Little Caesar's Pizza #4364, 6517 College Park Square, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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July 23, 2009 | Routine | 3 | 2 | Details / Comments |
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January 12, 2009 | Routine | 3 | 8 | Details / Comments |
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July 09, 2008 | Routine | 1 | 13 | Details / Comments |
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January 07, 2008 | Routine | 2 | 3 | Details / Comments |
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June 13, 2007 | Routine | 2 | 6 | Details / Comments |
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December 11, 2006 | Routine | 1 | 3 | Details / Comments |
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May 22, 2006 | Routine | 1 | 6 | Details / Comments |
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November 17, 2005 | Routine | 5 | 6 | Details / Comments |
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May 11, 2005 | Routine | 3 | 9 | Details / Comments |
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May 11, 2005 | Routine | 3 | 9 | Details / Comments |
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November 23, 2004 | Routine | 4 | 11 | Details / Comments |
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November 23, 2004 | Routine | 4 | 11 | Details / Comments |
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August 17, 2004 | Follow-up | 9 | 15 | Details / Comments |
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July 13, 2004 | Routine | 6 | 17 | Details / Comments |
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July 13, 2004 | Routine | 6 | 17 | Details / Comments |
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January 08, 2004 | Routine | 2 | 11 | Details / Comments |
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January 08, 2004 | Routine | 2 | 11 | Details / Comments |
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August 22, 2003 | Routine | 3 | 13 | Details / Comments |
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August 22, 2003 | Routine | 3 | 13 | Details / Comments |
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March 07, 2003 | Routine | 0 | 7 | Details / Comments |
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March 07, 2003 | Routine | 0 | 7 | Details / Comments |
July 23, 2009 (Routine)
Violations:
- 0220 - Critical Personal drinks are stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the employee toilet room.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3270 - Critical Repeat Methods are not being used to control pests. There are fruit flies in restaurant.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3380 - Critical Quaternary ammonium solution in 3 compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Is over 300 ppm.
Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
Advised critical violations require immediate correction.
January 12, 2009 (Routine)
Violations:
- 1320 - The temperature measuring device in the walk-in refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: lexan food containers and lids.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the 3 compartment sink and of the pizza pans has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1960 - Pizza pans were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 2350 ii - Repeat Faucet is leaking at 3 compartment sink.
Repair and maintain all plumbing components ans fixtures. - 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Provide a refuse container for the disposal of paper towels at the hand sink. - 3170 - Repeat Ceiling tiles not in place in some areas.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Wall behind 3 compartment sink noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3270 - Critical Repeat Methods are not being used to control pests. Fruit flies in utensil storage area of room with 3 compartment sink.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3330 - Corrected During Inspection Critical Working container of cleaning chemical not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Advised critical violations require immediate correction.
July 09, 2008 (Routine)
Violations:
- 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. (flour on the floor)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Condensation is leaking onto the boxes of food in the walk-in.
Protect food from miscellaneous sources of contamination. - 0820 A 2 - Critical Foods in the walk-in refrigerator cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1570 - Condensation is leaking in the walk-in, observed in a state of disrepair and damaged.
Repair the walk-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1600 - The compartments and drainboards of the three compartment sink are heavily soiled.
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 every least 24 hours. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves throughout kitchen.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of the knobs on the three compartment sink has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2350 ii - Plumbing connections at the faucet of the three compartment sink is leaking.
Plumbing systems and components shall be maintained in good repair. - 2890 - Light bulb in in ceiling at the walk-in not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3100 - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. (hat on food rack)
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment - 3170 - Ceiling tiles are missing, not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Water is standing on the floor in back kitchen area, noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3270 - Methods are not being used to control pests. (fruit flies)
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
All violations discussed with employee. All potentially hazardous foods that is above 41 degrees must be discarded in the walk-in. Five boxes of chicken wings.
January 07, 2008 (Routine)
Violations:
- 0820 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelves throughout kitchen
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the knobs of the three compartment sink and the hand sink has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3080 - Less than 10 foot candles of light was noted in the kitchen.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3340 - Corrected During Inspection Critical Spray bottle of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed with manger. Manager instructed to place foods on ice for use at the prep area until repairman can repair prep unit.
June 13, 2007 (Routine)
Violations:
- 0220 - Critical The employee's food is stored in the reach-in freezer where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store personal food, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). (cup with no handle used to dispense cheese.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0820 - Critical Chicken wings cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza oven.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Clean pixxa containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3020 - Soap was not provided at the hand washing lavatory in the employees' rest-room.
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. - 3030 - No disposable towels were provided at the hand washing lavatory at the handsink near the rest-room.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Aprons and hat and other personal items stored on shelf with food items.
