Maintenance call was placed during inspection to get pizza unit repaired.
The follow-up inspection will occur on March 31, 2016
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Toppings in the top portion of pizza unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza unit is not supporting cold holding temperatures of 41 F or less.
Correction: Repair pizza table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soda and tea table and area under table near drive thru window has accumulations of grime and sugar residue..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/25/2016 | Routine | |
Non-critical violation must be corrected within 30 days.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/23/2015 | Routine | |
1. Good temperature control of TCS foods
2. Good hand washing practices observed
- Backflow Prevention Device, Design Standard
Observation: Hose attached to mop sink faucet extends below flood rim.
Correction: Maintain air gap to protect water supply from backflow contamination hazard
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03/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mozzarella cheese and pepperoni were cold holding at improper temperatures
Correction: Move to adequate refrigeration and cold hold at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the pizza make up cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza make up cooler is not capable of holding TCS foods at proper temperature.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic lexans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/03/2014 | Routine | |
At time of inspection sanitizer solution for storing wiping cloths was getting ready to be changed out, but registered a low quat concentration of 100 ppm
No violation noted during this evaluation. | 06/18/2014 | Routine | |
Good hand washing practices observed.
- Plumbing System Maintained in Good Repair
Observation: Toilet seat in men's room is damaged and no longer easily cleeanable.
Correction: Replace to provide a surface that is smooth and cleanable
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01/23/2014 | Routine | |
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The sink basin at the rear of kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door is left propped open while employee cleans and hoses refuse enclosure
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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09/16/2013 | Routine | |
Good hand washing and food handling practices observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sausage cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/09/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Quat solution was under-strength.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes cold holding at improper temperatures
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.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backsiphonage prevention device installed on the utility sink is not installed to operate in compliance with standards set by the American Society of Sanitary Engineering.
Correction: Shut-off valve with hose attached downstream of the bell device was removed. to prevent contamination of the drinking water system.
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01/17/2013 | Routine | |
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