- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty mesh filters in exhaust hoods for the pizza oven. Ventilation equipment must be kept clean. Clean to sight and touch on a monthly basis.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty ceiling fan in restroom and kitchen ceiling tiles and vents. Facilities must be kept clean. Clean to sight and touch on a monthly basis.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed door on side of dumpster left open and birds eating food out of dumpster. Keep lids closed to avoid attracting pests.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the following items: pizza oven not working apparently due to a blown fuse. No pizzas are being sold. Rusty lid on the reach-in freezer. Equipment must be maintained. Repair oven to reliable operation and sand and paint the freezer liod to provide a smooth and easily cleanable surface.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed weeds inside the dumpster encloure. Remove weeds to avoid attracting pests.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
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06/04/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- KEEP THE FLOOR UNDER THE EQUIPMENT (3 COMPARTMENT SINK, SHELVES) CLEAN.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- KEEP THE FLOOR UNDER THE EQUIPMENT (3 COMPARTMENT SINK, SHELVES) CLEAN.
- 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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04/28/2014 | Routine Inspection |
| No violation noted during this evaluation. | 05/01/2013 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- VENTILATION HOOD IS NOT IN GOOD WORKING ORDER TODAY, INTERNAL TEMP OF ESTABLISHMENT IS 94F. REPAIR HOOD TO PROPERLY ALLOW FOR CAPTURE OF GREASE/HEAT. CORRECT BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- 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.
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05/25/2012 | Routine Inspection |
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- walk-in cooler(s) wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Stainless steel (inside door jamb) of walk-in cooler is pulled away from wall, coving is fallen off. Repair.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/01/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- MANAGER STATES THAT SPATULAS, PIZZA CUTTERS, AND CRAZY BREAD TRAY/BUTTER BRUSH ARE CLEANED ONLY AT SHIFT CHANGE AND AT THE END OF THE DAY. FOOD-CONTACT SURFACES MUST BE CLEANED AT LEAST ONCE EVERY 4 HOURS WHEN USED CONTINUOUSLY THROUGHOUT THE DAY. INCREASE CLEANING FREQUENCY OF NOTED ITEMS TO AT LEAST ONCE EVERY 4 HOURS. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH MANAGER. ITEMS WILL BE CLEANED EVERY 4 HOURS
- General violation description:
- 4-602.11 - AT PM, PM, AND AT CLOSE.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLING COOKED CRAZY BREAD WITH BARE HANDS WHILE BRUSHING WITH BUTTER SAUCE. TO PREVENT CONTAMINATION, FOODS THAT ARE READY-TO-EAT MAY NOT BE HANDLED WITH BARE HANDS. USE UTENSILS OR GLOVES WHEN HANDLING COOKED BREAD. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH EMPLOYEE AND MANAGER. SPATULA IS USED TO HANDLE BREAD.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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06/09/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE DOUGH SHEETER, TOPPING RINGS, AND FOOD SCALE. KEEP CLEAN.
- 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
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY PROVIDING APPROVED CONTAINERS FOR EMPLOYEE BEVERAGES. NO OPEN CONTAINERS OBSERVED.
- 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
|
12/10/2009 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FOLLOWING FOOD-CONTACT SURFACES OF EQUIPMENT OBSERVED SOILED: -THE DOUGH SHEETER -THE PIZZA TOPPING RINGS -THE TOP OF THE FOOD SCALE CLEAN ALL AREAS AS REQUIRED AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. A FOLLOW-UP WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FOLLOWING FOOD-CONTACT SURFACES OF EQUIPMENT OBSERVED SOILED: -THE DOUGH SHEETER -THE PIZZA TOPPING RINGS -THE TOP OF THE FOOD SCALE CLEAN ALL AREAS AS REQUIRED AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. A FOLLOW-UP WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- OBSERVED 1 EMPLOYEE BEVERAGE IN UNCOVERED CUP, 1 SCREW-TOP BOTTLE ON PREP TABLE, AND ONE SCREW-TOP BOTTLE IN PIZZA PREP COOLER. EMPLOYEE BEVERAGE CONTAINERS MUST BE COVERED AND MUST BE IN CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS (CUP WITH LID AND STRAW OR LID AND HANDLE) IN ORDER TO PREVENT CONTAMINATION OF THE EMPLOYEES' HANDS WHILE DRINKING. PROVIDE APPROVED CONTAINERS FOR EMPLOYEE BEVERAGES. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- OBSERVED 1 EMPLOYEE BEVERAGE IN UNCOVERED CUP, 1 SCREW-TOP BOTTLE ON PREP TABLE, AND ONE SCREW-TOP BOTTLE IN PIZZA PREP COOLER. EMPLOYEE BEVERAGE CONTAINERS MUST BE COVERED AND MUST BE IN CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS (CUP WITH LID AND STRAW OR LID AND HANDLE) IN ORDER TO PREVENT CONTAMINATION OF THE EMPLOYEES' HANDS WHILE DRINKING. PROVIDE APPROVED CONTAINERS FOR EMPLOYEE BEVERAGES. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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
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12/02/2009 | Routine Inspection |
- Critical: Clean Maint. Tools, Prev. Cont
- Items:
- Maintenance tool(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored/cleaned/prepared in Three compartment sink
- Corrections:
- Do not use three compartment sink to store/clean/prepare tools/maintenance items.
- Comment:
- FLOOR MAT WAS IN CENTER WELL OF THE 3 COMPARTMENT DISHWASH / FOOD PREP SINK. THE 3 COMPARTMENT SINK IS FOR DISHWASHING OR FOOD PREP ONLY. IT IS NOT A UTILITY OR MOP SINK.,
- General violation description:
- 6-501.15 - FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE OVEN HOOD AND THE MAKE TABLE FLOOR.
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- Dumpster(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CLOSE THE LIDS ANDDOORS ON THE DUMPSTER.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
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06/22/2009 | Routine Inspection |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- food prep area
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- REMOVE CORROSION FROM SQUARE PANS OR REPLACE THE PANS.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE MAKE TABLE. CLEAN THE OVEN AND HOOD. CLEAN THE WALK-IN COOLER DOOR.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- food prep area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE KITCHEN FLOOR . CLEAN THE CEILING AIR VENTS.
- 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.
- Cooling, Heating, and Holding
- Items:
- Equipment cold holding
- Locations:
- food prep area
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- THE WALK-IN COOLER HAS MANY CASES OF CHEESE AND PEPPERONI STACKED IN AN ALCOVE THAT HAS BEEN ADDED TO THE COOLER. COLD AIR DOES NOT CIRCULATE IN THIS AREA. REDUCE THE INVENTORY AND PROVIDE REFRIGERATION RACKS TO ELEVATE AND SEPARATE CASES. PROVIDE ADDITIONAL REFRIGERATION TO ACCOMODATE THE LARGER INVENTORY AND HOLD FOOD AT PROPER COLD TEMPERATURES.
- General violation description:
- 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- food prep area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COMPLETE WALK-IN COOLER UPGRADES, INCLUDING INSTALLATION OF PROPER SIZED COMPRESSOR THAT WILL ALLOW THE WALK-IN TO FILL STORE NEEDS. AT THIS TIME HOLDING ALL FOOD IN THE COOLER AT 41 DEGREES OR BELOW REQUIRES THE EXISTING COMPRESSOR TO OPERATE CONSTANTLY. INSTALL ADEQUATE RACKS. REMOVE EXCESS DUST AND MOLD FROM UNIT HOUSING AND FAN GRIDS.
- 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.
|
12/02/2008 | Routine Inspection |
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