- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- MUSHROOMS STORED IN A CARDBOARD BOX. OPERATOR STATED MUSHROOMS ARE RECEIVED BY SUPPLIER IN A CARDBOARD BOX. REMOVE FROM CARDBOARD BOX UPON RECEIPT AND PLACE IN A SMOOTH AND CLEANABLE CONTAINER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETERS ARE NEEDED TO MONITOR THE AIR TEMPERATURE IN THE WARMEST PART OF THE COOLER. PLACE THE IN THE FOLLOWING AREAS: BOTTOM OF THE PIZZA COOLER BOTTOM OF THE SALAD COOLER WALK IN COOLER
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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03/27/2015 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- pizza oven Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Not durable Constructed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Repair of replace the torn gasket on the reach-in cooler door(s). Simply replace prior to the torn gaskets getting worse and the cooler having a cold air leak in door.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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03/10/2014 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED COOKED WINGS AND FACILITY MADE GARLIC CHEESE WITHOUT DATE MARKS. ALSO IN WALK-IN COOLER, OBSERVED ITEMS DATE MARKED BUT WITH ONE EXTRA DAY (3/10-3/17, ETC). DATE MARK FOR 6 DAYS AFTER OPENING AND INCLUDE WINGS AND GARLIC CHEESE., CORRECTED BY FIXING DATES ON ITEMS AND DATE MARKING WINGS AND CHEESE.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- 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
- Jewelry Prohibitions
- Items:
- Jewelry watch(es)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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03/12/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- 3-compartment sink(s)
- Problems:
- Below 100 ppm And/or water temperature less than 55 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CHLORINE IN THE SANITIZER COMPARTMENT IS EXTREMELY HIGH. ALL SANITIZER LEVELS SHALL BE I THE PROPER RANGE. EMPTY SANITIZER COMPARTMENT & FILL WITH PROPER LEVEL OF SANITIZER. , COMPARTMENT EMPTIED DURING INSPECTION & RESERT WITH SANITIZER AT PROPER LEVEL.
- 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
- Locations:
- Employee(s)
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- 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
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03/09/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/03/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 3-compartment sink(s) drain
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN DRAINBOWL UNDER THREE COMPARTMENT SINK ON AN INCREASED BASIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/04/2009 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- oven
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR TOP CONVEYOR OF OVEN BY NEXT 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.
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03/09/2009 | Routine Inspection |
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