All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 03/09/2016 | Follow-up | |
All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following items were found cold holding at improper temperatures:
>> Butter 61*F
>> Lunch meat 48*F-49*F in the make table
>. Tomatoes on the top rail 45*F.
Correction: Relocate foods to a unit that is capable of maintaining 41* or below.
|
12/29/2015 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Pizza which temperature rather than time is used was hot holding at improper temperatures (90*F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria or use a time as a public health control in which food must be labeled with a four hour discard time.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter 69*F stored at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. An ice bath may also be used as long as the ice is at or above the food line of the pan.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna, tuna salad, spaghetti noodles in the refrigeration unit was 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.
|
08/03/2015 | Routine | |
Temperatures were taken internally unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee chewing tobacco in food preparation areas.
Correction: Provide a designated area ( outside the premises) where employees can use tobacco products.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee at the make table observed handling ready-to-eat (RTE) food 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 - Potentially Hazardous Food - Cold Holding*
Observation: Ham 55*F, Cheese 56*F, Tomatoes, 61, salami 44, Tomatoes top rail 67 cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the pizza make area is being used to store wiping clothes.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the male bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
04/02/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation or after engaging in any activity which may have contaminated his/her hands. Employee was observed using soiled wiping clothes to wipe down food contact surfaces, then proceeded to make sandwiches with the same gloves on her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
|
12/11/2014 | Routine | |
All temperatures were taken internally unless otherwise noted
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (Pizza, Bread, lettuce) food 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths throughout kitchen improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50ppm-100ppm)between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butter patties (50*F-52*F) was improperly cold holding
Correction: sitting in a ice bath on the table.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) spaghetti noodles 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 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Pots stored on cardboard in the walk-in refrigerator.
Correction: Discontinue the use of cardboard. Use materials that are non-absorent
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following sinks are not sealed to adjoining equipment or walls.
>> 3VAT sink
>> Kitchen bathroom sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Walk-in freezer shelving rusty.
Correction: Repair to restore a state of condition that allows for proper operation accuracy, functioning , maintenance , and cleanabilty.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>> Outside bottom part of walk-in cooler
Correction: Repair the 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: food scale
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>> Double door reach-in gaskets soiled.
>> Bottom section of beverage cooler is soiled.
>> Outside of walk-in freezer soiled.
>> Pizza Make table door gaskets soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the service station is being used as a dump station. Ice was observed in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: No hand wash signs were located in the male bathroom to reminding employees to wash their
Correction: EHS provided hand wash signs.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
>> Holes in office wall
>> Floor/wall coping damage in the office/ food storage room.
>> Floor tiles chipped in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/22/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: A measuring cup used to dispense sugar was found stored in the container with the handle in contact with the sugar.
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 - Cold Holding*
Observation: The following foods located at the sandwich make area were cold holding at improper temperatures.
1. Provolone cheese 50*
2. Ham 49*
3.Salami 47*
4. Tuna 47*
5. Tomatoes 43*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Have the gaskets checked for durability and proper fitting.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment was not sealed to adjoining equipment or walls.
1. Handsink located in the kitchen.
2. Handsinks in the male and female rest-rooms in the front of the house.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found covered with rust.
1. Weight scale used to measure pizza dough.
2. Shelving in walk-in refrigerator.
Correction: Repair or replace the scale to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of balsamic vinegar.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Knives were observed stored in box/container soiled with food debris.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces were in need of cleaning.
1. Shelving throughout the kitchen.
2. Pizza make table door gaskets.
3. Service station cabinet observed with food debris in between sealing joints.
4. Interior of reach in refrigerator had food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The dishwasher was not sanitizing the dishes properly. When tested using test strips the PPM levels measured around 10 PPM.
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. Person in charge called the technicians to have the dishwasher fixed. Chlorine sanitizer should be dispensing at 50-150 ppm.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Drinking cups were found at the service station stacked while wet after cleaning and chemical sanitization.
