- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW EGGS STORED OVER COOKED BEANS. RAW FOOD SHALL NEVER BE STORED OVER READY TO EAT FOODS. PIC REMOVED EGGS AND PLACED THEM ON LOWER SHELF IN A DESIGNATED PERSONAL AREA. CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED PIECES OF GROUND BEEF INSIDE FRONT HAND WASH SINK ADJACENT TO SERVICE COUNTER. HAND WASH SINKS SHALL BE USED FOR HAND WASHING ONLY. P I C CLEARED SINK AND REMINDED STAFF NOT TO DUMP FOOD IN HAND WASHING SINK. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP DRYING INSIDE MOP STRAINER. AFTER USE, HANG MOPS TO ALLOW PROPER AIR DRYING. PERSON-IN-CHARGE(PIC) HUNG MOP UP DURING INSPECTION. CORRECTED.
- 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.
|
01/14/2015 | Routine |
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- 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
- Prohibitions
- Items:
- Laundered linen(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in 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
|
07/23/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- THE FOLLOWING FOODS WERE NOT DATE MARKED: LASAGNA CORN BEEF SLICED RIB TIPS, CORRECTED BY DATE MARKING SAID FOODS AT TIME OF INSPECTION.
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside grease barrels
- Problems:
- Not covered
- Corrections:
- Keep covered.
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Facility HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- THE FOLLOWING ITEMS FOUND WITH SIDE CUPS IN THEM: FETA CHEESE YEAST CONTAINER OF STRAWBERRY FILLING HAS A SMALL SPOON LAYING INSIDE OF THE PRODUCT.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Prohibitions
- Items:
- Laundered linen(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in 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:
- HANGING THERMOMETERS INSIDE THE REACH IN COOLERS BELOW THE SANDWICH AND PIZZA COOLERS ARE NOT PROVIDED.
- 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)
|
01/27/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- A CHLORINE SANITIZING TEST KIT WAS PROVIDE TO TEST SANITIZING SOLUTION IN MG/L FOR ACCURATE CONCENTRATIONS. VIOLATION IS CORRECTED.
- 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)
|
07/10/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO SANITIZING TEST KIT TO ENSURE ACCURATE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION SHALL BE PROVIDED. PROVIDE CHLORINE SANITIZING TEST KIT. WILL VERIFY WITHIN 10 DAYS.,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Facility HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES WERE NOT WEARING HAIR RESTRAINTS IN KITCHEN AREA. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS, OR NETS TO EFFECTIVELY KEEP HAIR FROM CONTACTING EXPOSED FOOD,CLEAN EQUIPMENT,UTENSILS,AND LINENS OR UNWRAPPED SINGLE-SERVICE,OR SINGLE-USE ARTICLES. PLEASE ALWAYS WEAR HAIR RESTRAINTS LIKE A HAT OR HAIR NET WHILE WORKING IN THE KITCHEN. WILL VERIFY AT NEXT INSPECTION.
- 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
|
07/05/2013 | Routine |
- Critical: Food-Contact Surfaces
- Comment:
- THE CUTTING BOARDS ARE NOW IN PROPER CONDITION. ITEM CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
05/02/2013 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- can opener(s) BLADE(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CAN OPENER BLADE SOILED PLEASE CLEAN/SANITIZE REGULARLY TO HELP PREVENT CONTAMINATING FRESHLY OPENED CANNNED FOOD(S), CFM DISASSEMBLED AND RAN THRU THREE COMP SINK
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) (ACRYLIC) CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TWO SMALL CUTTING BOARDS HAVE BECOME SEVERELY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Facility HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- BOTH WORKERS WITHOUT HATS OR HAIRNETS PLEASE ALWAYS WEAR WHILE IN KITCHEN
- 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
|
01/09/2013 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Pizza oven
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep free of old dust & grease residuals all overhead baffle filters located within the establishment. As these accumulations become visable, they must be removed so as to protect various food items being prepared. Increase frequency of filter cleaning to comply.
- 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/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dish wash area drain
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility Area Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly hanging mops between uses to allow them to air dry. This will help minimize bacterial growth on mop head as well as to reduce objectionable odors.
- 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.
|
07/09/2012 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Pizza oven
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner all overhead areas of the pizza oven ventilation hood canopy as well as the baffle filters. Do not let old greases / dusts accumulate on these overhead surfaces without frequent removal and washings.
