All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: PHF/TCS foods in the make table and on the make line were at 53°F.
Correction: Temporary time as a control policy written until the unit is capable of holding foods at 41°F or below. F/U needed.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Paint scrapper stored on hand sink near 3-compartment sink
Correction: Do not store any items in the designated hand sink area.
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02/02/2016 | Risk Factor | |
All temperatures taken internally.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken wing and pepperoni cold holding at improper temperatures in the make table. Chicken wings were at 58F and pepperoni were at 49F.
Correction: Relocate food items to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The veggie prep cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/29/2015 | Routine | |
All temperatures were taken internally.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken wings in the make table were cold holding at an internal temperature of 54F
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Shelving units above 3-comp sink
>>Vent on the ceiling in the prep area is in need of cleaning.
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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07/03/2014 | Routine | |
All temperatures are internal unless otherwise noted.
Reminder CFM is set to expire on 9/21/13, renew.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings cold holding at 50F in the make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking cracked handsink left of pizza prep table
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks with sodas rusted
>>gaskets torn prep table
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting board on table with can opener is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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 mest trays carbon build-up
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: following in need cleaning
>>old labels plastic containers
>>can opener
>>prep table filter
Correction: clean
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor tiles cracked by warmers
>>floor grout eroded throughout kitchen
>>light shield cracked walk-in fridge
>>coving walk-in damaged/loose
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor walk-in fridge
>>wall behind 3-vat
>>floor under sauce racks
Correction: clean
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03/19/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The facility does not have a digital thermometer.
Correction: Provide a digital thermometer to ensure the proper temperature of thin foods such as pizza and chicken wings.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The facility does not have testing strips to check the accuracy of the Quat Sanitizing rinse.
Correction: Provide strips to ensure the accuracy of the sanitizing rinse.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior shelving of the pizza make table is rusted/chipped.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board is heavily stained and deeply scored.
Correction: Resurface or replace. All equipment should be durable, smooth, easy to clean, and non absorbable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: 1) The piercing part of the can opener is dirty.
2) There are multiple plastic lexan pans that have old food labels on their surfaces after being sanitized.
Correction: Clean can opener.
Remove old labels from lexan pans.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The back hand sink has vegetable pieces in its basin.
Correction: Hand washing sinks are to be used for handwashing only.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: There is excessive garbage and other debris behind the dumpster.
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: The protective shield of the walk in refrigerator light is damaged.
Correction: Replace.
- Mops - Drying Mops (repeated violation)
Observation: The mops not in use are not hung to dry.
Correction: Mops must be hung so they are allowed to air dry.
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12/03/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: There isn't a "No Smoking" sign at the entrance to the facility.
Correction: Provide a "No Smoking" sign at the entrance.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The facility did not have testing strips to ensure the accurate Quat chemical concentration of the sanitizing rinse at the 3 compartment sink.
Correction: Provide testing strips.
- Equipment - Good Repair and Proper Adjustment
Observation: The light fixture cover in the walk in refrigerator is damaged.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board is heavily stained and scored.
Correction: Resurface or replace.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: White paper food trays on the back shelf were being stored with their food contact surfaces exposed.
Correction: Store trays with their food contact surfaces inverted or in original packaging.
- Refuse - Covering Receptacles (repeated violation)
Observation: The side doors to the dumpster were open.
Correction: Dumpster doors/lids must be kept closed when not being used.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: There is a bag of garbage being stored outside the dumpster and there are multiple discarded pizza boxes and other debris in the surrounding area.
Correction: Clean area around dumpster.
- Outer Openings - Protected
Observation: The drive thru window is not self closing.
Correction: Provide a self closing window at the drive thru to prevent the entrance of insect and other pests into the facility.
- Handwashing Cleanser - Availability
Observation: The soap dispenser at the back handsink was not working at the time of the inspection.
Correction: Repair or replace the dispenser.
- Mops - Drying Mops (repeated violation)
Observation: Multiple mops were observed being stored on the edge of the utility sink.
Correction: Mops that are not being used must be freely hung so they are allowed to air dry.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Multiple live flies were observed in the facility and were resting on the pizza make table. One dead fly was observed in the catch pans under the pizza assembly racks.
Correction: Remove dead insects and continue pest control operations.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A bottle of stainless steel polish was being stored on the table that delivery drivers use to bag pizzas.
Correction: Store chemicals away from food and food service equipment.
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08/02/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Blue cheese dipping sauce being held in the under counter refrigerator was at 54F. Product is clearly marked with "Keep Refrigerated.
Correction: I spoke with the manager on duty and she stated that the facility had just opened and the containers were not stored there. She removed them and other dipping sauces and placed them in the walk in refrigeration unit.
- Temperature Measuring Devices
Observation: There isn't a thermometer in the pizza make table reach in or the small dipping sauce refrigerator.
Correction: Provide thermometers in all refrigerated spaces.
- Responsibilities of Owner or Proprietor
Observation: There isn't a "No Smoking" sign posted at the entrance to the facility or inside.
Correction: Post a "No Smoking" sign.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The facility does not have a digital thermometer to measure the temperature of thin food products.
Correction: Provide digital thermometer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The facility did not have testing strips to ensure the sanitizing rinse at the 3 compartment sink was at the correct concentration.
Correction: The inspector gave contact/ordering information for sanitizing test strips to the manager.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to the adjoining wall.
Correction: Seal 3 compartment sink to wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelf above the 3 compartment sink is rusted.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The vegetable cutting board is heavily scored and stained and is no longer smooth and easy to clean.
Correction: Resurface or replace.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: A pizza spatula was being stored between the shelf and wall above the 3 compartment sink and a large knife was being stored in a support leg of the shelf at the 3 compartment sink.
