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06/10/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility did not have a supervisory employee with the certified food protection manager certification. (Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The employee restroom hand sink and the hand sink in the back preparation room were not equipped with signs reminding employees to wash their hands when they return to work. (Core)
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Pizza sauce in cups in the large hot holding unit were 125°F. (Priority)
Corrective Action: The pizza sauce was placed in a pan and reheated to 165°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: A large container of pepperoni in the bottom part of the cold-top refrigerator in the pizza area was not date marked. The facility did not have a date marking system in place. (Priority foundation)
Corrective Action: Date marking was discussed with the person in charge and a handout was left onsite.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Chemicals (spray bubbles and glass cleaner) were stored on a shelf with to-go containers and cups at the waitstaton. (Priority)
Corrective Action: The chemicals were moved to the mop sink room.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: A tray of raw hamburger tubes was stored on the floor in the walk-in refrigerator. (Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: The large sanitizer bucket next to the dish machine had a concentration less than 50ppm chlorine. (Core)
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: The hand sink by the clean dish rack and preparation table was not equipped with splash guards on each side. (Core)
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: The large cups next to the soda machine in the kitchen were stored with their food contact surface exposed. (Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The cutting board on the salad cold-top refrigerator was grooved. (Core)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The door gaskets on the reach-in freezer by the stove and on the pizza cold-top refrigerator were soiled with food debris. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Bascoving was missing on the wall behind the dish machine, three-compartment sink, and in the mop sink room. The wall behind the three-compartment sink was soiled with dust. The wall behind the can rack was soiled with food debris. The top of the pizza oven in the back room was soiled with dust and food debris. Unused equipment was stored in the back preparation room. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: At least 50 foot/candles of light was not present in the main part of the kitchen and in the back preparation room. (Core)
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09/20/2018
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw unpasteurized eggs were stored above ready to eat food in the walk in refrigerator. The person in charge was educated on proper food storage, action corrected.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed using the cook line hand sink to rinse a soiled wiping cloth. The employee was educated on proper hand sink usage, action corrected.
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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: A container of ranch in the salad cold top refrigerator measured 46° F. A container of pepperoni and ham in the salad cold top refrigerator measured 46° F. Follow up required.
A container of tomato sauce in the back room reach in refrigerator measured 57° F. A container of ham and pepperoni in the back room reach in refrigerator measured 46° F. The person in charge rapidly cooled the items in the reach in refrigerator, action corrected.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An open tube of Advion Cockroach gel bait insecticide was located on a storage rack across from the hot water heater. The person in charge was educated on approved pesticide application, action corrected.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray can of epoxy was stored next to single use to go plates. The person in charge moved the spray can to an approved location, action corrected.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two chemical spray bottles stored by the hot water heater were not labeled. The person in charge was educated on proper chemical bottle labeling, action corrected.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Two sanitizer spray bottles measured more than 200 ppm for chlorine. The person in charge was educated on proper sanitizer use, action corrected.
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03/23/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Seven severely rusted cans and one severely dented can were found commingling among similar cans in sound condition on a storage rack in the rear kitchen area. The owner segreated the cans from use, violation corrected.
A container of cheese stored on the floor of the walk-in had unidentified black particulates on the surface of the cheese. The operator discarded the top layer of cheese and placed the cheese on a shelf in the walk-in cooler, violation corrected.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw unpasteurized shelled eggs were improperly stored above cut mushrooms, tomato sauce, and shredded cheese on a storage rack located within the walk-n cooler. The owner relocated the eggs to an approved location, violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee drink was improperly stored on the main cook line food preparation table. The owner relocated the beverage to an approved location, violation corrected.
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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: A container of cut lettuce was stored out of temperature control on the sandwich food preparation table and measured 72°F. The owner rapidly cooled the lettuce, violation corrected.
