|
01/11/2022
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- Two employee beverages were stored on the preparation table across from the dish machine.
Corrective action: The person in charge moved the beverages to an approved location.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Ready to eat tomatoes and avocados were stored in boxes that previously held raw chicken.
Corrective action: The person in charge discarded the used box and moved the tomatoes and avocados to a stainless steel container.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- A chemical spray bottle above the three compartment sink was not labeled as to its contents.
- A chemical spray bottle in the cabinet below the hand sink in the women's restroom was not labeled as to its contents.
Corrective action: The person in charge labeled the bottles correctly.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the cold-top reach-in refrigerator across from the pizza oven.
- An ambient air thermometer was not present in the glass slide door refrigeration unit near the ice machine.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top reach-in refrigerator across from the pizza oven was scored.
- The cutting board on the three-door cold-top reach-in refrigerator across from the fryers on the cook line was scored.
- The paint on the shelf below the soda machine was chipped.
- Ice accumulation was present on the condenser unit in the dessert glass door refrigeration unit.
- The shelving units in the walk-in refrigerator were rusted.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The door gaskets on the three door cold-top reach-in refrigerator were soiled.
- The can storage rack near the three compartment sink was soiled.
- The shelf above the three compartment sink was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The right faucet on the three compartment sink was leaking upon inspection.
- The atmospheric vacuum breaker on the mop sink was leaking upon inspection.
- The bell cap on the atmospheric vacuum breaker on the mop sink was missing.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
- A covered trash can was not provided in the women's restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The ceiling tiles in the men's and women's restrooms were made of porous material.
- Floor tiles throughout the kitchen were chipped.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the three compartment sink was soiled.
- The wall behind the dish machine was soiled.
- The ceiling vents throughout the kitchen were soiled.
|
|
02/04/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A Certified Food Protection Manager course had not been completed for the facility.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
- A written employee illness policy was not in place at the facility.
Corrective action: A handout was provided with guidance.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
- A vomit and diarrhea clean up kit or procedure was not in place at the facility.
Corrective action: The inspector provided a handout with guidance.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed donning gloves before first washing their hands.
Corrective action: The employee was educated on proper hand washing times.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw ground beef was stored above spinach in the slide-door reach-in refrigerator near the ice machine.
Corrective action: The person in charge moved the raw ground beef to the bottom shelf. A handout on cross contamination was provided.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- Date marking was not utilized for Time/Temperature Control for Safety Foods throughout the facility.
Corrective action: A handout was provided with guidance.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
- The chlorine concentration in the spray bottle below the preparation table across from the salad cold-top reach-in refrigerator measured greater than 200 ppm chlorine.
Corrective action: The person in charge diluted the solution to measure 50-200 ppm chlorine.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoop in the croûton container near the soda dispenser was not equipped with a handle.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
- The condenser cover on the cold-top reach-in refrigerator across from the pizza oven was not in place at the time of inspection.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the vent above the cook line was torn.
- The caulking on the hand sink near the dish machine was cracked.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gasket on the cold-top reach-in refrigerator across from the pizza oven was torn.
- The door gasket on the salad cold-top reach-in refrigerator was torn.
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top reach-in refrigerator across from the pizza oven was scored.
- The cutting board on the cold-top reach-in refrigerator across from the fryer on the cook line was scored.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- Tape was observed lining the deflector shield in the ice machine.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The exterior of the equipment on the cook line was soiled.
- The wall fan above the dish machine was soiled.
- The door gasket on the cold-top reach-in refrigerator across from the pizza oven was soiled.
- The door gasket on the cold-top reach-in refrigerator across from the fryer on the cook line was soiled.
- The interior of the cold-top reach-in refrigerator across from the fryer on the cook line was soiled.
- The shelves near the microwave were soiled.
- The bottom side of the shelf above the hot holding unit was soiled.
- The wall fan above the three compartment sink was soiled.
- The shelf above the three compartment sink was soiled.
- The exterior of the spaghetti machine was soiled.
- The shelf above the preparation sink was soiled.
- The exterior of the ice cream reach-in freezer was soiled.
- The shelf below the soda dispenser was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The drain pipe below the hand sink near the dish machine was leaking upon inspection.
- The hot and cold handles on the hand sink faucet near the cook line were leaking upon inspection.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The drain pipe below the preparation sink was soiled.
- The drain pipe below the hand sink near the dish machine was soiled.
- The drain pipe below the hand sink near the cook line was soiled.
- The faucet on the hand sink on the cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Floor tiles throughout the kitchen were chipped.
- The paint on the wall above the hand sink near the dish machine was chipped.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the dish machine was soiled.
- The ceiling vent above the three compartment sink was soiled.
- The wall below the three compartment sink was soiled.
- The wall below the dish machine was soiled.
- The caulking on the hand sink on the cook line was soiled.
|
|
09/27/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
Multiple employees were observed not washing their hands after taking dirty dishes to the kitchen and then delivering ready to eat foods to customers.
