| No violation noted during this evaluation. | 02/26/2016 | 100 |
- Hot water at hand sink and three compartment sink was not sufficient in temperature. Hand sink was only reaching to 86 and three compartment sink was only reaching to 96 degrees F. Ensure that hand sink is able to reach up to 100 degrees F, and that three compartment sink is able to reach up to 110 degrees F.
- Ensure a certified food manager is present during hours of operation.
- Gaskets in refrigeration units were in bad repair. Ensure that gaskets are in goof repair and that all gaskets in all refrigeration units are maintained, cleaned, and properly sanitized frequently to prevent mold buildup in creases.
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09/03/2015 | 90 |
- Certified Food Manager not present at time of inspection. Ensure a certified food manager is present, with certification, at all times of operation.
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06/02/2015 | 97 |
| No violation noted during this evaluation. | 09/26/2014 | 100 |
- Hot water at three compartment sink for ware washing was reaching up to 106 degrees F. Ensure hot water at three compartment sink is able to reach up to 110 degrees F.
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03/25/2014 | 96 |
- Certified Food Manager not present during operation. A certified food manager must be present during all hours of operation. If establishment has no Certified Food Manager appointed to establishment, establishment has 10 days to obtain certification.
- Observed food debris and mold buildup along gaskets of cold hold refrigeration units. Ensure that all refrigeration unit floors, doors, shelves, all fodo contact equipment are kept fully clean.
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09/24/2013 | 94 |
- observed employees' personal beverages in cold hold unit next to chicken wings. Ensure to store personal items/beverages in a separated location that will not allow for contamination of food or food contact items.
- Observed employees preparing pizza with bare hands. No bare hand documentation present. Ensure to have proper hand documentation present if not using a barrier such as gloves, utensils. Documentation should have a written statement of the 2 barriers that will be used (i.e. double handwashing, hand sanitizer, etc) and should have written statement of corrective action if employees do not follow guidelines (i.e. re-training, etc) and all employees should sign in acknowledgement of documentation. Documentation should be posted.
- Observed temperature at front hand sink at 97 degrees F and 3 compartment sink at 102 degrees F. Ensure all hand sinks have hot water at minimum of 100F and 3 compartment sink at minimum of 110 F.
- Observed toxic bottles being stored at handsink. Ensure hand sink is only used for handwashing. Toxic chemicals should be stored at a seperate location that will not allow for contamination of food or food contact items.
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03/20/2013 | 85 |
- 229.166 (c) (3) hot water sufficient. 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. AND 110 DEGREES F AT 3 COMPARTMENT SINK.
- PROVIDE THERMOMETER IN REACH IN COOLER
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09/18/2012 | 93 |
- Ensure hand sinks are being used for hand washing only. (Food found dumped in hand sink at time of inspection. Hose attachment found on hand sink.)
- Ensure back flow preventer is properly functioning. (Back flow preventer leaks when water is turned on. Needs to be repaired/replaced.)
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06/21/2012 | 92 |
- Ensure that all utensils are in good repair. (Pizza slicer had broken handles and blade was bent.)
- Ensure that nothing is stored in the hand sinks. (Towels and cheese slicer found in hand sinks.)
- Ensure that a certified food manager is present during all shifts.
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12/22/2011 | 90 |
- There are no paper towels at the hand washing sink.(restroom)
- Someone on duty need to have the food mgr.certification class.
- Replace one pizza cutter.
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04/18/2011 | 91 |
- clean around the oven areas.
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12/07/2010 | 97 |
- Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- Replace one broken lid. Clean the areas around the hot sauce.
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04/14/2010 | 94 |
- Must repair hand drying paper dispenser at hand sink up front to allow for proper hand paper towel dispensing at all times.
- Must furnish walk in refrigerator with a properly working thermometer.
- Must remove can of paint from above dishwasing three compartment sink.
- Recomend the use of food grade disposable gloves with their frequent changes and hand washing between different activities when handling ready-to-eat foods or otherwise provide signed documentation that each employee has been educated in the proper methods of frequent hand washing and the reasons for this need.
- All enmployees must practice frequent hand washings between different activities and upon returning to the handling, preparing and serving of food.
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12/11/2009 | 83 |
| No violation noted during this evaluation. | 06/18/2009 | 88 |
| No violation noted during this evaluation. | 01/28/2009 | 79 |
| No violation noted during this evaluation. | 08/14/2008 | 80 |
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