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01/27/2020
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
A fuzzy white mold like substance was observed on approximately one pound of diced tomatoes stored in the pizza cold top across from the oven.
Corrective action: employee discarded tomatoes. see condemnation.
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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 (P)
The facility's mechanical warewashing machine measured below 50ppm residual chlorine.
Corrective action: employee primed and ran the warewash machine to measure 50ppm residual chlorine.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The can opener and cutting board on the pizza cooler were visibly soiled.
Corrective action: can opener was in the dirty dish area to be washed.
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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 food items stored within the pizza food preparation cooler located on the main cook line measured greater than 41°F: a half pound of garlic in oil (52°F) and a quarter pound of cooked breaded chicken (45°F).
Corrective action: employee discarded the food items.
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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)
Cheese pizza stored out of temperature control the food preparation table located to the left of the pizza oven on the main cook line was not label with the time of preparation or intended disposal time .
Corrective action: employee time tagged the pizza with the disposal time.
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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)
Several wiping cloths were stored out of chemical sanitizer solution throughout the facility.
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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 at knee level on the oven at the grill line, exposed to possible contamination.
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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 for the reach in refrigerator across from the oven was in disrepair.
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01/24/2019
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: 2-102.11(A and B) Demonstration (Pf): The cook and person in charge at the time of inspection failed to demonstrate the following food safety knowledge: proper cold holding temperatures, proper hot holding temperatures, proper reheating temperatures, how to calibrate a thermometer, proper cook temperatures, and dented can awareness. Educational re-inspection required.
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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 certificate was not available for review upon inspection. Re-inspection required.
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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 vomit and diarrheal clean-up procedure was not available within the establishment. A vomit and diarrheal clean-up hand out was provided to the establishment, violation corrected.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C): Required hand washing signage was not available at all hand sinks located in the facility. Re-inspection required.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf): A sanitizer bucket was observed being improperly stored within the basin of the hand sink located next to the facility's three-compartment sink. The manager on duty removed the sanitizer bucket regaining accessibility to the sink, violation corrected.
5-202.12 Handwashing Sinks, Installation (Pf): Hot water at a minimum temperature of 100°F was not available at the hand sink located next the facility's three-compartment sink. 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): Several severely dented cans were available for use on the can storage located across from the facility's three-compartment sink. The manager segregated all dented cans from use, 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): A container of ricotta cheese stored within the right side pizza line cold top cooler measured 46°F. The manager on duty rapidly cooled the cheese, re-inspection required.
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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): Several in house prepared items, such as shredded cheese, bulk pizza sauce, bulk marinara sauce, cooked wings, etc., were not labeled as to the date or preparation or the date of disposal. Re-inspection required.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P): Several containers of comet bleach cleaner were stored above bulk soda syrup stored on the storage rack located next to the soda dispensing tower. An employee relocated the comet to an approved location, violation corrected.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: 4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf): The stem thermometer available within the establishment measured 20°F within ice water when compared to the inspectors thermopen which measured 32°F. The inspector demonstrated to staff how to calibrate a dial thermometer, violation corrected through discussion.
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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): Several in-use tongs and ladles were stored on the grill line oven handle.
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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): Several door gaskets were torn on various coolers located within the facility.
4-202.16 Nonfood-Contact Surfaces (C): Several scoops without handles were present within the bulk flour and corn meal containers located in the rear of the kitchen.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C): Torn or missing caulking was observed at the hand sink located near the pizza oven. Torn or missing caulking was observed around the facility's food preparation sink. Torn or missing caulking was observed around the hand sink located near the cash register.
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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): Food particles and/or grime accumulation was observed on the following nonfood contact surfaces: the shelf located below the main food preparation table, The shelf located above the main food preparation table, the exterior the oven, the exterior of the pizza oven, and the exterior of all of the grill line coolers.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments: 5-103.12 Pressure (Pf): The hand sink located near the pizza oven was not supplied with cold water. The inspector noted that the water at the hand sink measured 142°F. Re-inspection required.
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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): Dust, grease, grime and/or food particles were present in the following areas: the grill line vent hood, The floor drain cover located near the cash register, the flooring located between the grill line cooking equipment, the flooring located under the food preparation sink, the flooring located under the three compartment sink, the flooring located under the drying rack, and the flooring located within the walk-in cooler. Re-inspection required.
6-201.11 Floors, Walls and Ceilings-Cleanability (C): Several floor tiles were broken or cracked throughout the facility. The walls located near the three compartment sink was in disrepair.
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01/18/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A silverware wash basket was stored in the basin of the dish area hand sink. Hand sink must remain clear and available for use at all times. Removed during inspection.
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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 was 51°F on the pizza cold top. Portioned lasagna in the back cold top/reach-in refrigerator 48°F. Maintain 41°F or below. Placed inside refrigeration unit to cool.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the dish area hand sink. Provide soap and drying devices at all hand sinks at all times. Provided during inspection.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A fly strip was hanging above clean dishes across from the 3-compartment sink. Fly strips may only be located in areas that protect food and food contact surfaces from contamination. Removed during inspection.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Pasta cooling in covered plastic containers in the walk-in refrigerator was 56-57°F. Cool to 41°F before covering or stacking containers.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Refrigerator door gaskets were torn and in poor repair. The front glass front refrigerator was used for storing open food containers, and was only NSF approved for bottled beverages only.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Hood filters were soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Pizza spatulas were stored on cardboard on top of the pizza oven. Utensils must be stored on smooth, cleanable surfaces.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The basin of the dish area hand sink was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor tiles were missing throughout the kitchen. Floors were soiled under equipment, especially in the back kitchen.
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01/26/2017
Inspection, Routine
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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: Garlic in oil was 44°F and ricotta was 46°F, both in original containers in a cold top pan.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available at the back dish area hand sink.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The back dish area hand sink was not available for use due to items stored in and on it.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the kitchen was not labeled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vent hood was soiled with debris.
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07/27/2016
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: *5-208B Handsinks are inappropriately being used for food preparation, dumping of mop water, soiled utensil storage, etc. (Walk-in beer taps drain to hand sink, An employee dumped left over drinks in a hand sink, dish area hand sink used for storage of cleaning supplies)
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was stored next to an uncovered pizza on a lower shelf.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Pizza for slices was 85°F without a 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: In the pizza cold top: sausage, 47°F, pepperoni 56°F, Canadian bacon 47°F, diced tomatoes 47°F
On the pizza line not under refrigeration: mozzarella 56°F
In the walk-in: lasagna 51°F, crumbled meatballs 46°F, cooked pasta 50°F
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| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
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Inspector Comments: The ambient temperature of the walk-in refrigerator was 54°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the dish area hand sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the dish area hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Ice cream cones for self-service were not protected.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A working thermometer was not present in the walk-in refrigerator.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The spoons in the self-service ice cream toppings were touching the food.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor was missing tile at the cook line. Floors were soiled around edges and in the walk-in.
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09/10/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages with screw caps were present next to food items in the front glass door refrigerator. An open employee salad was present on the pizza table by the oven. An employee beverage was present next to food items in the pizza cold top.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of quat tablets was present above the prep sink. Single service cups were stored next to and on top of paint buckets below the soda tower.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the 3-compartment sink had mold present.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Test strips were not provided for checking the quat sanitizer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vent hood panels were soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A single service scoop without a handle, and other scoops without handles were present in the bulk ingredient bins.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: One light was burnt out above the pizza oven.
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