Recommended to the person in charge (PIC) that the cooler with ice at the grill area that is used to store cheese, mushrooms, and peppers be replaced with a refrigerated unit. The PIC stated that the equipment that he used to have in that area broke and he is only using the cooler with ice temporarily. He plans to purchase a new piece of equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/08/2016 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. All foods on the menu are served fully cooked including the hamburgers.
2. Ensure that insecticides applied inside the facility are only applied by a certified pest control applicator. The PIC stated that he has a contract with a professional pest control company that services the facility monthly.
3. Ensure that all employees are knowledgeable of the employee health policy. Recommend that all employees review the policy and sign a copy of the policy acknowledging at they have read the policy and understand it. This should be kept on file in the facility.
4. Food sources are Reinhart, U.S. Foodservice, and Ferraro.
5. The fire extinguishers and fire suppression system were inspected in October 2015. The ventilation hood system was cleaned on 9/9/15.
Observed good holding temperatures of foods and the overall facility very clean.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surfaces of the trash bags used to store the Sicilian pizza crusts are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the trash bags with food grade bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following equipment:
1. Reach-in freezer
2. Cooler w/ice used to store cheese, mushrooms, and peppers in the grill area.
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 113°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Observed two cans of insecticide (boric acid) stored under the handwashing sink in the kitchen. The PIC stated that he uses it inside and outside of the establishment when he see some pest activity.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Discontinue using insecticides inside the restaurant and contact your professional pest control company that services the facility when activity is observed.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizing solution in the wiping cloth buckets being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. The concentration in two of the buckets was observed greater than 200 ppm.
Correction: Utilize only chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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01/05/2016 | Routine | |
The person in charge (PIC) replaced all of the water damaged ceiling tiles.
Discussion with the PIC regarding the holding of the garlic spread that is brushed onto the exterior of the calzones and stromboli prior to cooking. The PIC is currently holding it at room temperature so that it can be easily spread onto the food (when refrigerated it is too hard to spread). The garlic spread is a temperature control for safety food and must be held at 41°F or below or 135°F or above. The EHSS suggested using time as a public health control for the spread or recommended melting the spread and holding it hot. The PIC felt that melting the spread and holding it hot would be the best option.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic spread at the pizza prep station cold holding at improper temperatures. The temperature was 67°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer in the wiping cloth bucket is too strong (greater than 200 ppm) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/11/2015 | Follow-up | |
Discussed the following with the person in charge (PIC)
1. Observed the employee health policy. Recommend that each employee sign a copy of the employee health policy to be kept on file at the facility and ensure that the policy is reviewed with the staff frequently. Recommend posting the policy in an area where it is easily viewable by staff.
2. Cooling of the sauces and lasagna. The PIC states that he uses an ice bath to cool the sauces and places the lasagna in a container surrounded by ice to facilitate cooling.
3. One pizza is held at room temperature during the busy periods to be used when a customer orders a single slice. The PIC uses time as public health control for the pizza and discards it after 4 hours. Ensure that the pizza is marked with the discard time.
Observed the overall facility clean. Minimal food preparation observed during the inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed the chlorine sanitizer in the wiping cloth buckets at a concentration of 10 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures at the pizza prep area: mozzarella cheese-50°F, pizza sauce-57°F, garlic spread-78°F. The person in charge (PIC) stores these food items on the countertop, unrefrigerated during the busy period. The PIC discarded the pizza sauce since it had been unrefrigerated for more than 4 hours and placed the mozzarella cheese and spread into the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pizza sauce, meat sauce, marinara sauce, and different types of cooked pastas in the walk-in cooler 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the cardboard liner used on the shelves in the walk-in cooler and reach-in cooler is not nonabsorbent and easily cleanable. Some of the cardboard was observed soiled with food debris.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace the cardboard liner with material that is nonabsorbent and easily cleanable.
- Refuse Outside Receptacles
Observation: The cover of the dumpster located outside the establishment is not a tight fit. The lids appear to be damaged.
Correction: Replace the lids of the dumpster with lids that have a tight fit.
- Physical Facilities in Good Repair
Observation: Many ceiling tiles throughout the kitchen are water damaged and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the damaged ceiling tiles with smooth, easily cleanable ceiling tiles
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01/21/2015 | Routine | |
Standardization visit.
No violation noted during this evaluation. | 07/24/2014 | Training | |
Discussed items cooked, cooled, and reheated. Discussed cooling methods and temps. Reviewed date marking. most items made and used in 24 hours.. Reviewed Employee Health. Reviewed menu: raw ground beef and chicken. Discussed cooking temps. Reminder to wash hands and wear gloves when working with RTE foods (salads, subs) 3 vat sink was set up and manager called for service. Dishmachine will not be used until fixed. Manager to call when correction made.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.(making a sub sandwich)
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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) (sanitizer observed at 0 - 10ppm)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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02/18/2014 | Routine | |
Discussed proper cooking temperatures. Reviewed menu
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple PHF items 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. (PIC indicates food has been in RIC overnight)
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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03/05/2013 | Routine | |
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