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08/15/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: The following foods were above 41°F in the reach in refrigerator by the service line:
Milk 41°F, cake 49°F, cooked pasta 50°F, and salad 49°F.
Corrective Action: some items were moved to the walk in refrigerator and other items were discarded. See voluntary condemnation for an itemized list. Inspector provided a TAPHC plan for facility to use on this unit. (Priority)
The following items were above 41°F in the pizza preparation cold top refrigerator:
Pizza sauce 49°F, ham 50°F, mozzarella cheese 45°F. Re-inspection required. (Priority)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: A sanitizer bucket filled with wiping cloths had a concentration less than 50ppm chlorine residual. (Core)
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Tongs were stored at knee level in the kitchen cook line. (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: Several cutting boards in the kitchen were grooved. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several ceiling tiles in the kitchen were soiled with dust. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Two lights in the cook line ventilation hood were not functioning. (Core)
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06/13/2018
Inspection, Routine
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Shell pasta in the walk-in refrigerator measured 46°F, it was improperly cooled and did not reach 41°F in the alloted six hour window. Corrective action: The person in charge disposed of the product, see voluntary condemnation.
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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: The following items were out of temperature control in the cold-top refrigerator near the pizza oven for longer than four hours: shredded mozzarella cheese (55°F), sliced pepperoni (59°F), shredded sausage (53°F), chopped meatballs (53°F), marinated tomatoes (54°F). The following items were out of temperature control in the cold-top reach-in refrigerator near the pizza oven for longer than four hours: cheesecake (58°F), cannolli filling (55°F), egg roll wrappers (54°F), lemon mascarpone cake (57°F), tiramisu cake (56°F), pepperchini peppers (59°F), romano cheese (58°F), ricotta cheese (58°F), cheese pizza (56°F), shredded mozzarella (55°F), sliced pepperchini peppers (56°F), egg rolls filled with sausage (60°F), sliced ham (64°F), salami (60°F), shredded ham (64°F), marinated sliced red peppers (57°F), spinach (54°F), anchovies (60°F). Corrective action: The person in charge disposed of all items, see voluntary condemnation. A follow-up will be conducted on the cold holding unit.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A can of wood finish was stored above soda cartons in the wait station area. Corrective action: The person in charge disposed of the can.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the kitchen were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets to the cold-top reach-in refrigerator across from the pizza oven were torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking to the dish machine drain board was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vents in the slide-door refrigerator in the wait station area were soiled with dust. The dish machine trays were soiled. The interior of the oven on the cook line was soiled.
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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 containers were reused throughout the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking to the hand sink across from the cook line was in disrepair. The caulking to the preparation sink near the dish machine was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor throughout the kitchen was in disrepair. The ceiling throughout the kitchen was soiled with dust.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking on the toilets in the mens and womens restrooms were in disrepair. Covered trash cans were not available in the womens restroom stalls.
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06/09/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored above the steam table, above the pizza cold top preparation table, and the preparation table to the left of the ice machine.
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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 ready-to-eat garlic bread with his bare hands.
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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 ham was 51°F in the pizza cold top refrigerator.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A squeeze bottle near the cook line was unlabeled as to it's 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 oil on top of the steam table was uncovered. Pasta was cooling in a covered, plastic container located in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board at the preparation table was grooved and in disrepair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the pasta cold top was torn. Water was pooling at the bottom of the pasta cold top refrigerator. Aluminum foil was used to line the shelving above the cook top.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The tomato dicer 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: Door gaskets were soiled in the pizza cold hold refrigerator. Ice build up was observed in the walk-in freezer. Fan guards were dusty in the walk-in refrigerator. Ventilation hoods above the cook top were dusty.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Hand washing basin in the service area was draining slowly.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling light shield located outside of the walk-in refrigerator was soiled. The ceiling tiles near the walk-in refrigerator were in disrepair.
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05/23/2016
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the kitchen was observed handling dirty dishes at the spray sink and then the sprayer on the spray sink and then touching clean dishes on the cook line, and the employee did not first wash their hands before handling the clean dishes.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A knife was stored in the basin of the cook line hand sink. An employee was observed filling a bucket in the cook line hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was observed on a shelf next to spices and foil and above the cook line pizza cold-top refrigerator. An open employee beverage was observed inside of the cook line pizza cold-top refrigerator next to customer foods.
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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 ready to eat garlic knots with their bare hands on the cook line.
