Karvelas Pizza Company -LaGrange

observed fresh items with date labels from previous batch

observed large amounts of debris on racks of walk in cooler.

observed that inspection on display was not up to date

observed build up on edges of ice machine observed buildup of food debris inside of cooling racks.

observed buildup of food debris on floor. observed small hole in walls by dishwashing area.

Observed heavy buildup on wing sauce containers and bin. Containers should be cleaned, sanitized regularly to prevent contamination.

Observed grease/food debris buildup on on fryer and side of pizza oven. Observed buildup on storage racks in dry storage area.

Observed buildup on walls in rear kitchen and dry storage area. Observed cleaning needed to floors and walls throughout rear kitchen area. Excess equipment, towels on floor need removing.

Observed build up on cooler door seals.

Observed build up on racks inside on walk-in cooler.

Violation Code Reference 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed debris on floor under equipment in hard to see and reach areas. Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed portions of wall near rear of facility with holes and in need or repair and or resurfacing throughout other areas.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed prep-top cooler door seal in need of replacing.

All equipment should be inspected daily, maintained in proper running order, and cleaned, and sanitized daily and as needed.

Violation Code Reference 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.