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.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulb in Reach-in refrigerator in the back of the kitchen was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Person in charge removed the light bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands was not provided at the customer male rest-room and handsink in the kitchen area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHS provided and posted the necessary signs..
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair.
1. Several floor tiles damage throughout the facility.
2. Paint peeling in the male bathroom located at the front of the establishment.
3. Repair work was done to half wall but not repainted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structure are noted in need of cleaning.
1. Male and female rest-room doors.
2. Floors under the beverage counter observed with food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Containers of soap and bleach located at the handsink in the service area was observed without a label.
Correction: Corrected during inspection.
|
01/21/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that lasagna in walk in cooler was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items are in need of replacement or repair:
1)Traulsen refrigerator door gaskets
2) walk-in freezer racks corroded
3) bulk flour shelf corroded
4) pizza make table door gasket torn
5) dishroom prep table shelf corroded
6) racks in walk-in cooler corroded
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
cookline prep table shelves (below and above table top)
side of flat top grill
pizza make table door gaskets
left side of traulsen refrigerator
spice shelves (below meat slicer).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
>>floor grout in kitchen is eroded
>>floor tile missing under leg of Traulsen ref.
>>holes/cutouts in wall of dry storage/office area
>>cove molding missing/buckled on beer storage wall in office >>ceiling tiles in waitress station and restroom hallway have water damage
>>tile-wall juncture (see right of kitchen hand sink and time clock) not sealed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/01/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment are in poor repair:
1) Traulsen refrigerator door gaskets
2) walk-in freezer racks corroded
3) bulk flour shelf corroded
4) pizza make table door gasket torn
5) dishroom prep table shelf corroded
6) racks in walk-in cooler corroded
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
1)vent hood filters
2) cookline prep table shelves (below and above table top)
3) stove drip tray
4) side of flat top grill
5) pizza make table door gaskets
6) left side of traulsen refrigerator
7) spice shelves (below meat slicer)
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups were stacked while wet after cleaning and chemical sanitization.
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.
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
>>floor grout in kitchen is eroded
>>floor tile missing under leg of Traulsen ref.
>>holes/cutouts in wall of dry storage/office area
>>cove molding missing/buckled on beer storage wall in office >>ceiling tiles in waitress station and restroom hallway have water damage
>>tile-wall juncture (see right of kitchen hand sink and time clock) not sealed.
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage conditions
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) ceiling tiles surrounding exhaust vents are dusty
2) upper wall above three compartment sink is dusty
3) wall right of bulk flour storage (food splash)
4) floor below bulk flour storage
Correction: Clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
10/18/2012 | Routine | |
All temperatures are internal unless otherwise noted. Refrigeration units have been repaired and re-calibrated and are more efficient at maintaining a temperature of 41* or below in comparison to previous inspections. The air conditioning unit in the kitchen has also been replaced which contributes to the ambient air temperature in the food prep areas being lowered and allowing for foods that are being time controlled to remain cooler than previous inspections.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment are in poor repair:
1) Traulsen refrigerator door gaskets
2) walk-in freezer racks corroded
3) bulk flour shelf corroded
4) pizza make table door gasket torn
5) dishroom prep table shelf corroded
6) racks in walk-in cooler corroded
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
1)vent hood filters
2) cookline prep table shelves (below and above table top)
3) stove drip tray
4) side of flat top grill
5) pizza make table door gaskets
6) left side of traulsen refrigerator
7) spice shelves (below meat slicer)
Correction: Clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Lighting is insufficient in the following areas:
>>vent hood system
>>cookline
>>walk-in cooler
>>floor mixer
Correction: In the event of a change in ownership, remodel, or component replacement, the lighting shall be uprgraded in accordance with the current food regulations
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
>>floor grout in kitchen is eroded
>>floor tile missing under leg of Traulsen ref.
