A diner from PSL
Nov 4, 2011
I'm a disabled person and have always had food delivered from here for over 2 years with no problem. Tonight I call to order and the girl argued with me that "We don't deliver over US 1" NONSENSE! You delivered here before MANY TIMES ! YOU JUST LOST A LONG TIME CUSTOMER ! SEEEEEEEEEEEE YAAAAAAAAAAAAA!
Food Inspection Report Below "PUBLIC KNOWLEDGE ON THE INTERNET".
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Observed reach-in cooler gasket torn/in disrepair, pizza make unit. Repeat Violation.
Critical. Observed buildup of soiled material on racks in the reach-in cooler, 2 door stand up unit with glass doors.
Observed gaskets with slimy/mold-like build-up, sandwich make and pizza make unit's. Repeat Violation.
Critical. Vacuum breaker mising at hose bibb, next to stand up mixer and outside rear exit.
Critical. Handwash sink not accessible for employee use at all times, front counter handwash sink has a large pile of clothing on the basin edge. Corrected On Site.
Observed wall soiled with accumulated food debris, behind and next the stand up mixer.
Ceiling not smooth and easily cleanable, accousticle "office" type ceiling tiles installed in the kitchen.
01/10/2011 Routine - Food Inspection Completed - No Further Action
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage, pepperoni, ricotta cheese in the make unit less than 2 hours is at 55-60 degrees F. Reccommended rapidly chilling items then maintain in unit next to pizza make unit at 41 degrees F or below until determination can be made that pizza make unit can maintain PHF's at 41 degrees F or below.
Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese pizza on counter is at 87 degrees F. Corrected On Site.
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, pizza make unit as evidenced by PHF's in unit less than 2 hours are at 55-60 degrees F.
Observed cutting board's grooved/pitted and no longer cleanable.
Observed reach-in cooler gasket's torn/in disrepair, pizza make unit.
Critical. Observed encrusted, soiled material on slicer.
Observed gaskets with slimy/mold-like build-up, beer cooler.
Observed leaking pipe at plumbing fixture, under 3 bay sink.
Critical. Outer openings not protected with self-closing doors, rear exit.
Food Inspection Report Below "PUBLIC KNOWLEDGE ON THE INTERNET".
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Observed reach-in cooler gasket torn/in disrepair, pizza make unit. Repeat Violation.
Critical. Observed buildup of soiled material on racks in the reach-in cooler, 2 door stand up unit with glass doors.
Observed gaskets with slimy/mold-like build-up, sandwich make and pizza make unit's. Repeat Violation.
Critical. Vacuum breaker mising at hose bibb, next to stand up mixer and outside rear exit.
Critical. Handwash sink not accessible for employee use at all times, front counter handwash sink has a large pile of clothing on the basin edge. Corrected On Site.
Observed wall soiled with accumulated food debris, behind and next the stand up mixer.
Ceiling not smooth and easily cleanable, accousticle "office" type ceiling tiles installed in the kitchen.
01/10/2011 Routine - Food Inspection Completed - No Further Action
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage, pepperoni, ricotta cheese in the make unit less than 2 hours is at 55-60 degrees F. Reccommended rapidly chilling items then maintain in unit next to pizza make unit at 41 degrees F or below until determination can be made that pizza make unit can maintain PHF's at 41 degrees F or below.
Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese pizza on counter is at 87 degrees F. Corrected On Site.
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, pizza make unit as evidenced by PHF's in unit less than 2 hours are at 55-60 degrees F.
Observed cutting board's grooved/pitted and no longer cleanable.
Observed reach-in cooler gasket's torn/in disrepair, pizza make unit.
Critical. Observed encrusted, soiled material on slicer.
Observed gaskets with slimy/mold-like build-up, beer cooler.
Observed leaking pipe at plumbing fixture, under 3 bay sink.
Critical. Outer openings not protected with self-closing doors, rear exit.
