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1: 0070 (1-14) & (16)) Person in Charge (PIC) is not ensuring food is protected from contamination and spoilage.
Corrective Actions: PIC shall ensure that employees are properly trained in food safety, allergen awareness, and reportable illnesses
3: 0070 (15) The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility
Corrective Actions: Facility must provide training documentation relating to the Employee Health Policy.
5: 255 Facility does not have written procedures for the clean-up of vomiting or diarrheal events. Facility provided procedures during inspection.
Corrective Actions: Facility must have written procedures for the clean-up of vomiting and diarrheal events.
15: 470 Observed raw shell eggs stored in open container and cardboard container in small reach-in refrigerator (RIR) stored over ready-to-eat (RTE) food (lettuce). Raw shell eggs were relocated to prevent contamination.
Corrective Actions: Raw food shall not be stored over RTE food.
16: 1770 (A) Several temperature control for safety (TCS) food contact equipment (whisk, food brush, deli slicer) were observed with food debris and residue and are in need of cleaning.
Corrective Actions: TCS food contact surfaces shall be clean to sight and touch.
16: 1780 (E) Observed non-TCS food contact equipment (can opener blade, sugar scoop) with food debris and residue and are in need of cleaning. Equipment brought to 3-compartment sink to be washed and sanitized.
Corrective Actions: Non-TCS food contact equipment shall be cleaned at a frequency to preclude the accumulation of debris and residue.
23: 830 Observed several food items (spaghetti, tzatziki sauce, alfredo sauce, ham, and turkey) held in walk-in refrigerator for greater than 7 days, with date marking that exceeds 7 days past when food was made, sliced, or opened.
Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of seven days.
36: 1510 Facility does not have a small-probe thermometer available.
Corrective Actions: Small-diameter probe thermometer should be available if facility has thin food
38: 3270 (3) Observed rodent-like animals both living and deceased within facility during inspection. Facility does not have routine pest control treatment to minimize presence of pests within the facility.
Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
3. Using methods, if pests are found, such as trapping devices or other means of pest control
38: 3280 Observed rodent-like pests on sticky traps in back storage area of food facility.
Corrective Actions: Dead pests shall be removed from control devices at a frequency that prevents their accumulation, decomposition, or attraction of pests
38: 3270 (1) (2) (4) Observed 1 living rodent-like animal and 1 deceased rodent-like animal on sticky traps in back storage area of food facility.
Facility was asked to voluntarily close until follow-up inspection can be conducted.
Person in Charge contacted pest control company, which arrived during inspection to conduct treatment.
Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food;
2. Routinely inspecting the premises for evidence of pests;
4. Eliminating harborage conditions.
39: 3150 Observed 2 dented cans stored on wire shelving next to walk-in refrigerator.
Corrective Actions: Food held for credit or return (damaged, spoiled, recalled products) shall be kept separate and held in designated areas away from food and equipment
39: 690 Observed several chest freezers in customer seating area not locked or protected from potential contamination from customers.
Corrective Actions: Food shall be protected from miscellaneous sources of contamination.
47: 1060 Observed shelving next to prep unit, above prep unit, next to fryers, and below flat top grill wrapped with aluminum foil, which is not a smooth and easily cleanable surface.
Observed dough mixer repaired with duct tape, not a smooth and easily cleanable surface.
Corrective Actions: Nonfood contact surfaces shall be smooth and easily cleanable.
47: 0960 (1) Observed hamburger patties, sausage, and chicken stored in several chest freezers in customer seating area that were stored in grocery bags.
Corrective Actions: Materials used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal conditions shall be safe, durable, corrosion-resistant, and non-absorbent, can withstand repeated warewashing, finished to have a smooth and easily cleanable surface, and resistant to pitting, chipping, or distortion
48: 1530 Facility does not have available test strips to test the sanitizer concentration. Facility provided test strips during inspection.
Corrective Actions: Facility must have test strips for available sanitizers to ensure proper concentration levels.
49: 1800 The following non-food contact surfaces were observed to be soiled and are in need of cleaning: 1. Magnetic knife holder behind prep unit; 2. Walk-in refrigerator fan unit; 3. Pizza oven
Corrective Actions: Non-food contact surfaces shall be cleaned at a frequency to preclude the accumulation of debris and residue.
55: 3300 Observed unused equipment (prep unit, 2-door reach-in refrigerator, soda machine) within facility.
Corrective Actions: The premises shall be free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
55: 3170 Observed several lights out throughout facility and under pizza oven hood.
Ceiling vent in warewash area observed to be rusted.
Flooring throughout facility no longer smooth and easily cleanable.
Cove base missing in corner of prep area.
Corrective Actions: Physical facilities shall be maintained in good repair.
Report has been discussed with the Person in Charge. A copy of the report has been provided. The following items were discussed with the Person in Charge: 1. Recommended continuous pest treatment by licensed pest control operator; 2. Ensure all handwashing sinks are accessible and equipment is not stored in the handwashing sinks; 3. Ensure all handwashing sinks are supplied with paper towels and signage; 4. Remove damaged microwave; 5. Discard food that is observed with freezer burn; 6. Ensure food is loosely covered while cooling; 7. Ensure single-use equipment (pizza boxes) are stored 6 inches off of the floor; 8. chest freezer gaskets shall be in good repair; 9. Do not use banded brushes for food items; 10. Remove unnecessary items from women's restroom; 11. Pizza oven vents are in need of cleaning;
| Description | Temperature | State of Food |
| Fetta cheese | 34 °F | Cold Holding |
| Mozzarella cheese | 39 °F | Cold Holding |
| Ham | 39 °F | Cold Holding |
| Meatballs | 142 °F | Hot Holding |
| Cut lettuce | 41 °F | Cold Holding |
| Coleslaw | 37 °F | Cold Holding |
| Chili | 37 °F | Cold Holding |
| Cut lettuce | 41 °F | Cold Holding |
| Alfredo sauce | 39 °F | Cold Holding |
| Spaghetti | 39 °F | Cold Holding |
| Lasagna | 39 °F | Cold Holding |
| Steak | 94 °F | Cooling |