Non-critical violations must be corrected within 30 days.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture near back door is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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11/03/2015 | Routine | |
Good hand washing practices observed
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Air gap protecting potale water supply is defeated at mop sink by hose attached ti water inlet that extends below flood rim of drain.
Correction: Disconnect, cut, or suspend hose to maintain air gap preventing backflow.
- Mops - Drying Mops (corrected on site)
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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05/04/2015 | Routine | |
All renovation materials and construction meet standards. Approved
No violation noted during this evaluation. | 12/01/2014 | Pre-Opening | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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10/16/2014 | Routine | |
Good hand washing practices observed.
No violation noted during this evaluation. | 03/17/2014 | Routine | |
| No violation noted during this evaluation. | 09/13/2013 | Routine | |
FDA form 1B Employee Health was discussed and issued to the person-in-charge.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Staged prepared meat pizzas on rack in prep area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the dough sheet pans contained cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the dough sheet pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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02/25/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Quat dispenser is not providing proper mix to provide an adequate sanitizer solution.
Correction: Adjust or repair the dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance,
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at utility sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Remove attached hose or hang it up so it does not lay below the flood rim of the curbed drain.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen entrance is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food rack preventing its use.
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02/02/2012 | Routine | |
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