- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light not operational in hood at this time.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean visible soil from metal storage shelf located near pizza ovens.
Location: Prep area
Equipment: Metal shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
|
06/06/2014 | Routine |
| No violation noted during this evaluation. | 04/04/2014 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, in food service, prep or storage area(s).
Correction: Employees shall eat, in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Kitchen (back)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Three bay area
Equipment: 3-bay
|
11/22/2013 | Routine |
- 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 FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD ON OR IN COOLER.2) PASTA SALAD ON PREP TOP COOLER (2 PANS AT 52 DEGREES). PERSON IN CHARGE DISCARDED. DO NOT HOLD FOOD ON UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Pizza make table
- 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 FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD ON OR IN COOLER.2) PASTA SALAD ON PREP TOP COOLER (2 PANS AT 52 DEGREES). PERSON IN CHARGE DISCARDED. DO NOT HOLD FOOD ON UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Service counter
Equipment: Prep Top Cooler
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: PROBE-TYPE THERMOMETER APPROXIMATELY 27 DEGREES F OFF CALIBRATION. PLEASE CALIBRATE FOOD THERMOMETER AS THIS WILL NOT GIVE AN ACCURATE READING OF FOOD TEMPERATURES.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPLACE THE PIZZA MAKE TABLE COOLER.
Location: Kitchen
Equipment: Pizza make table
|
05/09/2013 | Recheck |
- Cold holding (corrected on site)
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 FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD ON OR IN COOLER.2) PASTA SALAD ON PREP TOP COOLER (2 PANS AT 52 DEGREES). PERSON IN CHARGE DISCARDED. DO NOT HOLD FOOD ON UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Pizza make table
- Cold holding (corrected on site)
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 FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD ON OR IN COOLER.2) PASTA SALAD ON PREP TOP COOLER (2 PANS AT 52 DEGREES). PERSON IN CHARGE DISCARDED. DO NOT HOLD FOOD ON UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Service counter
Equipment: Prep Top Cooler
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: PROBE-TYPE THERMOMETER APPROXIMATELY 27 DEGREES F OFF CALIBRATION. PLEASE CALIBRATE FOOD THERMOMETER AS THIS WILL NOT GIVE AN ACCURATE READING OF FOOD TEMPERATURES.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPLACE THE PIZZA MAKE TABLE COOLER.
Location: Kitchen
Equipment: Pizza make table
|
05/02/2013 | Routine |
- 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. CHEESE AND SAUCE. PERSON IN CHARGE REHEATED.
Equipment: Steam table
- 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. FOOD NOT MONITORED FOR DISCARD. MONITOR.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). BREAD STORED IN TRASH BAGS. DISCONTINUE.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING ON COUNTER.
Location: Kitchen (back)
|
12/07/2012 | Recheck |
- 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. FOOD FROM REFRIGERATED TRUCK DUE TO POWER OUTAGE AT CITY MARKET YESTERDAY. SEVERAL FOOD ITEMS, POSSIBLY HOT HELD AND NOT COOLED PROPERLY WERE AT IMPROPER TEMPERATUE. PERSON IN CHARGE DISCARDED.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PERSON IN CHARGE DISCARDED FOOD AT IMPROPER TEMPERATEURE - LASAGNA, CHEESE AND MEATBALLS.
Equipment: ----------------- Coolers ----------------
|
12/07/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. CHEESE AND SAUCE. PERSON IN CHARGE REHEATED.
Equipment: Steam table
- Time vs. temperature (corrected on site)
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. FOOD NOT MONITORED FOR DISCARD. MONITOR.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). BREAD STORED IN TRASH BAGS. DISCONTINUE.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING ON COUNTER.
Location: Kitchen (back)
|
11/28/2012 | Routine |
- 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. POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER. ICE/ANOTHER COOLER, ETC.. TO KEEP FOOD COLD.
Location: Kitchen (front)
Equipment: Pizza make table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES WIPING HANDS ON CLOTHING. DISCONTINUE PRACTICE.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT COVER FOOD THAT IS COOLING OR PLACE WARM FOOD ON TOP OF PREP TOP COOLER. MONITOR COOLING.
