Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
No violation noted during this evaluation. | Apr 24, 2009 | 100 |
|
May 7, 2010 | 95 |
No violations noted during this visit.
Serving frozen pizzas only.
4-compartment , O-san sanitizer, 200ppm in the final rinse.
Temperatures recorded during the inspection:
Walk-in cooler - 32f
Beverage reach-in - 38f
Freezer - 0f
**CDC Risk Factor Violation 14 F**:
• The inside of the ice maker is in need of cleaning.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Points------COMPLEXITY FACTORS
0------X-------Food is not prepared until an order is placed. (Frozen Pizza)
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.
Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points
3-compartment and 4-compartment bar sinks, Saniquat sanitizer, n.s.u.
Temperatures recorded during the inspection:
Beverage coolers - 40f & 41f
Freezer - [0f]
Walk-in cooler - 35f
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Address |
Distance |
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