must wash hands before using gloves.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor of back stock area. Remove and store on approved shelving.
Location: Kitchen (back)
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Cart of pizza dough stored by hand sink on front line. You do not want to block access to hand sink or contaminate pizza dough when hand sink is being used.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling tiles and hvac vents soiled throughout kitchen area. Clean. 2. Mold on wall behind dish machine work table. Remove mold clean wall.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen areas. Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging down in back stock area. Repair.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine soiled inside. Clean and sanitize inside of ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in dish machine area. Provide hand towels. 3. No hand towels at hand sink in womens restroom. Provide.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in dish machine area. Provide hand towels. 3. No hand towels at hand sink in womens restroom. Provide.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in dish machine area. Provide hand towels. 3. No hand towels at hand sink in womens restroom. Provide.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle misisng at three bay sink. Replace handle. 2. Drain pipe leaking below hand sink in womens restroom. Repair. 3. Faucet at hand sink spraying water by dish machine. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle misisng at three bay sink. Replace handle. 2. Drain pipe leaking below hand sink in womens restroom. Repair. 3. Faucet at hand sink spraying water by dish machine. Repair to a sound working condition.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet handle misisng at three bay sink. Replace handle. 2. Drain pipe leaking below hand sink in womens restroom. Repair. 3. Faucet at hand sink spraying water by dish machine. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Clean knives stored between cold top and table, Do not store clean knives between equipment. Clean and sanitize knives.
Location: Kitchen (front)
|
05/31/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Pizza not marked with time to control when pizza is to be Discarded. All Pizza sitting out at room temperature must be marked to show when pizza is to be discarded.
Location: Kitchen (front)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Coats, personal items stored on dry stock shelving. Remove.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor in back stock area. Remove.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine on top of hot water heater. Remove and store in approved manner.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood filters soiled. Clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind three bay and two bay sink area. Clean.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water.Provide.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing in glass 2 door reach in cooler on front line. Provide.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit in Walk in Cooler. Repair.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of tomatoes on floor of dry stock area. Remove.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine soiled inside. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below 2 bay sink. Repair 2. Drain pipe leaking below 3 bay sink. Repair.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below 2 bay sink. Repair 2. Drain pipe leaking below 3 bay sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
|
11/27/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Pizza not marked with time to control when pizza is to be Discarded. All Pizza sitting out at room temperature must be marked to show when pizza is to be discarded.
Location: Kitchen (front)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Coats, personal items stored on dry stock shelving. Remove.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor in back stock area. Remove.
Location: Back room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine on top of hot water heater. Remove and store in approved manner.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood filters soiled. Clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind three bay and two bay sink area. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water.Provide.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing in glass 2 door reach in cooler on front line. Provide.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit in Walk in Cooler. Repair.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of tomatoes on floor of dry stock area. Remove.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine soiled inside. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below 2 bay sink. Repair 2. Drain pipe leaking below 3 bay sink. Repair.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below 2 bay sink. Repair 2. Drain pipe leaking below 3 bay sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
|
11/15/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/28/2012 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/21/2012 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/14/2012 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/07/2012 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The front reach in pizza cooler is 44-45F.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: There was no sanitizer detected on the final rinse of the dishmachine. Provide at 50 ppm chlorine (change empty container).
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground beef and whole beef are stored together in the Victory refrigerator. Store ground beef below whole beef.
Location: Kitchen (back)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a cart of pizza dough in front of the handsink (by the pizza oven). Never store anything in front of the handsink.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The handsink by the pizza oven is soiled.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There are items in the hand sink. Never store anything in a handsink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1)The wall in the kitchen (where sauces are strored) is soiled. 2)There is water on the floor of the walk in cooler.3)There are soiled ceiling tiles and vents in the kitchen.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1)The wall in the kitchen (where sauces are strored) is soiled. 2)There is water on the floor of the walk in cooler.3)There are soiled ceiling tiles and vents in the kitchen.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1)The wall in the kitchen (where sauces are strored) is soiled. 2)There is water on the floor of the walk in cooler.3)There are soiled ceiling tiles and vents in the kitchen.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The mens restroom toilet is clogged.
Location: Mens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: The self closing device on the restroom door is detached. Reattach.
Location: Restroom
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07/24/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The front reach in pizza cooler is 44-45F.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: There was no sanitizer detected on the final rinse of the dishmachine. Provide at 50 ppm chlorine (change empty container).
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground beef and whole beef are stored together in the Victory refrigerator. Store ground beef below whole beef.
Location: Kitchen (back)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a cart of pizza dough in front of the handsink (by the pizza oven). Never store anything in front of the handsink.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The handsink by the pizza oven is soiled.
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There are items in the hand sink. Never store anything in a handsink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1)The wall in the kitchen (where sauces are strored) is soiled. 2)There is water on the floor of the walk in cooler.3)There are soiled ceiling tiles and vents in the kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1)The wall in the kitchen (where sauces are strored) is soiled. 2)There is water on the floor of the walk in cooler.3)There are soiled ceiling tiles and vents in the kitchen.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1)The wall in the kitchen (where sauces are strored) is soiled. 2)There is water on the floor of the walk in cooler.3)There are soiled ceiling tiles and vents in the kitchen.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The mens restroom toilet is clogged.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: The self closing device on the restroom door is detached. Reattach.
Location: Restroom
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07/17/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is on employee drink on the prep table. Do not store drinks in prep areas.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There are no discard dates on bagged pasta in the walk in cooler.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Do not store anything in front of a hand sink.
Location: Dish machine area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer was 500 ppm. Adjust to 200 ppm or manufacturer instructions.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace blown bulbs in the mens restroom.
Location: Mens restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the walls around the 3 bay sink & hand sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The 3 bay sink drain line leaks.
Location: Kitchen
Equipment: 3-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide a self closing device for restroom door.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
01/18/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is on employee drink on the prep table. Do not store drinks in prep areas.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There are no discard dates on bagged pasta in the walk in cooler.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Do not store anything in front of a hand sink.
Location: Dish machine area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer was 500 ppm. Adjust to 200 ppm or manufacturer instructions.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace blown bulbs in the mens restroom.
Location: Mens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the walls around the 3 bay sink & hand sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The 3 bay sink drain line leaks.
Location: Kitchen
Equipment: 3-bay
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide a self closing device for restroom door.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
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01/11/2012 | Routine |
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