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
All violations discussed with manager.
December 11, 2006 (Routine)
Violations:
- 1600 - The compartments and the drainboards of the three compartment sink are heavily soiled.
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 every least 24 hours. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of the pizza pans dirty, carbon build up
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the mop sink has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard.
All violations discussed with manager.
May 22, 2006 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Repeat Pizza hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1320 - There was no temperature measuring device located in the refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Repeat The ceiling panel is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The ceiling tile is dusty.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
All violations discussed for correction.
November 17, 2005 (Routine)
Violations:
- 0220 - Critical Repeat Personal drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0450 - Critical Scoops with no handles stored down in ready to eat food eg. cheese
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Repeat Canned food and sodas stored on the floor less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Cheese cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1570 - The door on the Frigidaire freezer was observed in a state of disrepair and damaged.
Repair the freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following utensils were observed soiled to sight and touch: the prep tables, counters, shelving,the exterior of food containers.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
Store the pans in a self-draining position that allows air-drying. - 2920 - Repeat Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3170 - Repeat The ceiling tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3340 - Critical A container of sanitizer was not properly stored to prevent the contamination of food.
Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed with the manager for correction.
May 11, 2005 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Repeat Beverages stored on the floor or food stored less than 6" above the floor.
Elevate beverage storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Salami cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2650 - There is no refuse container at the area immediately adjacent to the employee hand sink.
Provide a refuse container for the disposal of paper towels at the employee hand sink. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Repeat The ceiling tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The ceiling tile int the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3330 - Critical Repeat Working containers of toxic cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
All violations discussed for correction.
May 11, 2005 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Repeat Beverages stored on the floor or food stored less than 6" above the floor.
Elevate beverage storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Salami cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2650 - There is no refuse container at the area immediately adjacent to the employee hand sink.
Provide a refuse container for the disposal of paper towels at the employee hand sink. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Repeat The ceiling tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The ceiling tile int the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3330 - Critical Repeat Working containers of toxic cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
All violations discussed for correction.
November 23, 2004 (Routine)
Violations:
- 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) CORRECTED
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Drinks stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2000 - Repeat Clean dishes were not observed stored in a position to allow air-drying.
Store dishes in a self-draining position that allows air-drying. - 0820 - Critical Repeat Pizzas and cheese cold holding at improper temperatures. CORRECTED
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3080 - Repeat Less than 20 foot candles of light was noted in the Randell refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Bicycle.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3290 - Dust brushes noted to be stored in such a way that it is contaminating food and equipment.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3170 - Repeat The ceiling panels are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The ceiling in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 2920 - Repeat Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
All violations discussed with the manager and corrections made.
November 23, 2004 (Routine)
Violations:
- 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) CORRECTED
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Drinks stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2000 - Repeat Clean dishes were not observed stored in a position to allow air-drying.
Store dishes in a self-draining position that allows air-drying. - 0820 - Critical Repeat Pizzas and cheese cold holding at improper temperatures. CORRECTED
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3080 - Repeat Less than 20 foot candles of light was noted in the Randell refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Bicycle.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3290 - Dust brushes noted to be stored in such a way that it is contaminating food and equipment.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3170 - Repeat The ceiling panels are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The ceiling in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 2920 - Repeat Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
All violations discussed with the manager and corrections made.
August 17, 2004 (Follow-up)
Violations:
- 0820 - Critical Repeat Cheese and ham cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 0380 - Critical Food from damaged packaging offered for sale or service. Dented can.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food on the counter.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 0060 - Critical Repeat No certified food manager was working during the inspection.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. - 0850 - Critical Assembled pizzas for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 0450 C - Repeat Improper scoop in the cheese. It has no handle.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 3330 - Critical Repeat Working containers of toxic chemicals are not properly labeled. Corrected.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 1560 - Repeat There is a floor mounted freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans.
Clean and sanitize these surfaces for food contact. - 3180 - Repeat Walls in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3170 - Repeat The ceiling and cove molding near the three compartment sink are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Critical items must be corrected immediately. Violations discussed for correction.
July 13, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Cheese, pepperoni, beef, sausage and chickencold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3480 - Repeat First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 1730 - Plastic trays were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the trays to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 3080 - Less than 20 foot candles of light was noted in the prep refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 0470 - Critical Unwrapped or uncovered food in the prep refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0060 - Critical The person in charge failed to state the required temperatures for cold holding potentially hazardous foods. There was also no certified food manager working during the inspection.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2000 - Clean plastic bins were not observed stored in a position to allow air-drying.
