- Surface Characteristics
- Items:
- Ceiling material(s)
- Problems:
- Not smooth
- Corrections:
- Repair/replace to be smooth.
- Comment:
- Materials for ceiling surfaces must be smooth, durable and easily cleanable where operations are conducted. Observed the ceiling tiles are of a textured material and are not smooth and easily cleanable. Replace with tiles that are durable and smooth.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
04/17/2015 | Routine |
- Critical: Common Name
- Comment:
- ALL CHEMICALS PROPERLY LABELED WITH COMMON NAME.
- 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.
- Critical: Hot Water and Chemical
- Comment:
- 3-COMPARTMENT SINK USED TO WASH, RINSE 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: Person in Charge
- Comment:
- NO UNAUTHORIZED PERSONS IN THE KITCHEN.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS RELOCATED TO A COOLER MAINTAINING 41F OR BELOW.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS.
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHEMICAL TEST STRIPS PROVIDED.
- 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)
- Cleaning Ventilation Systems,
- Comment:
- VENTILATION HOOD FILTERS CLEANED.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- NEW COOLER TO BE DELIVERED IN A FEW DAYS PER OWNER.
- 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
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
11/24/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED.,
- 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.
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- IMPROPER DISHWASHING PROCEDURE USED IN A 3-COMPARTMENT SINK- OBSERVED SOAP, WATER AND >200PPM CHLORINE IN 2ND COMPARTMENT. WASH WITH SOAP AND WATER IN 1ST COMPARTMENT, RINSE WITH PLAIN WATER IN 2ND COMPARTMENT THEN SANITIZE WITH WATER AND BLEACH AT 50-100PPM IN THE 3RD COMPARTMENT BEFORE AIR DRYING ALL DISHWARE AND UTENSILS. ,
- 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: Person in Charge
- Items:
- Person-in-charge
- Locations:
- Facility
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- ALLOWING CUSTOMERS TO WALK THROUGH KITCHEN TO USE EMPLOYEE RESTROOM - DISCONTINUE THIS PROCESS - NO UNAUTHORIZED PERSONS ARE ALLOWED IN THE KITCHEN.,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- pizza prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PEPPERONI AT 49F, MOZZARELLA CHEESE AT 45-50F, SAUSAGE AT 47F AT PIZZA PREP STATION COOLER. ICE BENEATH PANS BUT NOT IN CONTACT WITH ANY FOOD CONTAINERS. IMPROPER USE OF ICE TO COOL POTENTIALLY HAZARDOUS FOOD ITEMS.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 2-door reach-in cooler Kitchen Area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO CONSUME BY DATES ON POTENTIALLY HAZARDOUS READY TO EAT FOODS (DELI, MEATS, SALADS, ETC) INSIDE KITCHEN 2-DOOR REACH-IN COOLER.,
- 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS SOILED AT PIZZA OVEN AND ABOVE STOVE.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- pizza prep station cooler
- Problems:
- In poor repair Broken
- Corrections:
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE FRONT 2-DOOR REACH-IN COOLER 2) MICROWAVE OVEN,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NO SANITIZING SOLUTION FOR WIPING CLOTHS PREPARED - WIPING CLOTHS ON COUNTERS.,
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/20/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- pizza prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM AT 50F, GROUND BEEF AT 51F, TOMATOES AT 46F, CHEESE AT 48F, MUSHROOMS AT 47F AT PIZZA PREP STATION COOLER., POTENTIALLY HAZARDOUS FOODS PROPERLY STORED ON ICE WITH ENTIRE PAN SURROUNDED BY ICE UP TO THE LEVEL OF THE FOOD ITEM.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- fan guard 2 door cooler
- Problems:
- Soiled
- Corrections:
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- rear exit door
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR KITCHEN DOOR PROPPED OPEN ALLOWING FLIES INTO THE FACILITY., REAR DOOR KEPT CLOSED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing 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.
|
04/21/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hot Water and Chemical
- Comment:
- PROPER USE OF A 3-COMPARTMENT SINK TO ALWAYS WASH, RINSE, SANITIZE THEN AIR DRY ALL DISHWARE AND UTENSILS EXPLAINED TO EMPLOYEES.
