- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: diced tomatoes and chicken being held above proper cold holding temperature
Correction: keep PHF in cold holding units that hold food at 41 degrees or below
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06/10/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered foods on the pizza prep table, sauce and dough.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food (pizza dough) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwash signage in the employee restroom.
Correction: Provide a sign/poster that is clearly visible to all employees
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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07/21/2014 | Routine | |
Pizza prep unit was repaired 6/21/13 (compressor replaced). Unit is now operational and food temperatures are appropriate. No further action taken.
No violation noted during this evaluation. | 06/27/2013 | Routine | |
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Pizza prep unit was broken..
Correction: Repair the pizza prep unit immediately to ensure adequate refrigeration to maintain food items at 41 or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers 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.
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06/10/2013 | Follow-up | |
Until pizza prep unit is repaired, use time as a public health control and mark ittems with time taken out of walk-in cooler or when they are to be discarded. Keep records. Alternatively, prep pizza in the walk-in cooler.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled container of flour.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the pizza prep unit was cold holding at improper temperatures. Unit was broken.
Correction: Food in the pizza prep unit was relocated to the walk-in cooler. Will use time as a temperature control until unit is repaired.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to clean dishes at the three compartment sink.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Cooling, Heating, and Holding Capacities
Observation: Pizza prep unit was broken..
Correction: Repair the pizza prep unit immediately to ensure adequate refrigeration to maintain food items at 41 or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact. Refer to manufacturer's cleaning directions
- Equipment and Utensils, Air-Drying Required
Observation: Food containers 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed reuse of glass cleaner spray bottle used for water and stored on pizza prep table
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/04/2013 | Routine | |
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