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09/30/2021
Inspection, Routine
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| 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) Cooked spaghetti measured 48°F in the right cold top refrigerator in the cook line area. Staff discarded the cook spaghetti.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments: 3-501.19 Time as a Public Health Control (Pf) A written Time as a Public Health Control procedure for time holding pizza slices was not readily accessible for staff. Staff will obtain the Garilc Knot facility procedure from the franchisee or owner to post in the facility.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) Two chemical spray bottles were not labeled as to their contents in the cook line area. Staff labeled the chemical spray bottles as to their contents.
7-202.11 Restriction-Presence and Use (Pf) Spray cans of insect killer were present in the ware wash area. Staff discarded the spray cans of insect killer.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The floors were not sealed and easily cleanable in the ware wash area. The walls were not sealed and easily cleanable in the ware wash area.
|
|
06/11/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available. Guidance on approved classes was provided.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The chemical sanitizing warewashing machine failed to reach at least 50ppm chlorine residual. Corrective action: Manually wash dishes in the three compartment sink until the machine is respired.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Cutting boards used on the cook's line to prepare TCS foods were washed nightly instead of every four hours.
|
| 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)
Ranch and bleu cheese dressing prepared in house (50°F) stored in the glass sliding door refrigerator next to the cash register measured above 41°F. The dressings were discarded, see voluntary condemnation. Corrective action: The cooler was adjusted to maintain at or below 41°F.
The following items stored in the under counter reach in refrigerator next to the servers station measured above 41°F: Milk 50°F, chocolate ice cream base 49°F, vanilla ice cream base 49°F. The items were discarded, see voluntary condemnation. Corrective action: Maintain cold held TCS foods at or below 41°F.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
An ambient air thermometer was not available in the glass sliding door refrigerator next to the cash register.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Sanitizer buckets used on the cook's line failed to measure at least 50pm chlorine residual. The sanitizing solutions were remixed to measure 50-200ppm chlorine residual.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean kitchen utensils were stored in a visibly soiled hotel pan on the clean dish storage rack across from the three compartment sink.
|
| 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 to the three compartment sink was discolored with a black mold like substance.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The walk in refrigerator door gasket was torn.
|
|
02/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available.
|
| 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 clean up procedure for vomit and diarrheal events was not available. Facility will print a provided procedure and have it available at all times.
|
| 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 (P)
An employee was observed plating pizza using a utensil and a non-gloved hand. Education was provided on using gloves when working with ready to eat foods.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
Signs instructing employees to wash hands were not provided at the hand sinks throughout the kitchen.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The dish machine failed to reach 50-200 ppm chlorine residual. Maintenance was called and repaired the machine during the inspection.
|
| 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)
Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation or discard date (milk, cooked pasta, cooked sausage). Guidance on proper date marking was provided. Follow-up needed.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
The sanitizer buckets throughout the kitchen measured above 200ppm chlorine residual. Education was provided on appropriate sanitizer concentration and regular testing. Follow-up needed.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
The paint on the shelves used to store dry spices was in poor repair.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The hand sinks throughout the kitchen and the three compartment sink were not sealed to the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets to the cold top refrigerators on the cook's line were torn.
|
| 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 above the cook's line cold top refrigerators and above the three compartment sink were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
Walls in the warewashing area, around and next to the mop sink, and behind the cook's line were soiled. The floor around the deep fryer area and pizza oven were soiled with built up grease. The ceiling tiles in the warewashing area and on the cook's line were soiled with dust.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
Floor coving was missing in the warewashing area and next to the mop sink.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
A hole was present in the wall next to the mop sink. The wall next to the ware washing area was in poor repair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
All light bulbs in the cook's line ventilation hood and one light in the walk in refrigerator were not functioning.
|
|
03/07/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs were stored above ready to eat foods in the walk-in refrigerator. Corrective Action: Moved to lower shelf during inspection.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee drank from an uncovered beverage container directly over the hot holding unit. An employee beverage was stored on a food preparation table, next to the hot holding unit. Corrective Action: Drinks removed from kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheeses in the walk-in refrigerator were 44-45°F. Corrective Action: Temperature turned colder. Unit was maintaining 41°F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled. Corrective Action: Bottle was labeled during inspection.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cold top lid was in poor repair and had tape on it. Door gaskets were torn and in poor repair.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Refrigeration units did not have thermometers. The dial probe thermometers were not accurate to within 2°F.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Shelves in the walk-in and reach-in refrigerators were soiled. The exterior of the microwave was soiled. Shelves above the 3-compartment sink were soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were stored in soiled water at the pizza line. As stated by the owner, buckets were changed only once per day.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Hand sinks were not adequately sealed to the wall. The faucet at the ladies room hand sink was not adequately sealed to the sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floors were soiled around edges and under equipment. Floor cove was missing or in poor repair near the mop sink. The floor in the dish area was in poor repair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lighting was inadequate or not functioning in the walk-in refrigerator and in the corner above the stove.