Location: Kitchen (front)
Equipment: Pizza make table
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT COVER FOOD THAT IS COOLING OR PLACE WARM FOOD ON TOP OF PREP TOP COOLER. MONITOR COOLING.
Location: Kitchen (back)
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. AIR TEMPERATURE IS 50 DEGREES F. DO NOT STORE FOOD INSIDE/ON TOP OF COOLER UNTIL REPAIRED. KEEP COOLER MONITORING LOG OF FOOD TEMPERATURES ONCE REPAIRED AND FOOD IS ONCE AGAIN STORED THERE.
Location: Kitchen (front)
Equipment: Pizza make table
|
06/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER. ICE/ANOTHER COOLER, ETC.. TO KEEP FOOD COLD.
Location: Kitchen (front)
Equipment: Pizza make table
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES WIPING HANDS ON CLOTHING. DISCONTINUE PRACTICE.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT COVER FOOD THAT IS COOLING OR PLACE WARM FOOD ON TOP OF PREP TOP COOLER. MONITOR COOLING.
Location: Kitchen (front)
Equipment: Pizza make table
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT COVER FOOD THAT IS COOLING OR PLACE WARM FOOD ON TOP OF PREP TOP COOLER. MONITOR COOLING.
Location: Kitchen (back)
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. AIR TEMPERATURE IS 50 DEGREES F. DO NOT STORE FOOD INSIDE/ON TOP OF COOLER UNTIL REPAIRED. KEEP COOLER MONITORING LOG OF FOOD TEMPERATURES ONCE REPAIRED AND FOOD IS ONCE AGAIN STORED THERE.
Location: Kitchen (front)
Equipment: Pizza make table
|
06/15/2012 | 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. NOT MARKING ALL PRODUCT BROUGHT OUT ON LINE.2. NOT DISCARDING AFTER 4 HOURS.*TIME CONTROL NOT USED AND FOLLOWED PER PROCEDURE.
- 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 chicken in prep top cooler at 53.5 deg F. Pre-cooked product. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. CORRECTED2. Diced/cut ham on pizza make table at 45deg F. Ambient air temperature of pizza make cold top at 50 deg F. Unit turned down to a lower temperature. Maintain at 41 deg F or below. Monitor. 2/4 DO NOT USE COOLERIF UNABLE TO KEEP FOOD AT 41 AND BELOW. PLACE ON ICE/USE DIFFERENT COOLER.
Location: Kitchen
- 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 chicken in prep top cooler at 53.5 deg F. Pre-cooked product. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. CORRECTED2. Diced/cut ham on pizza make table at 45deg F. Ambient air temperature of pizza make cold top at 50 deg F. Unit turned down to a lower temperature. Maintain at 41 deg F or below. Monitor. 2/4 DO NOT USE COOLERIF UNABLE TO KEEP FOOD AT 41 AND BELOW. PLACE ON ICE/USE DIFFERENT COOLER.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Cooked lasagna at 82.5 deg F and cooked alfredo at 88 deg F. Reheat to 165 deg F within 2 hours. Hold at 135 deg F or above.
Location: Kitchen
- 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: No time logs for food stored at room temperature. Do daily when placing food at room temperature.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Prior to placing gloves employee did not wash hands, Please wash hands before putting on gloves. CORRECTED
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PERSON IN CHARGE DISCARDED ALL PRODUCT NOT IDENTIFIED IN TIME CONTROL. CURRENT TIME WAS 6 AND 61/2 HOURS FOR CALZONES AND PIZZA.
- 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 eggs over mozzarella. Store raw eggs below ready to eat foods.
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: Dishes in hand sink. Remove. Clean and sanitize dishes. Do not store items in hand sinks.