>>holes/cutouts in wall of dry storage/office area
>>cove molding missing/buckled on beer storage wall in office >>ceiling tiles in waitress station and restroom hallway have water damage
>>tile-wall juncture (see right of kitchen hand sink and time clock) not sealed.
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling tiles surrounding exhaust vents are dusty
2) upper wall above three compartment sink is dusty
3) wall right of bulk flour storage (food splash)
4) floor below bulk flour storage
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaning chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
06/05/2012 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: multiple dented cans found on canned good roller rack
Correction: dented cans must be seperated from those that are usable and physically stored , labeled , credit - do not use until removed from facility unless just thrown out
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: foods not covered in walk in refrigeration unit ( container of sauce and cooked vegetables ( onions - peppers and mushrooms)
Correction: cover prepared product in walk in ref,
- Food Storage Containers - Identified with Common Name of Food
Observation: baking soda container not labeled as to contents
bread crumb containers not labeled as to contents
spray bottle vinegar not labeled as to contents
Correction: label spray bottles with food ingredients and dry good containers as to contents
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: sugar scoop handle laying in contents
Correction: scoop handles are to be upright out of contents
- Cooling Methods (corrected on site)
Observation: covered container of warm ( 120 ) philly meat placed into upright refrigeration unit . Contents were > 6 inches deep
Correction: explained to employee that product must cool in a rapid manner . To have heat removed from product the lid must be off. Advised to reportion product in a larger shallow pan and place in refrigeration unit ---or in the walk in freezer -- to cool quickly .
Regulations require that product cool from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>turkey sliced in the sandwich make refrigeration unit at 45
>> butter chips observed at the start of inspection ( and later found in the sandwich prep ref, ) at 50 -54
Correction: potentially hazardous foods must be maintained at < 41 or have in place time as public heath control --which is followed --by allowing food to be out at room temperature for up to 4 hours ( with verifiable reference ) and then discarded .
Determined that majority of product which had been in the prep unit for lenghthy period was all 45 . In review of equipment the vent screen was clogged with accumuated dust / dirt.
Told the clean screen . Will check back on Monday the 13 th to determine if that will bring down temperature .
Butter chips to be in refrigeration unit or in proper ice bath OR in frozen insulated crock .
NOTE --- in returnng on 2/13 to go over printout which was not able to be data entered on the 9th the food in the interior of the sandwich make table was 41 degrees .
- Critical: Time as a Public Health Control* (corrected on site)
Observation: canadian bacon and roast beef which were in sandwich prep refrigeration unit were 50 and 54 degrees . Per the log form for time as a control the product was on the topline which does not hold temperature and they use time as the control . Product indicated removed from topline at 2:00 pm . Determined product internal temperature significantly above that of other product in the unit . Concluded that product had been returned to the prep ref, --which is prohibitied
Correction: product in which time is used as the control MAY NOT BE RETURNED TO REFRIGERATION UNIT ---it must be thrown away .
