| No violation noted during this evaluation. | 11/1/2010 | Mail-In |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
maketables (grill and salad) holding at 45-46*F; recommend changing procedures for Half Baked take-out pizzas -- must be held below 41*F or above 135*F
- Personnel
- Demonstration of knowledge (Duties of person-in-charge 2-103.11, p 26)
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code -- employee health policy
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
common towel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area -- removed during inspection
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Potentially hazardous foods must be dated, then discarded at the end of seven days -- lasagna, roast beef, salad dressings
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
observed pizza boxes stored directly on floor
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
observed box of moldy tomatoes in store room -- voluntarily discarded
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Food employees must have long stem thermometer to monitor food temps; place thermometers in all coolers
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
ice machine
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
kitchen
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
- Refuse, recyclables, returnables (Covered receptacles 5-501.113, p 162)
dumpster lid shall not remain open
|
10/26/2010 | Routine |
| No violation noted during this evaluation. | 7/20/2009 | Other (Explain In Notes) |
- Food Source/Handling
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
Two containers of pasta past the seven day hold and homemade dressing, voluntarily thrown away, corrected on-site.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Pizza prep table, moved corrected on-site.
|
1/6/2009 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Large quantities, cooling at room temperature, products covered. Italian chicken/pasta soup- 121-123F and pizza soup- 125F cooling at room temperature, firm reheated soups and started the cooling process over.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Date mark items once they are opened or the day prepared (sausage, pepperoni, pasta salads, etc). Seven day hold on these items, day of prep counts as day one. Freezing stops time but must be marked in/out of freezer.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Label bulk ingredients that are not in the original container with common name.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Handling chicken wings after they were cooked. Firm does have gloves available.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw over ready-to-eat foods. Store foods by cook temperature.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
REPEAT VIOLATION: No chlorine test kit available at time of inspection.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Hand sink by slicer hot water turned off because of leak.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Can opener not clean to sight or touch. Plates stored not clean to sight or touch.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Gaps under or around exterior back door- visible light can be seen. No signs of pests at time of inspection.
- Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
Asterisk are needed by menu itmes that can be ordered raw or undercooked at the place of order.
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
|
12/17/2008 | Routine |
| No violation noted during this evaluation. | 8/25/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Observed pizza toppings in east pizza make table holding at 45 degrees.
- Food Source/Handling
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Observed water spray bottles not properly labeled.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Establishment unable to provide test strips to check concentration of chlorine sanitizer.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Observed no paper towels available in employee restroom.
- Facility/Equipment Requirements
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Observed ceiling tile not properly installed in bar dry storage area.
|
8/23/2007 | Pre-Opening |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Observed pizza toppings in east pizza make table holding at 45°.
- Food Source/Handling
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Observed water spray bottles not properly labeled.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Establishment unable to provide test strips to check concentration of chlorine sanitizer.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Observed no paper towels available in employee restroom.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Observed spoons stored with handle down. Observed ice machine unclean.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Observed ceiling tile not properly installed in bar dry storage area.
|
8/23/2007 | Pre-Opening |
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