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09/13/2022
Inspection, Routine
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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)
-Numerous containers of prepared sauces were stored on the floor in the walk-in refrigerator.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The door gasket on the two door cold top reach-in refrigerator across from the fryers was torn.
-Water was pooling in the three door cold top reach-in refrigerator across from the oven.
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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 shelf above the steam table was soiled.
-The exterior of the dough mixer was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-101.11 Surface Characteristics-Indoor Areas (C)
-The paint on the wall behind the dough preparation counter across from the vent hood was chipped.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The floor throughout the cook line area in the kitchen was soiled.
-The wall behind the preparation counter near the walk-in refrigerator was soiled.
-The wall behind the steam table was soiled.
-The ceiling in the walk-in refrigerator was soiled.
-The ceiling vent above the dough preparation counter across from the cook line was soiled.
-The ceiling vent in the women's restroom was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
-A ceiling light in the walk-in refrigerator was not in service.
-An overhead light in the vent hood above the cook line was not in service.
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09/02/2021
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) A written clean up procedure for diarrheal clean up was not readily accessible on site at the time of inspection. Staff will obtain a cleaning procedure and have it readily accessible for staff. A copy was sent with the inspection report.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An unapproved employee beverage container was stored on a food contact surface next to the hand sink in the cook line area.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The can opener and blade were soiled with food debris in the cook line area. Staff will wash, rinse, and sanitize the can opener and blade.
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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) Cooked beef, cooked sausage, and cut spinach measured 46°F in the left cold top refrigerator in the cook line area. Staff removed the items and placed them in the walk in refrigerator.
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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 (P) The facility written time as a public health control plan was not readily accessible by staff and during the time of inspection. Staff printed a copy of the written TAPHC plan and will keep readily accessible on site.
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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 (C) Cooked sausage and cooked beef were covered whilst cooling in the left cold top refrigerator in the cook line area.
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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 thermometer was not present in the facility for staff usage. Staff ordered a new probe thermometer and will take food temperatures and holding temperatures daily.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Cooked garlic knots were not covered while in storage in the cook line area.
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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) Tongs were stored not protected from contamination on the oven handle in the cook line area. The dipper well was not providing running water on the ice cream scoop in the point of sale area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) Water was pooling in the right cold top refrigerator in the cook line area. The cabinets were in disrepair in the front lobby area.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The preparation sink was not sealed to the wall in the ware washing area. The three compartment sink was not sealed to the wall in the ware washing area.
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| 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 caulking was soiled on the three compartment sink in the ware wash area.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The equipment was soiled throughout the kitchen area.
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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 facility floors, walls and ceiling were soiled throughout the kitchen. The ceiling ventilation fans and covers were soiled throughout the kitchen.
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06/19/2019
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) - A procedure for the clean-up of vomit and diarrheal events was not available at the time of the inspection. Corrective action: Inspector provided education and a handout to help create a policy for the clean-up of vomit and diarrheal events.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The following items tested less than 135°F in the steam table next to the salad cold-top refrigerator: Pasta/Marinara sauce (109°F), cooked meat balls (112°F).
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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 following items were tested at greater than 41°F in the pizza preparation cold-top refrigerator: cooked ham (48°F), cooked ground beef (48°F), pepperoni (48°F), shredded cheese (51°F), cut tomatoes (48°F). Corrective action: Inspector discussed cold holding with staff and instructed staff to close lids on cold-top refrigerators as often as possible and adjusting refrigerator to keep up with demand during peak times.
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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) - Cooked pasta, cooked seasoned chicken, and cooked sausage were not provided with a date-mark in the walk-in refrigerator. Corrective action: Inspector provided education on date-marking and provided a handout to reference for date-marking.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Sanitizer buckets were stored on the floor in the front service area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.12 Cutting Surfaces (C) - Cold-top refrigerator cutting boards were grooved and stained.
4-202.15 Can Openers (C) - The blade of the table mounted can opener blade was soiled with food debris.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - Caulking was absent on the cook line hand sink and preparation sink. Caulking was cracked and/or molded on the three-compartment sink.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - The paint on the wall next to the preparation table in front of the floor dough mixer was chipped and not smooth and easily cleanable.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C) - A light did not function in the ventilation hood as well as above the mop sink.
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05/16/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw eggs were stored on a shelf above sun dried tomatoes and oranges in the walk-in refrigerator.
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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 donning a glove without washing their hands prior.
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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: Shredded mozzarella cheese was 50°F on the cutting board of the reach-in refrigerator across from the pizza oven. Sliced tomatoes and pre-cooked meats were 44-46°F in the reach-in refrigerator across from the pizza oven. Cooked chicken breasts measured 48°F in the reach-in refrigerator closest to the walk-in refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The mechanical dish machine failed to reach a minimum of 50ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A container of sauce and boxes of produce were stored on the floor in the walk-in refrigerator.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored at knee height on the oven handle leading to the potential for contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink near the walk-in refrigerator was not fully secured to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several walls in the kitchen were soiled with pizza sauce, food residue, and dust.
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05/15/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without first washing their hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Pizza slices at room temperature were not properly labeled with a discard time and not discarded after 4 hours, as per their Time as a Public Health Control Plan.
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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: Cooked chicken breasts and cooked noodles ranged from 45-51°F in the cook line cold-top.
|
| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine measured less than 50 ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food items were stored directly on the floor by the mop sink. Cooked chicken (75°F) was cooling at room temperature on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking behind the three compartment sink was soiled with black mold. The preparation table by the mixer was not sealed to the wall or on casters.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine test strips were not provided.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service items on the cook line were stored with the food contact surface facing up.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook line hand sink was not adequately sealed to the wall. The hot handle on the cook line hand sink was broken.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was left open. A drain plug was not provided for the dumpster.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling above the dish area was soiled with dust. The wall around the mixer was soiled with food debris.
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05/11/2016
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was observed in the basin of the front hand sink.
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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: Shredded cheese was 55°F sitting out on the cold top.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A probe thermometer ranging from 0-220° F was not provided.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Uncovered single service items were stored with the food contact surface facing up above the cold-top.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The front hand sink and the hand sink in the preparation area were not adequately sealed to the wall.
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05/14/2015
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Tomatoes(46), and cooked noodles(44) were above 41°F in the walk-in refrigerator. Lasagna (48°F) was above 41°F in the cook line cold-top.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A probe type thermometer accurate within 2°F was not provided.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Sausage (115°F) was observed cooling at room temperature on the pizza rack in between the cold-tops.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The preparation table by the mixer was not sealed to the wall or on casters.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Scoops without handles were observed in the bulk containers of salt and flour on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook line hand sink was not adequately sealed to the wall.
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