- Food Contact Surfaces - Cleanability*
Observation: mixer bowl surface worn / scraped away
Correction: in time replace mixer bowl
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not provided./ not readable at sandwich prep refrigeration unit
Correction: have thermometer , easily readable , at the door of each refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> backsplash - wall seam in both restrooms is starting to crack
>> panel seams walk in refrigeration unit are seperating /worn / dirty
>> handsink near the slicer the cabinetry of the sink is not sealed with the wall
Correction: >> seal back splash to wall in a smooth manner in both restrooms
>> remove worn - dirty sealant in the panels of the walk in refrigeration unit and reseal
>> seal handsink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> sandwich prep refrigeration gaskets split
>> pizza prep refrigeration gaskets split
>> gasket split TRAULSEN upright refrigeration unit
>> upright freezer left door liner split
>> walk in refrigeration shelving rusty/ corroded === powder coat damaged
>> lower level work table where cleaners are located is rusty
Correction: >> replace damaged gaskets refrigeration unit
>> replace damaged door liner upright freezer
>> replace or resuface walk in refrigeration shelving
>> resurface lower level work table where cleaners are stored
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of soft plastic pliable containers for second food service uses
Correction: reuse of soft plastic pliable containers is not approved . Reuse only containers that cannot be flexed with fingertips
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the following surfaces are not clean
>> pizza dough pans and lids ( interiors and exteriors )
Correction: clean and scour the pizza dough pans
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the walk in freezer gasket
>> the walk in freezer shelving
>> the pizza prep and sandwich prep gaskets
>> the canned good roller rack runners
>> the rack shelving under pizza bake trays ( under the mat ) opposite the pizza oven
>> vent filters
>> cookline drip trays
>> interior of oven where container of salt is located
>> walk in refrigeration shelving
>> upright freezer gaskets
>> upright freezer lower level
>> upright TRAULSEN lower refrigeration gasket and lower level of refrigerator
>> dry good shelving under the slicer table
Correction: clean ( a deep and through cleaning needs to be done building wide )
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cup lids stored on counter top under drink fountain unprotected / without protection
Correction: cup lids are to be stored on counter with plastic sleeve on the stack or in washable caddy ./ organizer or basket with a rim of 1 inch or greater
- Light Bulbs Protective Shielding
Observation: upright freezer light is not shatter resistant bulb or covered bulb
Correction: replace upright freezer bulb with type that is coated / shatter resistant
- Outer Openings - Protected
Observation: screen door opens inward
Correction: in the instance of a change of owner or remodel the screen door shall be altered to open outward . Screen door is to be completely self closing .
- Lighting, Intensity (repeated violation)
Observation: >>light does not work pizza display upright refrigeration unit
>>lighting is insufficent in vent hood and in the areas of preparation
>> lighting is not sufficent in the walk in refrigeration unit
Correction: >> lighting is required in the pizza upright refrigeration unit . IF it is not correctable whenever the unit is replaced provide model with operational lighting
>> in the event of a change of owner or remodel lighting is to be upgraded to be equal to 50 footcandles under the vent hood and in areas of preparation and heat ( slicer - sandwich and pizza prep and pizza oven )
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall tiles missing from position
>>floor tile behind the cookline is segemented in multiple partial tiles
>> air return over pizza prep refrigeration unit is rusty / corroded
>> wall corner behind time clock is not sealed
Correction: .>> restore wall tile to position behind mixer
>> in the event of a change of owner or remodel the segmented floor tiles are to be replaced with single intact tile
>> replace the air return over pizza prep
>> seal wall corners behind time clock in smoothly seamed manner
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: the following surfaces are not clean
>> ceiling tiles throughout are stained
>> floor tiles dirty under upright freezer and refrigeration unit
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray bottle cleaner not labeled as to contents
Correction: spray bottles are to be clearly labeled as to contents. All cleaners are to be stored physically seperate and lower than food / food service equipment and single service product
|
02/09/2012 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: advised wait staff slicing lemons with bare hands
Correction: advised staff that gloves must be worn when in direct contact with any food product that will not be cooked after handling
CORRECTED DURING INSPECTION
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: stock on walk in freezer floor
Correction: store > 6 inches off floor of the freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: meats in the interior of the sandwich prep unit on the right side were 45 degrees, Mayo and pepper slices on the left side closest to the air flow off compressor were 41
Correction: advised staff to flip the product -- place the meats on the left side of the interior of the prep unit to be closer to the air flow / coldest air off the compressor -- which was done at the time of the inspection
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: turkey in walk in refrigeration unit and sandwich prep refrigerator was not date labeled
Correction: label turkey as to the date sliced .Must be used within 7 days of slicing
- Bearings and Gear Boxes, Leakproof
Observation: Grease or oil from the mixer is leaking slightly
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: digitial thermometer lacking in the faciility
Correction: provide a digital thermometer
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink by the slicer is not sealed with the wall
