- Soiled outer clothing (corrected on site)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: FOOD EMPLOYEE KNEADING PIZZA DOUGH WEARING COAT.ENSURE EMPLOYEES WHERE CLEAN UNIFORMS WHEN HANDLING FOOD.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE AT EMPLOYEE RESTROOM HAND SINK.
Location: Emp restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: TOWELS NOT AVAILABLE AT HAND SINK IN PIZZA PREP AREA.
Location: Kitchen
Equipment: Hand sink
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03/03/2014 | 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 WINDOW CLEANER STORED IN BETWEEN CLEAN EQUIPMENT ON BOTTOM PREP SHELF LOCATED IN BACK KITCHEN.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM SUPPLIES.
Location: Kitchen (back)
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CONTAINER USED TO PREP PIZZA DOUGH CRACKED ON SURFACES IN SOME AREAS.MULTI USE FOOD CONTACT SURFACES OF EQUIPMENT MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE CONTAINER.
Location: Prep 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: SANITIZER NOT AVAILABLE OR PRESENT IN ESTABLISHMENT TO SANITIZE FOOD AND NON FOOD CONTACT SURFACES.PROVIDE QUAT OR CHLORINE SANITIZER TO PROPERLY SANITIZE EQUIPMENT AND ALL SURFACES AFTER CLEANING.
Location: Kitchen
- 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: FOOD CONTACT SURFACES AND EQUIPMENT NOT SANITIZED AFTER CLEANING. SANITIZER NOT PRESENT IN ESTABLISHMENT.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOL AT THE BOTTOM OF PIZZA MAKE TABLE.CLEAR DRAIN LINE
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY FAUCET FIXTURES AND SPRAYER ARM SOILED WITH BUILD UP. TWO STORAGE CARTS LOCATED IN BACK PREP AREA SOILED WITH BUILD UP.CLEAN THOROUGHLY.
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07/31/2013 | 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 WINDOW CLEANER STORED IN BETWEEN CLEAN EQUIPMENT ON BOTTOM PREP SHELF LOCATED IN BACK KITCHEN.STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM SUPPLIES.
Location: Kitchen (back)
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CONTAINER USED TO PREP PIZZA DOUGH CRACKED ON SURFACES IN SOME AREAS.MULTI USE FOOD CONTACT SURFACES OF EQUIPMENT MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE CONTAINER.
Location: Prep area
- Chemical sanitizer concentration
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: SANITIZER NOT AVAILABLE OR PRESENT IN ESTABLISHMENT TO SANITIZE FOOD AND NON FOOD CONTACT SURFACES.PROVIDE QUAT OR CHLORINE SANITIZER TO PROPERLY SANITIZE EQUIPMENT AND ALL SURFACES AFTER CLEANING.
Location: Kitchen
- 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: FOOD CONTACT SURFACES AND EQUIPMENT NOT SANITIZED AFTER CLEANING. SANITIZER NOT PRESENT IN ESTABLISHMENT.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOL AT THE BOTTOM OF PIZZA MAKE TABLE.CLEAR DRAIN LINE
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY FAUCET FIXTURES AND SPRAYER ARM SOILED WITH BUILD UP. TWO STORAGE CARTS LOCATED IN BACK PREP AREA SOILED WITH BUILD UP.CLEAN THOROUGHLY.
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07/23/2013 | Routine |
- 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: EMPLOYEE DRANK BEVERAGE FROM A CAN LOCATED IN BACK PREP AREA. EMPLOYEES MUST STORE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF HANDS, EQUIPMENT, FOOD, AND FOOD CONTACT SURFACES.
Location: Kitchen
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01/02/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER TEMPERATURE REACHING 151 DEGREES F WITHIN TEN SECONDS LOCATED AT HAND SINK IN BACK PREP AREA. NO COLD WATER AVAILABLE. DECREASE WATER TEMPERATURE AT HAND SINK TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY FOR TWENTY SECONDS.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK IN BACK PREP AREA.
Location: Kitchen (back)
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE LOW AT BOTH HAND SINKS IN FRONT AND BACK PREP AREAS. INCREASE PRESSURE TO OBTAIN SUFFICIENT WATER VELOCITY FOR PROPER HAND WASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE LOW AT BOTH HAND SINKS IN FRONT AND BACK PREP AREAS. INCREASE PRESSURE TO OBTAIN SUFFICIENT WATER VELOCITY FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
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06/26/2012 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER TEMPERATURE REACHING 151 DEGREES F WITHIN TEN SECONDS LOCATED AT HAND SINK IN BACK PREP AREA. NO COLD WATER AVAILABLE. DECREASE WATER TEMPERATURE AT HAND SINK TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY FOR TWENTY SECONDS.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK IN BACK PREP AREA.
Location: Kitchen (back)
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE LOW AT BOTH HAND SINKS IN FRONT AND BACK PREP AREAS. INCREASE PRESSURE TO OBTAIN SUFFICIENT WATER VELOCITY FOR PROPER HAND WASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE LOW AT BOTH HAND SINKS IN FRONT AND BACK PREP AREAS. INCREASE PRESSURE TO OBTAIN SUFFICIENT WATER VELOCITY FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
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06/15/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUPS STORED INSIDE PARMESAN CHEESE LOCATED IN CONTAINERS INSIDE WALK IN COOLER. PROVIDE SCOOPS WITH HANDLES TO DISPENSE CHEESE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICERS HANGING ABOVE THREE COMPARTMENT SINK SOILED WITH BUILD UP AND GREASE RESIDUE. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON RACK STORED ON RIGHT END OF DRAIN BOARD AT THREE COMPARTMENT SINK CHIPPED AND SOILED WITH RUST. REPLACE RACK
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF THREE COMPARTMENT SINK BASINS SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER LOCATED AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
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01/04/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUPS STORED INSIDE PARMESAN CHEESE LOCATED IN CONTAINERS INSIDE WALK IN COOLER. PROVIDE SCOOPS WITH HANDLES TO DISPENSE CHEESE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICERS HANGING ABOVE THREE COMPARTMENT SINK SOILED WITH BUILD UP AND GREASE RESIDUE. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON RACK STORED ON RIGHT END OF DRAIN BOARD AT THREE COMPARTMENT SINK CHIPPED AND SOILED WITH RUST. REPLACE RACK
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF THREE COMPARTMENT SINK BASINS SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER LOCATED AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
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12/28/2011 | Routine |
| No violation noted during this evaluation. | 12/28/2011 | Non-Illness Complaint |
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