| No violation noted during this evaluation. | 07/21/2014 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Observed through interview that person in charge did not know the required temperature for food in prep cooler and the dishwasher did not know what the correct sanitizer concentration must be for the 3 compartment sink. Person in charge must demonstrate knowledge. Have certified food manager conduct a training class for all food handlers.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water for the rear kitchen handsink. Hot and cold water under pressure must be provided at all handsinks. Repair or replace the handsink.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cheese in the walk-in cooler at 48 degrees F and the air temperature was also 48 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the cooler to provide food temperatures below 41 degrees F.
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed food handlers not wearing hats or hairnets. Hair must be restrained. Provide hats or hairnets for food handlers.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the restroom handsink. Provide a handwashing sign.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on the shelf under the pizza oven conveyor and on the bottom shelf of the dough tray table. Non-food contact surfaces must be kept clean. Clean to sight and touch on a weekly basis.
- 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
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plug for the sanitizing compartment of the 3 compartment sink. Plumbing must be maintained. Provide a new drain plug.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed incorrect installation of baffle filter in the pizza oven exhaust hood. Install the filter with slats facing up and down, not sideways for proper grease capture.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
07/08/2014 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SIGN IN EMPLOYEE RESTROOM.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
06/18/2013 | Routine |
| No violation noted during this evaluation. | 05/24/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN FORMALLY TRAINED ON ILLNESS REPORTING REQUIREMENTS. EMPLOYEES MUST BE TRAINED ON THE BIG 5 ILLNESSES, SYMPTOMS THAT REQUIRE REPORTING, AND RETURN TO WORK CRITERIA. TRAIN ALL EMPLOYEES USING THE PROVIDED INFORMATION. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH MANAGER. EMPLOYEES WILL BE TRAINED AND REQUIRED TO SIGN REPORTING AGREEMENTS. THE ILLNESS SIGN IS POSTED IN THE KITCHEN.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. THE DOOR GASKET OF THE CHEST FREEZER IS CRACKED AND SEPARATED FROM THE DOOR. 2. A SMALL LEAK IS PRESENT IN THE CONDENSATION LINE OF THE WALK-IN COOLER. EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR NOTED AREAS.
- 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.
|
05/26/2010 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Equipment
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- SHELVES BY 3-COMPARTMENT SINK HAD SPRAY BOTTLES AND BLEACH STORED ABOVE EXTRA PIZZA PANS AND TRAYS. STORE CHEMICALS BELOW AND AWAY FROM EQUIPMENT., CORRECTED. CHEMICALS MOVED TO MOP SINK ROOM.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HOSES OF PIZZA OVEN DUSTY, FOOD DEBRIS IN OVEN TRAYS, CONDENSER ABOVE 2-DOOR COOLER DUSTY, CEILING VENT BY WALK-IN COOLER DUSTY. CLEAN AND KEEP 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.
|
11/16/2009 | Routine Inspection |
| No violation noted during this evaluation. | 04/29/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PIZZA OVEN HOOD FILTERS DUSTY AND PARTS ON SIDE OF OVEN. 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.
|
10/29/2008 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- 3-compartment sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 3-COMP SINK FAUCET HAS A LEAK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/30/2008 | Routine Inspection |
- Critical: Eating, drinking, or Using Tob
- Comment:
- CORRECTED. PERSON IN CHARGE STATED ALL EMPLOYEES LET KNOWN TO USE CUPS WITH LIDS AND STRAW. FACILITY PROVIDING CUPS, LIDS AND STRAWS. OBSERVED EMPLOYEE WITH BEVERAGE - LID AND STRAW.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. SINKS LABELED WASH, RINSE, SANITIZE. BLEACH PROVIDED. PERSON IN CHARGE STATED ALL EMPLOYEES TRAINED ON HOW TO PROPERLY WASH AND SANITIZE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Dating
- Comment:
- CORRECTED. ITEMS PROPERLY MARKED WITH USE BY DATE. OBSERVED FETA, TURKEY, HAM. AMERICAN AND PROVOLONE CHEESES ALSO MARKED, BUT ARE NOT POTENTIALLY HAZARDOUS, SO DATE MARKING NOT REQUIRED. RISK CONTROL PLAN RECIEVED.
- 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
- Nonfood-contact surfaces
- Comment:
- CORRECTED. SHELVES CLEANED. EQUIPMENT DISCARDED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/20/2007 | |
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