Additional certified food manager, Lee Johnson certificate expires 07/9/2020. Observed temps posted on calendar. Spoke with manager about recording temps of product. Observed time log posted at pizzas and bacon. Observed kitchen cleaning schedule posted for entire week. Three compartment sink being used to wash dishes prior to using dishmachine. Facility recommended for permit renewal. Food permit, copy of application and receipt issued to manager.
- Ventilation Hood Systems; Filters
Observation: Hood system due for cleaning per sticker on hood.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitze hood system.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hand sink nozzle broken (near cash register area)
Correction: Repair the hand sink nozzle to restore a state of 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 hand sink nozzle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature observed was 90 degrees for wash and 92 degrees for rinse.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed ice buildup inside freezer box.
Correction: Remove ice buildup and clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: One light out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Buildup observed on and around grease trap.
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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03/21/2016 | Routine | |
Additional certified food manager
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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01/05/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Hand sink nozzle off (hot water nozzle). The handsink located near pizza oven.
Correction: Repair the hand sink nozzle to restore a state of 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 hand sink nozzle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice buildup inside and food debris buildup around casing of freezer box.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: No coating/sealant on wood under counter where pizza prep unit is located.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/14/2015 | Routine | |
Spoke with cook concerning ground beef in walk-in cooler. Copy of online food handler training information left on site.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Ground beef cold holding at improper temperature in walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Bottom portion of table under grill and bottom portion of table next to dishwasher lined with aluminum foil. Freezer box in need of defrosting.
Correction: Remove aluminum foil and clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Repair hot water nozzle at handsink in wait station area. Observed leak from pipe at handsink in kitchen.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity
Observation: One light fixture out at entrance near slicer and light fixture out near walk-in cooler door.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/15/2014 | Routine | |
Lamps being used at wait station area until ceiling lights are repaired. Spoke with manager about hair restraints for cooks. Continue to monitor and record temps daily. Facility recommended for permit. Food permit, copy of receipt and copy of application issued.
No violation noted during this evaluation. | 05/19/2014 | Follow-up | |
New pizza prep unit purchased since last inspection. Refrigeration is holding at proper temperatures. Food temps are holding at proper temperatures. Dishwasher temp log and food temp log given to manager. Application left on site with manager to fill out and send in with food permit fee. Will check back with manager concerning correction of items observed. Food permit will be issued once items are corrected and application and food permit fee is paid and processed.
- Ventilation Hood Systems; Filters
Observation: Hood system at cookline due for cleaning per sticker posted on hood.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitze hood system and have updated sticker posted on hood system once system has been cleaned.
- Sanitizing Solutions, Testing Devices
Observation: Dishwasher sanitizer registering above required concentration.
Correction: Adjust dishwasher sanitizer to register at proper concentration according to data plate on dishwasher.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 100 degrees.
Correction: Recheck cycle readings for dishwasher. Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed icebuildup inside freezer box.
Dirty apron stored under containers of seasoning on table next to dishwasher.
Correction: Remove ice buildup and clean and sanitize these surfaces for food contact.
Remove dirty apron and clean and sanitize table.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Pipe underneath hand sink is leaking.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity
Observation: Lights out in wait station area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/29/2014 | Routine | |
Servicer arrived on site to check hood system.
- Critical: Demonstration of Knowledge*
Observation: Observed one food service employee card that was not valid. Food service employee took wrong food handler course.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed seal hanging under hood system.
Correction: Repair the seal under hood system to restore a state of 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 seal, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under hood system. Two light bulbs observed out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Observed low ventilation pressure under hood system.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained(recorded) by the establishment.
Correction: Maintain accurate temperature logs.
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09/24/2013 | Routine | |
Spoke with manager upon arrival. Current food permit posted which expires 3/31/14. Facility have a person certified for FOG program. Informed manager to have employee bring certificate in to post with other certifications. Spoke with manager about some employees retaking food handler class and correct site to take the class. Hood system filters were cleaned. Hood system has to be scheduled for cleaning and once hood is cleaned, have servicer post current sticker with cleaning dates. New temperature gauge was purchased to be installed at walk-in cooler. Informed manager to recheck sandwich and pizza prep unit for working thermometer inside unit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees was working in the food service establishment without having a valid food service card. Employees went to incorrect site to obtain food handler cards.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Ventilation Hood Systems; Filters (repeated violation)
Observation: Hood system in need of cleaning. No sticker with current cleaning dates posted on hood system.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood sytem and filters. current sticker with cleaning dates should be posted on hood system.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs at least three to four times a day.
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08/05/2013 | Follow-up | |
Post current permit where it is visible. Copy of 1B form left on site for employees to read, sign, date and copies to be kept in files.
- Critical: Demonstration of Knowledge*
Observation: Food service employees was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Ventilation Hood Systems; Filters
Observation: Hood system in need of cleaning. No sticker with current cleaning dates posted on hood system.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood sytem and filters. current sticker with cleaning dates should be posted on hood system.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit was observed in a state of disrepair and damaged.
Correction: Repair the sandwich unit to restore a state of 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside freezer box(ice buildup) and around freezer doors, equipment at cookline (stove, fryer, grill), inside sandwich unit(water inside bottom of unit), coca cola unit, grease trap and connecting pipe to grease trap.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under and behind equipment at cookline need cleaning.
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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06/18/2013 | Routine | |
One newly hired employee to attend food handler class. Copy of food handler class schedule given to owner. Spoke with owner concerning issues that were addressed. Refrigeration is holding at proper temps. Product checked is holding at proper temps. Facility recommended for permit renewal. Once application is processed, health permit will be issued.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Improper containers used to dispense flour, sugar and salt.
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. 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. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Clorox sloution registered above required concentraion.
Correction: Adjust container of sanitizer to register at proper concentration of 50ppm.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of spic and span not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of spic and span stored next to container of lemons and cups.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/25/2013 | Routine | |
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