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07/11/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: The restaurant did not have a certified food protection manager.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: The pizza slices in the display box were stored for over 4 hours and were not discarded.
Corrective Action: Time as a Public Health Control plan was reviewed with operator. Pizza slices were discarded (see voluntary condemnation).
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Sanitizer test strips for chlorine sanitizer was not available.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The spray nozzle on the three compartment sink did not hang at least two inches above the flood rim.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The facility did not have a self-closing door in the employee restroom.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The tiles around the walk-in refrigerator were found cracked or missing.
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07/07/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The restaurant did not have a certified food protection manager.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: An employee on the assembly line was observed handling cooked pizza with their bare hands.
Corrective Action: Education was provided regarding using a barrier, such as gloves or utensils, when working with ready to eat foods.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: The following food items stored in the cold well located on the far right side of the pizza oven were stored between 45-48°F: Cut tomatoes (48°F) and cut ham (45°F). A container of pizza sauce was stored at 60°F near the cold holding unit. The following food items in the walk-in refrigerator were stored between 45-47°F: hot sauce prepared at the restaurant (45°F), pizza sauce prepared at the restaurant (47°F), butter sticks (45°F), and whipped cream (45°F).
Corrective Action: The above food items were rearranged to maintain the correct temperature. The operator adjusted the refrigerator input chiller thermostat to keep the temperature below 41°F. Discussed methods to maintain temperatures at 41°F or below.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Three containers of pizza sauce and two containers of hot sauce in the walk-in refrigerator were not date marked. Ranch cups were incorrectly date marked in the two door reach-in refrigerator.
Corrective action: The inspector reviewed date-marking requirements with the person in charge.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: The pizza slices in the display box were stored for over 4 hours and were not discarded.
Corrective Action: Time as a Public Health Control plan was reviewed with operator. Pizza slices were discarded (see voluntary condemnation).
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Eight boxes of chocolate fudge and seven boxes of tiramisu in the single door refrigerator were missing an identification label.
Corrective Action: Labeling requirements were discussed with the operator.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The facility did not have a self-closing door in the employee restroom. The trash can located in the employee women's restroom did not have a lid.
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05/09/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
A certified food protection manager was not employed at the facility.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed handling customer money and then donning gloves to work with food without washing their hands. Corrective Action: The inspector had the employee remove their gloves and wash their hands.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sink by the front service counter was used as a dump sink for a container of bleach. Corrective Action: Hand sink hygiene was discussed with the manager.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The prepared pizza sauce was 54-55°F at the food preparation table. Corrective Action: The sauce was moved into the cold-top refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Meatballs, chicken, cut lettuce, and pizza sauce were not date marked in the pizza cold-top refrigerator. Pizza sauce, cut tomatoes, and cheesecake in the walk-in refrigerator were not date marked. Corrective Action: The food items were date marked during the inspection.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
A chemical spray bottle of sanitizer measured over 200ppm chlorine residual. Corrective Action: The chemical spray bottle of sanitizer was remade to measure about 100ppm chlorine residual.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
A food probe-type thermometer was not available.
4-204.112 Temperature Measuring Devices-Functionality (C)
A thermometer was not present in the 2-door glass refrigerator at the front counter.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
A bulk white powder bin by the pizza oven and bulk food bins at the wire rack were not labeled as to their contents.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-202.15 Outer Openings, Protected (C)
Multiple gaps were observed at the closed back door and could allow for the possible entry of pests.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The front of the food preparation sink was soiled with mineral residue.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
Pizza trays for the pizza oven were soiled with grease.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor under the food preparation sink and the floor in the walk-in refrigerator were soiled with food debris and food residue.
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01/11/2019
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf): Procedures for responding to vomit and fecal incidents were not available. A sample handout procedure was provided and discussed.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P): An employee was observed contacting ready to eat bread sticks with their bare hands. The bread sticks were reheated in the pizza oven and tongs were used to handle them after.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf): During manual ware washing, knives were not immersed in the quaternary ammonium sanitizer for at least 30 seconds. Inspector had staff re-submerged the knives for the required time.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Cut lettuce was 53°F at the 3-compartment sink. The lettuce was moved into the walk-in refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P): The facility was not utilizing date marking methods for required prepared foods, such as chicken wings and pizza sauce.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: 3-501.19 Time as a Public Health Control (Pf): The facility did not have written plans for using time as a public health control for pizza that was 70°F at the front service counter.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P): Bleach sanitizer in a spray bottle by the cold-top refrigerator was over 200ppm chlorine residual.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf): A container of pizza sauce that was 50°F in the walk-in refrigerator was covered and did not allow for effective cooling. The pizza sauce was separated into smaller containers to allow for effective cooling.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C): Dishes at the wire rack to the left of the 3-compartment sink were stacked and nested wet.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C): A single service container was reused at the spice dry storage rack.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf): Quaternary ammonium test strips were not available.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The ventilation hood interior was soiled with encrusted grease.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The pizza rack at the oven was soiled with food debris. The wire rack for dish by the 3-compartment sink was soiled with food residue.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C): The mop sink basin was soiled with debris.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): The floor by the base coving throughout the facility was soiled with grime. The floor under the pizza preparation table was soiled with food debris. The wall under the hand sink by the 3-compartment sink was soiled with food residue. The vent above the pizza boxes in the center of the kitchen was soiled with dust.
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02/05/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can was stored with wholesome cans at the food preparation table by the 3-compartment sink. The dented can was relocated to a dented can morgue.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed washing their hands for less than 20 seconds before working with food. The staff were educated as to proper hand washing procedure.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The facility did not have a food probe type thermometer capable of measuring 0-220°F. Correct as soon as possible, but within 10 days.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer concentration at the 3-compartment sink measured below 100ppm quaternary ammonia residual. More sanitizer was added and the concentration measured ~300ppm quaternary ammonia residual.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Bleach sanitizer in a chemical spray bottle measured over 200ppm chlorine residual. The chemical spray bottle was remade and the concentration measured 100-200ppm chlorine residual.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The walk-in refrigerator door gasket was torn.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips were not available.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The food preparation sink was not fully sealed to the wall.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: Pizza sauce was observed cooking on a electric heating element outside of the ventilation hood.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The employee restroom door was not self-closing. The facility had two chairs and a table for customers and did not have customer restrooms.
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