A container of meatballs (50°F) and four bags of cooked sausage (44°F to 48°) stored within the lower portion of the pizza preparation cooler measured above 41°F. The owner rapidly cooled all items and discussed stocking the cooler with less product moving forward, violation corrected.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle located within the employee restroom was not labeled. The owner labeled the spray bottle with the corresponding chemical name, violation corrected.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizing solution located within the servers station measured above 200ppm residual chlorine. The owner diluted the sanitizing solution to 50ppm residual chlorine, violation corrected.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several containers of shredded cheese were stored on the floor of the walk-in cooler.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn or missing door gaskets were observed on all cooling units located within the kitchen area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The bakers table located in the rear next to the pizza shaper was soiled with food particulates. Food particles were observed on the exterior of the ice wands located within the two door stand up freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: An excessive accumulation of debris was observed on the storage racks located within the walk-in cooler.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Sanitizer towels were stored out of sanitizing solution when not in use.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Torn or cracked caulking was observed around the main kitchen hand sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Torn or missing coving was observed within the mop closet, within the ware washing area and throughout the rear kitchen area. Debris was observed on the floor throughout the rear kitchen area. Dust was observed on all ceiling vents located throughout the kitchen. The floors, walls and ceiling of the employee restroom was soiled.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee belongings were improperly stored on top of can food items and bulk to-go containers located within the rear kitchen area.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Several broken or unused equipment located throughout the rear kitchen area.
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04/19/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A container of employee food was stored in the two door standing reach in refrigerator by the canned foods. A twist top employee beverage was stored on the preparation table across from the preparation sink.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Sauce containers were 120°-123°F in the hot box in the kitchen.
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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: Shredded cheese was 61°F in a container in the pizza cold top refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A container of lotion was stored on the shelf above the preparation table by the canned foods.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical bottle on the storage rack by the mop sink was unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions was stored directly on the ground by the preparation sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the facility were deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed on the pizza cold top refrigerator. Torn door gaskets were observed on the hot holding unit across from the stove. A torn door gasket was observed on the short 2 door reach in refrigerator. A torn door gasket was observed at the walk-in refrigerator and reach in freezer.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service food containers were being reused to hold spices and ingredients on the storage racks in the back preparation area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall by the mop sink faucet near the canned food area was soiled with food debris. Holes were observed in the wall across from the three-compartment sink. The floor of the walk-in refrigerator was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Some lights in the kitchen were not functioning.
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04/19/2016
Inspection, Routine
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed handling a piece of ready to eat sausage on a calzone with their bare hands.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Marinara sauce was 127°F in the hot hold box by the standing reach in freezer.
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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: One container of lettuce was 45°F on the preparation table across from the pizza oven.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No paper towels were available at the hand sink in the ware washing station.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Croûtons were not protected from possible overhead contamination on the small cold top refrigerator by the register.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board at the small cold top refrigerator was deeply grooved. The wooden preparation table in the back storage area by the hand sink was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed on the cold top refrigerator with pizza toppings by the pizza oven. A torn door gasket was observed on the walk-in refrigerator. Torn door gaskets were observed at the reach in freezer by the walk-in refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The scale and pot stored on a storage shelf in the back storage room were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves inside of the walk-in refrigerator were soiled with food debris. Storage shelves in the back storage area were soiled with food debris. The fan cover in the walk-in refrigerator was soiled with debris.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service food containers were being reused to hold different ingredients on the back storage shelf across from the preparation sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall beneath the three-compartment sink was soiled with food debris. The ceiling fan by the ware wash station was soiled with food debris. The floor and walls inside of the walk in refrigerator were soiled with food debris. The floor beneath the preparation sink in the back storage area was soiled with debris.
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04/22/2015
Inspection, Routine
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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: Salad in the small cold top refrigerator was 44°F. Lettuce in the reach in freezer by the oven was 65°F. Shredded cheese was 47° and a ham roll was 45°F in the walk-in refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A tube of silicone caulking was stored on the shelf above the preparation table next to the kitchen hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A container containing meatball seasoning stored on the shelf in the back storage room by the door was unlabeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A broken bucket containing mushrooms was observed in the cold top refrigerator next to the bread preparation area in the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed on the cold top refrigerator next to the bread preparation station, the walk in refrigerator, and on the reach in freezer next to the walk in refrigerator. The shelves on the racks in the walk in refrigerator were damaged and deteriorated.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The oven in the kitchen was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The faucets of the 3 compartment sink were soiled with debris. The plate and utensil racks in the kitchen were soiled with flour and food debris. The fan guards in the walk in refrigerator were dusty.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall above the kitchen hand sink was soiled with debris. The kitchen ceiling was soiled with grease and dust. The ceiling tiles in the small dry storage room next to the front counter was damaged. The wall beneath the fountain machine and preparation table next to the fountain machine was soiled with food debris. The floors, walls, and ceiling of the walk in refrigerator were soiled with debris. Holes were observed in the wall across from the 3 compartment sink. The wall above the hand sink next to the 3 compartment sink was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights in the small dry storage room next to the front counter were unshielded.
