HACCP - Discussed and provided written information on proper food storage.
Sanitizer - dish machine - heat
- 3 bay sink - chlorine
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on doors of 2 door Victory cooler and 3 door True cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior surface of ice machine soiled. Outer surfaces of pitchers containing bulk food items soiled. Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of walk in cooler, 2 door Victory cooler and 4 door cooler. Soiled shelving above pizza dough prep area. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Excessive trash on floor by dishroom and trash can overflowing.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Remove trash.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall.heavily soiled in dishroom. Provide a routine cleaning.
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11/11/2015 | Routine | 93 |
HACCP - Discussed and provided written information on general food storage. Also discussed the importance of cleaning and sanitizing during non peak periods prior to prepping food.
Sanitizer - chlorine
Frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in Victory food preparation cooler and Victory 2 door cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of Victory 2 door prep cooler and 3 door True cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Shelving above food preparation coolers utilized to stage pizzas soiled. Shelving in walk in cooler soiled with debris. Pizza cutting area soiled with debris. Cleaning should become priority during non peak times. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Outer surfaces of both food preparation coolers soiled with debris. Top of oven heavily soiled. Heavily soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Tra.sh can at handsink in food preparation area by door overfilled with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Empty or cover trash. Worker emptied trash. Corrected.
- Floors properly constructed, clean, drained
Flooring soiled under foor preparation coolers and in various other spaces where food is prepared and cooked. Cleaning should become priority during non peak times. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in dishroom area soiled with debris. Wall between handsink and prep table soiled with sauce. Provide a routine cleaning.
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7/16/2015 | Routine | 90 |
HACCP - Discussed and provided written information on potentially hazardous foods.
Sanitizer - chlorine - buckets, 3 bay sink
. - heat dishmachine
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 2 door Victory cooler rusted and peeling.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Bottom interior shelving of Victory freezer (back storage area) soiled. Interior surfaces of microwave ovens soiled with debris. Soiled blade on industrial can opener. Interior shelving of walk in cooler heavily soiled. zInterior surfaces of 2 door Victory cooler soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on the following: 2 door Victory cooler, both pizza prep table coolers, walk in cooler4 door Traulsen freezen. Soiled exterior door of 2 door Victory cooler. Soiled shelving in pizza dough making area. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpsters.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Keep lids closed when not in use.
- Floors properly constructed, clean, drained
Flooring under movable equipment heavily soiled with debris buidup. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled. Walls in dishroom and dough room soiled with debris. Provide a routine cleaning.
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3/2/2015 | Routine | 91 |
HACCP = food handler training & on/off switches on refrigeration units
cl- bleach sanitizer in three-compartment sink = 100ppm
cl- bleach sanitizer in buckets = 100ppm
final rinse temp for dish machine = 196 degrees F
- In-use food dispensing utensils properly stored.
The end of the handle for the cheese in the top portion of the Victory pizza prep cooler was found touching the product. Store all scoop handles up and out of the food product. The scoop has been placed properly.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The racks inside the Victory cooler (alcohol storage) are worn. 2) The racks inside the Victory pizza prep cooler are worn. Maintain all food-contact surfaces in good repair and so they are smooth and easily cleanable. Resurface or replace these racks.
- Food contact surfaces of equipment and utensils clean
1) The ice guard in the ice machine is soiled. 2) Several shelves in the walk-in cooler are soiled. 3) The top interior surface of the microwave near the nacho cheese and cheddar cheese machines is heavily soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The gasket on the walk-in cooler is soiled. 2) The exterior surface of the dish machine is soiled. 3) The exterior surface of the Victory pizza prep cooler, especially near the condenser is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor surface near the large mixer in the back room is soiled. 2) The floor behind the ice machine is soiled. 3) The floor drain below the dish machine is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the kitchen near the pizza preparation area is soiled. 2) The fan cover on the ceiling of the True cooler located near the cash register is soiled. 3) The baffles in the ventilation hood are soiled. 4) The fan covers and condenser in the walk-in cooler are soiled. 5) The fan cover on the ceiling above the three-compartment sink is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light in the Traulsen freezer in the pizza prep area is burnt out. Maintain adequate lighting. Replace this bulb.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The mop heads of the mops are being stored in the mop bucket between uses. All mops shall be stored either hung up or inverted between uses in order to dry properly.
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10/15/2014 | Routine | 90 |
HACCP: Provided Toxic haccp sheet
Sanitizer used is Chlorine for the 3-comparment sink and wiping cloth buckets. Dish machine uses High temp(188 degrees F)
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks of the pizza prep cooler and the beer/sweet tea cooler are rusted.
Resurface or replace the racks so they are no longer rusted and are smooth and easily cleanable.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: back interior of the microwave near the soda machine, rack of the pizza prep cooler and the ice baffle of both ice machines
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The racks above the dough prep table, racks where bags of flour are kept(top ones), stainless steel shelf where chemicals are kept, the pvc pipe under the 3-compartment sink, top of the ovens and the door to the dish machine.
Clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service articles not re-used
A paper cup was found in the garlic and salt container being reused as a scoop.
