HACCP Discussed and reviewed date-marking HACCP and personal storage of personal food and drinks.
Chlorine sanitizing three compartment sink concentration: 150 ppm.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverages found on prep tables throughout establishment.
Store personal beverages and food in designated staff storage area
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3/31/2014 | Routine | 95 |
HACCP: Provided boil order HACCP Sanitizer used is Chlorine
- Non-food contact surfaces clean
exterior of the seasoning shakers at the front are soiled.
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.
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8/20/2013 | Routine | 99 |
HACCP. Discussed Hand washing and sanitizer concentrations
Sanitizer used is Chlorine
The routine inspection is in conjunction with a complaint investigation of a possible food borne illness. Complaint consumed 1/2 sausage + green pepper and 1/2 tomato, mushroom, artichoke and green pepper pizza.
Discussed with the manager about proper hand washing. Observed employees washing hands and using gloves. Asked the manager about if any employees have been sick in the past 2 weeks. Manager said no one has been sick. Discussed preperation times of dicing tomatos.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at hand sink in employee restroom.
Provide paper towels at all hand sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- No Certified Manager Present
Currently no food service sanitation manager present.
Manager stated she has a class scheduled in February.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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1/16/2013 | Routine | 98 |
Complainant believes they became ill after consuming double stuffed pizza.
Hand washing and glove use was discussed with the manager and employees. Manager stated an employee had "sniffles" on the 11/11 and was sent home after lunch. That employee was off for 2 days before returning to work. The manager stated the employee was feeling better.
The manager stated that the double stuff pizzas depending on the costumers oven it may be more difficult to bake then other pizzas. The instructions are however printed on the packaging of the pizzas.
Temperatures of the ham, sausage and pizza sauce located in the prep coolers was taken and all were at or below 41 degrees F. The manager provided their temperature logs which the keep to track their cooler temps.
Hand washing and glove use was reiterated and Norovius hand outs were provided.
No violation noted during this evaluation. | 11/14/2012 | Complaint Investigation | |
- Critical: Outer openings protected from insects, rodent proof
Corrected: The back door now has a working self closing device.
Openings to the outside shall be tight fitting and self-closing.
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5/2/2012 | Recheck | |
HACCP: Provided Refrigeration HACCP Sanitizer used is Chlorine
- Critical: Outer openings protected from insects, rodent proof
The back door self closing device is not attached and the back door is not self closing.
Provide a work self closing device.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. A recheck will be conducted on or after 05/02/12. Please contact this department if the back door is fixed before this date.
- No Certified Manager Present
No certified manager present.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager.
The manager stated the owner plans on having him takea class in june or july.
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4/18/2012 | Routine | 96 |
HACCP: Discussed Temperature of Potinelly hazardous foods. Keep cold foods cold 41 or below and keep hot foods hot 135 or above.
Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Spices under the front counter did not have a lable on them.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Wiping cloths clean, used properly, stored
Wet cloth being stored on the chemical rack next to the 3-compartment sink.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no paper towels in the emplyee restroom.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors under the prep line coolers is soiled.
Pull out equipment routinely and clean behind and under.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Chemical in a plastic container on the chemical storage rack did not have a label.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Label all chemicals not in the original packing with a common name.
Corrected: Chemical was labeled.
- No Certified Manager Present
No certified manager available.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Manager stated the boss has been informed and they are looking into getting a certified person.
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1/17/2012 | Routine | 90 |
HACCP: Discussed proper labeling and date marking of foods that are repackaged in smaller containers. The day or date marked by the food establishment shall not exceed a manufacturer's use-by date, if the manufacturer has determined the use by date based on food safety. Foods in unmarked containers or packages, or marked and exceeding a 4 hour limit shall be discarded. Provided HACCP bulletin.
Sanitizer: chlorine
Note: Provided Food service sanitation manager certification class schedule.
- In-use food dispensing utensils properly stored.
Handles of scoops in prep line was touching food.
Store handles so that they are not touching food.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)Door seal of the Kysor walk in cooler torn. 2) Pizza storage shelf are peeling. 3) Shelving of the pizza spices is cracked.
1)Repair or replace the door seal. 2) Repair, resurface or replace shelving. 3) Repair, resurface, or replace shelving.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
Last two shelves in walk in cooler are soiled.
Clean and sanitize shelving.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Water source safe, hot, and cooled under pressure
No hot water available in employee restroom at time of inspection.
According to general manager water heater is leaking and in the process of being repaired. Instructed employees as stated by code once done using the restroom and before doing any other work in the kitchen, to utilize the appropriate hand wash sink that does have hot water available. Will return on or after 7/18/11
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Critical: Toxic items properly stored
1) Insecticide being stored next to cleaning supplies on back storage shelf. 2) Wood polish being stored next to food items behind front counter.
Corrected. Relocated and educated about proper storage of chemicals. Corrected. Relocated and educated about potential of contamination of foods by improperly stored chemicals.
1) Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. 2) Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- No Certified Manager Present
No certified food handler or certificate available for review.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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7/11/2011 | Routine | 86 |
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