Corrective action: Discussed hand washing policy with the person in charge.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (Pf)
An employee was observed handling ready to eat cheese bread with their bare hands.
Corrective action: Discussed glove use or tong use with ready to eat foods with the person in charge.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Two dented cans of artichokes were stored with wholesome cans in the dry storage area.
Corrective action: Discussed dented can policy with the person in charge.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Raw chicken was stored over ready to eat lasagna in the walk in refrigerator.
Corrective action: Person in charge reorganized the shelf according to cooking temperature.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Deli ham (46°F) in the cold top reach in refrigerator across from the cook line measured above 41°F.
Corrective action: person in charge moved deli ham to the three door reach in refrigerator.
Marinara sauce (47°F) in the cold top refrigerator of the pizza station measured above 41°F.
Corrective action: Discussed proper cold holding with the person in charge.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
A date marking system was not employed at the time of inspection.
Corrective action: Discussed proper date marking with the person in charge and provided a handout on proper date marking.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents behind the sprayer next to the dish machine.
Corrective action: An employee labeled the chemical spray bottle.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
A bulk storage container of corn meal was not labeled as to its contents next to the deli slicer.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Single use straws were stored unprotected from contamination in the wait station area next to the soda machine.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Scoops without handles were observed in two bulk storage containers of garlic powder in the dry storage area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the hand sink in the women's rest room was missing.
4-501.12 Cutting Surfaces (C)
The cutting board along the cold top reach in refrigerator across from the cook line was scored.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The shelves in the walk in refrigerator were soiled.
The vent hood filters on the cook line were soiled.
The shelf storing the microwave above the cold top three door reach in refrigerator was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The handwashing sink next to the dough machine was slow to drain.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The floor tiles were cracked throughout the facility.
The wall behind the three compartment sink was peeling.
6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the dish machine was soiled.
The drain below the dish machine was soiled.
The wall behind the three compartment sink was soiled.
The ceiling vent above the cook line was soiled.
The ceiling vent above the three compartment sink was soiled.
|
|
09/12/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees were observed changing tasks without washing hands between. Discussed when to wash with manager.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open top employee beverage was observed in the employee beverage bin. Discussed approved employee beverages with manager and beverage was discarded.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling a tortilla with their bare hands. Discussed preventing bare hand contact with employee and manager, employee washed hands and donned gloves immediately.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pastrami was 48°F and cheese was 51°F in the cold top, reach in refrigerator by the three compartment sink. The following items were above 41°F in the pizza make line: mozzarella (57°F), marinara sauce (51°F), sausage (48°F), noodles (48°F), and italian sausage in the reach in portion of make line was 48°F. Discussed proper cold holding temperatures with manager, put foods in an ice bath, and put a fan in front of the ventilation of the refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle below the dish machine was not labeled as to its contents. Manager labeled bottles immediately.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Squirt bottles of oil in the steam table were not labeled as to their contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelf above the preparation sink was chipped. Packing paper was observed on the fryer on the cook line. Chipped paint was observed on the cabinets below the tea maker.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three compartment sink was not completely sealed to the wall.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves above the three compartment sink were soiled. The interior of the salamander was soiled. The rack by microwave was soiled.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Lids for single service to go containers were not stored upside down. Coffee filters on the tea maker were stored uncovered and unprotected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking behind the hand sink by the bread box was soiled. The faucet on the three compartment sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling tiles around the vents throughout the kitchen were soiled. There floor tiles were missing below the three compartment sink and the pizza oven. Chipping paint was observed around the soap dispenser above the hand sink by the preparation sink. The wall behind the three compartment sink was soiled. The wall behind the hand sink by the bread box was soiled. A hole was observed in the wall above the ice machine. The wall below the dish machine was soiled.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The counter in the womens restroom was not completely sealed to the wall. The toilet in the mens restroom was not completely sealed to the floor.
|
|
09/12/2017
Inspection, Routine
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed preparing a salad with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheese cake in the display refrigerator was 47°F. Lettuce in the refrigerator next to the ice machine was 51°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayer on the prewash sink hung below the flood rim of the fixture.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle below the dish washer was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Spices in front of the burners were uncovered and unprotected from contamination. A box of chicken was stored on the floor of the walk in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Packing paper was observed on the burner and the preparation table next to the oven.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking behind the prewash sprayer was moldy. The three compartment sink was not completely sealed to the wall.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The can rack was soiled with food debris. The ventilation hood filters were soiled. The rack in the salamander was soiled. The shelves in the walk in cooler were soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the three compartment sink was soiled. The wall behind the hand sink by the oven was soiled. Tiles were missing below the dish machine and the three compartment sink. The ceiling in the walk in cooler was soiled.
