Facility has seen significant improvement since the August inspection. The area around the 3-compartment sink is much improved, with an organized and controlled flow of dishes, and background areas that have seen much of the old residues removed. Floors throughout the restaurant are much cleaner, though a few areas under equipment still need attention. An uncleanable area near the 3CS has been redesigned to be functional, clean, and open. Dishes are being steadily washed, rinsed, sanitized, and air dried through both the 3-compartment sink, and the dish machine. Sanitizers were at correct strengths. The clean dish area is neat, organized, and dry, with clean dish racks. The salad bar has good temperature control, and is clean and monitored. The walk-in cooler is clean, organized, cold, and has good date labeling. It is noted that the swinging plastic panels of the walk-in cooler (hinged strip curtains) are in need of replacement.
Manager is responsive and is continuing to improve facility.
Reminder to management: ensure that pizza prep table is cleaned of spillage daily. Do a thorough weekly cleaning and sanitizing of the area under the prep table pans, to eliminate odor and prevent souring. Have staff do 1 x week background cleaning under tables and equipment, and to sweep daily under and behind tables and coolers to collect spilled food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Pan scraping tools were jammed into an uncleanable crevice between the wall of the dish table.
Correction: Properly store scraping tools--do not jam them into a crevice. Tools should be cleaned after use and stored until next use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The dough prep station is not being cleaned between uses. The dough table was wet with oil around the dough scale, and the scale had globs of dough and was also wet with oil. Old sticky oil residues coat the side of the dough table.
Correction: Clean and sanitize these surfaces for food contact. Staff immediately cleaned this area.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink are leaking, and have been wet for long enough that slimy black mold has developed on the pipes.
Correction: Plumbing systems and components shall be maintained in good repair. Replace the pipes with functional drain pipes. Clean and sanitize area to eliminate mold.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, handsink, and areas under and behind cooler, prep table and fryers noted in need of cleaning. Wall near the back kitchen handsink are spattered and dingy with old residues. The strip curtains in the walk-in cooler are damaged and soiled to the point of no longer being cleanable. The handsink has black and orange mold all around the basin.
Correction: All floors, walls, ceilings, and equipment must be cleaned as often as necessary to keep them clean. Eliminate spillage daily. Deep clean under and behind equipment at least once per week. Clean out the handsinks at least once per week, and keep them wiped free of residues daily.
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12/16/2015 | Routine | |
Manager was able to properly respond to questions on food safety and operations, and was responsive to inspector's requests. Some items have seen improvement since previous inspections: this manager has properly corrected cold-holding problems with the salad bar, and has been working to reduce soil on the floors. However, facility needs significant cleaning of background areas and complete retraining of staff on sanitation. An unawareness of the lack of sanitizer or the need to test sanitizing solutions, the disorganized handling of soiled dishes at the 3CS, the soil and spatter in background areas, the wet-stacked dishes, and the number of soiled utensils that had been stored as "clean" indicates a lack of attention or concern for sanitation by staff. As soon as a lunch rush is over, staff should be cleaning up spilled foods and washing dishes. Management should remind staff that cell phones are not to be used in food staging, food prep, dishwashing, or food storage areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloths are stored in buckets with undetectable levels of sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauce for breadsticks hot holding at improper temperatures (127F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce and breadstick sauce cold holding at improper temperatures in the walk-in cooler. Pizza sauce prepared the previous day was 45F, and breadstick sauce prepared the previous day was 48F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Both buckets of sauce were voluntarily discarded by manager at inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: No sanitizer was being dispensed from the quats dispenser at the 3CS. Bulk package was empty, and lines to the dispensing unit were air-locked. The following utensils were observed soiled to sight and touch: dishes which had been cleaned and stored as ready to use-- spatulas, serving spoons, tongs, dispensers, knives, bowls, can opener, and cheese guards. Cheese guards had dried pizza sauce residue and hand contact grime. Knives and other utensils had grease, cheese residues, and sauces on their food-contact surfaces. Bowls stacked for next use had organic soil build up along the handles which could easily be scraped with a fingernail. Can opener had not been cleaned in some time, and had thick black organic soil along numerous surfaces.
Correction: Refill sanitizer at 3CS. Clean and sanitize soiled utensils for food contact. All utensils were removed from clean dish stacks and rewashed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Background soil has been allowed to accumulate on numerous surfaces throughout the kitchen. Strip curtain in walk-in cooler has heavy accumulation of soil, is tattererd and frayed, and no longer presents a smooth, non-porous, easily cleanable surface. Cabinet near pizza prep table is spattered with old pizza sauce. Prep table base spattered with unidentified granular black soil. Walls and shelves in the kitchen and walk-in cooler are sticky with old grease and soil. Backsplash around 3-compartment sink and dishwasher have heavy accumulations of blackened soil. Scraper tools used for cleaning equipment are jammed into uncleanable crevice behind sink. Weigh scale at dough table has pooled vegetable oil and spatter, when no dough prep was occurring. Pizza prep table was soiled at inspector's arrival, and was still soiled as inspection was being completed, despite the lack of customers during the inspection period.
Correction: Clean & sanitize surfaces, and eliminate old food residues from facility. Implement thorough daily cleaning to prevent build up from recurring. Management should review performance of staff duties and apply necessary correction to ensure good sanitation.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Steel bins and drinking cups were found stacked while wet after cleaning.
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. Wet-stacked dishes were pulled and rewashed.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking heavily.
Correction: Plumbing systems and components shall be maintained in good repair. Repair damaged drain pipes.
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08/18/2015 | Routine | |
Quick follow-up to verify proper function of salad bar. Unit was found to be cold holding properly with light ice build up along sidewalls. Perishable items were 38F. Manager was checking temps on salad bar.
No violation noted during this evaluation. | 07/14/2014 | Follow-up | |
Management is knowledgeable and responsive, with active managerial control. Staff are properly trained and attired, and respond promptly to corrections requested by management. Facility is well-stocked, clean, with good lighting, proper product separation, and a thorough date-marking system in place. Handwashing is thorough and frequent. While staffing is light, employees know their responsibilities, allowing operations to be carried out efficiently.
Inspector returned 2 hours after initial inspection and found salad bar items had chilled to 38F. Repairman had come and gone, adding refrigerant to unit. Ice was still visible under pans of TCS foods. EHS instructed manager to verify proper cold holding capability of unit by routine checking of TCS foods.
EHS notes that strip curtains on walk-in cooler need to be cleaned more frequently. Soil was not heavy at inspection, but had several days worth of build-up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad bar items (cottage cheese, hardboiled egg bits, salad greens) cold holding at improper temperatures. Entire salad bar was holding at 47-48F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ice was added to chill table undeneath of containers of TCS food. Repair was arranged immediately.
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07/03/2014 | Routine | |
No violations, keep up the good work.
No violation noted during this evaluation. | 07/02/2013 | Risk Factor | |
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