- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding food at 41f in the prep cooler.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- Corrected by providing a test kit for sanitizer.
- 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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08/28/2014 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- make table
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw sausage in the bottom of make table exposed and stored near cooked and other RTE food. Corrected by placing into larger container with a lid to minimize the risk of cross contaminating other food.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- make table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the pizza cooler: ham was at 52f and was discarded, cut tomatoes, pepperoni, pizza cheese at 47-48f. Hold at or below 41f to minimize the growth of bacteria. Correct today. Do not use cooler past today if not able to maintain food at or below 41f. Lids were placed on food containers with PHF and cooler top lids closed.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide an easily accessible test kit.,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Chest freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The chest freezer lid is damaged and held together with duct tape, allowing frost build up inside of freezer. Repair or replace the freezer.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Chest freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Defrost and clean the freezer.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/01/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER HAND OLD DEBRIS AND RUST ON AND AROUND THE BLADE. KEEP CLEAN. CORRECTED BY CLEANING.
- General violation description:
- 4-601.11 - (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. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
08/14/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- Prep cooler holding all PHFs below 41 F-ham 41 F, 40 F, chicken 40 F, salami 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/15/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Approximately one half of the contents of the prep cooler at internal temperatures above 41 F(side of cooler closest to compressor unit). Cut ham 51 F, pepperoni 49 F (on top on unit)
- General violation description:
- 3-501.16 - ham 49 F, chicken pieces 45 F, pizza sauce 45 F (underneath unit). Repair/replace unit. , This is a critical violation. WCHD will return within 10 days to ensure it is corrected.,
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- Wall(s), floor
- Problems:
- Not clean, With accumulation of debris
- Corrections:
- Keep clean, Keep clean.
- Comment:
- Wall under 3 compartment sink very dirty
- General violation description:
- 6-501.12 - walls throughout facility greasy and have food residue on them, particularly short wall across from pizza oven (front wall with window). Clean., Food debris on floor under pizza oven, particularly against wall. Clean.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- 3-compartment sink(s) faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Faucet at 3 compartment sink dripping. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/08/2012 | Routine |
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No thermometer present inside small glass door cooler. Provide.
- 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)
|
08/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/10/2011 | Routine Inspection |
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- Under the 3-compartment sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR BROKEN COVING TILES ALONG WALL UNDER 3 COMPARTMENT SINK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/19/2010 | Routine Inspection |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Locations:
- Storage area
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Chemical removed from premises. VIOLATION CORRECTED., INDOOR FOGGER IN STORAGE AREA IS LABELED FOR HOME USE ONLY. ONLY PESTICIDES LABELED FOR FOOD SERVICE USE MAY BE USED IN RESTAURANT.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- 3-compartment sink(s) overhead sprayer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OVERHEAD SPRAY NOZZLE IS DRIPPING. REPAIR/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.
|
02/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER NOT HOLDING FOOD AT INTERNAL TEMPERATURES OF 41 F OR LESS. DICED TOMATOES AT 43 F, STEAK AT 48 F, HAM QUARTERS AT 52 F
- General violation description:
- 3-501.16 - HAM AND CHICKEN IN STORAGE UNDERNEATH AT 49 F AND 47 F, RESPECTIVELY., PER TELEPHONE CONVERSATION WITH SECTION CHIEF AT APPROXIMATELY 2:00 PM, PIC WILL COMPLETE RISK CONTROL PLAN FOR THIS VIOLATION. COMPLETE RISK CONTROL PLAN BY FOLLOW UP INSPECTION (WITHIN 10 DAYS).,
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- glass door refrigerator
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CRUMBS, OTHER FOOD DEBRIS AT BOTTOM OF GLASS DOOR REFRIGERATOR. CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/17/2009 | Routine Inspection |
- Items:
- Physical facilities/structures
- Locations:
- floor drain(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD HAS ACCRUED IN DRAIN CUP UNDER 3 COMPARTMENT SINK. CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Items:
- Nonfood contact surface(s)
- Locations:
- Ventilation hood system
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENT HOOD FILTERS ARE GREASY AND DUSTY. 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Ventilation hood system
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENT HOOD FILTERS ARE GREASY AND DUSTY. 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- floor drain(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD HAS ACCRUED IN DRAIN CUP UNDER 3 COMPARTMENT SINK. CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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02/09/2009 | Routine Inspection |
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