No objectionable conditions noted at time of inspection
No violation noted during this evaluation. | 03/25/2016 | Routine | |
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear entry door (gap at bottom).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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09/16/2015 | Routine | |
No violations noted at time of inspection.
No violation noted during this evaluation. | 03/19/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanizer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (above single service containers).
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/16/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that pizza toppings and pizza sauce were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The ham, bacon, chicken strips, sausage and steak pizza toppings cold holding at improper temperatures. Due to not being covered in unit and over stacking the food items. Top layers in containers voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: The pizza sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with an 8 hour serve or discard by time.
Correction: Clearly label or otherwise mark the food with a 8-hour cook-serve time.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the food preparation area hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of window cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (on food prep table).
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/31/2013 | Routine | |
EHS discussed observations and corrective actions with the person in charge.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pizza toppings.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
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 and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the food preparation surfaces. There is no wiping cloth sanitizer set up.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/08/2011 | Routine | |
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