- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Pizza boxes are stored in a location subject to splash contamination from a sink. (1 penalty point)
- Cardboard is being used as shelf liner, in the walk-in cooler. An absorbent string is used to hold hand towels. (1 penalty point)
2 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Single-use items (vegetable juice container) are being re-used. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. The probe thermometer is dirty to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- The interior of the pizza oven is unclean. (1 penalty point)
- Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment in the dry storage area are dirty. Wire shelves in the walk-in are dirty to sight and touch. (1 penalty point)
3 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed cement). (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Utility lines are not installed off the walls to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- A fan used in the kitchen is dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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2/25/2015 | Routine | 53 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Tomato sauce is being held at 110°F in the make table. (6 penalty points)
- Water pitcher is stored in the splash zone of a hand sink. (1 penalty point)
Corrected on site.
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
4/9/2014 | Routine | 90 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Pizza dough is being prepared on the floor. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored on the floor. (1 penalty point)
- Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- The flashing above ware washing are separating. (1 penalty point)
- Cover is missing on a Victory blast chiller . (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Handle on walk-in cooler is dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A handwash sign is not at each handsink used by employees. Restroom lacks hand washing signage. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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11/26/2013 | Routine | 69 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Chicken wings and prepared tomatoes are being held at 45 °F in a reach in cooler. (6 penalty points)
- Critical: There is no chlorine sanitizer test strips. (3 penalty points)
- Gaskets are damaged on a refrigerator unit. A shelf is repaired with duct tape. (1 penalty point)
2 occurences.
- Critical: The underside of the shelf above a preparation table is unclean. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The hand sink is blocked by a garbage can. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- The floor in the walk-in unit is no longer smooth, non-absorbent or easily cleanable. The floor throughout the kitchen is no longer smooth, non-absorbent or easily cleanable. (1 penalty point)
2 occurences.
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1/10/2012 | Routine | 72 | Advise & Educate |
- A bottle of oil is not labeled. (1 penalty point)
- A picher is used to scoop out ice and the handle is in contact with ice. (1 penalty point)
- The thermometer inside the ice machine is broken. (1 penalty point)
- Slime is found inside the ice machine. (3 penalty points)
- There is no hand drying device by the hand sink. (3 penalty points)
- Critical: Sanitizer buckets are not labeled. (6 penalty points)
- Sanitizer bucket is stored on the prep table. (3 penalty points)
|
11/4/2010 | Routine | 82 | |
- Unable to document that all employees have a food handler permit. (1 penalty point)
- Ice scoop is stored on non food contact surface. (1 penalty point)
- Several tongs are hanging above the handsink and in front / in contact with people washing hands. (1 penalty point)
- The CO2 tank is not secured. (1 penalty point)
- The sanitizer concentration in the bucket is very high. (1 penalty point)
- Critical: Hose at mop sink has a spray nozzle below the atmospheric vacuum breaker. (3 penalty points)
- The wall seal behind the handsink is in disrepair. (1 penalty point)
|
4/27/2010 | Routine | 91 | |
- The wooden salad bowls are in disrepair. (1 penalty point)
- Critical: The can opener blade and handle are dirty. (6 penalty points)
- The slicer is dirty. (3 penalty points)
- The exit door is not thight fitting. (1 penalty point)
- There is no paper towel by the handsink. (3 penalty points)
- A fly is landed on the cutting board. (1 penalty point)
|
10/15/2009 | Routine | 85 | |
- One employee's food handler permit has expired in January. (1 penalty point)
- The certified manager is not registered with the Health Dept. (1 penalty point)
- Critical: The manager cannot demonstate the knowledge of food cooking temperatures. (6 penalty points)
- The white powder in the storage bin is not labelled. (1 penalty point)
- The handle of the scoop is buried inside the flour bin. (1 penalty point)
- The water in the wiping cloth bucket is dirty and there is no sanitizer in it. (1 penalty point)
- Salad bowls are not inverted or protected. (1 penalty point)
- The lid of the flour storage bin is badly damaged. (1 penalty point)
- Critical: The ice machine interior is dirty. (6 penalty points)
- Various floor surface is peeling off. (1 penalty point)
- The handle of the walk-in door is dirty. (1 penalty point)
- The floor under the make table is dirty. (1 penalty point)
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4/3/2009 | Routine | 78 | |
- A few food handler cards have been expired. (1 penalty point)
- Staff could not verify that the establishment has a certified manager. (1 penalty point)
- Critical: The person in charge cannot demonstrate adequate food safety knowledge. (6 penalty points)
- The white poeder bin is not labelled. (1 penalty point)
- Salad bowls are stacked wet without air drying. (1 penalty point)
- The wooden salad bowls are damaged. (1 penalty point)
- The lid for the white poeder is not broken. (1 penalty point)
- The cutting board is damaged. (1 penalty point)
- There is a chemical spray bottle attached to the hose at the mop sink, the AVB ( atmospheric vacuum breaker ) is under continuos pressure. (1 penalty point)
- The dumpster lid is not covered. (1 penalty point)
- There iso waste receptacle by the hand sink. (1 penalty point)
|
2/13/2009 | Routine | 84 | Advise & Educate |
- Three employees' food handler permits are expired (1 penalty point)
- The new manager is not certified / registered for food safety (1 penalty point)
- Critical: Employee drink without a lid is stored on the prep table (6 penalty points)
- Critical: The person in charge does not have adequate knowledge for food cooking temperatures (6 penalty points)
- The handle of the tong is in contact with ready to eat salad (1 penalty point)
- There is no sanitizer in the wet wiping cloth (1 penalty point)
- Salad and other food in the Cold Tech are not covered or protected (1 penalty point)
- The Cold tech is out of order (1 penalty point)
- Critical: Wooden salad bowls are dirty, damaged and not smooth easily cleanable (6 penalty points)
- Critical: an empty cup is found in the hand washing sink (3 penalty points)
- The seal for the exit door in the back is not thigh fitting (1 penalty point)
- A fly is found in the food prep area (1 penalty point)
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7/22/2008 | Routine | 71 | Advise & Educate |
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