14: Food build up on “Clean”sheet pans
Ca will clean pans
22: Pizzas on speed rack at 58F. Written policy is available. Did not have timer set on speed rack according to policy.
Ca discussed setting timer according to policy and had manager set timer
26: No label on chemical in white jug with red lid
Ca labeled soap
26: Orange pro stored by pizza sauce and pizza pans
Ca moved to chemical storage
34: No visible thermometer in prep cooler
Ambient temperature at 37F
34: Thermometer broken in walk in cooler
35: No labels on containers of flour, corn meal, etc
36: Self closure broken on back door
37: Employee drinks stored above food in walk in cooler
37: Employee drink stored on prep table
37: Employee drink stored on top of pizza boxes
45: Shelves lined with cardboard
45: Severely worn cutting board
47: Prep table shelves are dirty
47: Speed racks dirty in walk in cooler
47: Can opener is dirty
47: Outsides of food storage containers are dirty
47: Shelves dirty in walk in cooler
47: Inside of reach in freezer is dirty
47: Storage shelves are dirty
47: Walk in cooler door is dirty
51: Toilet is dirty in restroom
52: Lots of items stored in the mopsink and in room with mopsink
53: Standing water on floor in walk in cooler
53: Oven hood vents are dirty
53: Fan guards dirty in walk in cooler
53: Walls, floor, ceiling are dirty
54: Strong sewer odor in restroom
55: Current permit not posted
56: Most recent inspection not posted
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
