permit expires at the end of May 2015. Renewal application and fee must be received prior to permit expiration.
No violation noted during this evaluation. | 04/09/2015 | Routine | |
| No violation noted during this evaluation. | 12/16/2014 | Routine | |
| No violation noted during this evaluation. | 08/27/2014 | Routine | |
Permit expires on 5/31/2014. Renewal permit will be issued once renewal application and permit fee are received by this office.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen handwash sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/02/2014 | Routine | |
All critical Violations from the previous inspection (9/20/2013) have been corrected. Hot water temp at hand sink was measured at 110F.
No violation noted during this evaluation. | 10/03/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
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 - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (salad dressing stored in pan on floor at front serving line);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at prep/dish area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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09/20/2013 | Routine | |
Permit Issued.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- 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)
Observation: Cheese (40-49 F) and pepperoni (40-49 F) stacked too high in containers at pizza make refrigeration unit and cold holding at improper temperatures
Correction: Reduce portions of PHF's placed on the line for cold holding to ensure the food is maintained at a minimum 41 F.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Not all foods located on the line for which time rather than temperature is being used as a control were 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. A policy should be in place for all foods put on time control that specifies the food item, the discard time and the location of the food.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical bottles were left on a rack where water bottle were stored below them and single service utensils were stored below them.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals were placed back in proper storage area during inspection.
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04/15/2013 | Routine | |
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