- 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 storage
- Items:
- Food item(s) in storage
- Locations:
- reach-in cooler Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Keep all food items held in longer term cold storage properly covered to help protect container contents from accidental overhead contaminations. Covered containers also help to maintain long term product freshness as well.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
01/04/2012 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics degreaser
- Locations:
- Utility Area Working Container(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Lable ALL working containers of various chemical solutions with the common name of the liquid that they contain. This practice will minimize the chance of accidental staff misidentification or misuse., The Person in Charge properly labled all unlabled working containers of chemicals at the time of todays Routine Inspection. Keep up with this important safety practice.
- 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.
- Employee Accommodations, Desig
- Items:
- Break area(s)
- Locations:
- kitchen food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Do not let staff cell phones or any other personal items come in direct contact with any food preparation surfaces or food related surfaces or equipment. Simply keep phones / keys on person or properly stored in a designated area AWAY from kitchen areas.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
07/12/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER BLADE ENCRUSTED WITH FOOD. THIS FOOD-CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE., Food contact surfaces cleaned and sanitized during inspection. VIOLATION CORRECTED.
- 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
|
01/18/2011 | Routine Inspection |
- Critical:
- Comment:
- AT ABOUT 3:05 P.M., IN THE TOP PORTION OF THE PREP COOLER (BEHIND THE PIZZA OVEN) THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: PEPPERONIS: 44, 45, AND 52
- General violation description:
- 3-501.16 - DICED HAM: 48 - 50
- Critical:
- Comment:
- AT THE TIME OF INSPECTION, NO BEVERAGES WERE OBSERVED IN THE REACH IN FREEZER. THE OPERATOR STATES THAT IT HAS BEEN EXPLAINED TO EMPLOYEES THAT THEY MUST NOT KEEP THEIR DRINKS IN THIS FREEZER. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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:
- Comment:
- AT THE MOP SINK, A SPRAY NOZZLE WAS FOUND ATTACHED TO THE END OF THE MOP SINK HOSE. HOWEVER, THE HOSE WAS NOT ATTACHED TO THE MOP SINK. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Comment:
- AT THE MOP SINK, A SPRAY NOZZLE WAS FOUND ATTACHED TO THE END OF THE MOP SINK HOSE. HOWEVER, THE HOSE WAS NOT ATTACHED TO THE MOP SINK. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Eating, Drinking or Tobacco
- Comment:
- AT THE TIME OF INSPECTION, NO BEVERAGES WERE OBSERVED IN THE REACH IN FREEZER. THE OPERATOR STATES THAT IT HAS BEEN EXPLAINED TO EMPLOYEES THAT THEY MUST NOT KEEP THEIR DRINKS IN THIS FREEZER. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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: Hot and cold holding
- Comment:
- AT ABOUT 3:05 P.M., IN THE TOP PORTION OF THE PREP COOLER (BEHIND THE PIZZA OVEN) THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: PEPPERONIS: 44, 45, AND 52
- General violation description:
- 3-501.16 - DICED HAM: 48 - 50
|
