- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected: The ice machine deflector plate is now clean to sight and touch. The potentially contaminated ice was discarded. The ice machine was washed-rinsed-sanitized.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
02/17/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Equipment food-contact surfaces shall be clean to sight and touch. Observed ice machine located in the side hallway that were soiled with a pink/brown mildew on the ice machine deflector plates. All food contact surfaces should be clean to sight and touch. Discard all of the ice due to potential contamination. Wash-rinse-sanitize the ice machine deflector plate.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a box tomatoes in the walk-in cooler that was stored on the floor. Store all food at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible. The women's public restroom is used by food employees. Observed a missing hand washing sign for employees to wash their hands before returning to work. Post a sign to notify employees to wash their hands before returning to work.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
02/03/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THREE TUBES OF PAPER CHLORINE TEST STRIPS HAVE BEEN ACQUIRED AND ARE NOW ON SITE, TO TEST CHLORINE STRENGTH. VIOLATION CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/26/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Locations:
- 3-compartment sink(s)
- Comment:
- NO CHLORINE TEST STRIPS ARE ON SITE TO TEST STRENGTH OF SANITIZER SOLUTION IN THREE COMPARTMENT SINK. A TEST KIT OR OTHER DEVICE THAT TESTS THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. ACQUIRE CHLORINE TEST STRIPS IMMEDIATELY. FORWARD/FAX COPY OF RECEIPT TO THIS OFFICE FOR VERIFICATION.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- PANS FOR GRINDERS HAVE GREASE BUILD-UP ON THEM. FOOD CONTACT/BAKING SURFACES SHALL BE CLEANED AT LEAST EVERY 24 HOURS. CLEAN THE PANS WITH-IN 10 DAYS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Eating, Drinking, or Using Tob
- Locations:
- reach-in freezer(s)
- Comment:
- EMPLOYEE'S FROZEN DRINKS WITH STRAW ARE STORED IN BACK REACH-IN FREEZER. EMPLOYEE MAY DRINK FROM A CLOSED BEVERAGE CONTAINER IF IT PREVENTS CONTAMINATION OF FOOD AND CLEAN EQUIPMENT. STRAWS REMOVED FROM CUPS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Effectiveness
- Locations:
- Employee(s) Kitchen Area
- Comment:
- EMPLOYEES IN BACK KITCHEN OBSERVED WITH ONLY LONG HAIR TIED BACK. FOOD EMPLOYEES SHALL WEAR HATS, HAIR COVERINGS OR NETS. PROVIDE HATS OR HAIR NETS TO EMPLOYEES BY NEXT ROUTINE INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Locations:
- walk-in cooler(s) door(s)
- Comment:
- REMOVE DUCT TAPE FROM BUMPER ON TOP OF WALK-IN COOLER DOOR (OUTSIDE SURFACE). EQUIPMENT SHALL BE MAINTAINED IN A GOOD STATE OF REPAIR. (DUCT TAPE IS CURRENTLY USED TO SECURE BUMPER TO TOP OF WALK-IN COOLER DOOR.) CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTILATION FILTERS OVER OVEN OBSERVED DIRTY. NON-FOOD CONTACT SURFACES MUST BE CLEANED TO PREVENT ACCUMULATION OF FOOD RESIDUES. CLEAN VENT BAFFLES WITHIN 10 DAYS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outside Receptacles
- Locations:
- dumpster area
- Comment:
- ONE OF THE LIDS OF THE DUMPSTER WAS OPEN. WASTE HANDLING UNITS SHOULD BE USED SO THAT RODENT ATTRACTION IS MINIMIZED. LID WAS CLOSED DURING INSPECTION. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
02/19/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- INTERIOR OF ICE MACHINE IS DIRTY TODAY, CLEAN ON AN INCREASED BASIS TO AVOID MOLD/MILDEW GROWTH. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- PANS FOR GRINDERS MUST BE CLEANED EVERY 24 HOURS, PANS TODAY HAVE FOOD/GREASE BUILD-UP ON THEM. CLEAN DAILY, RECHECK NEXT INSPECTION.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FILTERS OVER OVEN ARE DIRTY, CLEAN REGULARLY, RECHECK NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/20/2013 | Routine |
