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03/25/2022
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
-A dented can of sliced jalapeno peppers was stored with wholesome cans on the shelf in the dry storage closet.
Corrective action: The person in charge moved the dented can to a separate location to be returned.
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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)
-Shredded cheese (44°F) in the two door cold top reach in refrigerator near the entrance of the cook line measured greater than 41°F.
Corrective action: The shredded cheese was discarded by the person in charge. See voluntary condemnation. Discussed proper cold holding temperatures and techniques with the person in charge.
-The following items measured greater than 41°F in the cold holding unit near the three compartment sink: two containers of feta cheese (47-50°F) and chopped lettuce (50°F).
Corrective action: The person in charge moved the above food product to refrigeration. Discussed turning the unit down with the person in charge.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle stored on the shelf near the service window in the front service hallway was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle.
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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)
-Numerous bulk containers of dry baking powders in the dry storage closet were not labeled as to their contents.
-Two bulk containers of flour on the shelf below the preparation table next to the standing dough mixer were not labeled as to their contents.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
-Numerous utensils were stored in stagnant water (75°F) that measured less than 135°F on the shelf above the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
-The wooden shelf below the preparation counter at the entrance of the cook line was not sealed.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-A door gasket on the reach-in refrigerator drawers below the cook line was torn.
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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 cutting board across from the fryer on the cook line was stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The left vent hood above the cook line was soiled.
-The side of the pizza oven was soiled.
-The stove top next to the pizza oven was soiled.
-The exterior of the fryer on the cook line was soiled.
-The top of the dish machine was soiled.
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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 ceiling above the cook line was soiled.
-The ceiling above the ware washing area was soiled.
-The ceiling above the standing dough mixer was soiled.
-The floor below the fryer on the cook line was soiled.
-The caulking on the three compartment sink was soiled.
-The caulking on the pre-rinse side of the dish machine was soiled.
-The caulking on the hand sink at the entrance to the cook line was soiled.
-The floor below the preparation counter next to the three compartment sink was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
-The ceiling light above the three compartment sink was not shielded.
6-303.11 Intensity-Lighting (C)
-A ceiling light above the vent hood on the cook line was not in service.
-A ceiling light above the cook line was not in service.
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04/06/2021
Inspection, Re-Inspection
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
- Five dented cans of ocean clams were stored with wholesome cans in the dry storage area near the
back door.
Corrective action: The dented cans were separated for return.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- A scraper utensil was stored in the crevice between the preparation table and the wall.
- Knives were stored in the crevice between the right cold-top refrigeration unit and a preparation table across from the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-202.16 Nonfood-Contact Surfaces (C)
- String and porous foam was observed lining the pizza oven handles.
- Tape was observed on the cold-top refrigerator handle near the large stand-up mixer.
- Tape was observed lining the interior walk-in freezer handle.
- Tape was observed lining the bulk sugar storage container near the preparation table.
- Tape was observed lining handles on knives above the right cold-top reach-in refrigerator across from
the cook line.
- Porous foam was observed lining the oven handles on the cook line.
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top reach-in refrigerator near the large stand-up mixer was scored.
- The cutting board on the left cold-top reach-in refrigerator across from the cook line was scored.
4-101.19 Nonfood-Contact Surfaces (C)
- The shelf below the hot holding unit table across from the cook line was made of porous wood.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- The handles on numerous knives below the service window were made of porous wood.
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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 vent hood above the cook line was soiled.
- The shelf below the hot holding unit across from the cook line was soiled.
- The shelving unit to the right of the pizza oven on the cook line was soiled.
- The exterior of the salamander on the cook line was soiled.
- The exterior of the fryer on the cook line was soiled.
- The shelving unit to the right of the fryer was soiled.
- The runners on the refrigerated dessert case were soiled.
- The door gaskets on all refrigeration units throughout the facility were soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the hand sink near the cook line was leaking upon inspection.
- The faucet on the three compartment sink was leaking upon inspection.
- The drain pipe below the wash and rinse basins of the three compartment sink were leaking upon
inspection.
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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 drain pipe below the hand sink near the cook line was soiled.
- The drain pipe below the preparation sink was soiled.
- The faucet on the preparation sink was soiled.
- The top of the dish machine was soiled.
- The basin of the mop sink was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The paint on the floor throughout the kitchen was chipped.
- Holes were present in the walls near the mop sink.
- Numerous ceiling tiles were made of porous material near the hallway to the back door.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The walls surrounding the hand sink near the cook line were soiled.
- The wall across from the large stand-up mixer was soiled.
- The ceiling vent above the stand-up mixer was soiled.
- The wall behind the hot holding unit table across from the cook line was soiled.
- The floor below the cook line was soiled.
- The floor below the dish machine was soiled.
- The walls in the ware washing area were soiled.
- The coving in the ware washing area was soiled.
- The ceiling above the cook line area was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
- Provide 10 foot candle lighting in the wait station area.
- Provide 10 foot candle lighting in the mop closet.
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04/02/2021
Inspection, Routine
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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)
- A wiping cloth bucket was stored in the basin of the hand sink near the dish machine.