|
|
03/30/2017
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open top employee beverage was observed on the bottom shelf of the table between the cold-top coolers on the cook's line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Facility was using time as a public health control for slices of pizza but failed to provide a discard time. The following were tested at greater than 41°F in the cold-top cooler in front of the rolling rack oven: cooked chicken (50°F), cooked eggplant (48°F), sliced tomatoes (44°F), portioned slices of lasagna (44°F).
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook's line cold top cooler cutting boards were heavily grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets throughout the kitchen area were torn. The duct tape on the lid to the cold-top cooler in front of the oven was not smooth and easily cleanable. The caulking on the three compartment sink was soiled and cracked. The shelving units above the three-compartment sink were chipped and rusted.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cook's line cold top cooler cutting boards were stained.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of the sanitizer wiping cloth buckets throughout the kitchen was tested at lower than 200 ppm quaternary ammonia.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments:
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floors throughout the kitchen were heavily soiled with food debris. Paint on walls in locations throughout the kitchen area was chipped. The walls in and around the mop sink closet were in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights on the left ventilation hood above the rolling rack oven and fryers did not function.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The left ventilation hood above the rolling rack oven and fryers did not function.
|
|
02/23/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above ready-to-eat sauces in the cold-top cooler in front of the pizza oven.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A probe-type food thermometer was not present in the establishment.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the warewashing area hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were present in the warewashing area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The preparation table next to the dough mixer was constructed of unsealed wood. Cutting boards throughout the establishment were heavily scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets throughout the establishment were torn. The top doors of the cold-top cooler in front of the pizza oven were in disrepair. The dry storage cabinets above the wood prep table were porous wood and not smooth and easily cleanable. No caulking was present on the back of the three-compartment sink. The metal chemical storage shelf in front of the three-compartment sink was heavily rusted.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the service area microwave was soiled with food debris. Cutting boards throughout the kitchen were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards of the condenser in the walk-in cooler were dusted.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The basin of the mop sink was heavily soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Flooring throughout the establishment was chipped and not sealed. Wall bases and coving throughout the establishment were in disrepair and soiled with food debris. The wall under the three-compartment sink was heavily soiled with food debris. Floors, walls, and ceilings throughout the establishment were soiled with food debris. Paint on the wall in front of the three-compartment sink was chipped and peeled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple lights in the women's restroom did not function.
|
|
08/06/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of artichoke hearst was stored with wholesome cans in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above full-cooked sausage on a speed rack in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to food to be served to customers in the short reach in refrigerator underneath the ice cream machine.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Ricotta cheese was 59°F in the cold-top refrigerator across from the pizza oven.
|
|
03/20/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee drink was observed on a shelf between the main kitchen cold top refrigerators.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Kitchen employees were observed handling ready to eat garlic bread with their bare hands.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The back kitchen hand sink was blocked by a tray of dough at time of inspection.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The walk in refrigerator door gasket was in poor repair. The door gaskets on both kitchen reach in refrigerators were in poor repair. The three compartment sink was not adequately sealed to the wall. The food preparation sink was not adequately sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the kitchen microwave was soiled with food debris. The kitchen can opener blade was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exteriors of the kitchen oven and fryer were soiled with food debris. The kitchen grill filters were soiled with food debris. The back kitchen storage shelves were soiled with food debris. The walk in refrigerator AC grate covers were soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle of the sugar scoop was laying in the sugar.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The kitchen mop sink was soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls around the mop sink area were damaged and missing in some places. The kitchen floor was soiled with food debris. The wall around the mop sink was soiled with debris.
|
|
03/25/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of caramel sauce was stored with wholesome cans in the walk-in refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pizza by the slice was 78°F without a discard time noted.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: An employee emptied a sanitizer bucket with less than 50 ppm chlorine residual and containing dirty rags, into the food preparation sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cold top was scored. Plastic lids covering hot items on the stove were melted and in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the upright freezer was soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Pans were stacked wet above the 3-compartment sink, not allowed to air dry.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer in the dining room was below 50 ppm chlorine.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The panels covering the wall above the table in the dish area were not adequately sealed together. Standing water was present on the floor in the mop sink room.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back exterior door was not adequately sealed.
|
