- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometer inside freezer reading at 60 degrees. Thermometer on outside of unit is at 10 degees. product frozen solid. Replace or discard inaccurate thermometer.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: Missing drain plugs on dumpsters. Have trash service provide install drain plugs on next scheduled pick up to prevent pest entry.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Keep lids closed to prevent pest entry and rain water accumulation. lids closed corrected on site.
Location: Dumpster area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer in prep top cooler. Provide thermometers for all coolers. food products measured at 41 degres and below.
Location: Prep area
Equipment: Prep Top Cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Tubs of prepared pasta sauce stored on floor in walk in cooler. Store all food products at least 6 inches off of the floor. Cook states that an order has been placed for new wire shelves.
Location: Walk-in cooler
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06/11/2014 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE RADIO STORED OVER PIZZA DOUGH AND CANNED GOODS. SEGREGATE PERSONAL ITEMS FROM FOOD. KEEP THEM IN DESIGNATED AREAS.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET WIPING CLOTHS IN BUCKET WITHOUT SANITIZER WATER. STORE ALL WET CLOTHS IN SANITIZER WATER.
Location: Kitchen (front)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. THERMOMETER MISSING FROM REACH-IN COOLER IN KITCHEN. KEEP EASILY ACCESSIBLE AND READABLE THERMOMETER IN ALL COOLERS WITH POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: Reach in cooler
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01/31/2014 | Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR AND EXTERIOR SURFACES ON THE DISH MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.
Location: Kitchen
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA OVEN METAL CONVEYOR IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS AND RESIDUE.
Location: Kitchen
Equipment: Pizza oven
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10/29/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHINE WAS NOT CONNECTED TO THE CONTAINER OF SANITIZER. DISH MACHINE WAS CONNECTED TO RINSE AND WASH TUBING ONLY. BEFORE USING THE DISHMACHINE CHECK TO SEE IF IT WORK PRPOERLY. USE THE TEST KIT .
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DISH MACHINE WAS SOILED . DRAIN COMPARTMENT SOILED WITH FOOD RESIDUE.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CAN OPENER SOILED
Location: Kitchen
Equipment: Can opener
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA STORED IN A PAN OF LASAGNA.
Location: Kitchen
Equipment: Walk in cooler
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06/20/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FUSE BLEW WHICH CAUSED THE COLD TOP COOLER UNIT TO STOP WORKING . DISCARD ALL POTENTIALLY HAZARDOUS FOOD IN THE COLD TOP COOLER. THEN TURN UNIT BACK ON AND DO NOT STOCK UNITIL THE TEMPERATURE IS AT 41 OR BELOW.
Location: Kitchen
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE CUTTING BREAD USING THE TRASH CAN AS A PREP TABLE. PLEASE DISCONTINUE THIS PROCESS TO PREVENT CONTAMINATION
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: LEAK IN CEILING NEAR RESTROOMS IN BACK HALLWAY. Ongoing
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL CLEAR PLASTIC CONTAINERS OF CUT LETTUCES WERE STORED ON THE FLOOR IN THE WALK IN. STORE 6 INCHES ABOVE THE FLOOR
Location: Kitchen
Equipment: Walk in cooler
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02/22/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: MUST HAVE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE CLOTHING STORED ON THE BOTTOM OF THE PREP TABLE. STORE PERSON ITEM AWAY FROM FOOD.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE STOVE ( BACK SPLASH AREA) KEEP AREA FREE OF ENCRUSTED GREASE AND FOOD RESIDUE.2. ATTACHED METAL SHELVE IS SOILED FROM SPILLS NEAR PIZZA OVEN AND COLD TOP COOLER cLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Stove
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIPS FOR DISHMACHINE AND SANI BUCKETS.
Location: Kitchen
Equipment: Dishmachine
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10/29/2012 | Routine |
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Large storage container of flour was stored on the floor. Cos
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Container of pasta stored uncovered in the freezer. Store container of pasta with lid on.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Beverage box rack and beverage tubing are heavily soiled. Please clean and sanitize more frequently.
Location: Kitchen
Equipment: Soda machine
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06/05/2012 | Routine |
| No violation noted during this evaluation. | 02/14/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potenially hazardous foods were not at 41 or below. Left side prep cooler at hold at 41 or belowfacility is replacing coolers in 5 weeksuse double ice method in the mean time
Location: Kitchen
Equipment: Pizza make table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potenially hazardous foods were not at 41 or below. Left side prep cooler at hold at 41 or belowfacility is replacing coolers in 5 weeksuse double ice method in the mean time
Location: Kitchen
Equipment: Pizza make table
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Repeat violation
|
12/28/2011 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potenially hazardous foods were not at 41 or below. Left side prep cooler at hold at 41 or belowfacility is replacing coolers in 5 weeksuse double ice method in the mean time
Location: Kitchen
Equipment: Pizza make table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potenially hazardous foods were not at 41 or below. Left side prep cooler at hold at 41 or belowfacility is replacing coolers in 5 weeksuse double ice method in the mean time
Location: Kitchen
Equipment: Pizza make table
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Repeat violation
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12/19/2011 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Left side prep cooler at 51hold at 41 or belowfacility is replacing coolers in 5 weeksuse double ice method in the mean time
Location: Kitchen
Equipment: Pizza make table
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12/09/2011 | Illness Complaint |
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