This was a risk factor inspection. When setting up the sanitizer in the 3 vat sink, do not add more water than what is already measured with the automatic dispenser. More water dilutes the concentration. Provide real stoppers for each sink of the 3 vat sink, as well.
Large quantities of marinara sauce are made almost daily. It is important that cooling procedures are followed closely. Ice baths are being used, however other steps may be necessary. Some suggestions specific to the establishment are: 1) use smaller containers for cooling, then put back in larger containers for storage
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: marinara sauce in walkin refrigerator more than 12 hours was 58F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Sauce was discarded.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Solution was re-made to proper concentration.
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11/09/2015 | Risk Factor | |
This was a routine inspection. A couple of recommendations are made: 1) use cold water and ice in the cooling process for sausage. It is important to reduce the temperature from 135F to 70F in no more than two hours. There is a good process in place for cooling. Water and ice will assure the proper temperature drop
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Male employees did not have hair coverings - hats.
Correction: All employees must have some type of hair restraint - hat, hair net, hair tied back off face.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mushrooms, pepperoni, diced tomato, sausage along the prep top of the pizza unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All items were relocated to the freezer to chill quickly.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: meat sauce, marinara sauce.
Correction: Mark items which will be used for more than 24 hours with a preparation date or a discard date. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: AdvantEdge 3DR pizza prep unit.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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04/17/2015 | Routine | |
Today's visit is a follow-up to verify proper cooling methods and temperatures. Observed good cooling methods and temperatures.
No violation noted during this evaluation. | 08/18/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up inspection will be conducted on Monday, August 18, 2014 to verify that all violations observed today remain corrected.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:------------cooked marinara sauce cooling over 15 hours in the Kolpak Walkin Cooler at 45F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------all pizzas along the front service area.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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08/12/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before handling clean utensils and after handling soiled utensils.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER, MANAGER DISCUSSED WITH EMPLOYEE WHO WASHED HANDS AND RETURNED PREVIOUSLY CLEAN DISHES TO DISHMACHINE FOR ADDITIONAL CYCLE
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:---------observed two containers of garlic in oil mixture sitting out at room temperature at 65F and 70F. Per manager mixture prepared four hours prior.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED. DISCUSSED WITH MANAGER THAT MIXTURE NEEDS TO BE COOLED TO 41F WITHIN HOURS AND MARKED FOR A 4 HOUR TIME LIMIT.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sinks in the public restrooms used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO MANAGER.
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03/05/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - Hobart AM14, thermolabel verified.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
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09/18/2013 | Routine | |
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