- 6.4/4.5 Clean the following areas:
- - floor drain under the preparation sink which is stained or soiled.
- 4.4 Repair the damaged door seals on the Turbo Air, to provide a cleanable surface and to facilitate with temperature maintenance.
- 3.2 Observed a solo cup was used as a scoop in the Italian seasoning. Provide a handled dispensing utensil and store the utensil in the food with the handle extended outward.
- Note: Operation opens at 10 daily and on Friday employees are there at 9 am.
- Thank you for your compliance.
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1/19/2012 | Follow Up 1 | |
- R/*4.5/4.6 Pop nozzles, slicer, pizza roller was damaged and soiled, pizza cutting table is scored or soiled, and the ice machine shield was soiled. Resurface or replace the scored cutting board. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Equipment shall be in good repair. Discussed with PIC clean the top of the machine which has reportedly not been cleaned.
- *4.4/6.4/3.4 Observed following foods and refrigeration unit were holding at improper temperatures:
- - True reach-in unit contained and air temperature of 42-44°F - diced ham 42°F - sausage 42-43°F
- - pepperoni 44°F - mozzarella cheese 44°F - gyro meat 45°F - meatballs 43°F
- - Waffle fries 48°F on the preparation table - Cheese pizza in the hot case 133°F.
- Make needed repairs or adjustment to units, to assure 41°F and below or 135°F and above is maintained.
- *3.4 Observed the Chili was dated 11/25/11, potato soup was dated Monday (reportedly not today), and chicken noodle soup was lacking a date mark. Foods shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days
- *3.2 Observed ground meat stored on the shelf above ready-to-eat chicken fingers. Different types of raw animal food shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross contamination. Recommended to relocate this product to the bottom shelf.
- *3.0/4.4 Observed the condenser from the walk-in cooler leaking onto a bags of onions. Discarded the unwholesome onions.
- Make necessary repairs to the walk-in cooler.
- *4.0 Observed Do-it-Best buckets were used for the bulk sugar and salt containers. Provide food grade container or documentation that current containers are food-grade.
- 6.2 Repair the non-functioning light fixtures in the restroom (public), to provide lighting requirements in OAC 3717.
- R/4.1 Provide a new thermometer in the reach-in unit with the pizza toppings, currently holding at 42-44°F, the current thermometer is reading 50°F.
- R/3.2 Label squeeze and spray bottles throughout with the name of the food to avoid confusion and misuse.
- C/R/3.2 Store the ice machine scoop in the provided holder, to prevent contamination.
- 6.4/4.5 Clean the following areas:
- R/- floor/wall juncture, floor under equipment throughout the operation as needed including in the walk-in cooler, which is soiled/stained
- - floor drain under the preparation sink
- - walls surfaces throughout as needed
- - soiled caulk at the wall/hand sink juncture
- - sides of the fryer contain grease accumulation
- - exterior of the American range oven
- - the shelves throughout are soiled. Clean them as needed.
- - hood unit
- - interior, exterior, and the door frames on both of the reach-in units were soiled and contained food accumulations
- - interior of the microwave unit
- - door seal True reach-in unit
- 5.4 Provide pest control measures for the flying insects.
- 4.1/9.0 Observed the operation added two GE non-commercial chest freezer units. Remove the non-commercial equipment. Contact this office prior to adding any equipment, all equipment shall be commercial grade or NSF equivalent.
- 6.4 Observed employee aprons and coat on the equipment racks. Store the employee aprons and coats in a separate designated area from food and equipment storage to prevent contamination.
- 4.4 Repair the damaged door seals on the Turbo Air, True Refrigeration unit, to provide a cleanable surface and to facilitate with temperature maintenance.
- 4.4 Repair the damaged or lacking caulk at the three vat sink/wall juncture, to provide a cleanable surface.
- 3.2 Observed a solo cup was used as a scoop in the seasoning. Provide a handled dispensing utensil and store the utensil in the food with the handle extended outward.
- Note: Operation opens at 10 daily and on Friday employees are there at 9 am.
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12/5/2011 | Standard2 | |
- R/*4.5/4.6 Pop nozzles, and the potato/onion cutter are soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *4.4/6.4/3.4 Observed pooling water under the reach-in unit, also this unit contained and air temperature of 55°F, and foods in this unit (such as, but not limited to diced ham, sausage, pepperoni, mozzarella cheese, gyro meat, Philly steak,) were holding at
- 38°F-58°F . Make needed repairs to this unit, to assure 41°F and below is maintained. Relocate food items from this unit.
- R/3.2 Label squeeze and spray bottles throughout with the name of the food to avoid confusion and misuse.
- C/R/3.2 Store the ice machine scoop in the provided holder, to prevent contamination.
- R/6.4 Clean the floor/wall juncture, floor under equipment throughout the operation as needed including in the walk-in cooler, which is soiled/stained. Also clean the pooling water surrounding the floor drain by the hot water tank.
- 4.5/6.4 Clean the oven, and the wall surface behind the dough sheeter which are soiled.
- 6.2 Repair the non-functioning light fixtures under the hood and in the walk-in freezer, to provide lighting requirements in OAC
- 3717.