Corrective action: Correct immediately. Re-Inspection required.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the dish machine.
Corrective action: Correct immediately. Re-Inspection required.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
- Five dented cans of ocean clams were stored with wholesome cans in the dry storage area near the back door.
Corrective action: The dented cans were separated for return. Re-Inspection required.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw calamari was stored above chocolate chips and cabbage in the walk-in refrigerator.
- Raw shelled eggs were stored above milk in the walk-in refrigerator.
Corrective action: The person in charge moved the raw food product to an appropriate shelf. Re-Inspection required.
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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)
- Tomato sauce (59°F) measured greater than 41°F in an improperly made ice bath on top of the reach-in refrigerated drawers on the cook line.
- Raw chicken (46°F) and cooked breaded chicken (48°F) measured greater than 41°F in the reach-in refrigerated drawers on the cook line.
- Breading flour (74°F) that comes in contact with raw calamari measured greater than 41°F on the shelf to the right of the fryer on the cook line.
- The following food product measured greater than 41°F in the left cold-top refrigeration unit across from the cook line: sliced ham (52°F), cooked fettuccine (50°F), cooked sliced chicken (52°F), cooked spaghetti (50°F), cooked penne pasta (54°F), and cooked angel hair pasta (52°F).
Corrective action: Correct immediately. See voluntary condemnation for discarded food product. Re-Inspection required.
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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)
- The solution in the wiping cloth buckets throughout the facility measured greater than 400 ppm quaternary ammonium.
Corrective action: The person in charge diluted the solutions to measure 100-400ppm quaternary ammonium. Re-Inspection required.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
- Vacuum packaged raw salmon was not properly sliced open before thawing in the walk-in refrigerator as stated on the package.
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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)
- The back door was left open for the duration of the inspection.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- A box of raw shelled eggs were stored on the floor of the walk-in refrigerator.
- A container of bread was stored uncovered on a shelf above the left cold-top refrigeration unit across from the cook line.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- A scraper utensil was stored in the crevice between the preparation table and the wall.
- Tongs were stored in stagnant water (72°F) on the top of the reach-in refrigerated drawers on the cook line.
- A squeegee was stored in the crevice between the wall and the hand sink near the dish machine.
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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 were stacked wet on the shelving unit near the mop closet.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink near the cook line was torn.
- The caulking on the hand sink near the dish machine was torn.
4-202.16 Nonfood-Contact Surfaces (C)
- String and porous foam was observed lining the pizza oven handles.
- Tape was observed on the cold-top refrigerator handle near the large stand-up mixer.
- Tape was observed lining the interior walk-in freezer handle.
- Tape was observed lining the bulk sugar storage container near the preparation table.
- Tape was observed lining handles on knives above the right cold-top reach-in refrigerator across from the cook line.
- Porous foam was observed lining the oven handles on the cook line.
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top reach-in refrigerator near the large stand-up mixer was scored.
- The cutting board on the left cold-top reach-in refrigerator across from the cook line was scored.
4-101.19 Nonfood-Contact Surfaces (C)
- The shelf below the hot holding unit table across from the cook line was made of porous wood.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- The handles on numerous knives below the service window were made of porous wood.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The reach-in refrigerated drawers on the cook line were not functioning properly by maintaining 41°F or below at the time of inspection.
- The right cold-top refrigeration unit across from the cook line was not functioning properly by maintaining 41°F or below at the time of inspection.
- The left cold-top refrigeration unit across from the cook line was not functioning properly by maintaining 41°F or below at the time of inspection.
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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 vent hood above the cook line was soiled.
- The shelf below the hot holding unit across from the cook line was soiled.
- The shelving unit to the right of the pizza oven on the cook line was soiled.
- The exterior of the salamander on the cook line was soiled.
- The exterior of the fryer on the cook line was soiled.
- The shelving unit to the right of the fryer was soiled.
- The runners on the refrigerated dessert case were soiled.
- The door gaskets on all refrigeration units throughout the facility were soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the hand sink near the cook line was leaking upon inspection.
- The faucet on the three compartment sink was leaking upon inspection.
- The drain pipe below the wash and rinse basins of the three compartment sink were leaking upon inspection.
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| 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 hand sink near the cook line was soiled.
- The drain pipe below the three compartment sink was soiled.
- The faucet on the preparation sink was soiled.
- The top of the dish machine was soiled.
- The basin of the mop sink was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Holes were present in the wall above the hand sink near the cook line.
- The paint on the floor throughout the kitchen was chipped.
- Holes were present in the walls near the mop sink.
- Numerous ceiling tiles were made of porous material near the hallway to the back door.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The walls surrounding the hand sink near the cook line were soiled.
- The wall across from the large stand-up mixer was soiled.
- The ceiling vent above the stand-up mixer was soiled.
- The wall behind the hot holding unit table across from the cook line was soiled.
- The floor below the cook line was soiled.
- The floor below the dish machine was soiled.
- The walls in the ware washing area were soiled.
- The coving in the ware washing area was soiled.
- The ceiling above the cook line area was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
- Provide 10 foot candle lighting in the wait station area.
- Provide 10 foot candle lighting in the mop closet.
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