September 23, 2009 (Routine)

• 2-201.11 - Critical Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: data is incomplete.
  Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
• 4-204.117(A)-(B) - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.

May 20, 2009 (Routine)

January 22, 2009 (Routine)

• 3-501.16A1 - Critical Repeat Pizzas were held in proofer with pizza sauce on them for up to three hours from 41 degrees to 98 degrees. Pizzas hot holding in the front display case for as much as 3 hours at temperatures from 92 to 98 degrees F. Hot marinara sauce hot holding at 122 degrees F.
  Minimize total time out of temperature from cold holding and hot holding to assure enough time for customers to transport and consume pizzas after sale.
• 3-501.16A2 - Critical pizza crusts with pizza sauce on them cold held in the Ray Reefer at 49-50 degrees F for up to several hours.The back open-top unit was cold holding sliced tomatoes at 61, diced tomatoes at 63, sliced onions at 45, cheese at 53, pepperononi at 54, mushrooms at 56, artichoke hearts at 54. Chicken was in the 3-door under counter reach-in at 46 degrees F. The 2-door universal cooler had a deep pan of pasta at 56 degrees (more than could cool in 6 hours), and chicken at 56 degrees F.
  All these foods were cold holding above the minimum of 41 degrees F. Minimize the times out of temperature of pizza and ingredients sot that customers have enough time left to transport and consume products after sale.
• 4-204.112B - There was no thermometer located in the Universal coolers or freezers.
  Provide thermometers for each.
• 4-501.114A - Critical There was no sanitizer in the dish machine. The warning light was on and a displayed message to add sanitizer, but this was not done by employees and there was no residue detected on washed utensils.
  Assure that sanitizer is available during all times that the dish machine is running. ASsure that the low sanitizer alarm is activated and working.
• 6-303.11A - No working lights were noted in the Universal coolers or freezers.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

September 30, 2008 (Routine)

• 2-401.11A - Critical PERSONNEL are drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Beer cases were stored directy on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A1 - Critical pizza was hot holding at 109 degrees on hot holding plates that were not working. Bachi balls were being held at room temp in the back at a temperature of 106.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Foods that wree out of temperature were voluntarily thrown out.
• 3-501.17B - Critical The ready-to-eat (RTE) commercially processed pepperonni in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
• 4-203.12B - There was no thermometer in the reach-down ice cream unit.
  Provide a thermometer.
• 4-301.11 - The hot holidng pans for pizza were not sufficient in capacity to meet the food storage demands of the establishment.
  Provide additional hot holding EQUIPMENTas necessary to maintain food items at 135 or above. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 5-202.11A - Critical The faucets on the front hand sink wereon the wrong lines.
  Switch the faucets.