- Handwashing Aids and Devices,
- Items:
- Soap and towel(s)
- Locations:
- Dish washing Area
- Problems:
- Provided at Three compartment sink
- Corrections:
- Remove soap/paper towels from three compartment sink.
- General violation description:
- 6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
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01/14/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- OBSERVED PROPER AIR GAP OF 3 COMPARTMENT SINK USED FOR PREP. DRAIN LINE IS ABOVE BRAIN BOWL. CORRECTED
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED PEPPERONI AND OTHER FOOD ON TOP AND LOWER LEVEL OF 3 DOOR PREP COOLER AT 38 DEGREES. COOLER AT 38 DEGREES. 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)
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02/12/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED IMPROPER AIR GAP FOR SANITIZER SECTION OF 3 COMPARTMENT SINK USED FOR PREP. TO PREVENT THE POSSIBILITY OF BACK FLOW, AIR GAP MUST BE 2X THE DIAMETER OF THE DRAIN PIPE OR AT LEAST 1 INCH. RAISE OR CUT PIPE SO ITS ABOVE DRAIN BOWL BY AT LEAST AN INCH. CORRECT IMMEDIATELY,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HAM AND PEPPERONI AT 44- 45 DEGREES ON TOP LEVEL OF 3 DOOR LINE PREP COOLER. OBSERVED PEPPERONI AT 47 DEGREES ON LOWER LEVEL. DISCARD. COOLER AIR TEMPERATURE AT 46 DEGREES. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- 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)
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01/29/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SHELF ABOVE PREP TABLE ACROSS FROM PIZZA SHEETER WITH EXCESS CRUSTY FOOD DEBRIS ON IT. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN THIS SHELF. CORRECT IMMEDIATELY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO MOP SINK. PROVIDE A MOP SINK FOR MOP WATER OR APPLY FOR A VARIANCE. ESTABLISHMENT MUST HAVE AT LEAST 1 MOP SINK FOR DUMPING MOP WATER.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
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02/05/2013 | Routine |
| No violation noted during this evaluation. | 03/05/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed current faucet too short to reach all 3 compartments of the 3 compartment sink. Plumbing must be properly maintained. Install a faucet which will reach all 3 compartments.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/22/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty floor under pizza box shelves in dry stoage room. Clean the floor to sight and touch at least once a week to keep it 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.
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse single-service/single-use items.
- Comment:
- Observed cardboard boxes being used as shelf liners on bottom shelves of tables where pans are stored. Cardboard is not durable or easily cleanable. Discard cardboard and use reusable shelf liners which are easily cleanable.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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02/03/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE OWNER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- 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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08/11/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/05/2009 | Routine Inspection |
| No violation noted during this evaluation. | 02/25/2009 | Routine Inspection |
| No violation noted during this evaluation. | 08/28/2008 | Routine Inspection |
| No violation noted during this evaluation. | 02/13/2008 | Routine Inspection |
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