- 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: DISCARD DATE MISSING ON LARGE CONTAINERS OF PIZZA SAUCE. DATE DOTS WITH THE DAY OF THE WEEK ONLY IS NOT SUFFICIENT.
Location: Walk-in cooler
- 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: SANITIZING SOLUTION WEAK IN BUCKETS, LESS THAN 100 PPM QUAT.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: TOOLS STORED ON SHELF ABOVE AREA WHERE PIZZA PREPARATION IS PERFORMED.STORE TOOLS IN APPROPRIATE AREA AWAY FROM FOOD PREP AREA.
Location: Prep area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES MISSING IN THE VICINITY OF THE DOUGH MIXER.PROVIDE MISSING FLOOR TILES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWTH ON SURFACE OF COLD TOP COOLER DOOR GASKETS.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT GROWTH.
Location: Cook line
Equipment: Cold top
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: PIZZA PANS CLEANED WITHOUT USING SOAP. PANS ARE RINSED IN SANITZER WATER ONLY AND THEN PUT THROUGH OVEN AT 480 DEGREES.PIZZA PANS SHOULD BE CLEANED WITH SOAP BEFORE SANITIZING. MANAGER REQUESTING APPROVAL TO CLEAN PANS WITH USING SANITIZING SOLUTION ONLY WITH THE FURTHER ADDITION OF HEAT SANITIZATION. WILL DISCUSS WITH SUPERVISOR.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: PIZZA PANS NOT RINSED AFTER CLEANING. EQUIPMENT SHOULD BE RINSED AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
|
07/17/2014 | Recheck |
- 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: DISCARD DATE MISSING ON LARGE CONTAINERS OF PIZZA SAUCE. DATE DOTS WITH THE DAY OF THE WEEK ONLY IS NOT SUFFICIENT.
Location: Walk-in cooler
- 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: SANITIZING SOLUTION WEAK IN BUCKETS, LESS THAN 100 PPM QUAT.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: TOOLS STORED ON SHELF ABOVE AREA WHERE PIZZA PREPARATION IS PERFORMED.STORE TOOLS IN APPROPRIATE AREA AWAY FROM FOOD PREP AREA.
Location: Prep area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES MISSING IN THE VICINITY OF THE DOUGH MIXER.PROVIDE MISSING FLOOR TILES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWTH ON SURFACE OF COLD TOP COOLER DOOR GASKETS.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT GROWTH.
Location: Cook line
Equipment: Cold top
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: PIZZA PANS CLEANED WITHOUT USING SOAP. PANS ARE RINSED IN SANITZER WATER ONLY AND THEN PUT THROUGH OVEN AT 480 DEGREES.PIZZA PANS SHOULD BE CLEANED WITH SOAP BEFORE SANITIZING. MANAGER REQUESTING APPROVAL TO CLEAN PANS WITH USING SANITIZING SOLUTION ONLY WITH THE FURTHER ADDITION OF HEAT SANITIZATION. WILL DISCUSS WITH SUPERVISOR.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: PIZZA PANS NOT RINSED AFTER CLEANING. EQUIPMENT SHOULD BE RINSED AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
|
07/10/2014 | Routine |
| No violation noted during this evaluation. | 12/13/2013 | Routine |
| No violation noted during this evaluation. | 05/08/2013 | Routine |
| No violation noted during this evaluation. | 12/05/2012 | Illness Complaint |
- 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: EXTERIOR DOUGH MIXER SOILED WITH BUILD UP NEAR THE HINGE ON THE LID. CLEAN AND SANITIZE THOROUGHY.
Location: Kitchen
|
11/26/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED WITH RUST BUILD UP. CLEAN AND SANITIZE THROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP IN BACK PREP AREA. STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
|
06/06/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED WITH RUST BUILD UP. CLEAN AND SANITIZE THROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP IN BACK PREP AREA. STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
|
05/31/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF GLASS CLEANER STORED UNDER COUNTER TOP NEXT TO BOXES CONTAINING PORTIONED WING SAUCE. STORE CLEANING PRODUCTS AWAY FROM FOOD.
- Hand sink improper usage (corrected on site)
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: PITCHER STORED INSIDE HAND SINK. KEEP SINK EMPTY AT ALL TIMES. HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING.
Location: Kitchen (back)
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN PLUGS FOR THREE COMPARTMENT SINK. ONLY ONE AVAILABLE.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PANEL BELOW CEILING MISSING ON SIDE OF WALK IN COOLER.
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN THE BACK PREP AREA.
Location: Kitchen (back)
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EMPLOYEE USING SANITIZING SOLUTION TO RINSE SHEET TRAYS. EQUIPMENT SHOULD BE RINSED WITH HOT WATER AT A MINIMUM OF 110 DEGREES AFTER CLEANING AND THEN SANITIZED.
|
12/09/2011 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF GLASS CLEANER STORED UNDER COUNTER TOP NEXT TO BOXES CONTAINING PORTIONED WING SAUCE. STORE CLEANING PRODUCTS AWAY FROM FOOD.
- Hand sink improper usage (corrected on site)
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: PITCHER STORED INSIDE HAND SINK. KEEP SINK EMPTY AT ALL TIMES. HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING.
Location: Kitchen (back)
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN PLUGS FOR THREE COMPARTMENT SINK. ONLY ONE AVAILABLE.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PANEL BELOW CEILING MISSING ON SIDE OF WALK IN COOLER.
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN THE BACK PREP AREA.
Location: Kitchen (back)
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EMPLOYEE USING SANITIZING SOLUTION TO RINSE SHEET TRAYS. EQUIPMENT SHOULD BE RINSED WITH HOT WATER AT A MINIMUM OF 110 DEGREES AFTER CLEANING AND THEN SANITIZED.
|
12/02/2011 | Routine |
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