- 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: Preventing Contamination from
- Comment:
- GLOVES PROVIDED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
11/07/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- IMPROPER DISH WASHING PROCEDURE USED CLEANING DISHWARE/ UTENSILS - OWNER INDICATED THAT DISHWARE IS WASHED, STERILIZED THEN RINSED. ALL DISHWARE AND UTENSILS MUST BE WASHED, RINSED THEN SANITIZED BEFORE AIR DRYING. ,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep table
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED BARE HAND CONTACT WITH LETTUCE ON PREP TABLE BEFORE PLACING GLOVES ON TO PACKAGE LETTUCE - LETTUCE HAS ALREADY BEEN TOUCHED WITH BARE HANDS AND POSSIBLY CONTAMINATED.,
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 3-door reach-in cooler Kitchen Area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SLICED DELI MEATS, SALADS, COLESLAW, RIBS, ETC. STORED INSIDE KITCHEN 3-DOOR REACH-IN COOLER WITHOUT A CONSUME BY DATE.,
- 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
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE FRONT 2-DOOR REACH-IN COOLER 2) SPEED RACK AT FRONT NEXT TO COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- pizza prep station cooler
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/24/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 3-COMPARTMENT SINK TO BE IMPROPERLY SET-UP FOR WARE WASHING WITH A SOAP AND BLEACH AND WATER SOLUTION IN THE CENTER SINK AND NOTHING IN THE OTHER 2 SINKS. TO PROPERLY WARE WASH, THE 3-COMPARTMENT SINK MUST BE SET UP WITH WASH SOLUTION (SOAP AND HOT WATER), RINSE (CLEAR WATER), AND SANITIZE SOLUTION (WARM WATER AND 50-100 PPM CHLORINE WHEN USING BLEACH). SET-UP THE 3-COMPARTMENT SINK TO PROPERLY WASH-RINSE-SANITIZE WARES. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE AND BY PROPERLY SETTING UP THE 3-COMPARTMENT SINK.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED AN UNCOVERED EMPLOYEE BEVERAGE AND A PARTIALLY EATEN SANDWICH ON THE KITCHEN PREP TABLE. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT CANNOT CONTAMINATE THE EMPLOYEES' HANDS, FOOD OR FOOD ITEMS AND EAT IN A DESIGNATED AREA THAT IS AWAY FROM FOOD AN FOOD PREP AREAS. PROVIDE CUPS WITH LIDS/STRAWS FOR EMPLOYEE BEVERAGES. EAT ONLY IN DESIGNATED AREAS AWAY FROM FOOD AND FOOD PREP SURFACES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- PREP COOLER IN THE KITCHEN OBSERVED WITH AN AMBIENT AIR TEMPERATURE OF 55F. ICE OBSERVED ON THE CONDENSER. NO POTENTIALLY HAZARDOUS FOODS OBSERVED STORED IN THE COOLER AT TIME OF INSPECTION. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. ADJUST, REPAIR, OR REPLACE COOLER TO HOLD FOOD AT 41F OR BELOW. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THE COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE.
- 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.
|
10/09/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. THE 2 DOOR REACH IN COOLER NEXT TO THE PIZZA OVEN HAS BEEN SERVICED AND IS HOLDING FOOD AT 41 F OR BELOW. ALL ITEMS FROM THE REFRIGERATED PIZZA PREP TABLE ARE BEING HELD IN THIS UNIT SINCE THE PIZZA PREP UNIT WAS NOT ABLE TO BE REPAIRED. A NEW UNIT IS ON ORDER (AVANTCO PICL3 REFRIGERATED PIZZA PREP TABLE 93"- LIKE FOR LIKE) AND SHOULD BE RECEIVED IN THE NEXT WEEK. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THE NON-FUNCTIONING PIZZA PREP COOLER UNTIL IT CAN BE REPLACED.;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); or (B) At 5C (41F) or less, except as specified under (C) of this section and 3-501.17, 3-501.18, and 4-204.111. (C) At 7C (45F) or between 7C (45F) and 5C (41F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5C (41F) or less if: (1) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (2) Within 5 years of the REGULATORY AUTHORITY'S adoption of this Code, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5C (41F) or less.
- General violation description:
- 3-501.16 -
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS ARE PROPERLY DATE MARKED. CONTINUE TO USE THE DATE MARKING SYSTEM FOR ANY POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS.
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED. THE PERSON IN CHARGE AND ALL EMPLOYEES ARE AWARE OF HEALTH POLICY, SYMPTOMS AND ILLNESSES.
- 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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05/18/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EXCEPT DURING COOKING, COOLING OR PREPARATION, POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 41 F OR BELOW. OBSERVED IN THE PREP LINE COOLER SLICED TOMATO AT 46 F, COOKED SAUSAGE 47 F, DICED HAM 45 F, AND IN THE 2 DOOR REACH IN COOLER NEXT TO THE PIZZA OVEN SAUCE AT 45 F. HOLD ALL FOODS AT 41 F OR BELOW. ITEMS WERE REMOVED FROM THE PREP LINE COOLER. THE 2 DOOR COOLER WAS ADJUSTED TO MAKE IT COLDER. MONITOR FOOD TEMPERATURES WITH STAB THERMOMETER EVERY 2 HOURS. IF FOOD TEMPERATURES OF 41 F OR BELOW CANNOT BE ACHIEVED, THE ITEMS MUST BE DISCARDED OR MOVED TO ANOTHER UNIT CAPABLE OF HOLDING FOOD AT 41 F OR BELOW. REPAIR OR REPLACE BOTH COOLER UNITS.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- REFRIGERATED READY TO EAT POTENTIALLY HAZARDOUS FOOD HELD LONGER THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE MADE AND HELD FOR A MAXIMUM OF 7 DAYS WITH THE DATE MADE COUNTING AS DAY 1 AND BE HELD AT 41 F OR BELOW. OBSERVED PORTIONS OF COOKED SPAGHETTI, CONTAINERS OF COOKED MOSTACCIOLI, PORTIONS OF SLICED DELI MEATS, COOKED CHICKEN WINGS WITH NO DATE MARKINGS. DATE MARK ANY POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS.