Corrected by removing the cup and discarding it. DO NOT reuse single-service items.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: Under and around the equipment in the back dough prep room and under the pizza ovens(along the wall)
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the dish machine has heavy grease build up on it. 2) the hoods and wall behind the large ovens are soiled.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/25/2014 | Routine | 91 |
HACCP: Discussed date marking and providing a discard date on anything which is kept more then 24 hours.
Sanitizer used is Chlorine for the 3-comparment sink and wiping cloth buckets. Dish machine uses High temp(186 degrees F)
- In-use food dispensing utensils properly stored.
Observed the scoop for the cheese being stored with the handle touching the product.
Corrected by education and the scoop was placed so that the handle was no longer touching the product and the handle was presented to the employee.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Critical: Hands washed, good hygienic practices (observed).
Observed employees not using a paper towel to turn the water valve off, thus recontaminating their hands.
Corrected by education.
Use the paper towel to shut off the water once finished washing your hands.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The interior of the microwave and the rack in the dough cooler where the marinara is kept.
Routinely clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
The following are areas where door gaskets were soiled: Lower right door gasket of the 4-door freezer and all the door gaskets of the prep line coolers.
Clean and maintain clean door gaskets.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
There is a small leak in the drain line to the hand sink in the dough mixing area.
Repair the leak.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink in the dough room and the hand sink near the door to the dining room to the west are soiled.
Clean and maintain clean hand sinks.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: around the mixer in the back room, under the prep tables in the back room. under the racks of the walk in cooler and under the prep coolers.
Routinely clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The' following are locations where the walls are soiled: behind the prep cooler where the marinara is kept, behind the dish machine and the wall at the back of the hoods.
Clean and maintain clean walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/11/2014 | Routine | 86 |
HACCP Discussed proper handwashing procedures.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
- Critical: Hands washed, good hygienic practices (observed).
Employees did not wash hands after touch noses and face.
Education employees on proper hand washing procedures
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Leak found on dish washing machine. Excessively lime build up and food debris found on dish washing machine.
Repair leak. Clean and sanitize dish washing machine.
Dish washing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
Mechanical dish machines and devices shall be properly installed and maintained in good repair.
- Floors properly constructed, clean, drained
Floors of dough prep room are filthy. Food debris food on ground of walk in cooler floor.
Clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, shall be maintained clean..
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and trim in dough prep room are filthy and stained.
Routinely clean walls and trim during times of least amount of food exposure.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/1/2013 | Routine | 91 |
HACCP Discussed datemarking of ready to eat salads.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1.Upper interior of microwaves 2. Areas above ice deposits
Clean, sanitize, and maintain all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Hoods of pizza ovens are soiled.
Routinely clean and maintain all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors under racks walk in cooler are soiled.
Routinely clean and maintain flooring and flooring covers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/19/2013 | Routine | 96 |
HACCP: Hand washing was discussed.
Chlorine used as sanitizer: 100 ppm
Final rinse temperature of heat sanitizing dish machine: 190 degrees F
- Food protection during storage, prepartion, display, service, transportation
A plate of pizza rolls in the walkin were only partially covered leaving them exposed to the air blown by the dusty fan in the walkin.
Cover food at all times to minimize potential for contamination.
Worker covered.
- Food contact surfaces of equipment and utensils clean
1. The baffles of both bulk ice machines are soiled.
2. The interior of the microwave closest to the ordering counter is soiled.
Clean and maintain clean.
- Non-food contact surfaces clean
1. The interior of the cheese dispenser is soiled.
2. A fan in the dish washing area is soiled.
Clean and maintain clean.
- Plumbing installed and maintained
There is a leak at the mop sink.
- Floors properly constructed, clean, drained
The floor under the dish machine is excessively soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Several areas of the walls and ceilings are soiled.
2. The fan in the walkin cooler is dusty.
Clean and maintain clean.
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4/11/2013 | Routine | 92 |
HACCP: Sanitizer concentration
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Grease build-up was noted in second compartment of 3 compartment sink and exterior of dish machine was found to be excessively soiled.
The three compartment sinks shall be cleaned prior to use.
Dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition. Clean these areas.
- Critical: Sanitizing concentration
Sanitizing solution in 3 compartment sink was less than 50 ppm available chlorine. Provide a 50 to 200 ppm available chlorine or equivalent for effective sanitizing. Note: Solution was changed.
- Food contact surfaces of equipment and utensils clean
The shelving in the walk-in, especially beneath salad dressing area was found to be excessively soiled. Food contact surfaces must be maintained clean and sanitary. Clean and sanitize shelving.
- Non-food contact surfaces clean
The back of the pizza prep cooler and lower shelving in dough prep room are excessively soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. Clean identified areas.
- Floors properly constructed, clean, drained
The flooring in the dough prep room beneath shelving, equipment, and along walls is excessively soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Clean floor and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind pizza prep cooler and ceiling and walling in dough prep room are excessively soiled. Clean and maintain floors and walling clean.
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10/2/2012 | Routine | 89 |
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