No critical violations noted. Observation: the kitchen/equipment is in need of a thorough cleaning. Set up/follow a cleaning schedule.
- Hand Drying Provision
Observation: Observed the lack of paper towels at the handsink adjacent to the dishmachine.
Correction: Supply towels at the handsink.
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08/04/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
Your annual permit expires at midnight on 4/3/015 and will not be reissued until all of the violations are corrected. Develop/follow a cleaning schedule.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed a large bucket of Taziki sauce in the bottom of cook line low boy unit that is molded.
Correction: Refrain from using this food for sale/consumption. Sauce was discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed shelled eggs (some broken) being stored above deli meats/adjacent to ready to eat foods.
Correction: Store raw eggs below cooked foods/produce. Eggs were moved.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed torn aluminum foil covering storage rack in the walk-in vault.
Correction: Remove the foil
- Non-Food Contact Surfaces
Observation: Observed several surfaces throughout the kitchen that are in need of cleaning: all make tables are soiled with encrusted food debris, clean the interior of the cook line 2 door refrigeration unit, hood vents/area around hood vents soiled with oil/grease, the dishmachine table/shelving is soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed pizza boxes on flooring in the storage room.
Correction: Store all single serve items at least 6" off flooring.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed dishes/plastic food container tops in the handsink near dishmachine.
Correction: Remove any dishes. The handsink is for handwashing only!
- Lighting, Intensity
Observation: Observed 5.02 foot candles of lighting on cook line
Correction: should have a minimum of 50 foot candles of lighting (light bulbs are inoperable).
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several broken floor tiles/rough floor surfaces that need replacing. Observed loose wall coving adjacent to/near the bulk ice machine.
Correction: Repair any affected surfaces/replace broken tiles. Repair/replace the coving.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed flooring throughout the facility in need of cleaning: cook line, prep line, bar area. Observed the male restroom is in need of cleaning (flooring/sink are soiled).
Correction: Clean any dirty flooring. Clean.
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02/10/2015 | Routine | |
This is a reinspection for the proper temperature requirement/operability of the cook line cold table. This violation has been abated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed deli meats in the walk-in vault with no dates (ham,turkey).
Correction: Supply date marking on ready to eat foods held for 24 hours or more.
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11/12/2014 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line cold make table. The unit has not been repaired/remains unplugged.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on the cook line cold table above 41 degrees (olives 47 degrees, peppers 47 degrees, mushrooms 48 degrees). Per employees, these foods have been in unit overnight.
Correction: Maintain cold foods at 41 degrees or below. Refrain from using these foods for sale/consumption. Have the unit serviced/remove foods from this unit. Supervisor opted to discard.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed deli meats in the walk-in vault with no dates (ham,turkey).
Correction: Supply date marking on ready to eat foods held for 24 hours or more.
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11/07/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on the cook line cold table above 41 degrees (olives 47 degrees, peppers 47 degrees, mushrooms 48 degrees). Per employees, these foods have been in unit overnight.
Correction: Maintain cold foods at 41 degrees or below. Refrain from using these foods for sale/consumption. Have the unit serviced/remove foods from this unit. Supervisor opted to discard.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed deli meats in the walk-in vault with no dates (ham,turkey).
Correction: Supply date marking on ready to eat foods held for 24 hours or more.
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11/06/2014 | Risk Factor | |
There was some time lapse found in logging dates for foods prepped or opened in restaurant. Your system is good but must follow through and do it all the time. The following items were observed:1. Cookline floor is in need of repair and thorough cleaning. It does not appear to be cleanable at this time. Have a plan for correction.
2. Clean back splash of stove. 3. Clean side of stove. 4. Clean floor under Continental. 5. Remove cardboard under leg of 3-c sink. 6. Repair faucet at 3-c as soon as possible. Faucet has fallen off and therefore sink compartment has to be filled with a bucket. 7. No stopper available for all sink compartments. Provide stoppers as soon as possible. You have to wash, rinse and sanitize food equipment and you can't do it without using your sinks. 8. Numerous flies on premises. Get help from your pest control operator. 9. Screen door should open outwards to help keep flies out.10. Kitchen has no a/c and is extremely hot. This is hard on your refrigeration equipment. 11. There appear to be leaks from Continental and ice machine and beverage unit at wait area causing water to accumulate on floor. Repair leaks. Contain condensate. 12. Clean hood filters more often. 13. Secure loose cove molding. 14. Remove cardboard from heat lamp. 15. Remove pepperoni and cheese from heavy plastic bags when in make table. This may help lower the temperature of these foods. 16. Clean up back mop room. Remove unnecessary items. Get organized. 17. Some floor tiles are broken, repair. 18. Ventilation still not operating in restrooms. Repair.
