Nov 20, 2014 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
• Hands clean and properly washed
  No handwashing observed between task changes by several employees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Uncovered food items were observed in reach-in refrigeration unit in kitchen rear. Sauce was observed on a burner cooking stored in front of elevated mop sink, fly zapper and chemical bottle. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean surfaces were observed on soda fountain nozzles and interior of large mixer bowl in kitchen. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Date markings were observed lacking on some prepped food items in walk-in and reach-in refrigeration unit in kitchen rear. (Corrected On Site)
• Time as a public health control: procedures & records
  The establishment has time temperature log, but they are not being maintained correctly. The establishment was unable to produce logs for past 7 days when asked, check marks are being used where temperatures should be documented and all pizzas are not included on log. Several pizzas were discarded during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Chemicals were observed improperly stored over onions on shelf and over pot of sauce in kitchen rear. (Corrected On Site)
• Food properly labeled; original container
  Labels were observed lacking food containers with cardboard lids stored in kitchen rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Flies were observed flying around and landing on surfaces in ktichen rear. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Fly zapper was observed stored over a burner where sauce was cooking. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Containers of forks in self service area in customer area were not all inverting in correct direction. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard was observed lining food equipment in kitchen rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cheese container was observed being used for the storage of another food items in reach-in refrigeration. Cardboard boxes were observed being used for lids for bilk storage containers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Underside of exhaust hood was observed peeling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Wash solution temperature at warewashing sink was measured at 96.8 degrees. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Chemical test strips were observed stored in brown paper bags, but instructions were lacking. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Bag tide around leaking pipe at grease trap and leaking faucet fixture was observed at 3 bay sink. Garbage grinder was observed inoperable. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Door to utility closet in toilet room is missing a window. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Employees personal items were observed stored in kitchen rear on, under and hanging from areas where food items are stored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean flooring was observed under food equipment in variuos locations. Unclean vent covers were observed in restroom and over warewashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 11, 2014 (Follow-up)

Apr 04, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager or Person In Charge on duty. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  No handwashing observed by employees between task changes. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Employee observed cleaning food equipment at warewashing sink without sanitizing solution. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Date markings observed lacking for food items in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Establishment is using time in lieu of temperature for pizzas, but has no written procedure in place. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Food items in various refrigeration units were observed unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items were observed stored on floor in walk-in box. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food equipment observed stored on floor in warewashing/prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  3 compartment sink solutions were observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Piping under handsink in warewashing area was observed leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 28, 2013 (Follow-up)

Oct 21, 2013 (Routine)

• Hands clean and properly washed
  EMPLOYEES WERE OBSERVED USING FRESH GLOVES WTIHOUT PROPER HANDWASHING. EMPLOYEES MUST ALWAYS WASH HANDS PRIOR TO PLACING ON FRESH GLOVES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  ITEMS WERE STORED IN THE HAND SINK AT VISIT. (Corrected On Site)
• Food separated and protected
  FOOD WAS NOT PROTECTED FROM CONTAMINATION AT VISIT. DOOR WAS OPEN, DOOR MUST BE KEPT CLOSED OR PROVIDE A SCREEN DOOR TO PREVENT ENTRY OF PEST. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  ICE MACHINE CONTAINED SLIME IN THE ICE CHUTE A VISIT. CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMNATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD STORED IN THE WALK IN UNIT MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES WORKING WITH FOOD MUST WERE A HAIR RESTRAINT AT ALL TIMES. (Corrected On Site)

Apr 30, 2013 (Follow-up)

Apr 24, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(clean cutting boards thru-out where needed.)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Clean hood/oven to remove grease build up to prevent fire.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 03, 2012 (Preoperational)