Annual permit issued
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the flooring in the walk-in freezer is soiled with food debris.
Correction: Clean the flooring.
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10/20/2015 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a broken cold table/pizza make table lid (interior of the lid is detached-insulation/Styrofoam exposed). Observed split refrigeration door gaskets to the prep line low boy units.
Correction: Repair the lid. Replace the gaskets. Work order done.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the flooring in the walk-in freezer is soiled with food debris.
Correction: Clean the flooring.
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09/15/2015 | Follow-up | |
No critical violations noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a broken cold table/pizza make table lid (interior of the lid is detached-insulation/Styrofoam exposed). Observed split refrigeration door gaskets to the prep line low boy units.
Correction: Repair the lid. Replace the gaskets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of cups on the rear flooring.
Correction: Store single service items at least 6" off of flooring.
- Kitchenware and Tableware
Observation: Observed a container of clean utensils on the rear storage rack that have the food contact surface upward.
Correction: Invert all clean utensils, handles upward.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the flooring in the walk-in freezer is soiled with food debris.
Correction: Clean the flooring.
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08/18/2015 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bottle of sanitizer adjacent to the doughbro pizza press.
Correction: Store toxic items separate from foods/food equipment. Bottle was removed.
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03/31/2015 | Risk Factor | |
Observation: place only one layer of onion cups in the ice bath
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the low boy refrigeration unit underneath the pizza make table.
Correction: Supply thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the low boy unit underneath the pizza prep table.
Correction: Replace the gaskets.
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10/02/2014 | Follow-up | |
14.02 foot candles of lighting in walk-in. 16 foot candles of lighting in walk-in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed temperature of olives/pizza sauce are above 41 degrees.
Correction: Maintain cold foods at 41 degrees or below. Keep the top to the unit closed if not in use/service unit if needed.
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the low boy refrigeration unit underneath the pizza make table.
Correction: Supply thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration door gaskets to the low boy unit underneath the pizza prep table.
Correction: Replace the gaskets.
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09/25/2014 | Routine | |
QT 400 ppm. Handwashing observed.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed pizza not labeled with discard time (holding at 125F).
Correction: Label pizza and other hot items with time.
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04/02/2014 | Risk Factor | |
All violations from the previous inspection have been corrected. Permit issued.
No violation noted during this evaluation. | 09/30/2013 | Follow-up | |
Glove use ok. QT 400 ppm. Follow up to check pizza unit needed for permit renewal. Call me when ready.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the pizza prep unit above 41 degrees (sausage 63 degrees).
Correction: Recommend using the other unit or using ice as coolant until unit is fixed. Repair unit to maintain food at 41 degrees or less.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters, speed racks in walk-in cooler.
Correction: Clean equipment regularly.
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08/20/2013 | Routine | |
Good handwashing. QT 400 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the pizza prep unit above 41 degrees (sausage 45 degrees, chicken 44 degrees, cheese 43 degrees). Air temperature at 45-47 degrees.
Correction: Adjust or repair unit to maintain at 41 degrees or below.
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02/13/2013 | Risk Factor | |
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