Correction: seal handsink with the wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the gaskets of the TRAULSEN upright refrigeration unit are split
>> walk in refrigeration shelving is rusty./ corroded / peeling
>>left door gasket sandwich prep refrigeration unit is split
>> chemical storage shelving ( lower work table ) is corroded / rusty
>> walk in freezer shelving and flour shelving is rusty
Correction: >> replace split gaskets of refrigeration units
>> over time replace or resurface the walk in refrigeration shelving , walk in freezer shelving and flour storage shelving
>> resurface the chemical storage shelving to restore to clean - smooth -durable - non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> mixer dirty ( spindle and splatter area )
>> slicer dirty
>> the stock pot left of the pizza prep unit with plastic containers is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the gaskets of the upright TRAULSEN and walk in refrigeration unit
>> the vent filters
>> the shelving surface under the pizza metal base pans
>> the display upright refrigeration unit lower level to include the runners of the doors
Correction: clean
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: lids removed from the dumpster
Correction: contact dumpster company and advise them to replace the unit since it does not meet VDH code
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels open
Correction: maintain dumpster panels closed
- Physical Facilities in Good Repair
Observation: the air return over the pizza prep ref, is rusty
floor tile section loose under handsink at the wait station
Correction: replace air return
secure sections of floor tile under handsink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> the ceiling tiles over pizza oven and outside the cookline vent hood are stained
>> the ceiling tiles over the 3 compartment sink are stained
>> floor under pizza ovens is dirty
>> floor under the pizza box storage shelving is dirty
>> ceiling tiles around air returns are dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: insecticide stored with general cleaners handsink cabinetry ( handsink closest to slicer )
Correction: insecticides may only be applied in the facility by a lisensed pest control operator and if they are in the facility at all must be stored physically seperated from general cleaners , food , food service equipment and single service,
CORRECTED DURING INSPECTION by relocating to the office on top of the file cabinetry
|
10/21/2011 | Routine | |
children are to be kept in the dining room . Dry goods stored in the " office area " and there fore children are not to be located in this room > ( childrens objects may be stored in the office and relocated as needed the one of the dining area
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: chewing of gum in a food service area
Correction: no gum chewing ( or eating ) in a food service area
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: tomatoes not date labeled walk in ref,
roast beef not date labeled in the interior of the make table
Correction: all ready to eat potentially hazardous products are to be labeled as to the date made or the 7 day use period ( to determine use period add 6 to the date made / sliced ) or thawed
CORRECTED DURING INSPECTION
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: >>thermometer not present in the make / prep ref, unit interior
>>thermometer in the TRAULSEN upright ref, is no longer accurate
Correction: >>restored to interior of the po ref, at the time of the inspection
>>
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> handsink by the TRAULSEN upright ref, is not sealed with wall
>> ladies restroom vanity / counter top back splash is not sealant with the wall is cracked
Correction: >> seal handsink with the wall and reseal ladies restroom vanity with the wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> lower level work table with cleaners ( opposite the 3 compartment sink ) is corroded / rusty
>> walk in refrigeration shelving surface is peeling / undersurface rusty
>> walk in freezer shelving rusty
>> flour storage shelving rusty
>> the gasket of the TRAULSEN upright refrigeration door are split
>> the left gasket of the pizza prep ref, is split
Correction: >> resurface lower level work table ( where cleaners are stored)
>> in time replace walk in refrigeration and walk in freezer shelving or resurface the shelving
>> resurface the flour storage shelving
>> replace the split gaskets of the TRAULSEN upright ref, and the split gasket of the pizza prep ref,
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the utensil drawer and contents at the cookline work table ( under microwave ovens ) are dirty
Correction: clean drawer and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the grill face under the edge of the flat top grill
>> the walk in refrigeration unit shelving
>> the table surface under the bread basket storage location
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panel open
Correction: maintain dumpster lid and side panels closed
- Lighting, Intensity (repeated violation)
Observation: lighting in the walk in refrigeration unit / in the vent hood of the cookline and in the kitchen in general is not sufficent
Correction: in the event of a change of owner or remodel upgrade lighting
>> in the walk in refrigeration unit by installation of overhead shielded fluroscent light
>> in the vent hood by addition of multiple light bulbs
>> improve lighting thought the remainder of the kitchen to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> the ceiling tile in the wait station is moisture damaged ( it is also not the correct type of tile being not washable in nature )
>> floor tile grout erroded
>> wall tile at the electric panel by mixer is removed / missing
Correction: replace the ceiling tile with one that is washable tile type
>> regrout floor tile
>> restore tile on wall under the electric panel by mixer
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles badly stained / discolored
ceiling air returns dirty
floor under 3 compartment sink dirty
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
05/18/2011 | Routine | |
all food temperatures observed are internal.