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: wet cloth towel in hand sink. Remove. Do not store anything in hand sinks. Store wet cloth towels in sanitizer solution.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer too strong at three bay sink. Please maintain bleach at 50-100 ppm. CORRECTED AT TIME OF INSPECTION
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.2/10 MAKE TABLE COOLER MAY NOT KEEP FOOD COLD WITHOUT ICE. ENSURE THAT COOLER MAINTAINS 41 AND BELOW WITHOUT ICE. RECHECK WILL BE SET FOR REPLACEMENT COOLER OR 41 DEGREES F AND BELOW ON CURRENT COOLER. (PER CALL)
Equipment: Pizza make table
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink out of paper towels. Provide at all times. Papertowels replaced. CORRECTED
Location: Kitchen
|
02/10/2012 | Super Bowl Recheck |
- Time vs. temperature (corrected on site)
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. NOT MARKING ALL PRODUCT BROUGHT OUT ON LINE.2. NOT DISCARDING AFTER 4 HOURS.*TIME CONTROL NOT USED AND FOLLOWED PER PROCEDURE.
- Cold holding (corrected on site)
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 chicken in prep top cooler at 53.5 deg F. Pre-cooked product. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. CORRECTED2. Diced/cut ham on pizza make table at 45deg F. Ambient air temperature of pizza make cold top at 50 deg F. Unit turned down to a lower temperature. Maintain at 41 deg F or below. Monitor. 2/4 DO NOT USE COOLERIF UNABLE TO KEEP FOOD AT 41 AND BELOW. PLACE ON ICE/USE DIFFERENT COOLER.
Location: Kitchen
- 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 chicken in prep top cooler at 53.5 deg F. Pre-cooked product. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. CORRECTED2. Diced/cut ham on pizza make table at 45deg F. Ambient air temperature of pizza make cold top at 50 deg F. Unit turned down to a lower temperature. Maintain at 41 deg F or below. Monitor. 2/4 DO NOT USE COOLERIF UNABLE TO KEEP FOOD AT 41 AND BELOW. PLACE ON ICE/USE DIFFERENT COOLER.
Location: Kitchen
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Cooked lasagna at 82.5 deg F and cooked alfredo at 88 deg F. Reheat to 165 deg F within 2 hours. Hold at 135 deg F or above.
Location: Kitchen
- 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: No time logs for food stored at room temperature. Do daily when placing food at room temperature.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Prior to placing gloves employee did not wash hands, Please wash hands before putting on gloves. CORRECTED
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. PERSON IN CHARGE DISCARDED ALL PRODUCT NOT IDENTIFIED IN TIME CONTROL. CURRENT TIME WAS 6 AND 61/2 HOURS FOR CALZONES AND PIZZA.
- 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 eggs over mozzarella. Store raw eggs below ready to eat foods.
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: Dishes in hand sink. Remove. Clean and sanitize dishes. Do not store items in hand sinks.
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: wet cloth towel in hand sink. Remove. Do not store anything in hand sinks. Store wet cloth towels in sanitizer solution.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer too strong at three bay sink. Please maintain bleach at 50-100 ppm. CORRECTED AT TIME OF INSPECTION
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DOES NOT KEEP FOOD AT 41 AND BELOW.
Equipment: Pizza make table
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink out of paper towels. Provide at all times. Papertowels replaced. CORRECTED
Location: Kitchen
|
02/04/2012 | Super Bowl Recheck |
- Cold holding (corrected on site)
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 chicken in prep top cooler at 53.5 deg F. Pre-cooked product. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Diced/cut ham on pizza make table at 45deg F. Ambient air temperature of pizza make cold top at 50 deg F. Unit turned down to a lower temperature. Maintain at 41 deg F or below. Monitor.
Location: Kitchen
- 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 chicken in prep top cooler at 53.5 deg F. Pre-cooked product. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Diced/cut ham on pizza make table at 45deg F. Ambient air temperature of pizza make cold top at 50 deg F. Unit turned down to a lower temperature. Maintain at 41 deg F or below. Monitor.
Location: Kitchen
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Cooked lasagna at 82.5 deg F and cooked alfredo at 88 deg F. Reheat to 165 deg F within 2 hours. Hold at 135 deg F or above.
