| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/09 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Pizza prep cover was observed in a state of disrepair and damaged. |
Repair the lid to the pizza prep to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pizza prep, replace it with one t |
|
| 2018/10/09 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Foods in reach in cold holding at improper temperatures |
Relocate time/temperature control for safety (TCS) food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. |
Corrected |
| 2018/01/30 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
Corrected |
| 2018/01/30 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Rear kitchen refrigeratos is not maintained in good repair; not cold holding appropriately. |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
Corrected |
| 2018/01/30 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Foods in rear refrigerators cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2018/01/30 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
Dispensing utensils improperly stored between uses. Ice scoop. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
Corrected |
| 2017/09/26 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting board(s) along the pizza prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
Corrected |
| 2017/09/26 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the sandwich prep unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
Corrected |
| 2017/09/26 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) cut leafy greens in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/09/26 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed accumulations of dust, dirt, food residue or other debris on the following non-food-contact surfaces: floor around the fryer. |
Maintain non-food-contact surfaces of equipment clean. |
Corrected |
| 2017/02/16 |
Risk Category 3 |
Routine |
Dressing Rooms - Using Dressing Rooms and Lockers |
Employees are not using the dressing rooms, designated area or lockers provided. |
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. |
Corrected |
| 2017/02/16 |
Risk Category 3 |
Routine |
Temperature Measuring Devices - Ambient Air and Water |
The ambient (air/water) temperature measuring device (degrees F) located in the refrigeration units are not accurate. |
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. |
Corrected |