Billy'S Pizza King

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE ALL CONTACT PAPER FROM SHELVES UNDERNEATH PREP TABLES(PAINT SURFACES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS & EXTERIORS IOF ALL COOLERS DEEP FREEZER, INTERIOR SECTIONS OF PIZZA OVEN HOT HOLDING UNIT FOR COOKED PIZZA, HOT HOLDING BOX, MIXER, KNIFE RACK, PREP TABLES, SHELVES, FAN GUARDS & COMPRESSORS AND ALL OTHER UNCLEAN SURFA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE ALL WHITE POWDERY SUBSTANCE FROM FLOORS-CLEANSER

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR AND REPLACE ALL LOOSE & MISSING WALL COVE THROUGHOUT. CLEAN ALL WALLS WHERE NEEDED THROUGHOUT. CLEAN AND REPLACE ALL DAMAMGED CEILING TILES THROUGHOUT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NEED LIGHT IN WASHROOM

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN COOLER-59.9F PIZZA REFRIGERATED PIZZA PREP COOLER-49.8 POP COOLER-65.3F-ALL COOLERS MUST BE CAPABLE OF MAINTAINING INTERNAL AIR TEMPS OF 40 DEGREES OR BELOW-CITATION ISSUED-CRITICAL

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

SAUSAGE-62.1F & 59.9F PEPPERONI-65.4F- THESE PRODUCTS MUST BE MAINTAINED AT 40 DEGREES OR BELOW-PRODUCT AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 5 LARGE BROWN ROACHES CRAWLING UP THE WALL FROM AN UNSEALED WALL COVE IN REAR FOOD PREP AREA-NEED TO REQUEST SERVICE FROM PEST CONTROL COMPANY-CITATION ISSUED-SERIOUS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE ALL CONTACT PAPER FROM SHELVES UNDERNEATH PREP TABLES(PAINT SURFACES RUSTY)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS & EXTERIORS IOF ALL COOLERS DEEP FREEZER, INTERIOR SECTIONS OF PIZZA OVEN HOT HOLDING UNIT FOR COOKED PIZZA, HOT HOLDING BOX, MIXER, KNIFE RACK, PREP TABLES, SHELVES, FAN GUARDS & COMPRESSORS AND ALL OTHER UNCLEAN SURF...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE ALL WHITE POWDERY SUBSTANCE FROM FLOORS-CLEANSER

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR AND REPLACE ALL LOOSE & MISSING WALL COVE THROUGHOUT. CLEAN ALL WALLS WHERE NEEDED THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NEED LIGHT IN WASHROOM

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT ALL UNCLEANABLE NON- FOOD CONTACT SURFACES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NEED TO FINISH CLEANING: INTERIORS & EXTERIORS OF DEEP FRYERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, ALL PREP TABLES, STORAGE SHELVES & RACKS, BUS PANS, METAL & PLASTIC PANS, ALL UNUSED EQUIPMENT THROUGHOUT, EXTERIOR AND SIDE SECTION ALONGSIDE HUGE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FINISH CLEANING FLOOR INSIDE PIZZA OVEN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FINISH CORRECTING THE FOLLOWING MUST PROPERLY SEAL/RE GROUT SECTIONS OF WALLS IN KITCHEN AREA. STAINED CEILING TILES OBSERVED ABOVE REFRIGERATED PREP TABLE IN FRONT PREP AREA, MUST REPAIR ROOF & REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WAL...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE ALL BLOWN LIGHTS THROUGHOUT AND CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS AND REPLACE BROKEN/CRACKED SHIELDS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE 55.6-UN...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND PRE-COOKED CHICKEN IN REFRIGERATED PREP TABLE AT 105.2 AND POLISHES AT 47.6 DEGREES IN UNIT PREVIOUSLY TAGGED HELD FOR INSPECTION -CITATION ISSUED CRITICAL 7-38-005(A)

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPRO...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

REPEAT VIOLATION

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. MUST ALSO PAINT ALL UNCLEANABLE NON- F...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF DEEP FRYERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, ALL PREP TABLES...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT ENTIRE PREMISES MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT IN EVERY R...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST PROPERLY SEAL/RE GROUT SECTIONS OF WALLS IN KITCHEN AREA. STAINED CEILING TILES OBSERVED ABOVE REFRIGERATED PREP TABLE IN FRONT PREP AREA, MUST REPAIR ROOF & REPLACE ALL STAINED ...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE ALL BLOWN LIGHTS THROUGHOUT AND CLEAN ALL UNCLEAN LIGHT SHIELDS A...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR VENTILATION IN EMPLOYEE WASHROOM. CLEAN FLOOR DRAIN IN REAR AT 3 COMPARTMENT SINK

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES A...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE 47.8-UN...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND PRE-COOKED CHICKEN IN REFRIGERATED PREP TABLE AT 48.2 DEGREES-CITATION ISSUED CRITICAL

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPR...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. ALL THREE GARBAGE DUMPSTERS FOUND OPEN WITH OVERFLOWING TRASH- NEED MORE THAN 1 PICKUP PER WEEK-CITATION ISSUED-SER...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.-CITATION ISSUED-SERIOUS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF DEEP FRYERS, HOOD & FILTERS ABOVE COOKING EQUIPMENT, ALL PREP TABLES...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT ENTIRE PREMISES MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT IN EVERY...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST PROPERLY SEAL/RE GROUT SECTIONS OF WALLS IN KITCHEN AREA. STAINED CEILING TILES OBSERVED ABOVE REFRIGERATED PREP TABLE IN FRONT PREP AREA, MUST REPAIR ROOF & REPLACE ALL STAINED ...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE ALL BLOWN LIGHTS THROUGHOUT AND CLEAN ALL UNCLEAN LIGHTS THROUGH...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR VENTILATION IN EMPLOYEE WASHROOM. CLEAN FLOOR DRAIN IN REAR AT 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL UNNECESSARY ARTICLES FROM PREMISES A...