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE (PIC) SHALL BE AWARE OF AND TRAIN ALL EMPLOYEES OF SYMPTOMS AND ILLNESSES THAT WOULD REQUIRE THEM TO BE EXCLUDED FROM WORKING WITH FOOD SUCH AS VOMITING, DIARREAH, SORE THROAT WITH FEVER, JAUNDICE AND THE BIG 5 ILLNESSES (E. COLI, SALMONELLA, SHIGELLA, NOROVIRUS AND HEPATITIS A). THE PIC WAS NOT AWARE OF THE BIG 5 ILLNESSES. TRAIN ALL EMPLOYEES TO BE AWARE OF SYMPTOMS AND ILLNESSES AND THAT THEY SHALL BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS OR HAIR NETS. OBSERVED THE COOK NOT WEARING A HAIR RESTRAINT. PROVIDE HAIR RESTRAINTS.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Laundered linen(s)
- Locations:
- employee restroom
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- CLEAN EQUIPMENT, UTENSILS, AND LAUNDERED LINENS SHALL BE STORED IN A CLEAN DRY LOCATION WHERE THEY ARE PROTECTED FROM CONTAMINATION. OBSERVED CLEAN TOWELS STORED UNWRAPPED, ON A SHELF IN THE REST ROOM. STORE CLEAN LINENS WHERE THEY ARE PROTECTED FROM CONTAMINATION OF THE REST ROOM.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- door(s) employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- A TOILET ROOM LOCATED ON THE PREMISES SHALL BE COMPLETELY ENCLOSED AND PROVIDED WITH A TIGHT-FITTING, SELF-CLOSING DOOR. OBSERVED THE REST ROOM DOOR TO BE OPEN AND NOT FITTED WITH A SELF-CLOSER WHICH OPENS TO THE KITCHEN. PROVIDE A SELF-CLOSER FOR 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.
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04/30/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Reach in cooler repaired. Food at 41 or below as required.
- 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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01/13/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- PEPPERONI AND FETA CHEESE AT 52F .......DISCARD THE PEPERONI AND CHEESE ABOVE......MAINTAIN ALL POTENTIALLY HAAZARDOUS FOODS AT 41F OR BELOW........REPAIR REACH IN COOLER TO HOLD FOOD AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN.,
- 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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11/15/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- PEPPERONI AND FETA CHEESE AT 52F .......DISCARD THE PEPERONI AND CHEESE ABOVE......MAINTAIN ALL POTENTIALLY HAAZARDOUS FOODS AT 41F OR BELOW........REPAIR REACH IN COOLER TO HOLD FOOD AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN.
- 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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11/04/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA PREP COOLER HOLDING HAM, SAUSAGE AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. BRING FOOD TEMPERATURES DOWN TO APPROPRIATE LEVEL.,
- 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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10/14/2011 | Routine Inspection |
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- INSTALL SELF-CLOSING MECHANISM ON RESTROOM 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.
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04/26/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE AND SLICED TOMATOES AT 46F ON RAISED RAIL OF PREP STATION COOLER., POTENTIALLY HAZARDOUS READY TO EAT FOODS PLACED INSIDE THE COOLER AT 40 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)
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- kitchen Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- WORKING BOTTLES OF CHEMICAL NOW LABELED.
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- shelving Dough table
- Problems:
- Soiled
- Corrections:
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling tiles
- Problems:
- Soiled
- Corrections:
- Keep 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.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing 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.
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11/03/2010 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Comment:
- ALL WASTEWATER BEING DISPOSED OF IN UTILITY SINK. VIOLATION CORRECTED.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Hot and cold holding
- Comment:
- FETA CHEESE AT 41F. 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)
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06/07/2010 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Comment:
- OBSERVED EMPLOYEE DISPOSE OF SOAPY WATER USED TO CLEAN MIXER IN BACK PARKING LOT. DISPOSE OF WATER DOWN DRAIN OF UTILITY SINK.,
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE IN TOP OF PREP COOLER AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. WILL RETURN ON/ABOUT 6-1-10 TO VERIFY COMPIANCE.,
- 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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05/21/2010 | Routine Inspection |
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