No violation noted during this evaluation. | 08/20/2014 | Risk Factor | |
Norovirus discussed: contamination, prevention, and clean up. Please share with other workers. Employee health policy discussed. All workers to know symptoms.
No violation noted during this evaluation. | 05/14/2014 | Training | |
Correct above items as soon as practical. We discussed datemarking foods coming from freezer (a day has been lost) and to make it easier to datemark you may use a chart to help instead of individual tags on containers. Don't forget to date ricotta upon opening. Do not place bar utensils on towel. You may use a tray or bar matting. Permit may be issued.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Sauce buckets on floor of walk in. Bag of onions on walk in floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Used breading found on counter at room temperature.
Correction: PIC discarded after discussing proper alternatives for this. You may sift every four hours (requires time tracking), or keep breading pure and place raw product on separate plate to bread, or keep used breading in the refrigerator.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the large make table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pizza oven, fryers, stove top, stove drip tray, fryer cabinets, pizza pan bin.
Correction: Clean these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Utensils to be in one direction.
- Plumbing System Maintained in Good Repair
Observation: Hot water faucet at sink in men's room is missing.
Correction: Repair.
- Ventilation - Mechanical Ventilation
Observation: Ventilation fans do not appear to be working in both restrooms.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Loose floor tile on cookline. Loose coving by ice machine. Floor in kitchen is in poor condition.
Correction: Secure loose pieces. Floor to be easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor beside fryers, floor in back dish area found dirty.
Correction: Clean.
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02/18/2014 | Routine | |
Other observations: Handsink by 3-c is dirty. Clean. Insects on sink. Hood filters are dirty. Clean. Coving loose by WI door. Secure. Screen door is torn. Repair. Cover sauces. Mop sink room to be cleaned. Provide trash can near handsink. Cookline floor to be cleanable. Do not place food on top of other containers in sandwich unit. Keep wiping cloths in sanitizer between uses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on meatballs, pasta, wings, lasagna.
Correction: All ready to eat TCS foods to be dated.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Cheesecake found with date of 9/7/13.
Correction: Seven day shelf life allowed. PIC removed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer found soiled with old dirt.
Correction: Thoroughly clean and sanitize. Corrected.
- Hand Drying Provision
Observation: No towels at handsink.
Correction: Provide.
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09/17/2013 | Risk Factor | |
Follow up on refrigeration. 2 door reach-in: Alfredo sauce 39 degrees. Small make table: turkey 37 degrees. Pizza table: sausage 41.8 degrees, mushrooms 42.4 degrees. Temperatures were satisfactory. Walk-in: cheese 40 degrees. Foods were found dated. Spray bottles labeled.
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
Observed dishwasher rinse after sanitizing. Sanitizing to be last step before air dry. A discussion with worker concerning process was done. Spring has been put on screen door. Kitchen needs organization. Dishmachine not in operation but area to be straightened up. ABC license has still not been obtained. Bar not in use. Handsink had water turned off. This to be corrected. Discussed breading - sift every 4 hours. Have a system. Discussed wing tossing bin - clean every 4 hours. Critical violations to be addressed. 30 day recheck. Corrections: small make 40.9 degrees, "Continental" 42.7 degrees, Pizza make upper 38 degrees, pizza make lower 61 degrees, "Coke" refrigerator 40.1 degrees. Do not use lower part of pizza make table.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef stored above bread and cooked rice in reach-in.
Correction: Corrected.
- Critical: Cooling* (corrected on site)
Observation: Cooked bacon placed in make table at 113 degrees.
Correction: This to be cooled to 41 degrees using other means such as freezer or walk-in. Bacon was removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Coolers were not holding at 41 degrees. It appears two of them had turned off at breaker. Reach-in: beef 54 degrees
Correction: make table: chicken 50 degrees
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on cheesecake.
Correction: Date.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory on menu is insufficient.
Correction: This is still to be remedied.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor of cook line is still very rough and difficult to clean.
Correction: Floor to be cleanable.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Unlabeled pump bottle.
Correction: Identify chemical.
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05/29/2013 | Routine | |
Complaint received regarding undercooked pizza, cold meatball sub, cold steak sandwich. Pizza to be cooked to 165 degrees or more. Pizza was cooked to 200 degrees during visit.