|
|
11/22/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of sliced apples was stored next to wholesome cans in dry storage.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pasta (49°F) and mozzarella (50°F) measured above 41°F in the front cold top cooler on the cook line. Sliced tomatoes measured 49°F on the back cold top cooler on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A gasket was torn on the cold top cooler on the cook line. The door on the front cold top cooler was in broken on the cook line. The steamer was lined with wax paper next to the grill. The salamander was lined with foil above the grill on the cook line. The three compartment sink was not fully sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting board was stained on the front cold top cooler on the cook line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill ventilation hood was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Knives were stored between the cold top cooler and hot hold steamer on the cook line. Forks were stored right side up not protected from contamination on the server station.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single service containers were reused throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The front kitchen hand sink was not fully sealed to the wall. The front and back kitchen hand sinks drained slowly.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the three compartment sink and the wall behind the dish machine were soiled. A hole was observed above the three compartment sink. The floor drain below the dish machine was rusty in the ware wash area. The floor had a crack in front of the dish machine in the ware wash area. Several floor tiles were missing throughout the facility.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the mop sink area was unshielded.
|
|
12/02/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two severely dented cans of sliced apples were stored next to wholesome cans in the dry storage area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage in an unapproved container was stored next to clean dishes below the liquor shelf.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat bread with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce was 47°F in the cold top refrigerator next to the beverage station.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Ice next to the beverage station was uncovered and unprotected from possible contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A container of croûtons on the shelf under the soda machine was not NSF approved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Raw wood was exposed next to the beverage dispenser. The gasket on the ice machine across from the mop sink was torn. The caulking behind the 3-compartment sink was not completely sealed.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several vents throughout the kitchen area were present with dust. The fan next to the dish machine was present with heavy dust accumulation.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The top of the dish machine was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop handle for the container of croutons on the shelf below the soda machine was missing. The forks next to the beverage station were stored with the food contact surfaces up.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-service coffee filters above the coffee machine were stored uncovered and unprotected from possible cross contamination.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Multiple single use plastic containers were being reused to store various food items in the reach-in refrigerators and walk-in refrigerator.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: There were several chipped and cracked floor tiles throughout the kitchen area. The wall to the right of the dish machine was soiled with food debris. The floor coving was not completely sealed in the left corner next to the 3-compartment sink. There was chipping paint on the wall next to the hand sink by the slicer. Holes were present on the walls behind the hot water heater. There was a missing ceiling tile above the mop sink. Several ceiling tiles throughout the kitchen were soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light next to the beverage station was not functioning. Two lights above the mop sink were not functioning.
|
|
12/19/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A severely dented can of tomato puree was stored with wholesome ones on the can rack by the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese was 45ºF in the cold-top refrigerator across from the cook line fryers.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle by the three compartment sink was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Containers of food were stored on the floor in the walk-in refrigerator and walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The shelves in the walk-in refrigerator were rusted. The cutting boards across from the cook line were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking in the dish machine area was torn. The caulking on the three compartment sink was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards across from the cook line were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line grill hood was soiled with debris.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored uncovered by the coffee machine.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single service food containers in the cold-top reach-in refrigerator across from the pizza oven were reused.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling throughout the kitchen was soiled. The floor throughout the kitchen was cracked.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the cook line grill hood was not functioning.
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11/05/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A container of raw chicken was stored above cooked pasta on a shelf in the walk-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee drink was stored on the cook line cutting board. An employee's drink was inappropriately stored on top of the reach-down bar refrigerator.
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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 touched a roll with her bare hands while slicing it on the cutting board near the kitchen entrance.
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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: Sliced tomatoes, pepperoni, salad, and various salad dressings were 52-55°F in the waitstation cold top refrigerator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitization rinse of the dish machine did not provide at least 50 ppm chlorine residual.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was stored at the mop sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Shelves in the salad refrigerator and bar reach-down refrigerator were rusted. The cook line cutting boards were grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door hinge on the reach-down ice cream freezer was in disrepair. The pre-rinse sprayer at the dish machine was chipped. Foil was used to cover the base of the broiler. Shelves in the walk-in refrigerator were rusted.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The drainboard at the dish machine was not adequately sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Shelves in the cook line reach-in refrigerator were soiled with food residue. The cook line cutting boards were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets on the cook line reach-in refrigerator were soiled with food debris. The shelf above the three compartment sink was soiled with dust and debris. The top of the pizza oven was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Scoops in the spice containers at the end of the cook line did not have handles.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored uncovered on a shelf near the cook line handsink.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use plastic containers were being reused to store various spices on a shelf at the end of the cook line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The handsink on the cook line drained slow.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor behind the pizza oven was soiled. The wall at the dish machine was soiled. The wall at the three compartment sink was damaged. The wall near the warewashing area handsink was damaged. An unapproved ceiling tile was installed above the cook line. The cook line ceiling was soiled. The floor in the men's restroom was damaged and in poor repair.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet in the men's restroom was not adequately sealed to the floor.
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