Correction: Store washed and sanitized utensils in a clean, dry location.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: 5 cans of pizza sauce were found on the pizza sauce rack and had damage from moderate to sever.
Correction: Segregate cans to be returned to the vendor.
- Mops - Drying Mops (repeated violation)
Observation: One mop was found still wet stored on the floor and another was found resting up against a wall.
Correction: Mops are to be freely hung so they can completely air dry.
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04/20/2012 | Routine | |
All food temperatures are internal. 2011 permit will not be issued until the make table is able to hold potentially hazardous food at 41* or below on the top line.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly in the top line of the make table:
- Pepperoni 50*
- Chicken wings 54*
- Chicken tenders 50*
Correction: Food was discarded. Hold potentially hazardous food at 41* or below. Have refrigerator serviced or repaired.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- Rack rusted above the 3 compartment sink
- toilet handle is broken
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board in the back is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- soap dispensor at the front hand sink
- computer keyboard
- make table gaskets
- exterior of lexan containers have old stickers
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan 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.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed a strainer stored in the back hand sink.
Correction: Keep hand sink free and clear so employees can easily wash their hands.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Base tile missing behind the make table
- Holes in the wall behind the mop sink
- base tile broken in the rest room
- base tile is separating in the rest room
- holes in the wall right of the walk in
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall around the mop sink needs cleaning.
Correction: clean.
- Mops - Drying Mops (repeated violation)
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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12/15/2011 | Routine | |
All food temperatures are internal.
It is suggested that the operator have the make table serviced to ensure that the unit is able to hold 41* even at the busiest hours.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quateranary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following physical structures are in poor repair:
- Dish rack is rusting
- vent cover is missing from the back of low boy refrigerator
Correction: Repair/Replace.
- Equipment - Cutting Surfaces
Observation: The cutting board in the back is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The quat santizer concentration at the 3 vat sink was at 150 ppm.
Correction: Maintain the quat sanitizer at 200 ppm in accordance with the manufacturers specification.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- interior of the low boy sauce refrigerator
- sauce containers on top of the low boy refrigerator
- top of the pizza oven
- pizza box shelf
- keyboard
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the rest room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
- floor drain is loose near the 3 compartment sink
- base wall tile behind make table
- base wall tile broken under the hand sink
- Base wall tile is broken in the rest-room
Correction: Replace/repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
- the broom storage area
- all of the base tiles.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Multiple flies observed.
Correction: Ensure to keep all outer openings secure and shut. Contact a state licensed pest controller for guidance.
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08/15/2011 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding improperly on the top line of the make table:
- Pepperoni 51*
- chicken wings 46*-51*
- italian ham 47*
Correction: Hold all potentially hazardous food at 41* or below. Food that was over 50* was discarded and food below 50* was moved to proper refrigeration.
- Cooling, Heating, and Holding Capacities
Observation: The top line of the make table is not able to maintain potentially hazardous food at 41* or below.
Correction: Have the unit serviced or replaced so that potentially hazardous foods are held at 41* or below.
- 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 quateranary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
- Dish rack is corroded
- make table lid is warpred and unattached
- back vent cover is missing on the sauce refrigerator
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- computer keyboard
- music speakers
- walk in cooler shelves
Correction: clean.
- Equipment and Utensils, Air-Drying Required
Observation: Dishware was 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The pizza "peel" was stored in properly between the wall and the dish rack.
Correction: Store the peel on a clean food contact surface.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink in the back.
Correction: Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- grease trap under the 3 compartment sink is rusted
- basetile behind the make table is missing
- floor grout is worn under the make table
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the make table needs cleaning.
Correction: Clean.
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles were hung over the clean side drainboard and clean dishes.
Correction: Store chemical containers in a manner that they cannot potentially contaminate food, food contact surfaces, and single service items from an accidental squirt.
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03/18/2011 | Routine | |
All food temperatures are internal.
2011 permit issued, Post in public view.
Reviewed employee health and emergency hazards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly on the top line of the make table:
- pepperoni 49*
- chicken wings 57*
- chicken tenders 47*
- sausage 49*
Correction: Food was discarded. Cold hold all PHF's at 41* or below.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple lexan containers on the dish rack above the 3 vat sink are chipped, broken, or scratched to the point that they are no longer easily cleanable or durable.
Correction: Replace the containers with ones that are smooth, durable, easily cleanable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The caulk is worn at the front hand sink.
Correction: Recaulk.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- vent cover missing from the sauce refrigerator
- dish rack above the 3 vat sink is rusted
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- keyboard
- sauce refrigerator gasket
- bottom of the sauce refrigerator
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handsink located in the back is blocked, preventing access by employees for easy handwashing.
Correction: Access to the hand sink identified above is to be available during all hours of operation. Remove the dishes preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the make table hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the make table hand sink.
- Light Bulbs Protective Shielding
Observation: The light shield in the walk in refrigerator is broken.
Correction: Replace.
- Outer Openings - Protected
Observation: The drive thru window is not self closing.
Correction: Install a self closing device.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the back hand sink.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand sink in the back
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: There are holes in the walls at the delivery map and near the hand sink in the back.
Correction: Fill holes so that the wall is smooth, durable, easily cleanable, and nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- wall at the mop sink
- floor under the make table
Correction: Clean.
- 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.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Observed multiple gnats at the floor drain at the 3 vat sink.
Correction: Contact a state licensed pest control operator to abate the problem.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles were stored above the clean dish side drainboard at the 3 compartment sink.
Correction: Store chemical spray bottles in a manner so that they cannot potentially contaminate food, food contact surfaces, or single service items.
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11/22/2010 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's Pizza #61672, 901 Big Bethel Rd., Hampton, VA 23666 »