Employee drinks stored on food prep table , and on utensil air-drying rack. Store all drinks in approved locations away from food or utensil areas.
1.5
11.
No sanitizer made up at the time of inspection. Sanitizer at 50-100 ppm chlorine should be available at all times of operation. Lable all sanitizer bottles. Clean and sanitize interior of ice machine of all mold/mildew buildup. Will follow up by 6/23/10.
1.5
28.
Flies present in the kitchen; Take effective measures to control flies.
1.0
33.
Store all scoops handle up to avoid hand or fingernail contact with food.
0.0
36.
Replace all torn gaskets on coolers. Replace all worn cutting boards.
0.5
40.
Clean tops and sides of all equipment. Clean food debris inside coolers; clean fan covers in walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Raw shrimp above cooked pasta in cooler. Keep raw meats stored below the precooked foods/ready to consume foods. Store according to the final cook temperature. Lots of food pans in coolers stored uncovered. Keep all foods properly covered to protect. Large pot of sauce on floor in walk in cooler. Do not place any containers of food on the floor. Install a splashguard between the back handsink and the back prep table. Splashguard should be large enough to protect the prep table from any water splash from handsink during handwashing. Do not stack one pan of food directly on top of another pan of food. Place a barrier between the food and the bottom of the pan being stacked.
1.5
11.
All left overs from customer beverage cups are being emptied into the prep sink or a bucket that is then being emptied into the prep sink. Prep sink is for food prep only. DO not dump or empty any beverage cups in this sink. Facility is rinsing in 1st sink vat, washing in middle vat and sanitizing in the last vat. Should wash in the first vat, rinse in the middle to remove soap then place in the 3rd vat to sanitize.
1.5
17.
Meat balls in stove and garlic in butter sauce not at approved temperature. Both items must be held in the cooler at 45 F or below. Do not sit out at room temperature for any extended period of time. Can use an ice bath to hold the garlic mixture cold as long as it holds 45F or below.
2.0
19.
Label all chemical bottles with contents.
0.0
36.
Replace all torn gaskets on coolers.(Repeat)
0.5
49.
No documentation of approved training - no credit awarded.
CORRECTED DURING INSPECTIONWalk-in cooler holding 50 f, various potentially hazardous foods 52 f-55 f as noted in chart on page 1. Foods discarded and removed. Cooler must be able to hold 45 f or below. Do not use until repaired and approved by Health Dept.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
GENERAL COMMENT Dead roaches seen, continue measures to remove and prevent.
0.0
31.
NOT OBSERVED
0.0
35.
REPEAT VIOLATION Rug/carpet mat directly on top of pizza boxes in back storage room. Do not store any item that has been on floor directly on food containers/boxes.
1.0
36.
Replace all torn gaskets on coolers.
0.5
2.
CORRECTED DURING INSPECTION Employee slicing and packaging lasagna on back prep table with two half empty tea mugs and a dirty ash tray on same table by food. All employee beverages, when consumed in the kitchen, must be covered and kept away from prep tables, food storage and clean utensil storage areas. Do not place dirty items (ashtray) where it can contaminate foods.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw hamburger above deli meat in cooler, fish in grocery bag on floor in freezer, lots of open top containers in reach-in coolers. Always store raw meat below the ready to eat foods, keep all foods covered in all coolers and always store foods in proper containers on approved shelving.
1.5
11.
CORRECTED DURING INSPECTION Food containers, dishes and pots observed being washed, rinsed then set to air dry without any sanitizing treatment. Always soak all food contact items in a sanitizing solution of at least 50 ppm chlorine or 200 ppm quat ammonia for 2 minutes before air drying. see attached sheet
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Chicken on plate by grill 107 f - 119 f. Chicken must be held hot at 135 f or above. Product was cooked > 165 f and sold.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Air dry all food containers before stacking, do not stack wet
0.0
35.
Carpet/rugs were on open pizza boxes. Keep items that go on floor stored away from food service containers.
0.5
36.
GENERAL COMMENT Replace torn cooler gaskets
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Keep all fods covered in all coolers. Keep foods stored to prevent a contamination. Keep chemicals, rugs, medications, etc away from food prep and storage areas. Move
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL COMMENT; CORRECTED DURING INSPECTION Sliced cheese sitting on counter was at 51 f, cheese was tossed, but should be held at 45 f in cooler not on counter.
0.0
28.
Move fly strip at back in dish area so that it is more over dirty dishes.
0.0
31.
NOT OBSERVED
0.0
2.
CORRECTED DURING INSPECTION Employee drinks were sitting on prep table. All employee drinks must be placed below food and food contact surfaces with a lid and straw.
1.5
10.
CORRECTED DURING INSPECTION A food pan, pizza dough and box of apples were sitting on floor. Pizza dough was on rack less than 6
0.0
11.
CORRECTED DURING INSPECTION Sanitizers made were weak and vacant, proper strength should be 50 ppm. Also clean top portion of ice machine.
1.5
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL COMMENT once fresh garlic is placed in oil it become potentially hazardous keep at 45 f or below.
0.0
24.
Do not thaw meat out at room temperature. Thaw under cold running water or in the cooler.
0.5
28.
Flies in kitchen, improve pest management, use fly strips in areas where you do not prepare or store food or food containers.
1.0
2.
CORRECTED DURING INSPECTION upon arrivial personal drinks were on prep tables & sitting above food. All personal drinks must have a lid and straw palced below food and food contact areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Interior of ice machine needed better cleaning along with potatoe dicer. Owner had employee clean ice machine during inspection. When washing dishes wash, rinse and sanitize for two minutes. clean soapy water, rinsewater, bleachwater.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED; GENERAL COMMENT you have 2 hours to drop cooked foods from 135 to 70 f and 4 hours to drop foods from 70 f to 45 f. It is recommended to document the date and time on foods that are cooked then cooled.
0.0
19.
GENERAL COMMENT keep chemical away from paper products.
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
