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08/23/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
The paper towels were not accessible at the hand washing sink in the ware washing area.
Corrective action: The person in charge stated they would change the the batteries on the battery operated paper towel dispenser to make the paper towels accessible.
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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 pork was stored over pizza dough in the reach in refrigerator across from the food preparation table.
Corrective action: The person in charge moved the raw pork for proper storage to prevent cross contamination.
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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 pair of tongs was stored unprotected from contamination on the handle of the stove.
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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 was torn on the reach in freezer across from the preparation table.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking between the sink and the wall was missing on the hand washing sink in the ware washing area.
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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 shelving in the reach in refrigerators across from the preparation tables were soiled.
The shelving in the cold top reach in refrigerators on the cook line were soiled.
Standing water was present inside the third reach in refrigerator across from the preparation table.
Standing water was present inside the cold top reach in refrigerator on the cook line.
The door gaskets on all cold holding units throughout the kitchen 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 (P)
The ABV bell cap on the mop sink was leaking upon inspection.
Corrective action: Informed the person in charge that the bell cap should be repair/replaced immediately.
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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 underneath the in place stand mixer was soiled.
The ceiling vent in the women's restroom was soiled with dust.
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02/08/2021
Inspection, Routine
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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 ground beef was stored above yogurt and eggplant in the two-door reach-in refrigerator across from the preparation area.
Corrective action: The person in charge moved the raw ground beef to the bottom shelf.
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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 pairs of tongs were stored on the oven handles on the cook line.
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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 door gaskets on all refrigeration and freezer units in the establishment were soiled.
- Water was pooled in the middle single-door reach-in refrigerator across from the preparation 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 wall behind the preparation tables was soiled.
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12/11/2019
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: 2-103.11(I) Person-In-Charge-Duties (Pf)
Employees were not routinely monitoring food temperatures throughout the day. Corrective action: Follow up to occur.
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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)
The person in charge has not obtained a certified food manager certification from an accredited program. Corrective action: Provided a list of accredited courses at the time of inspection.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.15 Where to Wash (Pf)
Multiple employees washed their hands in the food preparation sink. Corrective action: Educated the employees about washing hands in designated hand sinks only.
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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 pitcher of water and a fork were stored in the basin of the hand sink to the right of the food preparation sink. Corrective action: The pitcher and fork were immediately removed from the hand sink. Educated the employees on using all hand sinks for hand washing only.
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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 chicken was stored above ready to eat foods in the two door reach in refrigerator across from the preparation table. Corrective action: The chicken was moved below the ready to eat foods at the time of inspection.
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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)
Vegetable sauce (77°F), meatballs (107°F) and marinara sauce (111°F) were stored below 135°F on the steam table to the left of the fryers on the cook line. Corrective action: Follow up to occur.
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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)
Breaded chicken (52°F) and pasta (45°F) were stored above 41°F in the two door cold top reach in refrigerator across from the fryers on the cook line. Corrective action: Follow up to occur.
Mozzarella cheese (52°F) and sausage (48°F) were stored above 41°F in the three door cold top reach in refrigerator across from the pizza oven on the cook line. Corrective action: Follow up to occur.
Cut lettuce and tomatoes (62°F) were stored above 41°F in the open air refrigerator in the front of the restaurant. Corrective action: The items were moved to a refrigerator maintaining 41°F at the time of inspection.
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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)
Written procedures for the facility's time as a public health control plan were not made available at the
time of inspection. Corrective action: The pizza, rice balls and potato balls were discarded.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Cooked pasta (55°F) was improperly cooling in a sealed container in the single door reach in refrigerator to the right of the espresso machine.
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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 squeeze bottles of sauce were not labeled as to their contents above the two door cold top reach in refrigerator on the cook line.
Bulk food storage bins containing flour were not labeled as to their contents across from the dry storage rack.
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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 unprotected from contamination at knee level on the handle of the pizza oven on 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: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hand sink to the left of the three compartment sink was separated from the wall.
The seal on the right side of the three compartment sink was separated from the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door was broken on the two door cold top reach in refrigerator across from the fryers on the cook line.
4-101.19 Nonfood-Contact Surfaces (C)
Cardboard, that is not smooth and easily cleanable, was used to line the shelf below the preparation table.
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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)
Test strips to measure the sanitizer in the dish washing machine were not provided at the time of inspection.
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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 below the soda machine was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The base coving below the three compartment sink was missing.
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08/16/2019
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: 2-103.11(I) Person-In-Charge-Duties (Pf)
Food temperatures were not being monitored throughout the day. Follow up to occur.
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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)
The person in charge has not obtained a certified food protection manager certification from an accredited program. The certified food protection manager hand out was provided at the time of inspection.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf)
The facility did not have a verifiable employee wellness policy. A sample employee wellness policy was provided at the time of inspection.
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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 knife was stored in the basin of the hand sink on the pizza line.
An employee filled a bucket with water at the hand sink on the pizza line. Follow up to occur.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not available at the hand sink in the ware washing area.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand sink in the ware washing area.
6-301.14 Handwashing Signage (C)
Hand washing signs were not posted at the hand sinks in the kitchen.
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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 ground beef was stored on top of carrots in the reach in refrigerator to the right of the Hobart machine.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicken wings (45°F-62°F) and breaded chicken breast (53°F) were stored above 41°F in the two door cold top reach in refrigerator for more than four hours. All items were discarded.
