Four noncritical deficiencies.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ceiling vents had accumulations of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and grease trap juncture is not sealed.
Correction: Seal floor around the grease trap.
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11/13/2015 | Routine | |
Excellent restaurant.
- Physical Facilities in Good Repair (corrected on site)
Observation: The floor around the grease trap is in disrepair. Fill in all holes
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/15/2015 | Routine | |
Post the current permit to the public.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the three vat sink area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Insect Control Devices - Design and Installation
Observation: Glue boards are not dated with the time of visit and are not changed often enough.
Correction: Date glue boards w/ time of visit and change more often.
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09/24/2014 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in a refrigerator was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the hand sink and three vat sinks were leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/02/2014 | Routine | |
Clean clean Clean
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of a spatula was not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the Spatula. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the the hand sink, the wall around the mop sink, the bleach dispenser in th clothes washerand the wall at the three vat sink had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and microrodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the three vat sink were leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/20/2013 | Routine | |
Excellent operation
No violation noted during this evaluation. | 08/02/2013 | Risk Factor | |
- Critical: Discharges from the Eyes, Nose, and Mouth* (corrected on site)
Observation: The manager was working with a runny nose ,exposing food, food-equipment,and utensils.
Correction: Prevent employees who are experiencing persistent sneezing, coughing or a runny nose that causes discharges from the nose or mouth from working with exposed food clean equipment, and utensils
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham was at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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04/03/2013 | Risk Factor | |
Pizza sauce is kept at room temperature This is a Domino Policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza toppings not cold enough.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) PIZZA Sauce at room temperature was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/02/2012 | Routine | |
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