- Critical: Conditions of Use
- Comment:
- Observed no unapproved pest sprays in establishment. Corrected
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Using a Handwashing Sink
- Comment:
- Observed hand sink accessible. No items stored in front of hand sink. Corrected
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Nonfood-Contact Surfaces
- Comment:
- Observed no cardboard used on shelves. Corrected
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Toilet Room Receptacle, Covere
- Comment:
- Observed lid on restroom garbage can. Corrected
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Comment:
- Observed no wet rags stored on counters. Corrected
- 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
|
05/18/2015 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed two Raid pest sprays that say "for household use only" on it. Use commercial pest sprays and work with a pest control provider. Remove domestic pest spray cans from establishment. These are not to be used in a food establishment. Correct immediately,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed hand sink in back prep room not accessible. completely blocked by food shelf with floor and can goods all around and in front of hand sink. All hand washing sinks must be fully accessible at all times. Do NOT store items in front of hand sink. DO not store items below or directly next to hand sink. Correct immediately,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed all employees preparing food to not be wearing a hat or hair net. All employees including managers must wear a hat or hair net when preparing food. Correct immediately
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving dry storage
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed card board used on storage shelves in back prep area and on shelves by pizza oven. Card board is not a smooth and easily cleanable surface. Do not use card board to line shelves. Remove cardboard and keep shelves clean. Correct immediately,
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in public restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no lid on employee restroom garbage can. Provide lid for restroom garbage can or provide sanitary napkin bin in restroom. Correct immediately,
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on
- Comment:
- Observed two wet rags stored in hand sink area. Store in between use wet rags in 50 - 100 ppm chlorine. Correct immediately,
- 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
|
05/06/2015 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELED CHEMICAL BOTTLE OBSERVED IN KITCHEN. ALL CHEMICAL BOTTLES SHALL BE LABELED. LABELED BOTTLE IMMEDIATELY., CORRECTED-ITEM LABELED DURING INSPECTION.
- 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.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
|
05/05/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE PREP TABLE HAD PEPPERONI AT 29F, CHEESE AT 32F AND HAMBURGER AT 32F. COOLER WAS REPAIRED, VIOLATION CORRECTED.
- 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)
|
06/10/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE PREP TABLE AT THE FAR EAST END OF THE LINE HAS HAM AT 50F, HAMBURGER AT 50F, SAUSAGE AT 47F, MOVE ALL PHF'S TO ANOTHER UNIT IMMEDIATELY. (ANY FOOD HELD IN UNIT SINCE THE AM FILL MUST BE DISCARDED, FOODS REFILLED INTO UNIT WITHIN THE LAST TWO HOURS CAN BE MOVED TO ANOTHER UNIT) MONITOR TEMPS WITH STAB THERMOMETER, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES DO NOT HAVE HAIR RESTRAINTS ON TODAY, WEAR HATS OR HIARNETS AT ALL TIMES WHEN PREPARING FOOD. CORRECT BY NEXT 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
|
05/08/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD/SUB PREP COOLER TOP HAD ITEMS DOUBLE PANNED AND WERE ABOVE 41F (DICED TOMATOES 48F, HAM 54F, SALAMI 57F). HOLD THESE ITEMS AT OR BELOW 41F., CORRECTED BY DISCARDING HAM AND SALAMI DUE TO BEING IN COOLER OVER 4 HOURS. NEW HAM AND SALAMI PUT IN COOLER SINGLE PANNED AND DOWN IN WELL. ALSO TOMATOES AND STEAK CONTAINERS PUT IN WELL. ALL HELD AT 41F OR BELOW.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SALAD/SUB PREP COOLER HAS WATER ACCUMULATING IN BOTTOM AND A CONTAINER CATCHING WATER THAT LEAKS OUT. REPAIR COOLER TO DRAIN WATER PROPERLY.
