- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
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10/27/2015 | Inspection | pizza sauce in the pizza prep station cooler top section 37F, soup in the Pepsi cooler 37F, pickles in the rear prep station cooler top section 34F. Three bay sink now has indirect drains, the #10 can opener has been cleaned and the ice machine is no longer in the facility. All food items in facility are stored at least 6"" off of the floor. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- In use food dispensing utensils improperly stored
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper use and storage of clean, sanitized equipment and utensils
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
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10/31/2014 | Re-Inspection | facility had slight improvement since inspection on 10/28/14. General time card system observed included discard time for all food items displayed in cases. (4:00) |
- Non food contact surfaces of equipment not clean
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- In use food dispensing utensils improperly stored
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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10/28/2014 | Re-Inspection | bacon 37, sauce 151. can not read tag on Ansul system. soda machine not in use-appears to have vented double check valve in place (2013 permit condition)-- facility does not have permission to use carbonated beverage dispenser at this time-owner states there is problems with unit. dirty mop water is disposed in toilet. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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04/21/2014 | Re-Inspection | ATOI = at time of inspection. Cold holding temperatures: marinara sauce - 39 degrees F, cooked onions - 44 degrees F. Hot holding temperatures: marinara sauce - 143 degrees F. No slop/mop utility sink available for disposal of mop water - water disposed of into toilet instead. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/22/2014 | Inspection | Marinara sauce in stove/hot-holding -boiling. Delivered copy of ""Application for Use of Time as a Public Health Control,"" and received finished copy for approval. All pizzas currently on display discarded after two hours. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper thawing procedures used
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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12/13/2013 | Inspection | |
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