- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle of window cleaner observed without a label.
Correction: Label spray bottles with contents or discard.
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03/11/2016 | Risk Factor | |
Inspection conducted due to complaint of flies and mice in facility. No mice observed, however several flies observed in manager's office area.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap observed under back door of facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests: flies observed in manager's office area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Pest control service has baited for flies and will monitor.
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02/09/2016 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Tomatoes and Feta Cheese observed cold holding at improper temperature in the Main walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rest-room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/18/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/17/2015 | Complaint | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelves in the main walk in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted.
Correction: Resurface or replace shelves to provide a smooth, imperious and easily cleanable surface. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: magnetic knife rack holding clean knives in the dishwashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bottom shelf holding baking items next to the pizza prep refrigerator.
- Exterior surfaces of floor mixer.
- Exterior surface of salad prep reach in refrigerator.
- Inside surface of main walk in refrigerator door.
- Door gasket to Beverage walk in refrigerator.
- Exterior surfaces of condiment bins.
- Table fan in main kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Bank of florescent lights in the main kitchen is missing a light shield.
Correction: Shield or install protective sleeves on florescent light tubes.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the main kitchen is not maintained in good repair: vent cover observed broken.
Correction: Replace vent cover. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall next to the conveyer oven, and floors through out the facility: hard to reach places under and behind equipment, have an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Diced cooked chicken and ground sausage observed cold holding at improper temperature in the main walk in refrigerator.
Correction: Adjust the thermostat to ensure cold food is maintained at 41°F or below to inhibit the growth of harmful bacteria.. Discard any food which has been in the danger zone for more than 6 hours.
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03/30/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/10/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Mozzarella Cheese, Meat Balls and chicken wings observed cold holding at improper temperature in the walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Wire shelves in the utility room.
- Aluminum shelves in the dishware area.
- Exterior surfaces of the beverage reach in refrigerator.
- Exterior surfaces of the walk in refrigerator.
- Exterior surfaces of the dough containers.
- Hand washing sink. (corrected)
- Exterior surfaces of towel dispenser. (corrected)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster door observed open.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap observed under the back door of the facility..
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Ceiling in the kitchen is not maintained in good repair, tiles hanging, tiles in disrepair.
Correction: Replace and re-attach ceiling tiles to present a smooth and easily cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility (especially hard to reach places under and behind equipment and at floor junctures) have an accumulation of grime and debris. NOTE: This includes area behind toilet in employee rest-room.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/13/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken wings, cheese steak, cooked, and tortillas observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/23/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/24/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground Sausage and chicken wings observed cold holding at improper temperature in the main walk in refrigerator.
Correction: Adjust the thermostat to ensure all cold food is maintained cold at 41°F or below while under storage. .
- Equipment - Good Repair and Proper Adjustment
Observation: Back wall of the beverage and pizza dough walk in refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the wall of the walk in refrigerator to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulations of grime and/or debris:
- Floor mixer
- Utensil bin
- Exterior surfaces of beverage reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Florescent light tubes in the kitchen observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a protective sleeve.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility, especially under and behind equipment and at floor/wall junctures have an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle, degreaser, observed without a label.
Correction: Label spray bottles with contents or discard.
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09/05/2013 | Routine | |
| No violation noted during this evaluation. | 05/08/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/15/2013 | Risk Factor | |
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