- 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.
|
05/24/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED BOTTLED BEVERAGES AND AN OPEN CAN. EMPLOYEES MUST USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE., CORRECTED. BOTTLES/CAN DISCARDED. PROPER CONTAINERS WILL BE USED.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- PERSON IN CHARGE STATED THE 3-COMPARTMENT SINK IS SET UP WITH WASH, SANITIZE, THEN RINSE. ENSURE TO RETRAIN ALL EMPLOYEES OF PROPER PROCEDURE OF WASH, RINSE, THEN SANITIZE., CORRECTED. PIC WILL ENSURE ALL EMPLOYEES TRAINED TO WASH, RINSE AND SANITIZE. STICKERS PROVIDED.
- 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
|
05/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CONDIMENT TOP COOLER HAS FETA AT 40F BELOW, CHEESE WAS 40F IN TOP OF UNIT.
- 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)
- Miscellaneous Sources
- Comment:
- NEW TRAYS ARE PURCHASED (IN STORE TODAY) FOR DOUGH SO THERE WILL BE NO MORE METAL SHAVINGS ON DOUGH TRAYS.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
12/09/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door condiment top cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TWO DOOR CONDIMENT TOP COOLER HAD FETA AT 51F, HAM AT 51F AND SALAMI AT 54F. THE PLUG WAS CHANGED RECENTLY ACCORDING TO THE MANAGER AND SHE BELIEVES THIS WAS CAUSE FOR THE TEMP INCREASE. THE POTENTIALLY HAZARDOUS FOODS WERE MOVED TO ANOTHER UNIT AT TIME OF INSPECTION, AS THE MANAGER BELIEVES THEY WERE UNDER TEMP THIS AM. REPAIR/CORRECT IMMEDIATELY.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door condiment top cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TWO DOOR CONDIMENT TOP COOLER HAD FETA AT 51F, HAM AT 51F AND SALAMI AT 54F. THE PLUG WAS CHANGED RECENTLY ACCORDING TO THE MANAGER AND SHE BELIEVES THIS WAS CAUSE FOR THE TEMP INCREASE. THE POTENTIALLY HAZARDOUS FOODS WERE MOVED TO ANOTHER UNIT AT TIME OF INSPECTION, AS THE MANAGER BELIEVES THEY WERE UNDER TEMP THIS AM. REPAIR/CORRECT IMMEDIATELY.,
- 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)
- Miscellaneous Sources
- Items:
- Food
- Locations:
- 3-door reach-in cooler
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- REPLACE PIZZA DOUGH TRAYS, SO THAT SMALL METAL SHARDS DO NOT END UP IN FOOD. CORRECT WITHIN 30 DAYS. SMALL METAL SHARDS ARE FOUND ON PIZZA TRAYS IN THE CORNERS AND ALONG THE BOTTOM OF THE COOLER, AS A RESULT OF PULLING THE TRAYS IN AND OUT OF THE RACKS IN THE COOLER.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Miscellaneous Sources
- Items:
- Food
- Locations:
- 3-door reach-in cooler
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- REPLACE PIZZA DOUGH TRAYS, SO THAT SMALL METAL SHARDS DO NOT END UP IN FOOD. CORRECT WITHIN 30 DAYS. SMALL METAL SHARDS ARE FOUND ON PIZZA TRAYS IN THE CORNERS AND ALONG THE BOTTOM OF THE COOLER, AS A RESULT OF PULLING THE TRAYS IN AND OUT OF THE RACKS IN THE COOLER.,
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
11/16/2009 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filters Pizza oven
- 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.
|
05/21/2009 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Storage area Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELED CHEMICAL SPRAY BOTTLE OF PURPLE LIQUID IN REAR STORAGE AREA., WORKING BOTTLE OF CHEMICAL NOW LABELED.
- 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)
- Locations:
- rubber gasketing on prep station cooler(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Pizza prep refrigerated unit(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filters Pizza oven
- 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.
- Using Dressing Rooms and Locke
- Items:
- Dressing room(s)/area(s)
- Locations:
- Storage area storage shelves
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE PERSONAL JACKETS AND SHOES STORED ON STORAGE SHELVES WITH FOODS AND SINGLE SERVICE ITEMS.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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11/14/2008 | Routine Inspection |
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