- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/04/2016 | Inspection | Discussed deficiencies with the operator. The following food items were measured (degrees F): Buffet Line - Pasta and Meat Sauce - 156 to 182, Cottage Cheese - 34.3; Walk-In Cooler - Cottage Cheese - 39.3; Pizza Prep Station - Chicken Strips - 27.6, Sausage Topping - 40.1, Pepperoni Slices - 38.1. The final rinse on the Mechanical Dish Washer had a chlorine residual of about 50 ppm. The Fire Suppression System on the Ventilation Hood was inspected in August 2015. Report e-mailed |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/22/2015 | Inspection | Discussed deficiencies with the operator. The following temperatures were measured (degrees F): Salad Bar - Cottage Cheese - 49.3, Hot Bar - Macaroni and Cheese - 162.8, Pizza Bain Marie Upper Compartment - Sliced Ham - 35.4, Prosciutto - 39.3, and the Air Temperature in the Walk-In Cooler was 36. The Ventilation Hood was checked in February 2015, the sanitizing buckets had between 50 to 100 ppm chlorine residual, and the Dishwasher had a chlorine residual of 50 ppm. They are using a solution of Sodium Dichloro-s-triazinetrione Dihydrate to sanitize their wiping cloths and Sodium Hypochlorite to sanitize their dishware. Report e-mailed. |
No violation noted during this evaluation. | 02/12/2014 | Inspection | No violations observed.
Temperatures Walk in cooler: sausage topping @ 38 F, lemons 39F. Pizza counter:diced ham @ 33 F, hot pizza sauce @ 145 F. Buffet-cold cottage cheese @ 42, hot cheese pizza @161. |
- 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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06/18/2013 | Inspection | |
No violation noted during this evaluation. | 07/05/2012 | Inspection | |
No violation noted during this evaluation. | 08/01/2011 | Inspection | |
No violation noted during this evaluation. | 07/12/2010 | Inspection | |
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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08/04/2009 | Inspection | |
No violation noted during this evaluation. | 07/07/2008 | Inspection | |
No violation noted during this evaluation. | 11/08/2007 | Inspection | |
No violation noted during this evaluation. | 10/15/2007 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/02/2006 | Inspection | |
No violation noted during this evaluation. | 10/13/2005 | Inspection | |
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