- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE PERSONAL BEVERAGES AND FOOD STORED ON/AMONG CUSTOMER FOOD IN THE KITCHEN. EMPLOYEE FOOD AND BEVERAGES MUST BE STORED IN A DESIGNATED AREA THAT IS AWAY FROM CUSTOMER FOOD. EMPLOYEES MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD PREP AREAS.
- 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
|
09/15/2014 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTER LID OBSERVED OPEN. KEEP CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DUST/DEBRIS ON THE FAN GUARDS IN THE WALK-IN COOLER. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- LARGE GAP OBSERVED AT THE BOTTOM OF THE BACK DOOR. REPAIR THRESHOLD/DOOR SWEEP TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A SLIGHT LEAK AT THE DRAIN LINE FROM THE HAND WASH SINK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/04/2013 | Routine |
| No violation noted during this evaluation. | 09/19/2012 | Routine |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
09/06/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- pizza SAUCE IN WIC TESTED BELOW 41 F RCP WILL BE FAXED TO WCHD TO GAIN COMPLIANCE
- 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)
|
09/15/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- WALK IN COOLER (WIC) POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL PRODUCTS TESTED IN THE WALK IN COOLER (WIC) WERE 44 - 46 F TODAY PIC ADJUSTED THERMOSTAT LEFT RCP, PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP
- 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- WALK IN COOLER (WIC) POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL PRODUCTS TESTED IN THE WALK IN COOLER (WIC) WERE 44 - 46 F TODAY PIC ADJUSTED THERMOSTAT LEFT RCP, PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP,
- 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)
|
08/26/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- SHREDDED CHEESE TESTED 41 F AND LOWER RCP FILLED OUT AND APPROVED TODAY
- 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)
|
02/17/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SHREDDED CHEESE TESTED 44 F NON PHFS TESTED DOWN BELOW FRO\M SAME COOLER WERE 45 - 46 F HEAT EMANATING FROM PIZZA OVEN MAY BE THE CAUSE IF SERVICE NECESSARY OR DIALING DOWN PLEASE DO SO LEFT PIC WITH BLANK RISK CONTROL PLAN (RCP) PLEASE FILL OUT FOR FOLLOW-UP ,
- 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-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- PREP ROW Utensils
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- CUPS STILL BEING USED FOR DISPENSING CHEESE ONTO PIZZAS PIC SAID THAT HANDLED UTENSILS WERE ORDERED BUT UNABLE TO LOCATE PLEASE USE GLOVES UNTIL NEW UTENSILS WITH HANDLES ARE PUT INTO SERVICE
- 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
|
02/09/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE THOROUGHLY CLEAN THE FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- PREP ROW Utensils
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- PLEASE STORE SCOOPS WITH HANDLES UP AND OUT OF CHEESE AT PREP TABLE
- 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
|
08/14/2009 | Routine Inspection |
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