|
09/12/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The temperature of hot water at the front (89°F) and back (93°F) kitchen hand sinks did not reach at least 100°F.
Corrective action: The water heater temperature was increased.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
Raw hog casing in the walk-in refrigerator was stored above tomato sauce.
Corrective action: The hog casing was moved to an appropriate location.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Pasta salad in the deli display cooler was not marked with a date when prepared to be used or discarded within 7 days.
Corrective action: This item was marked with the preparation date.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The walk-in refrigerator shelves were rusted.
|
| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
|
Inspector Comments:
The maximum hot water temperature throughout the facility was 89-93°F, thus it was not meeting hot water peak demand (100°F for hand sinks, 110°F for three-compartment sink).
Corrective action: The water heater temperature was turned up to meet peak demand.
|
|
05/17/2019
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.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw eggs were stored above ready to eat produce in the single door reach in refrigerator next to the food preparation sink. Corrective action: An employee moved the eggs to the bottom shelf. Guidance on food storage to prevent cross contamination was provided.
|
| 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)
The following items stored in the southern most display refrigerator behind the service counter measured above 41°F: Salsa 53°F, roasted garlic 52°F, raw beef steaks 54°F, cooked eggplant 52°F, pasta salad 54°F. An empoyee discarded all of the items, see voluntary condemnation. Corrective action: The refrigerator was adjusted to maintain cold held TCS foods at or below 41°F.
|
| 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)
Pizza (93°F) sold by the slice, stored on top of the pizza oven, and governed by the facility's TAPHC plan was not marked with a discard time. Corrective action: Education was provided on appropriate marking of items governed by a TAPHC plan.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Food was stored on the floor in the walk in refrigerator.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-502.14 Shells, Use Limitations (C)
Single use butter and cheese tubs were reused to store food.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The pizza preparation refrigerated table next to the pizza oven was not functioning. No items were being held in the table.
4-101.11 Characteristics-Materials for Construction and Repair (C)
The handle to the pizza peel stored on top of the pizza oven was repaired with duct tape.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The interior to the cabinets behind the service counter were heavily soiled with food debris.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The walls around the pizza oven were heavily soiled with food debris. The floor around equipment in the rear preparation area and in the walk in refrigerator were heavily soiled.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
The floor tiles behind the front service counter, in the rear preparation area, and in the restroom were in poor repair.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
Base coving throughout the kitchen areas was in poor repair.
|
|
05/30/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed filling a container in the handsink.
Action Item: Employee educated on proper handsink usage.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pepperoni, cheese, and sausage in the pizza cold top refrigerator were 45-46°F.
Corrective Action: Employee moved items to a functioning refrigerator until temperature was reduced.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer in the sanitizer basin of the three compartment sink had a concentration of less than 50 ppm residual chlorine while sanitizing clean dishes.
Action Item: Bleach was added to the basin to increase concentration to an appropriate level.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were present in a cabinet in the kitchen.
Action Item: Droppings were cleaned up with a bleach solution.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of medicine was stored next to customer food in the upright reach-in refrigerator.
Action Item: Bottle was moved to an appropriate location.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Deep containers of sauce were cooling in the walk-in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cabinet doors, exterior, and interior of the equipment, the door of the walk-in refrigerator, interior of the cabinets, and shelving were soiled with debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Multiple single use food containers were being reused to store other food items throughout the kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor corners throughout the kitchen were soiled with debris. Several floor tiles throughout the kitchen were chipped.
|
|
04/25/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Employee belongings and food items were stored on the preparation table next to the back kitchen stove.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A torn door gasket was present on the floor freezer in front of the flat top grill in the front service area. The shelves above the cook's line cold top cooler were chipped and soiled. The shelves in the walk-in cooler were heavily rusted.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves under the steam table in the front service area were heavily soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The wiping cloth sanitizer bucket was tested at less than 50 ppm chlorine residual.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Flooring tiles throughout the kitchen were chipped.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The left most light in the service area cook's line hood did not function.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal belongings were stored in various unapproved locations throughout the kitchen.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: A small child was present in the kitchen at the time of the inspection.
|
|
03/07/2016
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed not washing their hands between glove changes in the front customer service area.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer solution in the three-compartment sink was less than 50 ppm chlorine residual.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The warewashing area hand sink was inaccessible due to dough storage trays being stored in and on top of the basin.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle on the storage racks in the back kitchen storage area was unlabeled as to it's contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The shelves in the cold-top coolers were severely rusted.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not present in the service line cold-top coolers.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cook's line cold-top coolers were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook's line cold-top cooler door gaskets were soiled with food debris. The interior of the cabinets under the soft drink dispenser were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet and nested on the dish storage racks above the three-compartment sink.
|
| 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 tiles throughout the kitchen were chipped. The wall in front of the flat top grill on the cook's line was soiled with grease. The flooring throughout the front service area was soiled with food debris. The ceiling tile above the prep sink was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light on the cook's line ventilation hood did not function.
|
|
02/02/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw sausage was observed stored over lettuce on a shelf in the walk in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The establishment serves raw or undercooked meat items and does not have a consumer advisory in the menu.
|
| 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 his bare hands.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Pans of cooling foods were found partially covered in the walk in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The three compartment sink was not adequately sealed to the wall. The kitchen storage cabinet by the reach in freezer was in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The food contact surfaces of the kitchen slicer was soiled with food debris. The kitchen mixing bowl was soiled with food debris. The interior of the reach in refrigerator was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The kitchen storage shelves were soiled with food debris. The back kitchen stove was soiled with food debris. The kitchen grill filters were soiled with grease.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: The establishment was re-using single service containers.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The kitchen and front food preparation area floor was soiled with food debris.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The mens and womans restroom toilets were not adequately sealed to the floor.
|
|
07/10/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can of tomato puree with a dent on the rim was stored with wholesome cans on the shelves in the dining room.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Meatballs and sausage reheating in the steam wells measured 122°F, and were 125°F approximately 20 minutes later.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pizza by the slice was 107°F and was not labeled with a discard time in accordance with the Time as a Public Health Control Plan.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Meats in the north display case were 46-64°F. Paste on the food preparation counter was 57°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The food probe thermometer was not readily accessible.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were present on the floor of the water heater/mop sink room.
|
|
01/03/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee donned gloves without first washing his hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce on the sandwich cold top was 50°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The chlorine sanitizer in the 3-compartment sink was below 50 ppm.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food containers were stored on the floor in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non commercial-grade containers were used for food storage throughout the facility. The interior of the sandwich cold-top was lined with foil and duct tape. Paper was used to fill a gap in a milk dispenser refrigerator used for storage of cheese next to the flat top grill.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the chest freezer was in poor repair. The walk-in refrigerator shelves were rusted.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the sandwich cold top was soiled. The interior of the milk dispenser refrigerator was soiled with food debris and ice build up. The interior of the deli case reach-in refrigerator was soiled with standing water.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door handle of the milk dispenser refrigerator was soiled. The deli case door gaskets were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The sanitizer in the 3-compartmnet sink was not deep enough to cover the utensil that was in it.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor behind the pizza oven was soiled.
|
