QUICK FILL health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean interior of RI freezer.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Chipped paint on wall above 3-compartment sink. Broken ceiling tiles.

Keep indoor waste receptacles covered when not in continuous use and after they are filled.//Indoor waste receptable directly next to pizza oven with trash spilling over the top left with lid open.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Missing stoppers for 3-compartment sink.

JCDH 2.2 Provide food safety training for all food handlers as required.//Employee on duty was without food safety training.

Store food at least 6 inches above the floor.//Gallons of milk stored on WI cooler floor.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Chopper in storage with heavy food residue and debris build up.

Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.//Employee restroom did not have working ventilation.

(A)(2) Maintain TCS food at 41 F or below.//Cut watermelon was at 46F in customer open air RI cooler. COS PIC voluntarily discarded.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Cracked, loose, and missing floor tiles throughout establishment.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.//Documentation is not kept on site

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.//Switchblade/pocketknife being used to cut pizza. Knife is not easily cleanable and is chipped.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.//Provide a chlorine test kit.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//No score is posted