Sazzy B

Year by year

Inspections

1. Oct 15, 2025 Routine · 2 priority foundation, 2 core
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink blocked my a stack of crates, had PIC remove them so the sink maybe be accessible at all times.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     CONTROLLING PESTS - TRAPPING DEVICES

     Presence of flies is found in food prep area. .

     Correction: Eliminate pests or insects from food establishment. It is recommended that you work with a professional pest control company. Discard any potentially contaminated food or single-use items and clean and sanitize potentially affected equipment.

     Code 6-501.111 (C)

   • Not serious Core Corrected on site

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment. PIC printed copies out to post.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed drinking in the kitchwewn area. Corrected on site.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

2. May 13, 2025 Routine · 1 priority, 1 priority foundation, 5 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Food prep counters used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink had some misc. itrems sitting in it. Informed staff it should only be used for hand washing and no items should be placed in it.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.CFM has been expired, given 90 days to comply.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Employee removed it when I walked in. Informed him there should be no open drink containers anywhere where food is prepared.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Bins of potatoes in basement bottom shelf are uncovered. Informed staff they will need to be covered immediately, especially since they have a rodent issue they are dealing with.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The kitchen areas are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     Cutting boards have knobs where they slip in to hold them in place. Knob is broken off and they have a pen cap used to hold the boards in place. Given 30 days to comply with a proper cutting board.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].

     Code 6-501.11

3. Mar 5, 2024 Routine · 5 priority, 5 priority foundation, 10 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after switching tasks and returning to food processes. Discussed with staff immediately that they must wash hands before engaging in a new task.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Housemade meatballs was improperly reheated. Located housemade meat balls in a hotholding device that were maintained at 102F after 3hrs. Staff discarded meatballs and I conducted education on proper reheating procedures to ensure food safety is met.

     Correction: Adjust procedures and methods to properly reheat food. Follow proper reheating procedures. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced Tomatos, Cheese's were being held in a 2dr cooler at 45°F. Staff discarded Foods. Conducted education that cooler temperature requirements are at 41F or below.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Buzz Low Temp Dish Machine Sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Staff attempted to prime sanitizer but the machine would not discharge sanitizer. Staff to cease using Dishmachine and utilize Dishmachine in kitchen.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink, this sink is plumbed with an air break not an air gap per code. GM to address plumbing issue by deadline.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Staff are using a uncontrolled Time control for Cooked Eggs control for 4 hours is not properly marked or identified with a discard time. Discussed with staff that this process needs to be improved, documented and controlled to ensure proper disposal of foods that exceed 4hrs. GM to establish a Time as publich health control plan and document or timed system.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The Buzz Low Temp warewashing machine does not dispense detergent or sanitizer automatically. Attempted 3 times of running cycles to obtain sanitizer reading. Staff were unable to get the dish machine to sanitize. Repair service ordered.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The Buzz 2Dr Cooler is not sufficient in capacity to hold foods at 41F, cooler is holding at 44-45F all non-tcs foods removed. Cooler needs to be repaired to hold temperatures at 41F or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Chlorine and Quat test kit is not available for checking sanitizer concentrations. I asked staff to provide the facility test strips and they indicated that there were none available to them. GM to order test kits for all sanitizing solutions used within facility.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The Kitchen Handwashing sink is unavailable for proper handwashing due to dish accumulation in and around handsink. Discussed with cook staff and the issue was resolved immediately.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple containers located in kitchen coolers were observed to be unwrapped or uncovered. Discussed with Kitchen staff that all containers and food products need to be covered when not in use. Staff began to wrap containers during inspection.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knive's were improperly stored underneath deli slicer. Staff removed utensils for cleaning and replaced with clean utensils. Discussed with staff the proper method of storing in use utensil on a clean sanitized surface.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple food items are stored on the floor in the walk-in coolers. Addressed this issue with PIC. Staff to remove all items off of floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Kitchen Dish machine is duct taped to wall and not caulked. Duct Tape is being used to hold on paper towel holder to handwashing sink, duct tape is being used to fix multiple items in facility. Discussed with GM that this practice is not allowed and equipment must be maintained in proper order.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The exhaust motor of the exhaust ventilation hood system is not functioning. Asked staff to turn on hood system and they informed me it does not function. Hood system to be repaired.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core

     VENTILATION HOOD SYSTEM - ADEQUACY

     The flat top press are not adequately covered by a ventilation hood system. These equipment items have been moved out from underneath of the hood. Staff to relocated equipment back under hood.

     Correction: Provide additional ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Contact the department of safety and professional services for requirements on plan review and installation.

     Code 4-301.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     2Dr Prep Cooler with Top , 2 Drawer Cooler, is not maintained in good repair. Observed multiple peices of equipment that are falling apart, duct taped together to hold components in place. Discussed with GM of equipment repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Multiple in use cutting boards located in both The Buzz and Sassy B are in poor condition with deep gouges/ deep scratches. Discussed with GM the need to replace or resurface all cutting boards in use.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The basement walk-in cooler equipment is not cleaned on a frequent basis. Observed leaking juices, card board on floor as a mat, shelves soiled with accumulation. Staff indicated they would address the issue and add to the cleaning schedule.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Multiple clean utensils were improperly stored in kitchen container that had food debris accumulated in the bottom. Addressed this issue with kitchen staff and all utensils were removed for cleaning and a new bin.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)