The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinser dish machine: 50 ppm.
No violation noted during this evaluation. | 04/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine kitchen/dishmachine front service counter:75/100 ppm.
No violation noted during this evaluation. | 10/05/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint investigation. Quaternary ammonia sanitizer 3 vat sink: 300 ppm. Chlorine sanitizer dishmachine kitchen/ front service counter: 150/75 ppm.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sausage (2x)/pepperoni/greated mozzarella/ sliced ham/sliced meatballs in 4 drawer 1 dr prep cooler: 51,50/49/49/49/47 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food determined to be out of temperature for < 2 hours. Cooler adjusted to lower temperature
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04/21/2015 | Risk Factor | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
1. Renovations of dining room, including new finishes.
2. New dining room furniture.
3. Renovations of the service area, including relocations of equipment and additions of some new equipment.
4. New kitchen ceiling tiles, new dish machine drainboard, and new beverage station.
INSPECTION.
1. The establishment has two chemical sanitizing mechanical dish washing machines and one set of 3-compartment sink. The total water demand is 337.6 gallons per hour. The water heating equipment recovery rate is only 255.8 gallons per hour of 120 F degrees water at 80 F degrees rise. You can either upgrade the water heating equipment to a recovery rate of at least 337.6 gallons per hour at 80 F degrees rise, or eliminate one mechanical dish washing machine,
2. The installed ceiling tiles over the kitchen and over the service area are not the required smooth and washable types.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 01/22/2015 | Pre-Opening | |
| No violation noted during this evaluation. | 10/02/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: HOT PIZZA COOLED IN 1DR 4 DRAWER PREP COOLER
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: TRUE 1DR 4 DRAWER PREP COOLER (1) PIZZA SAUCE AT 46F (2) RICOTTA CHEESE AT 48F (3) COOKED PENNE PASTA AT 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED FOOD TO ANOTHER COOLER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR 4 DRAWER TRUE PREP COOLER
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the 1DR 4 DRAWER TRUE PREP COOLER IS heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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05/23/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream scoops stored in standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ricotta cheese, pepperoni, in 4DRW 1DR pizza prep refrigerator at 47F and 47F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO WALK-IN REFRIGERATOR.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu & menu board without proper disclosure: 1/2 lb Angus Burger.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PROVIDED DISCLOSURE STATEMENT FOR ESTABLISHMENT.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards in the establishment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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12/03/2013 | Routine | |
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