| Violation
|
|
Observation
|
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface. Grease build up on wall and floor behind fryer
|
|
36-36-4
|
|
Basic - Ceiling tile missing over steam table
|
|
24-26-4
|
|
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots stored on floor next to pizza oven
|
|
24-14-4
|
|
Basic - Clean utensils stored between equipment and wall. Knives stored behind dry erase board
|
|
24-07-4
|
|
Basic - Cleaned and sanitized equipment or utensils not properly stored.
|
|
40-07-4
|
|
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Water bottle, keys, equate medicine, and measuring tape stored with table condiments
|
|
14-69-4
|
|
Basic - Ice buildup in pizza table flip top.
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen
|
|
25-32-4
|
|
Basic - Reuse of single-service articles. Used SS container to store rice
|
|
14-20-4
|
|
Basic - Ripped/worn tin foil used as food-contact shelf cover.
|
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. Straws not wrapped on counter
.
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Cabinet used to store pizza boxes soiled with food debris
|
|
24-12-4
|
|
Basic - Theme park food cart with food-contact surfaces not protected from cross contamination. Pizza paddles have soiled cardboard sitting on top.
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth sitting by grill. Manager placed in sanitizer bucket **Corrected On-Site**
|
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed on extra large pizza paddle.
|
|
35B-01-4
|
|
Basic - back Exterior door has a gap at the threshold that opens to the outside.
|
|
12A-10-4
|
|
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee filling bakery display shelf with bare hands. Employee washed hands and put on gloves after being advised. **Corrected On-Site**
|
|
09-20-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee filling bakery display shelf with bare hands. Employee washed hands and put on gloves after being advised **Corrected On-Site**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pizza paddles sitting on soiled prep table next to pizza oven
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees overnight in cooler Fahrenheit.
1.pizza fliptop; pasta sauce (52°F); corn (59°F); mozzarella (58°F); sliced sausage (58°F); pizza (56°F); heavy cream (54°F); pizza sauce (49°F); bakers yeast (54°F); lasagna (53°F); garlic oil (58°F); sausage (56°F)
|
|
03D-05-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Cook line pork shoulder (46-47°F)
|
|
08A-22-4
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over smoked sausage in true 3 door cooler. Manager corrected. **Corrected On-Site**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees overnight in cooler Fahrenheit.
1.pizza fliptop; pasta sauce (52°F); corn (59°F); mozzarella (58°F); sliced sausage (58°F); pizza (56°F); heavy cream (54°F); pizza sauce (49°F); bakers yeast (54°F); lasagna (53°F); garlic oil (58°F); sausage (56°F)
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Cook line pork shoulder (46-47°F)
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food. Paint can stored in dry storage by pizza sauce
|
|
41-11-4
|
|
High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner stored with takeout containers
|
|
29-42-4
|
|
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at both handwash sinks.
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink in back room
|
|
14-14-4
|
|
Intermediate - Nonfood-grade basting brush used in food.
|
|
22-18-4
|
|
Intermediate - Soil residue in food storage containers.complete seasoning, honey, and Parmesan dispenser soiled with food debris overnight.
|
