- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed a wall on the left side of the walk-in cooler that was coming off the seams. Repair the wall of walk in cooler.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed multiple tiles near the pizza oven, near the prep area, and in the back of the kitchen. Repair or replace damaged floor tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the unisex employee restroom with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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04/02/2015 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- TOPPINGS FROM THE PIZZA PREP COOLER OBSERVED PLACED ON SALADS. ALTHOUGH THE SALAD WAS MADE WITH GLOVES THE TOPPINGS HAD BEEN PREVIOUSLY CONTACTED WITH BARE HANDS WHILE MAKING PIZZAS. BARE HAND CONTACT MUST BE PREVENTED WITH ALL READY-TO-EAT FOODS. TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS PROVIDE A SEPARATE SUPPLY OF ONIONS, OLIVES, AND TOMATOES FOR THE SALADS. CORRECTED AT TIME OF INSPECTION BY PROVIDING FRESH ONIONS, OLIVES, AND TOMATOES IN THE SALAD COOLER TO BE USED FOR SALADS ONLY.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- EMPLOYEE BEVERAGE IN SCREW TOP BOTTLE STORED ON FOOD PREP SURFACE. EMPLOYEE BEVERAGES MUST BE STORED IN A COVERED CONTAINERS THAT DOES NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS. BEVERAGES MUST BE STORED IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM FOOD AND FOOD PREP SURFACES.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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09/24/2014 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 1. HAND WASH SINK IN THE KITCHEN IS DRAINING SLOWLY. 2. SLIGHT LEAK OBSERVED AT THE DRAIN LINE FROM THE 3-COMPARTMENT SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/05/2014 | Routine |
| No violation noted during this evaluation. | 09/05/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- PEPPERONI, HAM TESTED BELOW 40 F IN TOP OF PIZZA R'R
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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10/29/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM, PEPPERONI TESTED 47 F IN TOP OF PIZZA PREP RETARDER PLEASE ONLY STORE WHAT YOU CAN GUARANTEE USE OF WITHIN FOUR HOURS AND UNTIL SERVICE TECH ARRIVES PLACE ALL "BACK-UP" PHF'S INTO THE WALK IN COOLER PLEASE CLOSELY MONITOR THE WATER-BATHED THERMOMETER TODAY AND HEREAFTER AS AN INDICATOR OF PRODUCT TEMPERATURE TODAY, PIC DISCARDED THE PHF'S THAT HAD BEEN THERE FOR MORE THAN FOUR HOURS AND WILL MARK THE REPLACEMENTS WITH THE TIME THAT IS FOUR HOURS LATER,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- SERVICE COUNTER UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- SMALL STYROFOAM CUPS BEING USED AS SCOOPS PLEASE USE A UTENSIL WITH A HANDLE TO HELP MINIMIZE HAND CONTACT
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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10/23/2012 | Routine |
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