- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A TORN GASKET ON THE PEPSI FLOOR COOLER IN PREP AREA. EQUIPMENT SHALL BE IN GOOD REPAIR. REPLACE GASKET. WILL VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO COVERED CONTAINER FOR SANITARY NAPKINS IN THE EMPLOYEE'S BATHROOM. ANY BATHROOMS USED BY FEMALES SHALL HAVE A CONTAINER WITH A LID FOR DISPOSAL OF SANITARY NAPKINS. PROVIDE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/24/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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10/03/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- BACK DOOR
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR DOOR OPENED. PROVIDE SCREEN DOOR OR KEEP CLOSED BETWEEN USES.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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09/18/2013 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN VENTILATION HOOD ON AN INCREASED BASIS. HOOD IS DIRTY /DUSTY TODAY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR FAUCET AT PREP SINK. FAUCET IS BROKEN TODAY AND ATTACHED WITH ONLY TAPE. REPAIR BY NEXT INSPECTION. SANITIZE SINK AT THREE COMPARTMENT SINK CAN BE USED FOR VEGETABLE WASHING UNTIL REPAIRED ( IT IS AIR GAPPED).
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/05/2012 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THE OVERHEAD SPRAYER IS PROPERLY AIR GAPPED. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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01/09/2012 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- OVERHEAD SPRAYER MUST BE AIR GAPPED BY AT LEAST ONE INCH OVER THE DRAIN BASIN OF THE THREE COMPARTMENT SINK. CORRECT WITHIN 10 DAYS.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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12/13/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- AIR GAP OVERHEAD SPRAYER AT 3 COMP SINK BY AT LEAST ONE INCH OVER RIM OF SINK BASIN. CORRECT WITHIN 10 DAYS.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CAN OPENER WAS VERY DIRTY TODAY WITH ACCUMULATED FOOD DEBRIS. CLEAN DAILY., CAN OPENER BLADE CLEANED AT TIME OF INSPECTION.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN PIZZA SCREENS AT LEAST EVERY 24 HOURS, CORRECT IMMEDIATELY, RECHECK NEXT INSPECTION. PIZZA SCREENS ARE DIRTY TODAY AND ARE NOT USUALLY CLEANED ACCORDING TO PIC.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE SOAP AT BACK HANDWASH SINK BY NEXT INSPECTION.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELD FOR FIXTURE IN KITCHEN MISSING A COVER BY NEXT INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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11/04/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Ventilation hood system Hood Canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Hood canopy over pizza ovens is extremely dirty and covered with greasy dust. CLEAN THIS CANOPY OFTEN, and do not let filth accumulate overhead near these pizza ovens.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink in the staff wash room. IMMEDIATELY stock this hand sink with paper hand towel to facilitate PROPER staff hand washing as necessary.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bulk container(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue using simple bowls as product scoops. Begin practice of using Food Grade Scoops WITH handles. Keep handles OUT of bulk food materials.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- pizza oven hood and filters light bulbs
- Comment:
- Reinstall two light bulb over pizza ovens. Use shatter PROOF bulbs.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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11/15/2010 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- walk-in cooler(s)
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- Garbage bag and food disposed of. VIOLATION IS CORRECTED., PIZZA DOUGH STORED IN BLACK GARBAGE BAG. FOOD MUST BE STORED IN FOOD-SAFE MATERIALS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS, READY TO EAT FOODS LABELED WITH PROPER DATE MARKS DURING INSPECTION. VIOLATION CORRECTED., DELI-SLICED TURKEY (IN PREP COOLER AND IN WALK-IN COOLER) IS NOT DATE MARKED. TURKEY MUST BE DATE MARKED AFTER OPENING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- glass door refrigerator
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SURFACES OF GLASS DOOR PEPSI COOLER ARE DIRTY. CLEAN REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment components, Equipment components, Equipment components
- Locations:
- 3-compartment sink(s), prep sink, walk-in cooler(s)
- Problems:
- In poor repair, Broken, In poor repair
- Corrections:
- Repair/replace., Repair/replace., Repair/replace.
- Comment:
- DRAINLINE HAS BROKEN OFF PREP SINK. REPAIR. ENSURE THAT AIR GAP (ONE INCH MINIMUM) REMAINS., 3 COMPARTMENT SINK FAUCET/SPRAYER DOES NOT WORK CORRECTLY. SPRAYER WILL NOT TURN OFF COMPLETELY. REPAIR., LIGHT SWITCH FOR WALK-IN COOLER DOES NOT STAY ON. ADJUST/REPLACE.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- glass door refrigerator
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETER FOR GLASS-DOOR PEPSI COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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11/17/2009 | Routine Inspection |
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