NAPOLI'S ITALIAN RESTAURANT, 1301 N BROADWAY, PITTSBURG, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_10111 - --In the salad reach in cooler, vacuum packaged salmon had been in the cooler since 8/30/15 without slitting the package open. COS-voluntary destruction (VD)
- KDA_3_30211A1b - --In the salad bar reach in cooler (RIC) raw salmon was stored over ready to eat (RTE) ranch dressing. Advised to move salmon to bottom shelf.
- KDA_3_50119B2 - --Six containers of heavy whipping cream were sitting on the counter 75.0F and cooked chicken at 94.2F. The PIC stated the whipping cream and chicken had been out of refrigeration for 1.5 hours. Advised to mark with the time.
- KDA_4_60111A - --Several containers stacked and stored as clean in the kitchen still had stickers and sticker residue on them. Advised to remove stickers and reclean.
- KDA_6_50112A - --There is still grime under most of the in place equipment in the kitchen.
- KDA_Defacto - --PIC not using the make table that is not working properly.
|
09/01/2015 | 6 | Follow-up | Out |
- KDA_3_10111 - --Raw salmon is in the salad RIC in reduced oxygen packages without a slit in the packaged allowing oxygen. The packages had been in the cooler thawing less than 24 hours. COS-slit packages
- KDA_3_30211A1b - --In the salad RIC, raw salmon is being stored over RTE salad dressings. COS-moved salmon
- KDA_3_50116A2 - --Ham (48.0F), marinara sauce (50.0F), and manicotti (49.2F), are not being held at 41F or below in the make table adjacent from the oven. PIC stated they were placed in the make table (in an ice bath as the unit is not properly working) at 10:30am. Temperatures were taken at 2:15pm. COS-PIC placed items in the freezer for rapid cooling. Advised fixing the make table as food regularly is higher than 41F.
- KDA_3_50119A1a - --Inspector could not find the time as a public health control procedure and PIC could not provide it.
- KDA_3_50119B2 - --Heavy whipping cream was being held on the counter at 73.7F without a time marked. Per the PIC, heavy whipping cream is being used as time as a public health control. The whipping cream had been on the counter for 3 hours. COS-marked with time
- KDA_4_10111A - --Red sauce is being store in an orange non food grade 5 gallon bucket in the WIC. Advised to purchase a food grade container.
- KDA_4_60111A - --There are approximately 30 containers stacked as clean with sticker residue still on them. Advised to remove the stickers and sticker residue.
- KDA_4_60111C - --There are dirt and mold fragments hanging from the WIC wire racks. Advised to clean as they can fall into the food below.
- KDA_4_70211 - --The automatic dish washer sanitizer measured 0ppm chlorine. The sanitizer dispenser was empty. COS-advised to use their 3 vat sink to sanitize their dishes until their dish washer can be serviced.
- KDA_6_50112A - --There is a significant amount of old food, water, old mouse droppings, and grease under most of the equipment on the floor. Advised to clean.
- KDA_Defacto - --Cheese pizza-198F
|
08/18/2015 | 11 | Regular | Out |
| Details not available. | 06/04/2014 | | | |
| Details not available. | 05/22/2014 | | | |
| Details not available. | 11/05/2013 | | | |
| Details not available. | 10/23/2013 | | | |
Violation descriptions:
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
- KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
- KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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