The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspepction.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A pan of cooked ground steak/beef was observed holding at room temperature, by the grill area hot well. The pan of ground steak/beef was hot holding at improper temperatures ( ground steak/beef-97F-100F
Correction: the operator stated the product was held < 4 hours and the TCS product was rapidly cooled and cold held))
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two large containers of tomato sauce, the walk-in cooler and on the pizza maketable were cold holding at improper temperatures (tomato sauce-43F). The operator rapidly refrigerated the TCS food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline Edesa refrigeration unit was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishwasher measured 0 ppm chlorine when tested, during today's inspection. The operator changed the sanitizing chemical and primed the dishwasher, prior to operation.
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.
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06/29/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (egg wash held at ambient air on the cookline- the egg wash measured 60 degrees F)
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level ( chemical dispensing system at the mop sink area).
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01/26/2015 | Routine | |
Addl Temp: cooked chicken pieces-40F, cooked steak-42F, salmon-29F (receiving)
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection Information concerning ServSafe was discussed and issued to the person-in charge at this time..
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor, in the walk-in freezer unit;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese, diced tomatoes and slice sausages in the top cold rail of the pizza maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the side wait station.
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 lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/14/2014 | Routine | |
Addl Temp: cooked green-42F/50F, ham-40F/40F
The operator provided chlorine test strips and a metal probe thermometers during today's inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( direct floor storage of boxed food items were observed by the door of the walk-in freezer unit).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut tomatoes, in the salad prep station and on the pizza maketable unit were observed cold holding at improper temperatures. Also noted a container of cooked greens in the cookline Edesa reach-in cooler measured 50 degrees F during today's inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine tested at 0 ppm chlorine during today's inspection. The operator was instructed to utilize the three compartment sink for warewashing until the chemical dishmachine is repaired. Service/repairman arrived on site for repair to the chemical dishmachine.
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.
- Kitchenware and Tableware
Observation: Unwrapped spoons were not stored at the side wait station with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Drain lines from the bar on-tap-beer dispenser, ice bin and soda gun was observed placed inside the indirect waste drain funnel, beside the handwash sink. The funnel was observed clogged and overflowing when the bar handsink was turned on.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in ceiling mounted light fixture in the food processing area was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/09/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy was available during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prepared meatballs,stored in the top cold rail of the pizza maketable units, were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline maketable unit and the Edesa reach-in cooler were observed in poor repair ( the ambient air reading of the unit was 48 degrees F). Also noted was ponded water in the bottom of the unit.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding
Observation: Light bulbs/fluorescent tubes in food processing area and side single service items storage area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/13/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( the ice machine scoop was observed stored on top of the wait area ice machine).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a large container of marinara sauce was observed stored directly on the floor in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese, sausage pieces and cut tomatoes in the front pizza maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front pizza maketable unit was observed torn with TCS food product temperatures above 41 degrees F and the thermometer ambient air reading of 46 degrees F.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Maintain and repair refrigeration unit to store/hold TCS food products at or below 41 degrees F.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections for the bar handsink was observed clogged and leaking when turned on.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/16/2013 | Routine | |
Addl temps: shredded cheese-40F/41F, meatballs in sauce (reheating)-58-88F.
The operator provided the following items: a metal probe thermometer, chlorine test strips and an Employee Health policy was discussed with the operator at this time.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor; a large container of marinara sauce was observed stored directly on the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat sauce prepared 6/20/13 and cut tomatoes being iced a the side salad area, in the kitchen were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the front pizza refrigerated maketable unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cooking and Baking Equipment
Observation: The upper cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Toxics - Separation of Toxics (corrected on site)
Observation: A can of "Raid Flying Insect" insecticide spray was observed stored on top of the bag-in-a box system syrups, in the rear storage area
Correction: containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container ( a bottle of pain reliever was observed stored with dry spice products on the cookline)
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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06/21/2013 | Routine | |
No violations were noted during today's inspection.
Note: The inspection was conducted prior to opening
No violation noted during this evaluation. | 02/28/2013 | Follow-up | |
Additional food temperatures: Mozzarella cheese - 62, Meatballs - 39, 47, Chicken - 41, Clam/crab mixture - 39, Sliced turkey - 44, Sausage - 43, Shredded cheese - 42.
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy.
Ensure boxes of food are stored at least six inches off the floor and this is done within a day of a food delivery.
Recommended not storing foods on the counter, rather under adequate refrigeration to ensure proper food temperatures.
Potentially hazardous foods that are stored on the counter must maintain 41 F or below!
Will return within two days to check on refrigeration.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, (4) Reheating and (5) minimum cooking temperatures of meat and poultry products.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee observed washing gloved hands, with no soap, at the food preparation sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered coffee cup in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. A scoop with a handle is needed to dispense ice at the bar area.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Philly meat hot holding at improper temperatures.
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*
Observation: Several foods in the pizza make table, sandwich make table and the walk-in cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air) temperature measuring device (degrees F) located in the sandwich make table is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich make table observed with an ambient air temperature of 50 F. Foods in the pizza make table and the walk-in cooler were also observed slightly elevated.
Correction: Repair the sandwich make table 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 the sandwich make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine was not dispensing the proper amount of chlorine residual. Sanitizer bucket observed empty.
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.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the three compartment sink is less than twice the diameter of the water supply inlet. The spray hose observed hanging into the middle compartment of the three compartment sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink at the bar area.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink by the pizza make table.
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 lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the bar area.
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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02/26/2013 | Routine | |
Three out of four critical violations had been corrected since the last inspection.
Facility now using chilling equipment for cooling potentially hazardous foods(tomato sauce).
- Critical: Cooling* (repeated violation)
Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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02/03/2011 | Follow-up | |
All critical violations must be corrected immediately.
Additional temperatures taken: egg mix cold holding 53F. Remember, if using time as a public health control, clearly label or mark the food with a 4-hour serve by time.
The follow-up inspection will occur on or around February 3, 2011.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed making sandwich with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling*
Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pizza sausage, pepperoni, egg mix and tomato sauce cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the Walk-in cooler is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/21/2011 | Routine | |
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