The operator provided quat test strips and a posted Employee Health policy at this time
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Racked and Staged/prepped pizzas, in varying zones for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, food residue or other debris on the following nonfood-food contact surfaces: clean pan storage shelving unit, in the warewashing area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization, in the warewashing area.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( a hose was observed attached to the threaded hose bibb a the mop sink).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Pests - Controlling Pests* (repeated violation)
Observation: A few live flies and small gnats were observed in the food prep and warewashing areas.Also noted noted was the open drive thru window when no customer was waiting at the drive thru area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/25/2016 | Routine | |
The operator provided a probe thermometer and quat test strips at this time.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Racked pre-assembled pizzas for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue and heavy carbon build-up on the exterior of the pizza pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist ( an accumulation of small gnats/fruit flies were noted in the warewashing, dough prep and drive -thru areas)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/06/2015 | Routine | |
Please email and/or fax information regarding time policy for items in the hot box. (pizzas and wings)
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pre-made pizzas on speed racks for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: Storage racks for pizza pans were observed with food debris.
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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04/06/2015 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and Employee Health policy during today's inspection. The operator provided the product assessment letter for the prepared Crazy Sauce dated 4/2011
- Pests - Controlling Pests*
Observation: Harborage conditions exist (several live fruit flies were observed in the warewashing area).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/11/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and Employee Health policy during today's inspection. The operator provided the product assessment letter for the prepared Crazy Sauce dated 4/2011
- Cooling Methods
Observation: The methods used for cooling were not adequate ( stacked large plastic containers of prepared marinara sauce, in the walk-in cooler)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Two racks of staged/prepared pizza, by the pizza maketable unit for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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02/11/2014 | Routine | |
There are no violations noted during inspection.
Notes:
Thermometer is missing inside pizza make-up table, place one to monitor cold holding temperature.
No violation noted during this evaluation. | 07/10/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout facility 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.
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12/18/2012 | Routine | |
Discussed and provided operator with FDA form 1-B in English.
Quaternary ammonium at proper concentration.
Good food temperatures.
Employee health policy must be put in place immediately.
Non-critical violation must be corrected within 30 days.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Norovirus or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hot holding cabinet used for chicken wings.
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.
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12/14/2010 | Routine | |
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