| No violation noted during this evaluation. | 10/03/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ENSURE THAT THE CONCENTRATION OF THE CHLORINE AND WATER SOLUTION REMAINS AT 50- 100 PPM. SOLUTION IS TOO WEAK.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES DURING OPERATION HOURS.
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USE AS AN AID FOR UTENSIL WASHING. SPONGES PROVIDE AN IDEAL ENVIRONMENT FOR BACTERIAL GROWTH.
|
03/14/2014 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE EDGES ON THE COUNTER TOP WHERE PIZZA IS STORED IS PEELING AND SHOULD BE REPAIRED OR REPLACED. PARTICLES OF COUNTER TOP SURFACE MAY CONTAMINATE FOOD. SURFACE IS NOT SMOOTH AND EASILY CLEANABLE.PROVIDE REPAIR TO COUNTER TOP.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
|
08/17/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE EDGES ON THE COUNTER TOP WHERE PIZZA IS STORED IS PEELING AND SHOULD BE REPAIRED OR REPLACED. PARTICLES OF COUNTER TOP SURFACE MAY CONTAMINATE FOOD. SURFACE IS NOT SMOOTH AND EASILY CLEANABLE.PROVIDE REPAIR TO COUNTER TOP.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
|
08/03/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE EDGES ON THE COUNTER TOP WHERE PIZZA IS STORED IS PEELING AND SHOULD BE REPAIRED OR REPLACED. PARTICLES OF COUNTER TOP SURFACE MAY CONTAMINATE FOOD. SURFACE IS NOT SMOOTH AND EASILY CLEANABLE.PROVIDE REPAIR TO COUNTER TOP.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/06/2013 | Routine |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Please paint exposed on counter.
|
05/26/2013 | Temp Event Routine |
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
04/27/2013 | Routine |
| No violation noted during this evaluation. | 04/13/2013 | Routine |
| No violation noted during this evaluation. | 12/01/2012 | Routine |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: DISCARD TIME MISSING ON TEMPERATURE LOG SHEET FOR PIZZA STORED WITHOUT TEMPERATURE CONTROL. TIME PIZZA STORED AT ROOM TEMPERATURE WAS INCLUDED, BUT DISCARD TIME WAS NOT DOCUMENTED. ENSURE DISCARD TIME FOR ALL PIZZA STORED WITHOUT TEMPERATURE CONTROL.
Location: Kitchen
|
09/03/2012 | Routine |
| No violation noted during this evaluation. | 08/30/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 07/14/2012 | Routine |
| No violation noted during this evaluation. | 06/30/2012 | Routine |
| No violation noted during this evaluation. | 06/23/2012 | Routine |
| No violation noted during this evaluation. | 05/27/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
|
05/04/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
02/04/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Routine |
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
01/27/2012 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.Please submit documentation for using time in lieu of temperature. No Time logs are available at this time. You must discontinue the operation of this vehicle untill time logs are provided. Procedures must be submitted for approval at our office.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display. In addition to a therm. in the ref. unit, a stem thermometer is needed for takinf pizza times and temperatures.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
01/11/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.Please submit documentation for using time in lieu of temperature. No Time logs are available at this time. You must discontinue the operation of this vehicle untill time logs are provided. Procedures must be submitted for approval at our office.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display. In addition to a therm. in the ref. unit, a stem thermometer is needed for takinf pizza times and temperatures.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
01/06/2012 | Routine |
| No violation noted during this evaluation. | 01/06/2012 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 01/06/2012 | Non-Illness Complaint Recheck |
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