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12/23/2019
Inspection, Routine
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Tongs over the food preparation table with the mounted can opener were heavily soiled with food grime.
Corrective Action: The tongs were moved to the three-compartment sink for cleaning.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Garlic butter was 53°F on a counter by the pizza oven.
Corrective Action: The garlic butter was moved into the walk-in refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
None of the required foods were date marked, including ham, meatballs, pizza sauce, sausage, mozzarella, pepperoni, feta, and cream cheese.
Corrective Action: Date marking techniques were discussed with the manager.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Bags of cream cheese icing were stored on the floor in the walk-in refrigerator.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The interior surface of the lid for the white chest freezer was in disrepair.
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04/30/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-103.11(B) Person-In-Charge-Duties (Pf)
A child was observed in the kitchen. Corrective Action: The child was moved to the office.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Tongs over the food preparation table with the mounted can opener were heavily soiled with food grime. Corrective Action: Staff moved the tongs to the three-compartment sink for cleaning.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Sausage, pizza sauce, lasagna, ham, mozzarella, and feta in the walk-in refrigerator were not date marked. Corrective Action: Staff labeled these with the proper date mark.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
The sanitizer at the three-compartment sink measured over 200ppm chlorine residual. Corrective Action: The sanitizer solution was remade to be between 100-200ppm chlorine residual.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Flour in a plastic container was stored on the floor by the dough mixer.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The interior part of the lid for the reach-in freezer was in disrepair and was held together with tape.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
Trays used for breadsticks and chicken were soiled with encrusted grease.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The wire rack by the pizza oven was soiled with food debris and dust.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The three-compartment sink cold water faucet handle leaked cold water when in use.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.19 Closing Toilet Room Doors (C)
The employee restroom door was not self-closing.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall above the racks in the dry storage room.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor drain for the food preparation sink was soiled with grime. The floor under the food preparation tables by the cold-top refrigerator were soiled with dust. The wall under the food preparation sink was soiled with food residue. The wall to the left in the walk-in refrigerator was soiled with food residue.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
Lights over the food preparation table for boxing pizza and by the dough container storage were non-functional.
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01/24/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: 2-103.11(B) Person-In-Charge-Duties (Pf): An unauthorized child was present in the kitchen during the inspection. The manager moved the child to the office.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P): An employee was observed picking up food off the floor and then continued with food preparation without washing their hands. A separate employee was observed picking equipment up off the floor and then continuing with food preparation without washing their hands. Education as to proper hand washing times was provided.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P): Moldy, unwholesome tomatoes were stored with wholesome tomatoes in the walk-in refrigerator. The tomatoes were discarded by staff.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P): The manager stated that dishes were submerged in chlorine sanitizer for 2 seconds rather than the required 10 seconds. Training was provided as to proper sanitizing times.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf): The food contact surface of tongs by the unused pizza press were soiled with food residue. The utensil was moved to the 3-compartment sink to be cleaned.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Garlic in butter was 52°F. The garlic butter was moved into the walk-in refrigerator. In the walk-in refrigerator, mozzarella was 47-48°F, pizza sauce was 45°F, pepperoni was 45°F, ham was 45°F, sausage was 45°F, meatballs were 45°F, and meat lasagna was 45°F. The ambient temperature of the refrigerator was 39°F, but the manager was instructed to maintain a temperature log and call-in for servicing of the refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P): The multiple food items without date marking were not discarded.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf): Date marking was not observed on any required foods within the facility.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-202.12 Conditions of Use (P): A chemical pesticide labeled for household use only was present within the kitchen. The can was discarded.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C): Several bulk white powder containers and containers containing unknown spices were not labeled as to their contents.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C): Single-service containers were used to store spices by the food preparation sink.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C): The door gasket to the 1-door freezer was torn and covered with tape.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The interior of the microwave was soiled with food debris. The exterior of the pizza oven was soiled with dust.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-202.14 Toilet Rooms, Enclosed (C): The restroom door was not self-closing.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): The wall under the 3-compartment sink and to the left of the food preparation sink was soiled with food residue. The floor drain to the 3-compartment sink was soiled with grime. The interior walls of the walk-in refrigerator were soiled with food debris.
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01/11/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping their hands on their apron. Corrected by educating employee on use of paper towels and hand washing.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Tomato sauce was 44°F, pepperoni was 45°F, sausage was 44°F, and ham was 44°F in the walk-in refrigerator. Corrected by turning down unit's temperature. Temperature of pepperoni was re-checked at the end of the inspection and found to be 41°F.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The cold-top refrigerator thermometer measured 22°F, and the walk-in refrigerator thermometer measured 32°F, and the internal temperature was 40°F.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The food contact surfaces of the dough roller and the dough mixer were soiled with dried food residue.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A sponge was being used on food contact surfaces during manual warewashing.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was leaking water. The three-compartment sink cold water faucet was leaking water while in use.
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09/01/2017
Inspection, Routine
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The electronic food probe thermometer was not functioning.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The food contact surfaces of the dough roller were soiled with flour and were not being cleaned and sanitized at the end of each working day.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot and cold water were not provided under pressure at the restroom hand sink. Hot water (104°F) at the three-compartment sink did not reach at least 110°F. The cold water at the food preparation area hand sink was turned off.
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| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
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Inspector Comments: The mop sink was not draining.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the food preparation area hand sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed on the floor behind the hot water heater.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The concentration of wiping cloth solution in a sanitizer bucket at the three-compartment sink was greater than 200 ppm chlorine residual.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket in the chest freezer was in disrepair. The dry storage shelves were constructed of raw particle board.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: The facility's sanitizer test strips were not accurate and measured less than 50 ppm chlorine residual in a 200 ppm chlorine sanitizer solution.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The blade of the table-mounted can opener was soiled with food residue. The food contact surfaces of several pizza pans at the oven were soiled with grime.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three-compartment sink cold water faucet was leaking when in use. The walk-in refrigerator condenser was leaking fluid onto the floor. The food preparation area hand sink was slow to drain. The restroom toilet flusher handle was broken.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The restroom ceiling vent was soiled with dust. A hole approximately 1 inch wide in the base cove was observed behind the hot water heater.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: A two-burner electric stove top was observed in the warewashing area used to prepare pastas, and a ventilation hood was not installed above the stove.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: A four year old child was observed in the kitchen.
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10/08/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of pizza sauce was stored with wholesome cans on the bottom shelf of the preparation table.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Beef, cheese, pepperoni, and cut tomatoes were 45°F in the walk in cooler.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A food squirt bottle near the cold top cooler was unlabeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The lid to the chest freezer was repaired with tape. The faucet on the three compartment sink was loose. A section of the ventilation hood filter was missing.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table top can opener blade was soiled with food residue.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Several pizza boxes were being stored on the floor in the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mopsink was stained. The restroom handsink faucet was loose.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall under the three compartment sink was soiled with grime. The floor under the dough preparation table was soiled with debris.
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