No violation noted during this evaluation. | 05/29/2013 | Complaint | |
Note: discussed fully cooking sausage in oven even though it will be placed on a pizza. Ensure 155 degrees is obtained. Reinspection in 30 days to ensure items have been addressed. Procedures for cooking/cooling all menu items needed. Ensure all drivers who help in kitchen know how to set up 3 compartment sink. Post "no smoking" sign in conspicuous location.
- Critical: Hands - When to Wash*
Observation: Observed cook drink from can and continue work.
Correction: Hands to have been washed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open beverage cans found in dish area/kitchen.
Correction: All were discarded.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths not kept in sanitizer.
Correction: Corrected.
- Food Storage - Clean and Dry Location
Observation: Open containers of oregano and fettuccine.
Correction: Protect.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza table is struggling to maintain 41 degrees or below. Those items in metal deep pans are colder than plastic pans. Ground beef 42.8 degrees, chicken 48 degrees, bacon 44.5 degrees, cubed ham 49 degrees, sausage links 48 degrees, mushrooms 34 degrees.
Correction: You may try using individual lids inside pizza table. Corrected to 38 degrees.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on cooked rice, spaghetti noodles, bulk ham opened, corned beef, shrimp.
Correction: Date upon opening/preparing.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory is inadequate on main menu. Foods have been asterisked (except chili fries with sunny side up egg) but reminder is missing and disclosure is incomplete.
Correction: Provide reminder and complete disclosure.
- Equipment - Good Repair and Proper Adjustment
Observation: Vinyl cloth on shelf. Leak inside pizza table. Drip trays not installed.
Correction: Remove. Repair. Install.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer found dirty.
Correction: Clean and sanitize thoroughly.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pizza boxes on floor.
Correction: Elevate 6".
- Outer Openings - Protected
Observation: Back door is not self closing. Screen on back door is loose.
Correction: Provide closure. Secure to keep out flies. Do not prop front door open.
- Handwashing Cleanser - Availability
Observation: No soap at bar handsink.
Correction: Provide soap.
- Physical Facilities in Good Repair
Observation: Film on dishroom wall. Floor behind cook line is unfinished and not easily cleanable. Coving missing.
Correction: Remove film. Finish so it can be cleaned
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor of cook line is soiled.
Correction: Clean/scrub daily.
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05/03/2013 | Routine | |
The following to be done within 30 days: 1. Continue to remove film from dishroom wall. 2. Seal around aluminum plate where ice machine water line is.
3. Provide coving along walls - especially in dishroom. 4. Install rear door self closure. 5. Backflow device has been purchased for coffee urn. Install properly. 6. Post no smoking sign. 7. Finish floor behind cook line so it is easily cleanable. 8. Dishmachine washing at 140 degrees (150 degrees required). Rinse at 181 degrees. 160 degree plate surface is required. This was not reached. Have serviced. Use 3 compartment sink until it is running properly. 9. Finish corner of wall by walk-in door. 30 day permit issued.
No violation noted during this evaluation. | 04/05/2013 | Pre-Opening | |
This is not at permit to operate. The following to be completed: 1. Exchange ceiling panels with holes for ones that are smooth and cleanable. 2. Seal hole in wall beside new handsink. 3. Provide light by soda machine. 4. Paint/seal wood under bar 3 compartment 5. Peel film off of walls. 6. Clean spray hose attachment. 7. Clean spray sink, 3 compartment sink. 8. Provide coving along floor/wall junctions. 9. Cover cut off pipe end under drain board. 10. Provide chlorine test kit. 11. Wall behind 3 compartment to be smoothed, fill in cracks, paint. 12. Cover open hole in floor by grease trap. 13. Ensure grease trap has been cleaned out. 14. Finish wall corner by walk-in door. Make smooth and cleanable. 15. Remove ice on freezer floor. 16. Clean all walk-in freezer and refrigerator shelves. 17. Clean lower pizza oven rollers. 18. Clean stove drip tray. 19. Remove build up along edge of flat top. 20. Clean legs of fryers. 21. Pizza unit 58 degrees. Have serviced. 22. Clean dough pro. 23. Rear door to be self closing. 24. One ladies room toilet cannot be flushed. Repair. 25. Ensure proper backflow preventer is on the tea and coffee makers. Post no smoking sign. Call for reinspection.
No violation noted during this evaluation. | 03/28/2013 | Other | |
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