09/23/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:25 A.M., IN THE TOP PORTION OF THE PREP COOLER (BEHIND THE PIZZA OVEN) PLASTIC WRAPPED PACKAGES OF CORNED BEEF AND CHICKEN STRIPS WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: CORNED BEEF: 45, 48 AND CHICKEN STRIPS: 49. THE OPERATOR STATES THE FOODS ARE RESTOCKED EACH NIGHT AND INDICATED THAT THE FOODS MAY HAVE BEEN IN THE COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE PACKAGES OF CORNED BEEF AND CHICKEN STRIPS WERE OBSERVED STORED ABOVE THE CONTAINER RIM. ENSURE THAT FOODS ARE KEPT WELL BELOW THE CONTAINER FROST LINE. UNLESS WHEN ACTIVELY IN USE, ENSURE THE PREP COOLER LIDS ARE KEPT CLOSED. THE OPERATOR WAS INFORMED THAT OF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. ,
- 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:
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- CLOSED BOTTLES OF ICE TEA AND WATER WERE FOUND SITTING ON TOP OF PIECES OF FROZEN BATTERED FISH IN A CONTAINER IN THE REACH IN FREEZER. THE OPERATOR CONFIRMED THAT THESE DRINKS BELONGED TO EMPLOYEES. THE OPERATOR WAS TOLD TO DISCARD THE FISH FOR FOOD SAFETY. EMPLOYEES SHALL EAT, DRINK, AND STORE THEIR FOODS AND BEVERAGES IN DESIGNATED AREAS WHERE CONTAMINATION OF FOOD AND UTENSILS CAN NOT OCCUR. ENSURE THAT EMPLOYEES DO NOT STORE THEIR BEVERAGES IN OR AROUND AREAS WHERE FOOD OR UTENSILS ARE KEPT. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE 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:
- Comment:
- AT THE MOP SINK, A SPRAY NOZZLE WAS FOUND ATTACHED TO THE END OF A HOSE ATTACHED TO A FAUCET WITH A MUSHROOM STYLE VACUUM BREAKER INSTALLED. IN ORDER FOR THE VACUUM BREAKER TO FUNCTION PROPERLY, A SHUT OFF VALVE CAN NOT BE ATTACHED DOWNSTREAM OF THE VACUUM BREAKER. A SPRAY NOZZLE WHEN IN THE CLOSED POSITION ACTS AS A SHUT OFF VALVE AND CAN EXERT BACK PRESSURE ON THE VACUUM BREAKER. TO CORRECT THE SITUATION, SIMPLY REMOVE THE SPRAY NOZZLE FROM THE HOSE WHEN THE NOZZLE IS NOT IN USE. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Comment:
- AT THE MOP SINK, A SPRAY NOZZLE WAS FOUND ATTACHED TO THE END OF A HOSE ATTACHED TO A FAUCET WITH A MUSHROOM STYLE VACUUM BREAKER INSTALLED. IN ORDER FOR THE VACUUM BREAKER TO FUNCTION PROPERLY, A SHUT OFF VALVE CAN NOT BE ATTACHED DOWNSTREAM OF THE VACUUM BREAKER. A SPRAY NOZZLE WHEN IN THE CLOSED POSITION ACTS AS A SHUT OFF VALVE AND CAN EXERT BACK PRESSURE ON THE VACUUM BREAKER. TO CORRECT THE SITUATION, SIMPLY REMOVE THE SPRAY NOZZLE FROM THE HOSE WHEN THE NOZZLE IS NOT IN USE. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- CLOSED BOTTLES OF ICE TEA AND WATER WERE FOUND SITTING ON TOP OF PIECES OF FROZEN BATTERED FISH IN A CONTAINER IN THE REACH IN FREEZER. THE OPERATOR CONFIRMED THAT THESE DRINKS BELONGED TO EMPLOYEES. THE OPERATOR WAS TOLD TO DISCARD THE FISH FOR FOOD SAFETY. EMPLOYEES SHALL EAT, DRINK, AND STORE THEIR FOODS AND BEVERAGES IN DESIGNATED AREAS WHERE CONTAMINATION OF FOOD AND UTENSILS CAN NOT OCCUR. ENSURE THAT EMPLOYEES DO NOT STORE THEIR BEVERAGES IN OR AROUND AREAS WHERE FOOD OR UTENSILS ARE KEPT. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:25 A.M., IN THE TOP PORTION OF THE PREP COOLER (BEHIND THE PIZZA OVEN) PLASTIC WRAPPED PACKAGES OF CORNED BEEF AND CHICKEN STRIPS WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: CORNED BEEF: 45, 48 AND CHICKEN STRIPS: 49. THE OPERATOR STATES THE FOODS ARE RESTOCKED EACH NIGHT AND INDICATED THAT THE FOODS MAY HAVE BEEN IN THE COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE PACKAGES OF CORNED BEEF AND CHICKEN STRIPS WERE OBSERVED STORED ABOVE THE CONTAINER RIM. ENSURE THAT FOODS ARE KEPT WELL BELOW THE CONTAINER FROST LINE. UNLESS WHEN ACTIVELY IN USE, ENSURE THE PREP COOLER LIDS ARE KEPT CLOSED. THE OPERATOR WAS INFORMED THAT OF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. ,
- 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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07/20/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Papa's Pizza, 19347 Ecorse Road, Allen Park, MI 48101 »