Wash temp. on the dish machine is not staying at 160 degrees, couldn't get thermolabel to turn. Have maintenance look at the machine to make sure it is working properly, until it is fixed use the 3 compartment sink to sanitize dishes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed salami in the prep unit at 56 degrees.
Correction: Moved salami to walk-in to cool down to 41 rapidly.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the inside of the ice machine, the mixer, and the pizza dough cutters in need of cleaning. Also observed several dishes with date labels still on them.
Correction: Make sure equipment is thoroughly cleaned after each use. Empty out and clean/sanitize the inside of the ice machine. Be sure to remove date labels completely from clean dishes.
- Hand Drying Provision (corrected on site)
Observation: Paper towels dispenser not working at the pizza station handsink or the server station.
Correction: Fix dispensers so that paper towels are available for drying hands.
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12/15/2015 | Risk Factor | |
Permit Issued
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak at the back dough prep sink and the server line hand sink.
Correction: Have leaks repaired.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several drain flies in the back prep area for dough.
Correction: Have pest control company treat for them, and keep drains clean.
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07/17/2015 | Follow-up | |
Treatment for drain flies on 7/5/15. Cutting boards have been ordered. Vent filters are being cleaned on 7/7/15.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards on the cook line and the pizza prep unit are heavily scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed several dishes soiled or had date mark labels still on them. Soda dispensing gun at bar was soiled. High temp dish machine did not change the test strip, the wash gauge was not staying over 160 degrees..
Correction: Clean dishes and utensils thoroughly before putting them away. Called Ecolab to come check dish machine.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed dishes stacked wet.
Correction: Let dishes air dry completely before stacking them.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak at the back dough prep sink and the server line hand sink.
Correction: Have leaks repaired.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Vent filters in need of cleaning. Areas under and behind equipment in need of cleaning in the kitchen.
Correction: Clean facility thoroughly.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several drain flies in the back prep area for dough.
Correction: Have pest control company treat for them, and keep drains clean.
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07/06/2015 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: Observed grilled veggies in the walk-in between 50-56 degrees in deep containers with lids on.
Correction: Cool grilled veggies on flat trays and uncovered.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the pizza prep unit was warm.
Correction: Keep lid closed as much as possible and make sure the machine is working properly.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards on the cook line and the pizza prep unit are heavily scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed several dishes soiled or had date mark labels still on them. Soda dispensing gun at bar was soiled. High temp dish machine did not change the test strip, the wash gauge was not staying over 160 degrees..
Correction: Clean dishes and utensils thoroughly before putting them away. Called Ecolab to come check dish machine.
- Equipment and Utensils, Air-Drying Required
Observation: Observed dishes stacked wet.
Correction: Let dishes air dry completely before stacking them.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak at the back dough prep sink and the server line hand sink.
Correction: Have leaks repaired.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Vent filters in need of cleaning. Areas under and behind equipment in need of cleaning in the kitchen.
Correction: Clean facility thoroughly.
- Pests - Controlling Pests*
Observation: Observed several drain flies in the back prep area for dough.
Correction: Have pest control company treat for them, and keep drains clean.
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06/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed Meatballs between 40-50 degrees, Sausage from 40-48 degrees, Potatoes at 52 degrees.
Correction: Have bottom part of prep unit by pizza oven looked at for repair. Don't fill containers so full with meatballs and sausages. Move TCS foods to another unit to cool down quickly.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: No sanitizer at the bar dish machine.
Correction: Tried priming the machine and still didn't produce any sanitizer. Switched out sanitizer for the dish machine, ran the machine again and the sanitizer level was good.
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03/18/2015 | Risk Factor | |
Any fish products that come in a vacuum sealed package (ROP) needs to be cut open when removed from freezer for thawing. Cutting boards by pizza oven need to be replaced. Contact me when new dish machine is installed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Marinara Sauce, Meatballs, Salami on the prep line by pizza oven all around 45 degrees. Raw Chicken between 43-46 degrees.
Correction: Cooled down foods with ice baths to bring temperature below 41 degrees.
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11/05/2014 | Risk Factor | |
Tiles still have not been fixed. Permit Issued, routine inspection was done on 5/1/14.
No violation noted during this evaluation. | 07/22/2014 | Risk Factor | |
Ok to permit.
- Equipment - Cutting Surfaces
Observation: Observed several of the cutting boards badly scored.
Correction: Replace. Order should be in on May 5.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Observed dirt and debris on the floor in several areas.
Correction: Staff was cleaning during the inspection.
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05/01/2014 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the wash temperature dropping down to 135 degrees F. The rinse temperture was 190 degrees. The temperature test strip did not change color indicating that the utensils were not getting hot enough to sanitize.
Correction: Hand sanitize until machine is repaired so that the wash temperature stays at 150 degrees F or above.
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01/21/2014 | Risk Factor | |
No risk factor violations.
No violation noted during this evaluation. | 10/03/2013 | Risk Factor | |
Permit issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken coving tiles.
Correction: Work order has been placed.
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06/21/2013 | Follow-up | |
- Equipment - Cutting Surfaces
Observation: Observed cutting boards badly scored.
Correction: Refinish or replace.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Low sanitizer detected in bar dishmachine. Also, temperature test strip did not change color. Wash and rinse temperatures were good, no pressure gauge but several curtains were missing and in the wrong location.
Correction: Repair company called. Do not wash till repaired.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold inside ice machine.
Correction: Clean.
- Critical: Backflow Prevention, Air Gap*
Observation: Observed the spray nozzle at the dishmachine below the fill level of the sink.
Correction: Shorten the length.
- Plumbing System Maintained in Good Repair
Observation: Observed the handsink drain broken. Also, sink not being used, filthy and soap dispenser found down in sink.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Observed broken coving tile in dish area.
Correction: Repair.
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06/13/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The TCS foods such as sausage, cooked vegetables were found 46-48 degrees in unit. Unit running 48 degrees.
Correction: Product pulled and put on ice. Product and unit temped <40 degrees in a.m.
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03/12/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee outside then went in and started working without washing hands.
Correction: Corrected by discussing with manager and employee. Hands must be washed when returning to work station.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee get the bread for the customers with his bare hands.
Correction: Use utensils.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sausage on pizza line at 50 degrees.
Correction: Corrected by pulling and putting them in an ice bath.
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12/05/2012 | Risk Factor | |
Permit issued.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards badly scored.
Correction: Boards are on order to be replaced.
- Physical Facilities in Good Repair
Observation: Observed grout missing and broken floor tiles.
Correction: Repair.
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06/01/2012 | Routine | |
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