Discussed with the Person-in Charge:
1. Not submitting plans prior to construction and installing new equipment.
Abbreviations: PIC- Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the bath-room and prep table near pizza unit are not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact equipment surfaces were observed on the drying rack soiled to sight and touch: silicon brush, spatula, whisk, and pizza cutter. Person-in charge removed all items to be washed rinsed and sanitized during the inspection. .
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device is not available on the threaded faucet from the floor sink connecting the washing machine as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed peppers being stored in the hand washing sink near the pizza prep station. Person-in charge removed the peppers during the inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair
Observation: Observed no air gap installed on the 3 compartment sink and the cold water handle in the rest-room leaked when in the on position.
Correction: Repair and maintain all plumbing components and fixtures. Install an air gap to the 3 compartment sink.
- Light Bulbs Protective Shielding
Observation: Observed the light bulbs above the floor sink and dry storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The following are not maintained in good repair: missing tile coving near the bathroom, missing ceiling tiles throughout, multiple holes near the floor sink, and chair railing near the bathroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor,wall, air vents, and floor drains throughout the facility are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Observed a gas powered pressure washer and can of gasoline being stored in the rear of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed laundry detergent being stored in conjunction with the pizza sauce. Person-in charge relocated the laundry detergent during the inspection.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/05/2015 | Routine | |
- Food Preparation (corrected on site)
Observation: Observed dry, dirty wiping cloths and an unlabelled spray bottle sitting on the prep counter. Food is subject to environmental sources of contamination during preparation. PIC removed items from prep counter.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) beef, cheese, olives and mushrooms in the refrigeration unit was not discarded by the ""consume by"" date. The discard date on these items were 11/10/14. PIC voluntarily discarded these items.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door coke RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Outer Openings - Protected
Observation: Back exit door has gaps which will allow extrance of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The bottom part of the wall on either side of the back exit door is rotten and deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handsink in the employee restroom is unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottles not labeled with the appropriate contents. PIC labelled bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of bleach and floor cleaner were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Items were stored on top of sodas, PIC removed items.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/19/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed 3 spray bottles of different hazardous products stored on the shelf with food containers and pans. PIC removed to the proper place.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/02/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the card board on the dry storage shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the mop sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic food containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back of the kitchen is being used for purposes other than washing hands. Observed bags of pineapple draining in the handwashing sink, PIC removed them.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed holes in the wall in the back room by the shelves of boxes. Also chair railing in the hall way is damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed bottle of sanitizer on shelf next to unwrapped boxes for pizza. PIC removed the bottle and p0laced it with the other hazardous products.
Correction: Containers of a hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/04/2013 | Routine | |
Sanitizer: Quaternary Ammonia, Concentration 200ppm in three compartment sink
Discussed with Person in charge:
1. Employee Health
2. Ensure the three compartment sink sanitizer mixing valve is repaired to ensure proper sanitizer concentration
3. Recommend repairing gap around the back door and door frame
4. Recommend to turn the pizza prep under counter RIC thermostat down lower to ensure a temperature of 41'F or below
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the slop sink and chemical area. Observed an uncovered container of pizza sauce under a container of laundry detergent and kitchen cleaner. Observed an uncovered container of pizza sauce beside the hanging mop by the slop sink. Person in charge voluntarily discarded items.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Kitchen equipment cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of kitchen cleaner being stored above pizza pans and plastic containers. Person in charge moved items to chemical storage area.
Correction: Containers of kitchen equipment cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/20/2013 | Risk Factor | |
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