Store plastic bins in a self-draining position that allows air-drying. - 1570 - Repeat The door gaskets of the walk-in and prep refrigerators are damaged.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 0450 - Critical Improper scoop found in ready to eat food. It has no handle.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 0480 - Unlabeled food container.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3330 - Critical Working containers of toxic chemicals are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3170 - Repeat Wall and ceiling are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 3180 - Repeat Walls throughout the establishment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1560 - There is a floor mounted freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep refrigerator gaskets, pizza oven and mixer.
Maintain nonfood-contact surfaces of equipment clean. - 1450 - Repeat The prep refrigerator is not maintaining food at a temperature of 45 degrees Fahrenheit or cooler.
Provide additional refrigeration necessary to maintain food items at 45 degrees Fahrenheit. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
Approximately 20 pepperoni pizzas are sitting out at room temperature, and most have been for the duration of the inspection. The manager was advised of proper cold holding temperatures and was informed that these pizzas are too warm and must be placed in a refrigeration unit or discarded. The small prep refrigerator is not holding foods at proper temperatures. This unit must be repaired immediately, and all potentially hazardous foods must be placed in the walk-in or discarded. A follow-up visit will be conducted to check on the status of this refrigerator. The manager is advised to cease using this unit to hold potentially hazardous foods until it can maintain proper cold holding temperatures. This restaurant would benefit from having additional certified food managers. Due to the number of violations, a follow-up inspection will be conducted. Violations discussed for correction.
July 13, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Cheese, pepperoni, beef, sausage and chickencold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3480 - Repeat First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 1730 - Plastic trays were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the trays to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 3080 - Less than 20 foot candles of light was noted in the prep refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 0470 - Critical Unwrapped or uncovered food in the prep refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0060 - Critical The person in charge failed to state the required temperatures for cold holding potentially hazardous foods. There was also no certified food manager working during the inspection.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2000 - Clean plastic bins were not observed stored in a position to allow air-drying.
Store plastic bins in a self-draining position that allows air-drying. - 1570 - Repeat The door gaskets of the walk-in and prep refrigerators are damaged.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 0450 - Critical Improper scoop found in ready to eat food. It has no handle.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 0480 - Unlabeled food container.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3330 - Critical Working containers of toxic chemicals are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3170 - Repeat Wall and ceiling are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 3180 - Repeat Walls throughout the establishment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1560 - There is a floor mounted freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep refrigerator gaskets, pizza oven and mixer.
Maintain nonfood-contact surfaces of equipment clean. - 1450 - Repeat The prep refrigerator is not maintaining food at a temperature of 45 degrees Fahrenheit or cooler.
Provide additional refrigeration necessary to maintain food items at 45 degrees Fahrenheit. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
Approximately 20 pepperoni pizzas are sitting out at room temperature, and most have been for the duration of the inspection. The manager was advised of proper cold holding temperatures and was informed that these pizzas are too warm and must be placed in a refrigeration unit or discarded. The small prep refrigerator is not holding foods at proper temperatures. This unit must be repaired immediately, and all potentially hazardous foods must be placed in the walk-in or discarded. A follow-up visit will be conducted to check on the status of this refrigerator. The manager is advised to cease using this unit to hold potentially hazardous foods until it can maintain proper cold holding temperatures. This restaurant would benefit from having additional certified food managers. Due to the number of violations, a follow-up inspection will be conducted. Violations discussed for correction.
January 08, 2004 (Routine)
Violations:
- 3480 - First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles - 3220 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 2830 - Floor and wall juncture in near three compartment sink not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1960 - Plastic bins were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 1570 - Repeat The door gasket of the walk-in and prep refrigerators are damaged.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 1570 - Walk-in refrigerator was observed in a state of disrepair and damaged. Condenser is leaking
Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 0450 C - Scoop in cheese on pizza make table has no handle.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3170 - Wall in dough prep area is not maintained in good repair. Tiles missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Repeat Assembled pizzas, pepperoni, sausage, and cheese cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1450 - Prep refrigerator not holding food at a temperature of 45 degrees or cooler.
Provide additional refrigeration necessary to maintain food items at 41 degrees. Improper food storage temperatures are a major contributing factor to foodborne illness.
Pizza prep refrigerator is holding at 50 degrees. Manager lowered setting. Ensure the refrigerator can hold food, including the food in the top at 45 degrees or cooler. If the unit does not hot food at 45 degrees or cooler, discontinue the use of the prep refrigerator for potentially hazardous foods. Recertification schedule left. Violations discussed for correction.;
January 08, 2004 (Routine)
Violations:
- 3480 - First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles - 3220 - Repeat Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 2830 - Floor and wall juncture in near three compartment sink not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1960 - Plastic bins were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 1570 - Repeat The door gasket of the walk-in and prep refrigerators are damaged.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 1570 - Walk-in refrigerator was observed in a state of disrepair and damaged. Condenser is leaking
Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 0450 C - Scoop in cheese on pizza make table has no handle.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3170 - Wall in dough prep area is not maintained in good repair. Tiles missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Repeat Assembled pizzas, pepperoni, sausage, and cheese cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1450 - Prep refrigerator not holding food at a temperature of 45 degrees or cooler.
