- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed shelving unit of the walk-in cooler accumulated with old dried food debris and a gray/black mildew substance hanging on shelving units. CORRECTION: PIC Adam stated it would be cleaned out at the end of the night.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
1) Observed pizza sauce cans stored on the floor of the walk-in cooler. 2) Observed single-service items (unopened pizza boxes) stored on the floor of the back storage room. Please ensure all food items are stored at least 6 inches off the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the walk-in cooler fan guard accumulated with old dried gray mildew substance. Please increase cleaning frequency.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler: Ambient air 35°F and raw tomatoes at 38°F. Coca-Cola® display cooler in kitchen ambient air 33°F. 4-door pizza topping prep-top cooler: Tomatoes sauce at 38°F. Bar coolers: All had ambient air between 33-38°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
Low temp dishwasher at 120°F with 100 ppm chlorine. Bar high temp dishwasher at 160°F. Test strips and thermometers available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Please ensure all fly traps are hung in areas not directly above food storage, food processing, or food contact equipment. As per PIC, facility is going to be renovated starting April 11th, 2016 and this facility will be shut down for about a week as establishment is renovated. Both the front lobby and dinning area and the back kitchen and storage area will be renovated.
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03/28/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed a mildew substance accumulated on the fan guard, ceiling, and food racks of the walk-in cooler. Please read below.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
2-door prep cooler: Cheese 36°F. 2-door freezer: All foods frozen. Long prep line cooler: Tomatoes 40°F. 2-door display cooler: Ambient air 41°F. Walk-in cooler: Tomatoes 37°F. Bar keg coolers: Ambient air 35°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120F and 100 ppm chlorine. Sanitizer bucket in kitchen at 200 ppm quaternary ammonium. Bar high temperature dishwasher at 189F.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Please ensure facility is fully stocked on sanitizer strips for both chlorine and quaternary ammonium (quat). Also, please ensure facility is switching out sanitizer buckets throughout the work day.
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11/19/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed pizza boxes and pizza metal trays kept on ground at the dry-storage shed in back of facility. Please ensure that all clean equipment, utensils, and single-service items are stored at least six inches from the ground floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the ground of dry-storage shed at back of facility accumulated with soiled storage goods, canned goods, and single-use utensils. Please increase cleaning frequency of the dry-storage ground and pick up all debris.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
2-door prep cooler: Pizza sauce 36°F. 2-door freezer: All foods frozen. Long prep line cooler: Tomatoes 39°F 2-door display cooler: Onions 41°F Walk-in cooler: Garbanzo beans 39°F Front veggie display cooler: Tomatoes 38°F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Front pizza display: Cheese pizza 155°F
- Information: Dishwashing Methods:
3 compartment sink available. Low temperature dishwasher: 50 ppm Chlorine per test strips, test strips available. Disinfectant bucket front by cashier: 200ppm Quaternary ammonium.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
3 sink compartment facet is unable to reach the three bowls at this time it only reaches the middle bowl. If dishwasher is down or unavailable for use you would need to manually wash all dishware and equipment at the three compartment sink. Please ensure facility has a facet that is able to reach all three bowls. Observed cooked beef, meats, and hot wings (all in separate and closed containers) stored above ready-to-serve shredded cheese in the walk-in cooler. Operator became aware of issue of possible cross-contamination and immediately rearranged the foods to proper storage guidelines upon request.
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06/02/2015 | Semi Annual Food | 100 |
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