No violation noted during this evaluation. | 01/06/2016 | Risk Factor | |
Inspection for permit renewal.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/17/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed pepperoni pizza and cheese pizza hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. To maintain food safety and quality, PIC agreed to begin using a Time as a Public Health Control plan for pizza.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed diced chicken, sliced oranges, yogurt, and cottage cheese cold holding at improper temperatures
Correction: Add more ice to the serving line to properly cold hold diced chicken and other TCS foods. Relocate cottage cheese, yogurt, and other TCS foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/09/2015 | Risk Factor | |
Inspection for the health permit renewal.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice machine slide tray has 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 rodents.
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08/13/2014 | Routine | |
No violation noted during this evaluation. | 04/29/2014 | Risk Factor | |
No RISK violations at this inspection. Health Permit was revalidated. No violation noted during this evaluation. | 01/09/2014 | Risk Factor | |
Inspection for the health permit renewal. No violation noted during this evaluation. | 08/07/2013 | Routine | |
No violation noted during this evaluation. | 04/24/2013 | Risk Factor | |
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