Discussed the following with the operator: employee health, food temperatures, cooling procedures, and corrections to violations. Pizza and other foods will be placed on time as a public health control. Operator must obtain certification in food management in 90 days. All food service employees must obtain food handler cards in 90 days. Permit issued.
- Critical: Cooling* (corrected on site)
Observation: Tomatoes, cheese, and pepperoni 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 within a total of 6 hours from 135°F to 41°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza was hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) and commercially processed food in the refrigeration unit 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 or the original container is opened 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following were observed in a state of disrepair and damaged: freezer (needs defrosting), prep unit (condensation leak)
Correction: Repair the freezer and prep unit.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors, walls, and ceilings are not maintained in good repair
Correction: Maintain physical facilities in good repair.
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04/21/2014 | Routine | |
Follow-up will be done in 10 days to verify critical violations have been corrected. Backflow preventer needs to be verified. Certification in food management is to be completed and submitted to PHD in 90 days.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (handle in food).
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: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Trash can lid was found on dough.
Correction: Replace the trash can lid with a lid that is food grade to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: baking pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fry cabinetry, freezer, & utensil bin.
Correction: Clean and sanitize these surfaces.
- Kitchenware and Tableware (corrected on site)
Observation: Dishes were found dispensed with the food surface facing upward.
Correction: Store dishes with food surface facing downward to prevent contamination prior to use.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling tiles do not provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Paint or replace ceiling tiles to provide a smooth, nonabsorbent, easily cleanable surface.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat and drink is located so that it does not protect the prep area from contamination
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: Ceiling & floors were not maintained in good repair
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, and celings were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quaternary Ammonium sanitizer was above the manufacturers concentration specification of 200 ppm.
Correction: Ensure the sanitizer concentration is at 200ppm.
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04/30/2013 | Routine | |
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