| No violation noted during this evaluation. | 03/30/2016 | Risk Factor | |
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the top of oven has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Burn light noted in the oven and also in the kitchen prep area.
Correction: Replace the burn light in the food prep area and the hood.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors structure in the under the oven in the 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.
|
10/27/2015 | Routine | |
| No violation noted during this evaluation. | 02/12/2015 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Reach in cooler unit not clean inside during this inspection
Correction: Clean inside the cooler unit.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The top of the oven noted not clean
Correction: Clean on the top of the pizza oven.
- Lighting, Intensity
Observation: Burn light bulls noted in the hood system in the kitchen.
Correction: Replace the burn light bulbs in the hood system
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls structure in the 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.
|
10/29/2014 | Routine | |
| No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/06/2013 | Risk Factor | |
| No violation noted during this evaluation. | 02/11/2013 | Risk Factor | |
Discussed with owner employees health policy.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The can opener noted not clean.
Correction: Clean the can opener
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the men
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.
- Physical Facilities in Good Repair
Observation: Floor structure in the walk in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ventilation over the food prep area in the back noted not clean
Correction: Clean the ventilation over the food prep area in the back
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08/29/2011 | Routine | |
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