HACCP: Handwashing
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at hand washing sink located in dish machine room. Provide paper towels.
- Floors properly constructed, clean, drained
Tiles around grease trap in three compartment sink room are excessively rusted. Replace tiles to provide smooth, nonabosrbent, easily cleanable surface.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents above dry storage area in three compartment sink room are soiled. 2) Fan guards in walk in cooler are soiled. 3) Tiles soiled/missing in women's restroom. 4) Vents soiled in restrooms.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
No FSSM on duty during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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9/2/2015 | Routine | 96 |
HACCP: Food Handler Training
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No conveniently placed trash bin is located near hand washing sink in three compartment sink room. Provide trash bin.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Tiles around grease trap in three compartment sink room are excessively rusted. Replace tiles to provide smooth, nonabosrbent, easily cleanable surface.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents above dry storage area in three compartment sink room are soiled. 2) Fan guards in walk in cooler are soiled. 3) Tiles soiled/missing in women's restroom. 4) Vents soiled in restrooms.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
FSSM not working during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/8/2015 | Routine | 96 |
Call back for a complaint. Orginal complatin investigation was conducted on paper. See attached.
No violation noted during this evaluation. | 2/2/2015 | Complaint Investigation | |
HACCP - Discussed and provided written information on proper cooling of foods. Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk i ncooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Rack used to store large cans heavily soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
S.everal missing ceiling tiles in ladies' restroom.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules. Repair ceiling.
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11/20/2014 | Routine | 95 |
HACCP - Discussed and provided written information on proper handwash procedures.
Sanitizer - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Critical: Sanitizing concentration
No sanitizer solution prepared. Maintain sanitizer solution concentration at 200-300ppm during food preparation and service. Worker prepared sanitizer at 300ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lid open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Close lid.
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5/21/2014 | Routine | 91 |
HA|CCP: BE VERY CAREFUL WITH PLACEMENT OF CHEMICALS. ALL CHEMICALS ARE TOXIC AND MUST NOT BE ABOVE FOODS OR FOOD RELATED ITEMS.
- Non-food contact surfaces clean
1) Can opener shaft soiled.
2) Underside of upper shelf above the pizza cut area is soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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9/27/2013 | Routine | 99 |
- Critical: Facilities to maintain proper temperatures
Prep cooler was checked and 24 hour temperature log examined. Cheese on top right was 40 degrees, sausage on left was 41 at top and 38 at bottom and jalapenos in bottom area were 40. Use of the cooler may resume for potentially hazardous foods. The manager, Angie, stated to her employees that if the cooler was to warm up again that Coker repair needed to be called.
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5/1/2013 | Recheck | |
HACCP: Maintain walls and rear of equipment including lines and power boxes.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Potentially hazardous pizza toppings in top of prep cooler not at proper temperatures. See page 2.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*Shallow containers with minimal toppings were put in trays and surrounded with ice to be used as a working supply*
- Critical: Facilities to maintain proper temperatures
\Only pizza prep cooler is not able to hold potentially hazardous foods on the top of the unit at proper temperatures.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
*This unit will be rechecked in 24 hours to ensure the adjustment made is capable of holding foods at 41 degrees. or less.
*place a thermometer in a cup of water and monitor the temperature at opening, then every 2 hours KEEPING A LOG until it is capable of holding. foods at proper temperature. I will need to see this log.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions sitting directly on the floor in the back room across from the 3 bay sink.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Pizza cutters with white handles stored in a plastic bin had dried food on the surfaces and there was no procedure posted for change out.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces designed, constructed, maintained, installed, located.
1 medium sized on rack had the mesh torn away from the edging.
a 12 quart plastic container on the utensil shelf was cracked all the way through the bottom.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
*these items were thrown away*
- Food contact surfaces of equipment and utensils clean
P•izza screens stored on the wire rack under the prep area have and excess of burnt on build up that could be easily taken off.
Lower right hand rack in walk in soiled on rungs.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted deposits and other accumulated soil.
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4/30/2013 | Routine | 84 |
HACCP: Utensils in continuous use must be washed rinsed and sanitized after 4 hours. Cutters are done at 3-7-11 and pizza screens will now be done in this manner as well.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pre cooked chicken pieces and tenders in bottom of prep cooler in clear plastic containers were not date marled.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. These foods have a maximum life of 7 (SEVEN) days before either being used or discarded.
Date marking HACCP given.
- Non-food contact surfaces clean
!) Can opener blade and brace mount soiled.
2) Food processor base on shelf in back soiled.
3) Bake sheet on lower rack under drying dished soiled.
4) Underside of shelf over sauces at cut table soiled with splatter.
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Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in back room where can rack sits and in pizza box and soda room area damaged.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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9/11/2012 | Routine | 93 |
HACCP
- Non-food contact surfaces clean
1) Underside edges of cut table, can opener table and the shelf above the jalepenos is soiled.
2) Floor fan has dust build up.
3) Can rack soiled on can guide edges and around top bord and lower base.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Small pizza boxes wrapped in plastic sitting directly on floor of front side room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/9/2012 | Routine | 98 |
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