- * 3.1 Dented can of pizza sauce on can rack. Please relocate damaged goods from rack and return for credit.
- 2.2 Employee preparing pizza dough wearing fingernail polish and bracelet. If employee is wearing fingernail polish, please use gloves to prevent possible contamination. Jewelry is prohibited on hands and arms except for a plain ring such as a wedding band.
- Note: Medical alert bracelets may be worn high on the arm.
- 4.5 Bottom right area of can rack has accumulated dirt. Equipment shall be free of accumulation of dirt, dust and other debris.
- 4.5 Plastic pans in pizza prep area are cracked on the corners. Replace broken pans to help maintain proper temperatures of foods stored in the reach-in for pizza prep area.
- 4.5 Soiled conveyor racks on pizza oven conveyor. Equipment shall be free of food residue and other debris. Clean pizza conveyor.
- R/4.5 Soiled pizza oven vent hood. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. Clean vent hood.
- R/ 6.4 Damaged floor tiles near back door. Physical facilities shall be in good repair.
- 6.3 Employee jackets hanging on racks with pizza boxes. Employee garments shall be stored in a separate area. Please relocate jackets.
- *3.4 Temperature of shredded cheese in pizza prep area was at 44°F. Observed lids open and reportedly area was being cleaned and restocked. Please keep lids closed to ensure proper temperatures of food. Monitor temperature.
- Note: Box of plastic forks under front counter should be covered to prevent possible contamination.
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12/16/2011 | Standard2 | |
- *7.0 Unlabeled spray bottle in chemical storage area. Working containers storing poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse.
- 5.1 Three-compartment sink plumbing is leaking. Plumbing shall be in good repair. Repair leak.
- 4.4/4.5 Observed grease accumulation on exterior surface and spills inside the self-contained autofry unit indicating a possible leak. Maintain equipment clean and in good repair.
- 3.2 Bag of flour stored on the floor. Store food six inches above the floor to prevent possible contamination.
- 3.2 Souffl cup stored in sugar container. Provide a handled scoop to properly dispense food.
- 6.4 Missing ceiling tile in dough prep area. Reportedly, foil pans located in ceiling are collecting water from air conditioner unit.
- Repair this and replace ceiling tile.
- 6.4 Observed flies throughout. Take safe steps necessary to control and eliminate insects.
- 4.5 Soiled pizza oven vent hood. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. Clean vent hood.
- R 6.4 Damaged floor tiles near sandwich prep cooler and near back door. Physical facilities shall be in good repair.
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7/19/2011 | Standard 1 | |
- This re-inspection was conducted to verify critical violations have been corrected. All critical violations were corrected.
- Thank you.
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11/5/2010 | Follow Up 1 | |
- */R3.4 The following foods are holding at improper temperatures:
- - salami 46.7 degrees Fahrenheit (sandwich prep cooler)
- - turkey 48.5 degrees Fahrenheit (sandwich prep cooler)
- - steak 46.8 degrees Fahrenheit (sandwich prep cooler)
- - ambient air of sandwich prep cooler was 47 degrees Fahrenheit
- - pepperoni 43.9 degrees Fahrenheit (top of pizza prep cooler, ambient air temp below was 33 degrees Fahrenheit)
- Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Reportedly, ambient air temperature of sandwich prep cooler was below 41 degrees this morning. Please monitor temperature throughout the day and adjust if needed.
- *3.4 Philly steak dated 10/14 and chicken dated 10/19. Ready-to-eat potentially hazardous foods shall be consumed or discarded within 7 days. Discard food.
- 4.4/4.5 Observed grease accumulation and spills inside the self-contained autofry unit indicating a possible leak. Maintain equipment clean and in good repair.
- 3.2 Unlabeled bulk flour container. Label container with common name of food.
- C 6.4 Purse located on food prep table. Store personal belongings in a designated area separate from food and equipment.
- 4.5 The following are soiled: microwave handle, dusty personal fan, and dust on walk-in cooler fan guards. Clean these areas.
- 6.4 Damaged floor tiles near sandwich prep cooler and near back door. Physical facilities shall be in good repair.
- 4.4 Damaged shelf edge above three-compartment sink. Repair this to provide a smooth, nonabsorbent, cleanable surface.
- 4.2 Missing sanitizer test kit. Provide a sanitizer test kit.
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10/27/2010 | Standard2 | |
- */C 2.3/2.4 Observed food employee eating in the food preparation area. Employees shall eat in a separate, designated area to prevent possible contamination of food and equipment. Be sure to educate employees to wash hands after eating. Educated employee at time of inspection.
- */C 7.0 Observed two unlabeled spray bottles containing a clear liquid. Reportedly, these bottles contain sanitizing solution.
- Poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse. Bottles were labeled today.
- *4.5/4.6 Soiled can opener blade. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface.
- */C 3.1/6.3 Observed crushed seams on canned sliced olives located on canned good storage rack. Food packages shall be in sound condition to protect the integrity of the contents from possible contamination or adulteration. Store damaged goods in a separate, designated area for credit or return to the supplier. Cans were separated today.
- */C 4.1 One of two long stem probe thermometers was inaccurate. Thermometers shall be accurate within +/- 2°F in order to determine proper cooking and holding temperatures of foods. Inaccurate thermometer was discarded today.
- */C 7.1 Observed glass cleaner spray bottle located next to condiments and single-use items on shelf below front counter.
- Properly store poisonous/toxic chemicals in a separate designated area to prevent possible contamination of food and clean equipment. Glass cleaner was relocated today.
- *3.4 Internal temperature of salami in prep cooler was 44°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Ambient air temperature of this cooler was 41.5°F. Please monitor.
- 5.4 Provide a concrete or asphalt surface that is smooth and sloped to drain below the outside dumpster.
- 4.5 Observed grease accumulation and spills inside the self-contained autofry unit. Maintain equipment clean.
- 3.2 Observed wet wiping cloth on pizza cutting table. Store wet wiping cloths in sanitizing solution between uses.
- C 4.4 Observed cracked and damaged plastic banana pepper food container in prep cooler. Equipment shall be in good repair.
- 3.2 Observed a plastic single-use food container in bulk sugar bag. Provide a handled scoop to prevent possible contamination of the food.
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7/27/2010 | 30 Day | |
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