- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- NO LABELS OBSERVED ON 2 CHEMICAL SPRAY BOTTLES. CORRECTED AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES WITH THE COMMON NAMES OF THE CONTENTS USING PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- HANG OR INVERT MOP TO DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST A HAND WASHING SIGN AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK.
- 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.
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08/28/2014 | Routine |
- Repairing
- Items:
- Physical facilities Wall(s) at sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE MISSING WALL TILES NEAR THE 3-COMPARTMENT SINK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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08/16/2013 | Routine |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- PIC MARKED WITH X AND WILL RETURN, ONE CAN OF MUSHROOMS DENTED PLEASE RETURN TIO SUPPLIER FOR CREDIT OR DISCARD
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUSTY FAN GUARDS
- 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:
- kitchen wall(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE REINSTALL ALL TILES TO ALLOW FOR CLEANING AT WALL AND FLOOR NEAR THREE COMP SINK
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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08/22/2012 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY SHORTENING THE DRAIN LINE FROM THE 3-COMPARTMENT SINK TO PROVIDE ADEQUATE AIR GAP.
- 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: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY PROVIDING AND USING CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES INSTEAD OF SCREW-TOP BOTTLES.
- 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: Frequency Before Use After Cle
- Comment:
- CORRECTED BY SANITIZING WARES USING QUAT SANITIZER IN THE 3RD SINK COMPARTMENT AFTER WASHING/RINSING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED BY TRAINING STAFF ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ILLNESS REPORTING AGREEMENT FORMS COMPLETED BY STAFF.
- 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.
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08/24/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- OBSERVED THE DRAIN LINE FROM THE 3-COMPARTMENT SINK EXTENDING BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. AN AIR GAP OF AT LEAST ONE INCH IS REQUIRED BETWEEN THE END OF THE DRAIN LINE FROM FOOD EQUIPMENT AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN TO PREVENT POSSIBLE CONTAMINATION OF EQUIPMENT IN THE EVENT OF SEWAGE BACK-UP. SHORTEN OR ADJUST THE DRAIN LINE FROM THE 3-COMPARTMENT SINK TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- OBSERVED MANY EMPLOYEE BEVERAGES IN SCREW-TOP BOTTLES. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES. ENSURE THAT EMPLOYEES ARE NOT DRINKING FROM SCREW-TOP BOTTLES IN THE WORK AREAS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- NO SANITIZE STEP IS PERFORMED AFTER WARES ARE WASHED AND RINSED AT THE 3-COMPARTMENT SINK. ALL WARES MUST BE SANITIZED USING AN APPROVED SANITIZING METHOD AFTER WASHING AND RINSING. TRAIN ALL STAFF ON THE PROPER WARE WASHING PROCEDURE INCLUDING SANITIZING. ENSURE THAT ALL WARES ARE SANITIZED AFTER WASHING AND RINSING. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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:
- PERSON IN CHARGE STATES THAT NO TRAINING IS DONE WITH STAFF REGARDING THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL STAFF MUST BE TRAINED ON THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. THE PERSON IN CHARGE MUST BE KNOWLEDGEABLE ON THE BIG 5 ILLNESSES AND THE SYMPTOMS THAT REQUIRE EMPLOYEES TO BE EXCLUDED/RESTRICTED FROM WORKING. TRAIN ALL STAFF ON THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED AN ACCUMULATION OF GREASE ON THE INTERIOR OF THE HOOD VENT AND ON THE HOOD VENT FILTERS. THE VENTILATION SYSTEM MUST BE CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF GREASE/DEBRIS. CLEAN THE HOOD VENT FILTERS. SCHEDULE CLEANING OF THE HOOD VENTILATION INTAKE SYSTEM.
- 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.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO FOOD-PROBE THERMOMETER PROVIDED. A FOOD-PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES WHEN RECEIVED AND DURING COLD HOLDING, COOKING, AND COOLING. PROVIDE A FOOD-PROBE THERMOMETER.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- SINGLE USE SALAD BOWLS OBSERVED STORED IN RESTROOM. FOOD ITEMS MUST BE STORED IN A PROTECTED AREA. THE RESTROOM IS A RESTRICTED AREA FOR THE STORAGE OF ANY FOOD OR FOOD ITEMS. REMOVE SALAD BOWLS FROM THE RESTROOM AND STORE IN A PROTECTED AREA.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO AMBIENT AIR TEMPERATURE THERMOMETERS PROVIDED IN THE EAST PIZZA MAKE TABLE OR THE ONE DOOR UPRIGHT SALAD COOLER. THE AMBIENT AIR TEMPERATURE THERMOMETER IN THE WEST PIZZA MAKE TABLE IS BROKEN. AN AMBIENT AIR TEMPERATURE THERMOMETER MUST BE PROVIDED IN EACH 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)
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- INSTALL A SELF-CLOSING MECHANISM ON THE REST ROOM DOOR.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
08/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/13/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- TWO NEW BOARDS IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/15/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- TODAY, PIZZA TESTED 135 F AND HIGHER...SETTING BEING USED IS SLIGHTLY LESS THAN AT ROUTINE
- 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)
|
02/08/2010 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- ACRYLIC PREP BOARD ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TWO LARGEST OF THREE CUTTING BOARDS DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- HOT HOLDER POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- PIZZA IN HOT BOX TESTED 125 - 130 F PLEASE MAINTAIN INTERNAL TEMPERATURE OF 135 F OR GREATER UNTIL SERVED OR, MAY KEEP AT SLIGHTLY LOWER TEMP BUT MUST WRITE DISCARD TIME AND DEVISE STANDARD PROCEDURE FOR THIS METHOD 3-501.19 PROVIDED, PIC DIALED UP AND RETESTED AIR TEMP ON SECOND HIGHEST SHELF AT 182 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)
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOODS CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- SEVERELY DENTED CAN OF PIZZA SAUCE PLEASE DISCARD, PIC WILL RETURN TO SUPPLIER FOR CREDIT
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
01/27/2010 | Routine Inspection |
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