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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: In the bottom part of the cook line pizza cold-top refrigerator, sliced ham and italian egg rolls were 46°F, cut tomatoes with seasonings and cannoli filling were 44°F, and tiramisu and cake with cream filling were 45°F.
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01/28/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A can of chili beans, on the kitchen can storage shelf, was severely dented and stored with wholesome cans.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored directly above champagne on a shelf inside the walk-in refrigerator. Raw chicken was stored directly above cooked pasta noodles and produce on a shelf inside the walk-in refrigerator. A plastic bag containing raw beef was stored directly next to ready-to-eat food inside the wait station refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Observed an employee scooping ice with a glass cup from the wait station ice bin. Observed an employee emptying a glass of ice water inside the wait station hand sink basin. Observed an employee filling a bucket of water at the kitchen hand sink.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Observed an employee handling a ready-to-eat sandwich directly out of the oven with their bare hands.
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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: Mozzarella cheese measured 51°F, sausage measured 46°F, and pepperoni measured 45°F inside the kitchen cold-top refrigerator. Pooled eggs stored on the food preparation drainboard measured 58°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitizing rinse cycle measured "0" ppm chlorine residual at the dish surface.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: There was an accumulation of several dead insects inside a light shield located near the walk-in refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A can of paint and a bottle of hand sanitizer were stored directly above soda pop boxes on the wait station shelf. A first aid kit was stored directly above clean plates on the wait station shelf.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A shaker of salt at the cooks' line was not labeled as to its contents. A squirt bottle of oil at the cooks' line was not labeled 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: Red onions were stored on the walk-in refrigerator floor.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cutting board in the kitchen was in disrepair. Bread loaves, in the kitchen, were stored in garbage-type bags. Non-commercial grade containers were being used for food storage at the facility
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The separating panel, in between the warewashing area and food preparation sink, was in disrepair. Wooden shelves, at the wait station, were not sealed. The laminate counter at the wait station was in disrepair. A wait station shelf was lined with cardboard. The reach-in refrigerator door gasket, at the cooks' line, was torn. The side of the kitchen ice machine was lined with plastic film. The kitchen stove was lined with foil.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cooks' line reach-in refrigerator shelves were soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The walk-in refrigerator fan guard cover was soiled with debris. The walk-in freezer door gasket was soiled with debris. A large amount of ice build-up was present around the walk-in freezer condenser. The cooks' line hood was soiled with dust. The underside of the shelf above the kitchen steam table was soiled with dried on food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans on the kitchen storage shelf were stacked while wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tong utensils were stored at knee level at the cooks' line.
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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 articles were being reused for food storage throughout the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The wait station hand sink was slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walk-in refrigerator floor was in disrepair. An air vent in the kitchen was rusted. The kitchen floor was in disrepair. The wall next to the dry storage rack was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb above the cooks' line was not operational. Light bulbs at the kitchen wait station were not operational.
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01/26/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on the shelf above the pizza preparation cold top refrigerator and next to unused single service pizza boxes and mixing bowls.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Bleach sanitizer used for cleaning/sanitizing food contact surfaces exceeded 200ppm residual chlorine.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board at the pizza preparation station was grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The dry storage shelves used to store bottles of wine and single service to-go boxes in the front register area were not sealed or painted. The door gaskets in the middle reach-in refrigerator were torn. The door gaskets were torn in the grill line reach-in refrigerator. Cardboard was used to catch grease and debris on the floor underneath the grill tops. Foil was used to line the surface behind and above the burners at a stove on the grill line.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The shelves of the front server area beverage cooler were soiled with debris. The shelf above the pizza preparation station 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 door gaskets of all reach-in refrigerators were soiled with food debris. The vents above the grill line were soiled with dust.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walk-in freezer floor and the floor underneath the shelves in the walk-in refrigerator were soiled with food debris.
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07/19/2013
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was observed above the hot hold unit across from the grill. An unapproved pop-top beverage was observed in the reach-in refrigerator next to the pizza oven.
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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: Noodles were 49°F in the cold-top next to the walk-in freezer.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitization rinse measured less than 50ppm chlorine residual.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: The bulk container of flour next to the dish machine was unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the cold-top by the pizza oven was ripped and in poor repair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The walk-in freezer condenser fans were covered with ice build-up. The door gasket on the reach-in refrigerator below the cold-top next to 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: Forks at the wait station were stored with their food contact surface facing up.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor by the mop sink was chipped and in poor repair.
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