| No violation noted during this evaluation. | 02/07/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CORRECTED. PERSON IN CHARGE DRAINED SINKS AND REFILLED IN PROPER ORDER OF WASH, RINSE AND SANITIZE., 3-COMPARTMENT SINK WAS SET UP WITH WASH SINK EMPTY, RINSE SINK WITH SOAPY WATER, THEN SANITIZE SINK WITH PLAIN WATER. 3-COMPARTMENT SINK SHALL BE SET UP WITH SOAPY WATER, RINSE WATER, THEN SANITIZER.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/08/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- pizza oven EXHAUST CANOPY filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- rear handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO WATER SUPPLY AT REAR HANDSINK NEAR DOUGH MIXER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/01/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- THE SCREENS ARE CLEANED DAILY AND THE ICE MACHINE HAS BEEN CLEANED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hot and cold holding
- Comment:
- TUNA WAS 42F IN TABLE TOP COOLER ON PREP. LINE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Comment:
- GREASE TRAP IS CLEAN UNDER 3 COMPARTMENT SINK,1ST COMPARTNENT SINK IS FLOWING PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/23/2009 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- THE GRINDER SCREENS AND PANS MUST BE CLEANED EACH DAY. ANY FOOD CONTACT SURFACE MUST BE CLEANED AT LEAST EVERY 24 HOURS., CLEAN INTERIOR OF ICE MACHINE IMMEDIATELY. REMOVE MILDEW, CLEAN UPPER PORTION OF THE UNIT AS WELL.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Pizza Make Table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TUNA WAS 50F IN COLD TABLE, KRAUT IS 48F, TOMATOES 48F, REPAIR TABLE, ADJUST TO LOWER TEMP, CORRECT IMMEDIATELY. TABLE WAS TURNED DOWN AT TIME OF INSPECTION.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- CLEAN GREASE TRAP UNDER THREE COMPARTMENT SINK SO THAT THE FIRST COMPARTMENT CAN BE USED FOR PROPER DISHWASHING. CORRECT IMMEDIATELY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES MUST WEAR HATS OR HAIR NETS AT ALL TIMES WHEN PREPARING FOOD.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
09/24/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OPEN CUP WAS OBSERVED ON THE SHELF NEAR THE PIZZA OVEN. PIC DISCARDED THE CUP AT TIME OF INSPECTION AND TALKED TO EMPLOYEE TO COVER THEIR CUPS. VIOLATION IS CORRECTED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES WERE OBSREVED WITHOUT HAIR RESTRIANTS. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- EMPTY BOXES WERE OBSERVED IN THE BACK ROOM. REMOVE ALL UNNECESSARY ITEMS AND LITTER FROM FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
04/01/2009 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- ICE MACHINE'S TOP SURFACE LOOKS PINK WHICH IS A SIGN FOR MOLDS. CLEAN THE ICE MACHINE FROM MOLDS. REVISIT IN 10 DAYS TO CHECK COMPLAINCE.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- FOUR BOTTLES WERE OBSERVED UNLABELED. PROVIDE LABEL FOR ALL BOTTLES. REVISIT IN 10 DAYS TO CHECK COMPLAINCE.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- FANS' GURDS IN THE WALK-IN COOLER ARE FULL OF DUSTS. CLEAN THE FANS' GURDS AND THE SHELVES IN THE WALK-IN COOLER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- HOT WATER TANK AREA HAS MANY ITEMS AND EQUIPMENTS THAT ARE TOO CLOSE TO THE HWT. CLEAN, AND ORGANIZE THE HOT WATER TANK ROOM AND KEEP ITEMS, AND EQUIPMENTS AWAY FROM THE TANK.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Frozen Food
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- BOX OF FRENCH FRIES WAS OBSERVED IN THE WALK-IN COOLER WHILE IT IS LABELED TO BE KEPT FROZEN. STORED FROZEN FOODS SHALL BE MAINTAINED FROZEN.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- TOO MANY WIPING CLOTHS WERE OUTSIDE THE BUCKET SOLUTION. WIPING CLOTHS SHALL BE COMPLETELY SUBMERGED IN THE SANITIZING SOLUTION.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/09/2008 | Routine Inspection |
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