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10/18/2022
Inspection, Routine
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee was observed placing cheese on pizza with their bare hands.
Corrective Action: Inspector provided education.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
There was no soap available at the handsink in the warewashing area at the back of the kitchen.
Corrective Action: Manager placed soap at the handsink.
6-301.12 Hand Drying Provision (Pf)
There was no paper towel available at the handsink in the warewashing area at the back of the kitchen.
Corrective Action: Manager placed paper towel at the handsink.
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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 internal non-food contact surface of the cold top refrigerator was soiled.
Corrective Action: Staff will continue to wash, rinse and sanitize the surfaces as required.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The food preparation tables and cutting boards throughout the kitchen were not being sanitized at least every 4 hours as required.
Corrective Action: Staff will wash, rinse and sanitize the surfaces as required.
4-702.11 Before Use After Cleaning (P)
There was no sanitizer in use throughout the facility upon inspection.
Corrective Action: Manager made and tested sanitizer buckets for the facility.
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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 Mozzarella cheese (52-56 degrees F) in a large bin on a cutting board on the cold top was above 41 degrees F.
Corrective Action: Staff placed the item in the walk in refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Leafy greens in a bag and cooked pasta on a rack in the walk in refrigerator and lasagna in the cold top refrigerator in the kitchen were not date marked with an opened or preparation date.
Corrective Action: Facility will continue to date mark all required 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)
The facility is using a TAPHC procedure for pizza being held in the cooks line on a rack, but did not have a written procedure or approval.
Corrective Action: Manger will complete an approved TAPHC plan for the facility.
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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)
Boxes of food 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:
4-501.12 Cutting Surfaces (C)
The cutting board on the cold top refrigerator in the kitchen were grooved.
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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)
Facility did not have test strips for quat ammonium sanitizer.
Corrective Action: Manager will purchase test strips.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-202.13 Backflow Prevention, Air Gap (P)
An air gap was not present between the soda machine drain and the floor drain in the lobby area of the facility.
Corrective Action: Manager adjusted the drain tube.
5-205.15 System Maintained in Good Repair (C)
The cold water handle on the handsink in the service area of the kitchen was not operating. The sink trap of the handsink in the service area of the kitchen was slow to drain and not in good repair.
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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 in the back of the kitchen 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)
The lights over the cooks line were not functioning.
6-501.110 Using Dressing Rooms and Lockers (C)
A personal beverage was stored with foods for service in the cold top refrigerator in the kitchen.
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03/05/2020
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand sink at the end of the food preparation line was blocked by a broom and dust pan. The hand sink beside the three compartment sink was not supplied with paper towels or soap. (Pf)
Corrective Action: The items were moved to provide access to the sink. Paper towels and soap were supplied at the hand sink.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The mechanical dish machine did not produce a chlorine concentration of at least 50 ppm residual. (P)
Corrective Action: The inspector replaced the empty chlorine container and the dish machine produced the correct concentration.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: The facility did not have a date marking system in place for foods held longer than 24 hours and to be used or discarded within 7 days. Examples include cheeses, dressings made from scratch, and pasta. (Pf)
Corrective Action: Education provided and a hand out for date marking was left on site.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: The facility has an approved TAPHC plan, but was not marking the products to indicate the time that is 4 hours past the point in time when food was removed from temperature control. (Pf)
Corrective Action: Education provided on the requirements of using a TAPHC plan.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A sanitizer bucket beside the front hand sink measured greater than the maximum allowable concentration (200 ppm) of chlorine. (P)
Corrective Action: The person in charge remade the sanitizer to reflect the correct concentration.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Boxes of food were stored on the floor in the walk in refrigerator. Single use items were stored under the drain lines of the soda machine in the dining room. (C)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The cutting boards on the cold top reach in refrigerators in the kitchen were grooved. (C)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The vent hood covers were soiled with dust. (C)
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06/21/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated to this facility. (C)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The back kitchen hand washing sink was not equipped with paper towels. (Pf)
Corrective Action: Paper towels were provided at the hand-washing sink.
Proper hand washing sings reminding employees to wash their hands were not available at all hand washing sinks. (C)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The mounted can opener was soiled with food debris.
Corrective Action: The facility emailed a picture of the clean mounted can opener. (Pf)
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Cooked pizza was between 82°F-103°F on a holding rack.
Corrective Action: The person in charge reheated the pizzas to 165°F for hot holding. (P)
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Several items requiring date marking were not marked with a preparation or a discard date. Examples include cooked lasagna, cooked pasta, cut tomatoes, cut lettuce, ranch dressing made at the facility, and soft cheeses.
Corrective Action: Inspector provided education and a date marking handout. (Pf)
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: An unlabeled chemical spray bottle was observed on a shelf above the mop sink.
Corrective Action: The chemical spray bottle was labeled as to its contents. (Pf)
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: A working food probe thermometer that measures 32°F in ice water was not available at the facility.
Corrective Action: The facility emailed a picture of the food probe thermometers. (Pf)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several sanitizer buckets were stored on the floor. (C)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The caulking in the cookline and men’s restroom hand washing sinks were in disrepair. (C)
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Chlorine test strips were for the dish machine were not available.
Corrective Action: The facility emailed a picture of the chlorine test strips (10ppm-200ppm). (Pf)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several ceiling vents were dusty. (C)
The cookline ventilation hood was soiled with dust. (C)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: A light on the cookline ventilation hood was not functioning. (C)
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05/15/2018
Inspection, Routine
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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: A pan of sliced pizza (88°F) and a pan of stuffed pizza (76°F) stored on a cooling rack located above the pizza oven measured below 135°F. Per the chef, the pizzas are prepared between 11:00AM and 4:00PM and any pizza left over is discarded at 4:00PM daily. The inspector noted that no documentation or a written policy was available. The chef time tagged the pizza for use or disposal at 3:00pm, re-inspection required.
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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: A container of sliced sausage (48°F), a container of diced chicken (50°F) and a container of sliced ham (47°F) stored within the right side grill line cold top cooler measured above 41°F. The chef discarded all items listed above, re-inspection of cooler required.
A container of lasagna (46°F), a container of raw chicken (45°F), a container of ravioli (46°), and 4 containers of cooked noodles (46°F) stored within the left side grill line cold top cooler measured above 41°F. The chef relocated all above mentioned items to the walk-in cooler for rapid cooling, re-inspection of cooler required.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Both the grill line hand sink and the hand sink located next to the facility's three compartment sink were obstructed by equipment. The chef relocated the equipment regaining assess to the hand sinks, violation corrected.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several food times were stored on the floor within the walk-in cooler.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: In use tongs were stored on the grill line oven handle.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Two boxes of plastic ware were stored below the soda machine drain lines located in the dining area cabinet.
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