| 3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Foundation Item Corrected During Inspection There was an absence of date marking on the diced chicken, ranch dressing, cream cheese sauce, lasagna ,and pizza sauce. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. ACTION TAKEN: These food items were date ,marked as required.  |
| 4-301.14 / VENTILATION HOOD SYSTEMS, ADEQUACY Core Item The hood filters were not found in the operation pizza oven during this inspection. Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Correct By: 3-Dec-2014. |
| 4-501.12 / CUTTING SURFACES Core Item Resurface or replace the grooved and discolored cutting boards. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 17-Dec-2014. |
| 4-601.11 (B-C) / EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS Core Item Non-food contact surfaces of the storage shelving by the floor model reach in freezer is soiled with debris. Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. |
| 7-102.11 / COMMON NAME Priority Foundation Item Corrected During Inspection A spray bottle was found (hanging from the storage shelving) not labeled with contents. Label working containers. ACTION TAKEN: The spray bottle was labeled sanitizer. |
| 7-201.11 / SEPARATION Priority Item Corrected During Inspection A spray bottle of sanitizer was found hanging from the storage shelving where the gloves, sauce cups, and crushed red pepper packets are stored. Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. ACTION TAKEN: The spray bottle was moved to the chemical storage shelving in the mop sink room. |
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| Todays inspection was an operational routine inspection. If you have anyu questions regarding this report, please contact your area sanitarian at 257-3603. Provide training on: the proper way to store chemicals, labeling chemicals, and date marking. |