Permit displayed. Certified food manager (CFM) present.Spoke with CFM regarding employee health, food safety and general sanitation practices. Educational documents provided. Exterminator comes once weekly. Health department permit issued to CFM.
- Food - Food Labels
Observation: Food which is packaged at the establishment shall be labeled in accordance to all the laws, in addition to 21 CFR part 101, 9 CFR Part 137
Correction: Label all food containers with the common name.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in near the mop sink is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/20/2015 | Routine | |
Permit not displayed. Advised person in charge to display permit. Certified food manager not present. Person in charge does not hold a current certificate. Spoke with person in charge regarding cold holding temperatures.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. Worker unaware of the acceptable temperature for cold holding.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the one door reach in produce unit and in the two door true refrigerator in the kitchen.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The doors of the "True" brand two door lowboy was observed in a state of disrepair and damaged. Doors completely off hinges and fell when opened.
Correction: Repair the two door loor lowboy 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 two door lowboy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the bottom surface of the two door reach-in and around the gasket of the reach-down freezer chest.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of bleach and water are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/17/2015 | Routine | |
Wall damages are scheduled for repairs. Replace the light bulb under the exhaust hood system. The turbo air lower compartment was at 48 degrees and the thermostat was adjusted during the inspection. Owner stated the control knob was bumped during the lunch period. All pizza toppings in the upper unit were below 41 degrees. Clean and organized facility. Health Permit renewal issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wooden pizza paddle is not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace/repair the paddle to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Test strips were provided until the owner can order their own supply.
- Equipment - Good Repair and Proper Adjustment
Observation: True cooler left door hinge was observed in a state of disrepair and damaged.
Correction: Repair the 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom shelf of the Artic Air was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters have accumulation of grease, counter top under the slicer, reach in refrigerator door gaskets, and the reach in refrigerator sliding door track.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container for grease is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning product are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/06/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Provide a scoop with a handle.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inseveral reach-in units.
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 - Good Repair and Proper Adjustment
Observation: Wooden and plastic spatulas, pizza dough cutter, prep unit gaskwet were observed in a state of disrepair and damaged.
Correction: Repair the spautlas, pizza dough cutter, and gasket 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 spatulas, pizza dough cutter, gasket, 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: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood filters and chest freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: 3-compartment faucet in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: Light in men's room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/26/2014 | Routine | |
Higher foot candles of light required under the hood. Slicer in need of cleaning. Damaged gaskets must be replaced. Vent covers throughout in need of cleaning. All unused/unnecessary items must be removed. Facility plans to use Time as a Public Health Control for pizzas. *All food contact surfaces must be washed, rinsed and sanitized before use. Training logs, temperature charts and cleaning schedules discussed. PIC plans to implement written employee health policy. One month follow-up inspection will be conducted to ensure proper food handling practices. Permit issued.
No violation noted during this evaluation. | 08/21/2013 | Pre-Opening | |
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