- Cooling Methods (corrected on site)
Observation: Tightly covered lasagna that was cooked this morning between 5 and 8 am cooling in the walk-in cooler observed at 45-48*
Correction: Corrected by relocating to the walk-in freezer. Per operator, once lasagna has been cooked, it is cooled in the walk-in freezer and then relocated to walk-in cooler. Advised operator to discontinue the practice of covering the lasagna during the cooling process to allow for adequate heat tranfser. Even thought the temperature of the lasagna was observed at 45-48* and within the cooling limit, since it is tightly covered, it may not reach 41* within the proper time frame.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bags of deli meat inside the undercounter refrigerator are cold holding 46-47*.
Correction: Corrected. Bags placed inside unit during evaluation. The unit itself is holding at 45*. Advised to relocate all potentially hazardous foods inside the unit to the walk-in cooler or reach-in refrigerators.
- Temperature Measuring Devices
Observation: Thermometer in the Traulsen refrigerator is broken or no longer accurate.
Correction: Replace the thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) Traulsen refrigerator door gaskets
2) walk-in freezer racks corroded
3) bulk flour shelf corroded (see area of floor mixer)
4) pizza make table door gasket torn (1 of 3)
5) dishroom prep table shelf corroded
6) racks in walk-in cooler corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Soft sided manufacturer containers/buckets reused for storage.
Correction: Once the original contents have been emptied, discard the container. Use approved multi-use containers for food storage.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) vent hood filters
2) cookline prep table shelves (below and above table top)
3) stove drip tray
4) side of flat top grill
5) pizza make table door gaskets
6) left side of traulsen refrigerator
7) spice shelves (below meat slicer)
Correction: Clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Hand sink/mop sink in the employee restroom is not easily accessible for hand washing since a hose is connected.
Correction: Disconnect the hose to allow staff to properly wash hands.
- Refuse - Covering Receptacles
Observation: Dumpster doors left open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) vent hood system
2) cookline
3) walk-in cooler
4) floor mixer
Correction: In the event of a change in ownership, remodel, or component replacement, the lighting shall be uprgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) floor grout in kitchen is eroded
2) floor tile missing under leg of Traulsen ref.
3) holes/cutouts in wall of dry storage/office area
4) cove molding missing/buckled on beer storage wall in office
5)some ceiling tiles in waitress station and restroom hallway have water damage
6) tile-wall juncture (see right of kitchen hand sink and time clock) not sealed
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) ceiling tiles surrounding exhaust vents are dusty
2) upper wall above three compartment sink is dusty
3) wall right of bulk flour storage (food splash)
4) floor below bulk flour storage
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid ant and roach spray stored on shelf with general chemicals.
Correction: Corrected. Raid is not approved for commercial use. Pesticides:
1) shall be approved for use in a commercial food establishment
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02/23/2011 | Routine | |
Restaurant representatives - add corrected or new information about Anna's Italian Pizza Restaurant #3, 2845 N Armistead Ave. H, Hampton, VA 23666 »