| No violation noted during this evaluation. | 12/03/2015 | 100 |
- Bin used to store clean utenisils, is soiled with food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, front hand sink was missing paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
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06/22/2015 | 94 |
| No violation noted during this evaluation. | 01/22/2015 | 100 |
| No violation noted during this evaluation. | 08/13/2014 | 100 |
- Observed personal drink on pizza boxing table. Ensure all drinks are stored separate from any food prep/working areas.
- Observed food residue in container used to hold clean wares. Ensure all food contact surfaces are kept clean to sight and touch at all times.
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02/28/2014 | 93 |
- At time of inspection, observed sanitizing towel and bucket in handsink at front. Ensure handsink is only for handwashing purposes.
- Observed personal drinks throughout the establishment; in cold hold unit cooler, beverage cooler next to drive through window, in shelves in walk in cooler. Ensure all personal drinks are kept separate from all ready to eat products, in a designated area.
- Container holding clean wares next to three compartment sink has pooled water with moldy food debris in it. Ensure containers holding clean ware are also cleaned to sight and touch and sanitized at all times
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08/28/2013 | 93 |
- Observed food debris (pineapple)in back hand sink and chemical bottles being stored on side of handsink. Also observed chemical bottle stored in the front hand sink. Ensure hand sinks are used for hand washing only and are not used for storing or other items or disposing of food.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Current hand washing procedures include washing hands with hot water and soap for 20 seconds and using a paper towel to dry hands. In order to touch ready to eat foods with bare hands, establishment must have bare hand documentation in place. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using at least two barriers, such as double hand wash plus hand sanitizer. Documentation must state the 2 barriers that are used, corrective actions that are taken if employees do not follow procedures, and a signed acknowledgment form by all employees stating they have been trained on hand washing procedures.
- At time of inspection, the front hand sink only reached 95 degrees F and the back hand sink only reached 98 degrees F. Manager called maintenance and maintenance was on the way. Ensure all hand sinks have hot water of at least 100 degrees F. 24 HOUR NOTICE
- Observed chemical spray bottles being stored on wire rack with pans and single service items. Ensure all toxic items are stored away from wares and single service items.
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02/26/2013 | 86 |
- Observed personal beverage (soda) stored on top of cutting board with the clean wares. Ensure personal beverages are stored in a desiganted area that is not with food products or clean wares.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment uses bare hands to touch ready to eat foods (pizza toppings). Current hand washing procedures include washing hands with hot water and soap for 20 seconds and using a paper towel to dry hands. In order to touch ready to eat foods with bare hands, establishment must have bare hand documentation in place. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Documentation must state the 2 barriers that are used, when employees should wash hands, the corrective actions for employees not following procedures, and an acknowledgement form that employees sign. Inspector gave manager on duty an information sheet about bare hand documentation from the state.
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09/11/2012 | 92 |
- Observed bag of chips stored in cold hold unit next to pizza toppings. Ensure employee's food are atored in a separate, designated area.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Observed employee wash hands one time and then handle ready to eat food (cheese) with barehands. Ensure employees that are using barehands to handle ready to eat food are using 2 barriers prior to handling food.
- 229.164 (f) (2) (A) (iv) not covered. Observed a block of cheese stored uncovered on cardboard in walk in cooler. Ensure all food is stored protected when being stored.
- 229.165 (r) (3) (D)no sanitization. Buckets of sanitizer did not have any sanitizer. Solution tested at 0ppm. Ensure the sanitizing solution in the sanitizing buckets is at 50-100ppm.
- Observed rusty utencils stored with clean wares. Ensure all wares are in good repair, durable, easily cleanable, and smooth.
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03/01/2012 | 82 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (n)- eat, drink, smoke. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (a) - Honestly presented. Food that is unsafe, adultered or not honestly presented shall be reconditioned with approved procedures or discarded.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means.
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- 229.165 (n) (1) (D) (v)equipment dirty. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.
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08/03/2011 | 68 |
- Label all spray head bottles and store all chemicals under food and food containers.
- Clean all equipment on food contact side regularly--pizza dough roller and most every container/shaker/utensil has food debris and build up.* Discontinue using broken or chipped food containers*
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10/19/2010 | 94 |
- employee not washing hands with soap before handling pizzas
- severely dented and pinched cans of pizza condiments
- gnats in rear area by three compartment sink
- spray bottles containing chemicals not labeled with generic chemical name
- all cracked, broken utensils must be discarded. These items can no longer be properly sanitized.
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02/18/2010 | 83 |
- No employee present with food manager certificate. NOTE: AT LEAST ONE PERSON PER SHIFT MUST BE PRESENT AT ALL TIMES WITH FOOD MANAGER CERTIFICATE.
- clean utensils stored in dirty container
|
09/16/2009 | 94 |
| No violation noted during this evaluation. | 01/20/2009 | 78 |
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