May 29, 2014 (Follow-up)

May 23, 2014 (Routine)

• Proper hot holding temperatures
  Hot food items (pizza) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items (beef lasagne, pasta and cut vegetables) held at improper temperature(s) at the serving line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Pasta sauce observed being cooled down in covered deep metal pot in walk-in cooler. Proper cooling techniques have been explained to the PIC at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The walk-in refrigerator not keeping the required cold holding temperature, i.e. 41 degree or below internal food temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Few rodent droppings observed on floor in dry storage corner under the dunnage rack. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gap provided between the drain pipe originating from the smaller ice making machine and the flood rim of the receiving floor drain at the common area for all food vendors where mop sink and ice machines are located. Inspector discussed the issue with the building manager as well. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Standing water observed at the mop sink area. The building manager stated that the standing water is drain water from the ice making machines spilled over to the floor instead of being properly drained into the floor drain. The standing water was being scrapped off of the floor at visit by cleaning crew at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 31, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)

Dec 12, 2012 (Follow-up)

Dec 12, 2012 (Follow-up)

Nov 29, 2012 (Routine)

• Proper date marking & disposition
  Inadequate labeling and date marking of prepared foods inside of the walk-in refrigerator. (Corrected On Site)
• Time as a public health control: procedures & records
  Inadequate marking of food held using time as a public health control.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Build up of food debris found at the bottom of the reach-in freezer. (Corrected On Site)

Feb 07, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plastic eating utensils on display were not inverted.(inverted) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)