Lake'S Best Pizzeria

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED PROCEDURE ON PREMISES FOR CLEAN-UP OF VOMIT AND DIARRHEA EVENTS, BUT NO CLEAN-UP KIT. INSTRUCTED TO COMPLY PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK IN THE PIPES UNDER THE 3 COMP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS IN THE KITCHEN AREA AND REAR WARE WASHING AREA IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE GREASE ON THE FLOORS UNDER AND BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE WALLS BEHIND THE TOILET IN THE EMPLOYEE WASHROOM IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO PROOF OF FOOD HANDLER'S CERTIFICATION FROM THE WORKER ON DUTY. INSTRUCTED TO OBTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-201.11(A) NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO PROCEDURE ON PREMISES FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO HAVE A CLEAN-UP PROCEDURE AND SUPPLIES ON THE PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES

3-501.16 (A)(1) OBSERVED PIZZA SLICES AT IMPROPER TEMPERATURE INSIDE OF THE HOT HOLDING CABINET. OBSERVED PIZZA SLICES AT 130F INSIDE OF THE HOT HOLDING CABINET. MANAGEMENT INSTRUCTED TO MAINTAIN HOT FOODS ABOVE 135F. MANAGEMENT VOLUNTARILY DISCAR...

PROPER COLD HOLDING TEMPERATURES

3-501.16(A)(2) OBSERVED IMPROPER TEMPERATURES OF COLD FOODS INSIDE OF THE PREP COOLERS. OBSERVED CHEESE AT 60.4F, MILK AT 48.7F, EGGS AT 53.6F, GROUND BEEF AT 52.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $50. PRIORITY 7-...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11 OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 52.7F AND THE PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 67.1F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 DETAIL CLEAN THE GRILL, PREP TABLES, INTERIOR OF PREP COOLERS AND FREEZERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12(A) DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA ESPECIALLY BEHIND THE COOKING EQUIPMENT.

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

8-304.11(A) NO SUMMARY REPORT WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

FOUND WASTE WATER BACK UP IN REAR PREP/UTENSIL WASHING AREA. INSTRUCTED TO FIX AND MAINTAIN. PLUMBER ARRIVED DURING INSPECTION AND CLEARED THE FLOOR DRAIN. CRITICAL VIOLATION 7-38-030

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

FOUND NO CHEMICAL TEST KIT(S) FOR THE SANITIZER USED IN THE 3-COMPARTMENT SINK OR FOR WASH CLOTHS USED TO WIPE SURFACES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN CHEMICAL TEST KIT(S). SERIOUS VIOLATION 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1527459 DATED MARCH 03, 2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 34-REPLACE THE BROKEN FLOOR TILES IN THE FRONT FOOD PREP AREA. REPAIR FLOOR SO THAT IT IS SMOOTH AND...

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

FOUND THE CUTTING BOARDS IN THE PREP AREA STAINED AND WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND OR REPLACE ALL CUTTING BOARDS.

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

FOUND THE FRONT CHEST REACH IN FREEZER WITH THICK ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, PIZZA OVEN AND THE RUBBER GASKETS ON THE PREP REACH IN COOLERS.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE BASEMENT CORNERS AND ALONG THE WALLBASE.

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

FOUND THE VENT IN THE PREP AREA, THE VENTILATION HOOD AND THE PIPES/CONDUITS BEHIND THE COOKING EQUIPMENT WITH GREASE, FOOD AND DIRT/DUST BUILS UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND LIGHTS IN THE PREP AREA NOT SHIELDED. INSTRUCTED TO SHIELD OR USE SHATTER PROOF BULBS.

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

DETECTED A STRONG SEWER SMELL IN THE BASEMENT. INSTRUCTED TO ELIMINATE SMELL.

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

FOUND THE FAUCET IN FRONT OF THE COOKING EQUIPMENT DRIPPING AND LEAKING AT THE BASE. INSTRUCTED TO FIX AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED ALL FOOD HANDLERS TO WEAR A HAIR RESTRAINT.

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

REMOVE THE PREP TABLE IN THE REAR PREP AREA NEXT TO THE MIXER AND REPLACE WITH A TABLE WHICH IS SMOOTH AND EASILY CLEANABLE.

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

REPLACE THE BROKEN FLOOR TILES IN THE FRONT FOOD PREP AREA. REPAIR FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. MAINTAIN THE FLOOR DRY IN THE BASEMENT.

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

INADEQUATE LIGHTING IN BOTH FOOD PREP AREAS. MUST PROVIDE ADEQUATE LIGHTING IN BOTH FOOD PREP AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO PROBE THERMOMETER PROVIDED ON PREMISES TO TAKE FOOD TEMPREATURES. MUST PROVIDE.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

NOTED FLOORS IN THE PREP AREAS IN POOR REPAIR (CRACKED/DAMAGED). MUST REPAIR AND MAINTAIN. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. ALSO MUST CLEAN THE FLOOR VENTS TO REMOVE OLD DEBRIS AND LITER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP/SERVICE COOLER AT THE IMPROPER AIR TEMPERATURE OF 46.1F. THIS COOLER MUST BE MAINTAINED AT 40F OR BELOW. NO CITATION

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

PREMISES MUST PROVIDE A EXPOSED HAND SINK IN THE FRONT PREP AREA ACCESSIBLE TO FRONT FOOD HANDLER. PREMISES WILL BE SERVING PIZZA SLICES AT THE FRONT COUNTER.

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

OBSERVED THE FRONT DOOR (NOT RODENT PROOF) WITH A 2" GAP AT THE BOTTOM. MUST PROVIDE AND MAINTAIN FRONT DOOR TIGHT FITTING TO PREVENT ENTRY POINT FOR RODENTS AND OTHER PESTS. NO CITATION

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

NOTED FLOORS IN THE PREP AREAS IN POOR REPAIR (CRACKED/DAMAGED). MUST REPAIR AND MAINTAIN. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.