Adequate test kit for sanitizer. Employee health is addressed in an online training module that is completed upon hiring. Spoke to PIC about reviewing this with staff.
Notes:
1. Make sure all staff are trained in the proper way to set up the sanitizer compartment of the 3-vat sink. Once the solution is mixed the sanitizer is then used to fill spray bottles, which are then used to sanitize all food contact surfaces. The spray bottles are typically mixed at night and the one in use during the inspection was measured at 200 ppm.
2. Suggest storing the salami in a pan that allows the meat to sit flat in the bottom of the container. Only the edge of the meat was touching the cold surface, resulting in a slightly elevated temperature.
3. Have a self-closing device installed on the restroom door due to vector issues. Keep door closed at all times.
4. Suggest relocating the blue cheese dressing cups. They are stored on the bottom shelf, by the door of the coke RIC (warmest area). The product comes in cold and says it is to be kept refrigerated. Store in the bottom of the pizza MUT cooler or WIC for safer cold holding temperatures.
Provided ServSafe flyer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The 3-vat sink was set up for washing dishes and had been used. No detectable levels of sanitizer found in the solution. It is thought that the employee that had set up the sink that morning did not add sanitizer to the water.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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01/14/2016 | Routine | |
All non-critical violations must be corrected within 30 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Knob to the faucet in the hand sink restroom was missing.
Correction: Repair the faucet knob to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink near 3 VAT sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/22/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at back room hand washing station.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall across from office 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.
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10/06/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage rack on which clean utensils stored has accumulations of grime and dust (back room)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in back room hand sink used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink in the restroom is not sealed to the wall.
Correction: Keep handwashing facilities maintained to encourage proper handwashing.
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04/01/2014 | Routine | |
Critical violation must be corrected within 10 days.
Sanitizing solution tested correctly at 200 ppm., test kit is available.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the back room hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/30/2013 | Routine | |
Critical violation must be corrected within 10 days.
Sanitizing solution in the 3 VAT sink tested correctly at 200 ppm.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment (RAID cockroach spray).
Correction: Remove unnecessary poisonous or toxic materials.
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03/28/2013 | Routine | |
Facility has food testing thermometer, quaternary sanitizer test kit and 3-vat sink set-up. Quaternary sanitizer in use in the 3-vat sink tested correctly at 200 ppm.
No violation noted during this evaluation. | 02/07/2012 | Routine | |
Adequate food testing thermometer, Quaternary sanitizer test kit and correct 3-vat sink set-up for manual warewashing. Quaternary sanitizer concentration in use in the 3-vat sink tested correctly at 200 ppm.
Non-critical violation must be corrected within 30 days. New hand towel dispensers are in house and are waiting on installation.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pizza Boxes (both wrapped and unwrapped) were found stored directly on the floor..
Correction: Store Boxes and ALL single-use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the 3-vat sink area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/18/2011 | Routine | |
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