Location: Kitchen
- 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: No time logs for food stored at room temperature. Do daily when placing food at room temperature.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Prior to placing gloves employee did not wash hands, Please wash hands before putting on gloves. CORRECTED
- Cross-contamination (corrected on site)
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 eggs over mozzarella. Store raw eggs below ready to eat foods.
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: Dishes in hand sink. Remove. Clean and sanitize dishes. Do not store items in hand sinks.
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: wet cloth towel in hand sink. Remove. Do not store anything in hand sinks. Store wet cloth towels in sanitizer solution.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer too strong at three bay sink. Please maintain bleach at 50-100 ppm. CORRECTED AT TIME OF INSPECTION
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink out of paper towels. Provide at all times. Papertowels replaced. CORRECTED
Location: Kitchen
|
02/03/2012 | Super Bowl Routine |
- 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 OWNER HAS CALLED SOMEONE TO ADJUST THE TEMP TO 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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 OWNER HAS CALLED SOMEONE TO ADJUST THE TEMP TO 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- 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: FILL IN THE RECESSED CIRCLE AROUND THE POSTS IN THE STAND. DIRT WILL COLLECT THERE AND MAKE IT HARD TO KEEP CLEAN.SEAL UNDER THE ORANGE POSTS AS WELL.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL VINYL COVE BASE AT FLOOR/WALL JUNCTIONS AND THE BASE OF THE FRONT COUNTER (INSIDE OF STAND)
Location: Kitchen
|
12/23/2011 | Pre-Licensing Recheck |
- Glove Use (Critical) (corrected)
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: Gloves not changed after drinking from open container and then proceeding to prepare food. Change gloves and wash hands.
- 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: Open drinks throughout prep area. Provide lids and straws on containers located down, and away from, food and related surfaces.
Location: Kitchen
- 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: Ensure no items. ex. lids are stored in the hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Location: Prep area
Equipment: Veg. Sink
|
12/23/2011 | Recheck |
- Glove Use (Critical) (corrected on site)
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: Gloves not changed after drinking from open container and then proceeding to prepare food. Change gloves and wash hands.
- 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: Open drinks throughout prep area. Provide lids and straws on containers located down, and away from, food and related surfaces.
Location: Kitchen
- 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: Do not store items in hand sink. Promote access.
Location: Kitchen (back)
Equipment: Hand sink
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Location: Prep area
Equipment: Veg. Sink
|
12/16/2011 | Routine |
- 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 OWNER HAS CALLED SOMEONE TO ADJUST THE TEMP TO 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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 OWNER HAS CALLED SOMEONE TO ADJUST THE TEMP TO 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- 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: FILL IN THE RECESSED CIRCLE AROUND THE POSTS IN THE STAND. DIRT WILL COLLECT THERE AND MAKE IT HARD TO KEEP CLEAN.SEAL UNDER THE ORANGE POSTS AS WELL.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL VINYL COVE BASE AT FLOOR/WALL JUNCTIONS AND THE BASE OF THE FRONT COUNTER (INSIDE OF STAND)
Location: Kitchen
|
12/16/2011 | Pre-Licensing Recheck |
- 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 OWNER HAS CALLED SOMEONE TO ADJUST THE TEMP TO 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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 OWNER HAS CALLED SOMEONE TO ADJUST THE TEMP TO 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- 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: FILL IN THE RECESSED CIRCLE AROUND THE POSTS IN THE STAND. DIRT WILL COLLECT THERE AND MAKE IT HARD TO KEEP CLEAN.SEAL UNDER THE ORANGE POSTS AS WELL.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL VINYL COVE BASE AT FLOOR/WALL JUNCTIONS AND THE BASE OF THE FRONT COUNTER (INSIDE OF STAND)
Location: Kitchen
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12/02/2011 | Pre-Licensing Recheck |
Restaurant representatives - add corrected or new information about MAURICIO'S PIZZERIA, 222 E MARKET ST, Indianapolis, IN »