Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The hand-sink beside the pizza make-table is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
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03/18/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The quaternary sanitizer set up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Warewashing Equipment, Cleaning Frequency
Observation: Debris build-up in the three vat sink compartments.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand-washing sink located near the three vat sink had a soap dispenser & chemical spray bottle stored in it.
Correction: Access to the hand-washing sink identified above is to be available during all hours of operation. Remove the items preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the wall area at the three vat sink.
Correction: Provide a detailed wall cleaning at the three vat sink.
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09/30/2015 | Routine | |
Establishment with an adequate quaternary test kit. Adequate employee health policy in place. Health permit posted & visible.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. (calibrate both metal food stem thermometers & replace batteries in both digital thermometers)
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pizza boxes were observed stored on the floor.
Correction: All pizza boxes must be maintained at least six inches above floor level at times.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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03/13/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. Health permit posted.
Additional food temperatures (degree Fahrenheit) shredded cheese 34, 38, pasta 38, 33, 34, banana peppers 41, salami 38, 37, tomatoes 34, jalapenos 36, slice cheese 36, 37, pine apple 34, black olives 35, sliced mushrooms 37, cut onions 37, sliced green peppers 38, pizza 211, 213, 212, 214, crumbled feta cheese 33, 34, 33, 34.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Breaded chicken was found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the rear hand-sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/31/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. Note: Locate current health permit and post so it is visible to the public.
Additional food temperatures (degree Fahrenheit) shredded cheese 41, 41, 40, 33, 32, salami 38, 33, 33, roasted red peppers 41, banana peppers 39, jalapenos 39, pineapple 40, cooked chicken 38, mushrooms 39, 32, cut onions 40, 33, 34, bacon 41, cut green peppers 33, 32, pepperoni 37, 39, 33, 32, sliced black olives 39, anchovies 33, 33, 32, Alfredo sauce 33, blue cheese dressing 33, cheese pizza 210.
- Hand Drying Provision
Observation: Paper towels were not provided at the hand-sink beside the three vat sink.
Correction: All hand-sinks must have paper towels available at all times.
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12/30/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set up correctly.
Additional food temperatures (degree Fahrenheit) salami 36, black olives 36, diced peppers 36, diced onion 34, sliced mushrooms 37, sliced cheese 36, 37, jalapenos 36, banana peppers 36, bacon 35, diced pineapple 34.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pizza boxes observed stored on the floor.
Correction: Store all single service items at least six inches above the floor to prevent contamination.
- Critical: Pests-Controlling Pests*
Observation: Establishment with a slight fly and ant problem.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/02/2013 | Routine | |
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