Provide additional refrigeration necessary to maintain food items at 41 degrees. Improper food storage temperatures are a major contributing factor to foodborne illness.
Pizza prep refrigerator is holding at 50 degrees. Manager lowered setting. Ensure the refrigerator can hold food, including the food in the top at 45 degrees or cooler. If the unit does not hot food at 45 degrees or cooler, discontinue the use of the prep refrigerator for potentially hazardous foods. Recertification schedule left. Violations discussed for correction.;
August 22, 2003 (Routine)
Violations:
- 1800 - The nonfood contact surface of the exterior of the soap dispenser, towel dispenser , shelves and the eterior of the dough mixer through out kitchen has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: on the out side of the food container, food storage shelves in the walk-in and the pizza oven.
Maintain nonfood-contact surfaces of equipment clean. - 3260 - Employees are not using the dressing rooms or lockers provided. to store shoes aprons and other personal items.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 0820 - Critical Cheese and meats in the make table cold holding at improper temperatures. CORRECTED
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3220 - Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3320 - Critical Chemical spray bottle observed without a label. CORRECTED
Label spray bottles with contents or discard. - 2350 - Critical Pipe is leaking under the hand sink. Pipe is very dirty and moldy.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2000 - Single service items observed unprotected from contamination.container stored upright. CORRECTED
Store single service items inverted, in plastic, or in an approved dispenser. - 2000 - Single services boxes were found stored floor. CORRECTED
Store containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3180 - Wall behind pizza oven is dusty, and wall through out kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3170 - Repeat Ceiling tile over prep table is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. non working ice machine
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 2890 - Repeat Light bulb through out the kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. pizza sauces
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1570 - The door gasket of the gasket is damaged on the walk-in refrigerator. The make table is not holding foods at 41 degrees. CORRECTED
Repair or replace the gasket door gasket in accordance with the manufacturer's specifications.
All violations discussed with the certified food manager and or corrected. Repairman repairing the make table.
August 22, 2003 (Routine)
Violations:
- 1800 - The nonfood contact surface of the exterior of the soap dispenser, towel dispenser , shelves and the eterior of the dough mixer through out kitchen has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: on the out side of the food container, food storage shelves in the walk-in and the pizza oven.
Maintain nonfood-contact surfaces of equipment clean. - 3260 - Employees are not using the dressing rooms or lockers provided. to store shoes aprons and other personal items.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 0820 - Critical Cheese and meats in the make table cold holding at improper temperatures. CORRECTED
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3220 - Mops and brooms not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3320 - Critical Chemical spray bottle observed without a label. CORRECTED
Label spray bottles with contents or discard. - 2350 - Critical Pipe is leaking under the hand sink. Pipe is very dirty and moldy.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2000 - Single service items observed unprotected from contamination.container stored upright. CORRECTED
Store single service items inverted, in plastic, or in an approved dispenser. - 2000 - Single services boxes were found stored floor. CORRECTED
Store containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3180 - Wall behind pizza oven is dusty, and wall through out kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3170 - Repeat Ceiling tile over prep table is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. non working ice machine
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 2890 - Repeat Light bulb through out the kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. pizza sauces
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1570 - The door gasket of the gasket is damaged on the walk-in refrigerator. The make table is not holding foods at 41 degrees. CORRECTED
Repair or replace the gasket door gasket in accordance with the manufacturer's specifications.
All violations discussed with the certified food manager and or corrected. Repairman repairing the make table.
March 07, 2003 (Routine)
Violations:
- 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3170 - Ceiling panel missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blender parts, cords, etc--plastic flour containers.
Maintain nonfood-contact surfaces of equipment clean. - 1320 - There was no temperature measuring device located in the three door unit (air45).
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1790 - The food contact equipment surface of the external oven chain is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2890 - Ceiling light is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
March 07, 2003 (Routine)
Violations:
- 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3170 - Ceiling panel missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blender parts, cords, etc--plastic flour containers.
Maintain nonfood-contact surfaces of equipment clean. - 1320 - There was no temperature measuring device located in the three door unit (air45).
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1790 - The food contact equipment surface of the external oven chain is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2890 - Ceiling light is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
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