Floors and walls could use some cleaning (under and around equipment) as well as the green dough/dish racks.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee fail to wash hands after using the cash register before returning to work.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several dishes and the veggie slicer still soiled.
Correction: Make sure all dishes, utensils, and equipment are cleaned thoroughly.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the hand wash station by the dish area was blocked.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment from the area preventing its use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bottle of degreaser stored on clean dishes/utensils.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/04/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee return to work after eating without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee chewing on something in the kitchen.
Correction: Do not eat or chew gum in the kitchen.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed several pans and dishes soiled.
Correction: Make sure dishes are cleaned completely before putting them up.
- Non-Food Contact Surfaces
Observation: Floor of the walk-in cooler, racks above the dough prep table, and the dough racks in the pizza oven are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors (under and behind equipment), Computers and printers, fans in the walk-in cooler, air vents and surrounding ceiling tiles, outside of warmer, the vent hood and filters, and the walls (behind equipment) in need of cleaning.
Correction: Clean facility and equipment regularly to prevent the build-up of dust, grease and debris.
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06/10/2015 | Routine | |
Mop sink faucet is leaking and there is a leak under the 3 compartment sink, work orders have been placed to fix them. Observed the back storage area, the dish machine, some of the walls, the hood vent (company coming to clean soon), and the racks in the walk in are all in need of cleaning.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the veggie slicer and several clean dishes that were soiled.
Correction: Clean dishes thoroughly and clean the slicer after each use.
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11/25/2014 | Risk Factor | |
Handwashing ok. Cl2 50 ppm. Ok for permit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: some storage racks, fryer hood filters, fan guards in walk-in.
Correction: Clean equipment regularly.
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05/06/2014 | Routine | |
Good handwashing observed. Cl2 50 ppm. Permit issued.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Bowls used to sauce wings are not cleaned/sanitized every 4 hours.
Correction: Bowls and spatulas used to sauce wings must be cleaned/sanitized at least every 4 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed chemicals, boxes on the floor in the back and walk-in freezer.
Correction: Store all equipment and food six inches off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor at back area needs cleaning (especially at mop sink - dead caterpillars).
Correction: Clean regularly.
- Pests - Controlling Pests*
Observation: Some flies noted.
Correction: Eliminate entry points and harborage.
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09/12/2013 | Routine | |
Grease disposal container should be placed at the back door or close to it. Clean and sanitize all wares prior to use. Chlorine 50 ppm. Ok to operate. Permit issued.
No violation noted during this evaluation. | 08/13/2013 | Pre-Opening | |
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