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| 15b - Non-Critical |
| Other Operations: Linen properly stored |
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Inspector Comments: Aprons stored on the door to the chemical storage room across from the 3 compartment sink were heavily caked with flour.
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10/29/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: An extremely dented can of tomato sauce was stored with wholesome cans. A moldy lemon was stored in the standing refrigerator in the back kitchen area. Raw hamburger was stored above an open container of shredded cheese.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on the preparation table next to the kitchen hand sink. A twist top water bottle was stored on a wooden preparation table in the back kitchen area.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed handling a ready to eat cooked calzone with bare hands. An employee was observed scooping ice with bare hands with a handle that was stored in the ice.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Single service pizza sauces stored in the standing hot holding unit were 106°F.
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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: Cut lettuce stored on the preparation table next to the kitchen hand sink was 64°F. Shredded mozzarella cheese was 62°F stored on the pizza dough preparation table. A squeeze bottle of creamy Italian dressing was stored on the preparation table next to the front kitchen hand sink was 70°F.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A container of flour was unlabeled as to its contents. A can on the can rack was unlabeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A container of croûtons by the salad area were open and uncovered. A bag of croutons was stored on the floor next to the beverage cooler in the kitchen. A bag of onions and bags of flour were stored on the floor in the back room.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A domestic chopper was in the kitchen by the prep sink. A colander above the three-compartment sink was in poor repair. A plastic food container was chipped across from the pizza ovens on a shelf. Non-NSF grade containers were used to store food in the kitchen. The beverage cooler was used to store potentially hazardous foods and it is only designed to store non-potentially hazardous prepackaged products. The cutting board on the cold-top cooler was deeply grooved and stained. The shelves in the salad refrigerator were rusty. A blue container in the pizza cold top cooler was chipped.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the pizza topping cold-top cooler were torn. Holes were present above the prep sink on the wall.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The metal flashing above the three-compartment sink was not sealed to the sink. The exterior of the sprayer above the three-compartment sink was soiled with food debris.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The salad reach-in cooler was not equipped with a thermometer. The hot holding unit was not equipped with a working thermometer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The blade on the table mounted can opener was soiled with food debris. Preparation tables in the back preparation area were covered in flour dust.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The plastic shield in-between the mixer and the can storage rack was stored with food debris. The fire extinguisher stored on the dish shelves was soiled with dust. The fan shields in the walk-in cooler were soiled with dust. The dish drying area above the three-compartment sink was dusty. The area above the pizza oven was soiled with dust. The hood above the stove was soiled with grease. The gaskets on the reach-in freezer were soiled with food debris. The door gasket on the salad reach-in cooler was soiled with food debris. The exterior area around the soda nozzles on the soda fountain was soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A container of sanitizer solution with towels in the kitchen had a concentration less than 50ppm chlorine.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The ice scoop handle was stored in contact with the ice in the ice machine. The handle to the scoop in the croûtons was stored in contact with the food.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Pizza boxes were stored on the floor in the back prep room.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Food was stored in reused food containers in the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink in the kitchen was not caulked to the wall. The faucet on the kitchen hand sink was not sealed in place. The coffee machine was connected to a water line and was not equipped with a backflow device (dual check valve ASSE 1022).
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Basecoving was missing on the walls throughout the kitchen. Grout was low on the floor tiles under the soda carbonator. The floor under the soda area was soiled with food debris. Ceiling tiles were missing in the dry storage room. Walls throughout the kitchen were soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights throughout the kitchen were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An unopened employee beverage was stored next to dough on a prep table.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Unused equipment (cold top coolers, chairs, hot holding unit, pizza oven) were in the back preparation area.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee was observed preparing food wearing a bracelet.
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