The following items were stored above 41°F in the three door cold top reach in refrigerator: Gnocchi (45°F), raw chicken breast (45°F), diced tomatoes (47°F-50°F), sliced tomatoes (50°F), alfredo sauce (50°F), cooked chicken (48°F), provolone cheese (50°F), meatballs (44°F-48°F), deli ham (48°F), pesto (50°F), cooked spinach (50°F), mozzarella cheese (45°F), and ricotta cheese (45°F-51°F) and shredded jack cheese (45°F). All items were either iced or moved to a refrigerator maintaining 41°F.
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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)
Written procedures for the facility's time as a public health control plan were not made available at the time of inspection.
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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 thermometer to measure the ambient air temperature was not provided in the two door cold top reach in refrigerator across from the hot holding unit.
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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 was torn on the three door cold top reach in refrigerator.
The door handle was broken on the single door stand up reach in freezer.
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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 was soiled underneath the pizza box table.
The hood filters were soiled above the cook line.
The hood was soiled above the cook line.
The exterior was soiled of the fryer on the cook line.
The exterior was soiled of the pizza oven on the cook line.
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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 was soiled around the Hobart mixer.
The floor was soiled underneath the racks in dry storage.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A hole was present in the wall underneath the hand sink in the ware washing area.
The base coving was missing underneath the three compartment sink in the ware washing area.
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02/07/2019
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)
The person in charge has not obtained a Certified Food Protection Manager Certification from an accredited program.
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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)
Hand washing signs were not present at the hand sinks in the kitchen.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at either hand sink in the kitchen. The manager filled the soap at the hand sinks.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand sink in the dish washing area. Correct immediately.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A pitcher was stored in the basin of the hand sink to the left of the three door cold top reach in refrigerator.
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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 olives was stored with wholesome cans on the shelf underneath the pizza boxes. Discussed dented can policy 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(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F in the two door cold top reach in refrigerator: breaded chicken (46°F), cooked eggplant (46°F), lasagna (44°F), and raw chicken (46°F).
The following items were above 41°F in the three door cold top reach in refrigerator: sliced tomatoes (49°F), cut tomatoes in oil (47°F), provolone cheese (50°F), and alfredo sauce (49°F). All the items were iced immediately.
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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 procedures available for their Time as A Public Health Control Plan at the time of inspection. All pizzas were discarded and the facility will submit a Time as A Public Health Control Plan to the inspector for approval.
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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)
Several containers of sauce were not labeled as to their contents to the left of the hot holding unit.
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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 wet stacked on the rack in the dish washing area.
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored unprotected from contamination on the handle of the saute oven.
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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)
The ceiling vent was dusty in the women's restroom.
The shelf was soiled behind the equipment on the cook line.
The shelves were soiled underneath the pizza boxes.
Tape, that was not smooth and easily cleanable, was present on the wall to the right of the toilet in the men's restroom.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket was torn on the two door cold top reach in refrigerator.
4-101.19 Nonfood-Contact Surfaces (C)
Cardboard, that was not smooth and easily cleanable, was used to line the shelves underneath the pizza boxes.
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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)
Chlorine test strips were not available at the time of inspection. Correct immediately.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor was soiled underneath the equipment on the cook line.
The wall was soiled behind the three door cold top reach in refrigerator.
The wall was soiled underneath the three compartment sink.
The caulking was soiled on the three compartment sink.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The base coving was missing underneath the hand sink and the three compartment sink in the dish washing area.
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02/13/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored over lasagna in the reach-in portion of the cook line cold top refrigerator. The operator moved the chicken to the bottom shelf to prevent cross contamination.
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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: Vegetable soup was 120°F sitting out across from the preparation sink. The soup had been cooling for 30 minutes and was moved to a reach-in refrigerator.
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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: Spinach (50°F) and pepperoni (46°F) were above 41°F in the pizza cold top refrigerator. The product was overfilled and all excess product was removed and discarded. Pizza sauce (48°F), chicken parmesan (50°F) and wings (53°F) were above 41°F in the cook line cold top refrigerators. The products were prepared earlier in the day and not fully cooled before being placed in the cold top refrigerator. The products were moved to the reach-in portion of the refrigerator to cool.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: The bulk bins in the back dry storage area were not labeled as to their contents.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test strips for the chlorine and quaternary ammonia were not provided or accessible.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook line hood was soiled with grease and dust.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet on the clean dish rack.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored unprotected from contamination on the oven handles. The scoop in the bulk bin of bread crumbs was stored with its handles in contact with the product.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook line hand sink splash guard seal was in disrepair. The drain at the ware washing hand sink was clogged.
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02/22/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A pizza cutter was stored in the basin of the front hand sink.
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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: Vegetable soup measured 120°F to 130°F in the steam table to the left of the fryers.
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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 pasta measured 49°F and cooked spinach measured 46°F in the cold top cooler across from the pizza ovens.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off valve was present downstream from the Atmospheric Vacuum Breaker on the mop sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not present at the back hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked chicken (82°F) and sliced chicken (54°F) were cooling in the cold top cooler across from the pizza ovens in deep containers. Several tongs were stored on the oven handles at knee height.
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