- 4.1 Provide a new thermometer in the reach-in unit with the pizza toppings, currently holding at 55°F, and the thermometer is reading 38°F.
- 6.1/6.4 Keep the doors to the operation close to prevent pest entry.
- Note: Operation opens at 10 daily and on Friday employees are there at 9 am.
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6/27/2011 | Standard 1 | |
- R/*4.5/4.6 Pizza server, slicer, dough roller, and the potato/onion cutter are soiled. Additionally pizza pans are reportedly washed and sanitized as needed. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Inuse pizza pans shall be washed, rinsed, and sanitized at least every 24 hours.
- R/*3.4 Observed meatballs are lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- 4.2 Provide a chlorine test kit to assure manufacturer specification is maintained.
- R/3.2 Label squeeze and spray bottles throughout with the name of the food to avoid confusion and misuse.
- R/3.2 Solo cups were stored in the yeast, and spices. Provide a handled scoop, and store the scoop in the food with the handle extended outward.
- 3.2 Store the ice machine scoop in the provided holder, and store the handled scoop for the cheese in the food with the handle extended outward.
- 6.4 Clean the floor surface throughout the operation as needed including in the walk-in cooler, which is soiled/stained.
- 4.4/6.4 Observed pooling grease under the fryer, also this area was lined with cardboard. Make needed repairs to this area, and remove cardboard when repairs are completed.
- 4.5 Clean between the fryers, the exterior of the fryers, exterior of the oven, and the wall surface behind the fryers which are soiled.
- 6.4 Clean the ceiling vents and surrounding areas as needed.
- 4.8 Invert the storage of to-go containers to prevent contamination of the food contact surface.
- Note: Operation opens at 10 daily and on Friday employees are there at 9 am.
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2/14/2011 | Standard2 | |
- R/*4.4 Observed chlorine sanitizer dispensing system attached to the three vat sink was not working and contained 0 ppm.
- Maintain chlorine sanitizer at 50-200ppm or 200ppm of QAC sanitizer per manufacturers specifications, in order to effectively sanitize.
- R/*3.4 Observed chicken noodle soup was date marked 10/28/10. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- R/*4.1/2.4 Observed the temperature measuring device was reading 36°F, when placed in an ice bath. Temperature measuring devices shall be accurate +/- 2°F to monitor temperature of foods.
- 6.1 Repair the non-functioning light fixture under the hood unit, to provide 50 foot-candles of lighting.
- 4.2 Provide a chlorine test kit to assure 50-200ppm is maintained.
- 6.1 Eliminate the air gap under the rear door to prevent pest entry.
- Note: Operation opens at 10 daily and on Friday employees are there at 9 am.
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11/5/2010 | Follow Up 1 | |
- *4.4 Observed sanitizer in the three vat sink contains 0 ppm, and the spray bottle with a pink substance contained 0 ppm.
- Maintain QAC sanitizer at 200ppm or per manufacturers specifications in order to effectively sanitize.
- * 2.3 Observed an employee open beverage on the preparation sink. Employees shall consume open beverages in a separate designated area from food and equipment, or from a closed container throughout the operation.
- *4.0 Observed cinnamon was stored in a carry out bag. Store food products in food grade bags and containers to prevent contamination.
- *4.5/4.6 Observed two soiled knives on the knife strip. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *3.4 Observed the following foods were holding at improper temperatures: - Sandwich pepperoni 49°F
- - Shredded Cheddar cheese 51°F - Chicken pieces 43°F - Chicken strips 44°F
- Foods shall be maintained at 41°F and below to limit the growth of organisms.
- *3.4 Observed tzatziki sauce, lunch meats, and soup, was lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *7.1 Observed Windex was hanging from the food and equipment rack. Toxic chemicals shall be stored in a separate designated area from food and equipment.
- *7.1 Observed chemicals were stored above straws under the front counter. Store toxic chemicals in a separate designated area to prevent contamination.
- *4.1/2.4 Observed the temperature measuring devices were reading 40°F, 18°F, when placed in an ice bath. Temperature measuring devices shall be accurate +/- 2°F to monitor temperature of foods.
- 6.1 Repair the non-functioning light fixture under the hood unit, to provide 50 foot-candles of lighting.
- 4.8 Store the pizza boxes and cups six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.2 Provide a QAC test kit to assure manufacturer specification is maintained.
- 4.4 Repair the damaged caulk under the hood to provide a cleanable surface.
- 4.4 Repair the damaged door seal on the True reach-in unit.
- 6.1 Eliminate the air gap under the rear door to prevent pest entry.
- 6.0 Remove the carpet by the rear door. Provide a cleanable surface.
- 3.2 Label squeeze bottles throughout with the name of the food to avoid confusion and misuse.
- R/6.1 Repair the damaged light shield by the pizza oven to prevent contamination. New shield is available on site PIC intends to repair this area.
- 3.2 Solo cups were stored in the cheese, and spices throughout. Provide a handled scoop, and store the scoop in the food with the handle extended outward.
- Note: Operation opens at 10 daily and on Friday employees are there at 9 am.
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10/1/2010 | Standard 1 | |
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