Good hand washing practices observed
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pastas, lasagna, sausage, and cooked chicken in the walk-in refrigeration unit are 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted carbon and grease deposits on sheet pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Puncture point of #1 can opener is observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener at any time when contamination may have occurred
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Fluorescent light bulbs near walk-in coolers and above food prep table in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Kitchen screen door is left ajar.
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.
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12/14/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
Note: Reviewed time as a public health control for the lunch pizza with establishment owner.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meat sauce & tomato sauces were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: Lasagna 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. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The triple door refrigerator is holding at 60-62 degree Fahrenheit.
Correction: Repair/replace the triple door refrigerator as needed. Must be able to maintain 41 degree Fahrenheit or below at all times. Service technician called during visit.
- Non-Food Contact Surfaces
Observation: Food debris build-up on the door handles of the cold holding units.
Correction: Clean & sanitize all door handles on the cold holding units.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pizza boxes were found stored directly on the floor .
Correction: Store pizza boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system and the hood system are not being maintained in a clean condition.
Correction: Maintain hood system & vent filters in a clean condition.
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08/05/2015 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area (bar)
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
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01/23/2015 | Routine | |
Establishment with an adequate chlorine test kit. The dish machine and sanitizer set ups had an adequate chlorine residual when tested. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures: (degree Fahrenheit) lasagna 38, 38, 39, 39, 36, 37, cooked pasta 38, 38, 39, 40, 40, 38, 37, turkey 37, 36, pepperoni 15-18, 37, cooked mushrooms 37, 38, black olives 37, 38, 36, salad dressings 36-40, mayonnaise 38, red onions 37, 36, pepper mix 35, diced tomatoes 38, 37, sliced cheese 37, 38, 38, salami 37, 37, 38, ham 36, 36, 39, diced onions 37, sliced mushrooms 38, 36, banana peppers 36, shrimp 36, 36, philly steak 25, garlic & oil mixture 36, cooked Italian sausage 38, 36, 36, marinara sauce 36, 37, meat sauce 36.
- Critical: Cooling*
Observation: A very large stock pot of tomato sauce that was cooked the day before was found holding at 49 degree Fahrenheit in the walk-in cooler.
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. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many food-borne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, ham and sliced tomatoes were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The salad box was not holding proper temperature.
Correction: Repair/replace the salad box so that a product temperature of 41 or below can be maintained at all times. (unit was adjusted and unit was at 36-37 by end of inspection)
- Non-Food Contact Surfaces (corrected on site)
Observation: Debris build-up on numerous handles of the cold holding units.
Correction: Provide a detailed cleaning of the cold holding unit handles as needed.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/25/2014 | Routine | |
Adequate thermometer, chlorine sanitizer, chlorine dish machine, and test kit. Reviewed employee health.
Notes:
1. Chlorine dish machine had to be run a few times to get it to test correctly for sanitizer. Make sure staff are checking the unit daily.
2. Remind staff about being consistent with date marking. A couple of items were missing day dots.
3. Thermostats were lowered on the salad and cookline MUT coolers. Owner stated thermostat got bumped in the bottom of the units. Make sure staff are checking the air temperature of the units everyday. Thermostats were lowered and air temperature did start to recover.
4. The facility has started bottling its Italian dressing upon request for customers. Product is only bottled when ordered since the bottle is never officially sealed up. Labeling requirements for packaged products is being provided to the operator, and must be met within the next 30 days.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC and WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, sliced ham, and salami cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Plumbing System Maintained in Good Repair
Observation: The hand sink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/26/2014 | Routine | |
Notes:
Gasket to the salad MUT getting to the point where it needs to be replaced.
Ventilation hood scheduled for cleaning on October 10, 2013.
No violation noted during this evaluation. | 10/08/2013 | Routine | |
Hoods cleaned w/ powerwasher today.
Steam table has been repaired. Unit recently unplugged due to equipment being moved out for powerwashing. Unit is currently plugged back in. Water in steam wells measured in 150s, but per owner usually much hotter.
All product elevated off the floor in the WIF. A few items in the WIC need to be raised up as well.
All ready-to-eat items in the WIC are date marked.
Ice machine has been cleaned. Remind staff to keep the ice bucket inverted when not in use.
No bare hand contact observed.
Plenty of bleach onsite for wiping cloth buckets.
Delivered new health permit.
No violation noted during this evaluation. | 05/02/2013 | Follow-up | |
Adequate thermometer, chlorine dish machine, and test kit. No bleach available for sanitizer buckets. Reviewed employee health.
Notes:
1. Purchase more bleach IMMEDIATELY for use in wiping cloth buckets. Only source of sanitizer present was for the chlorine dish machine.
2. Soups and lasagna must be date marked when pulled from the freezer and can be kept there for a maximum of 7 days under refrigeration. Freezing stops the clock on product life, but does not reset it. Cooked veal also needs to be date marked. All other product appeared to be accurately marked.
3. Reminded staff that they MUST MONITOR and keep the water levels up in the steam table to maintain proper hot holding temperatures. When temperatures were found low the meat sauce was removed and water levels in the table only covered the bottom 1-2 inches of product. Water in the steam table was also only in the 137-140 F range. This temperature needs to be HOTTER to maintain proper hot holding temperatures over long periods of time.
4. Hoods professionally cleaned on 4/4/13, but are in need of regular in-house cleaning. In-house cleaning needs to be done MORE FREQUENTLY than once a month.
5. Make sure the ice machine is being cleaned routinely. Light build-up noted along inner ledge of the machine. Wipe down interior surfaces of the machine.
6. No food items can be stored on the floor. Elevate all product at least 6" off the floor.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) bread/rolls with their 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over top of olives in the WIC.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Facility had no bleach on site for wiping down food contact surfaces in the kitchen.
Correction: Purchase more bleach immediately. Ensure all wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC (vegetables), WIF (many boxes), and in the kitchen area (onions, flour).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meat sauce 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) lasagna, cooked veal, and soups in the WIC were 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice bucket not observed stored in a position to allow air-drying (inverted).
Correction: Store/hang ice bucket in a self-draining position that allows air-drying.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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04/25/2013 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer water, and test kit. Reviewed employee health.
Make sure to store the ice bucket inverted when not in use to allow for proper drainage.
All food items must be stored at least 6" off the floor at all times.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored overtop a container of carrots.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara, meat sauce, and meatballs 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of ice machine had some mold present.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
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01/16/2013 | Routine | |
There are no violations noted during todays inspection.
Additional temperatures taken: steak cooking temp 205 F, tomato sauce 35 F, pasta 39 F, pizza sausage 41 F.
Hand washing sign needed in both restrooms.
No violation noted during this evaluation. | 02/01/2011 | Routine | |
Facility has excellent sanitation and temperature control practices.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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11/01/2010 | Routine | |
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