Violations discussed with personnel on site during inspection. No CFM present during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the fodd tray holding area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
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. 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 135°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in refrigerator.
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.
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01/19/2016 | Routine | |
Observations discussed with managers. New permit Issued,
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal storage shelves at the back of the kitchen have accumulations of grime and debris (appears to be from cooking oil, more detailed cleaning of shelves discussed with manager.)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in the employee restroom are porous tiles, not smooth easily cleanable tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ceiling tiles in kitchen and restroom areas are required to be made of smooth easily cleanable materials.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in back of kitchen is noted in need of cleaning in the area where the unformatted boxes are stored.
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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03/11/2015 | Routine | |
Restaurant in good sanitary condition!
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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07/07/2014 | Routine | |
Complaint investigated with CFM. All units holding below 41 degrees and above 135 degrees. Employee health policy reviewed along with proper sanitizing techniques of utensils. Facility in good sanitary condition at time of investigation.
No violation noted during this evaluation. | 03/24/2014 | Complaint | |
Employee health policy reviewed. No food being kept in pizza prep low-boy unit during inspection. All foods kept on ice temporarily and maintaining at 41 degrees or below. Facility in good sanitary condition at time of inspection.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Pizza prep lowboy is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the pizza prep lowboy to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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01/14/2014 | Routine | |
Observations discussed for correction with PIC.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection
Correction: NO CFM PRESENT AT TIME OF INSPECTION.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers
Correction: i.e. sauces in bottles.
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07/22/2013 | Routine | |
Facility in good sanitary condition at time of inspection.
No violation noted during this evaluation. | 01/30/2013 | Routine | |
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