Recommended for Permit.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Wood, Use Limitation (corrected on site)
Observation: Observed use of wood butter brush.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces were observed in need of cleaning: equipment doors, door handles, surfaces of equipment, ventilation hood filters and the top of the ovens.
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
Observation: Continue cleaning throughout facility.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handsinks need to be cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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01/13/2016 | Routine | |
Facility has great operation. Providing food handler class schedule and temperature logs to be used for each cold or hot holding unit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees food handler cards have expired and one employee with out card(not doing food service, will begin soon, after obtaining FHC card).
Correction: A food service employee shall have a valid food service card while working in a food establishment.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils (pizza spatula on top of oven, tongs hanging on oven door handle, fryer tong) improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils (chicken wing tongs) improperly stored between.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures in 3 door make units.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Pizza sauce hot holding at improper temperature.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces
Observation: The inside of the fryers were observed with accumulation of grease and debris, dry storage racks in back and front (used for pizza bags) are in need of cleaning, filters in the hood system are noted with accumulation of grease.
Correction: Clean non-food contact areas of equipment at a frequency to avoid build up of accumulation of grease or debris.
- Temperature Measuring Devices (corrected on site)
Observation: Observed multiple units without temperature measuring devices.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink is no longer sealed to adjoining wall.
Correction: Reseal the unit to adjoining wall since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Both 3 door make units were observed in a state of disrepair and not able to keep foods at proper temperature (at 41 or below). 3 door make unit in back has water standing on metal surface inside.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside ice machine, ice scoop holder
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Clean in hard to reach areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/15/2015 | Routine | |
Reviewed policy for utensils at room temperature and owner states he will increase wash frequency to every 4 hours. Recommended for permit renewal. Permit issued.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters had accumulations of grime and grease.
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
Observation: Walls throughout kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/02/2015 | Routine | |
Establishment in compliance with follow-up requirements.
No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
Food handler cards expired. Left flyers with manager. Facility well maintained. Follow-up on or about 8/15/14
- Critical: Demonstration of Knowledge*
Observation: Two food service employee are working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Labels
Observation: Foods not properly labelled on the prep station in the kitchen.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Good Repair and Proper Adjustment
Observation: The one door lowboy refrigerator was observed in a state of disrepair and observed with standing water on the bottom metal surface.
Correction: Repair the one door lowboy refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the one door lowboy refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chlorine chemical sanitizer was too strong in the sanitizer bucket under the three comparment sink in the kitchen.
Correction: Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Refuse Outside Receptacles
Observation: The door of the refuse container located outside the establishment is not closed.
Correction: Replace the missing door of the outside refuse container with one that is a tight fit.
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08/08/2014 | Routine | |
- 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.
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04/09/2014 | Routine | |
Hood filters need cleaning but are scheduled. Leave employee health policy on site. Establishment is recommended for permit. Payment has been received.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor coveringunder front counter is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/10/2013 | Routine | |
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