This follow-up inspection visit was made to assure that the sandwich make refrigeration unit facing the grill and the pizza make unit facing the pizza oven have been serviced and working properly. The visit did determine that both of these refrigeration units are now working properly.
No violation noted during this evaluation. | 11/04/2015 | Follow-up | |
This inspection visit was for the purpose of confirming the proper working status of the two 3-door marble top units. The unit at the pizza was found to be functioning properly, however, the unit facing the grill was still holding foods well above the regulatory maximum temperatures. All potentially hazardous foods were removed from the malfunctioning unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Temperature control for safety foods in the 3 door marble top refrigeration unit facing the grill were found to exceed the regulatory maximum temperature for these foods.
Correction: All Temperature controlled for safety foods in this unit were removed to other refrigeration units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods in both 3 door make units were observed at temperatures above the regulatory maximum temperatures for these foods.
Correction: All potentially hazardous foods in these units were removed to the walk-in refrigerator and a refrigeration technician was called.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The maximum cold hold temperatures were not being maintained for foods in both 3 door make units
Correction: Foods were removed from these units and a refrigeration technician was called in to check these units.
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10/26/2015 | Follow-up | |
Please assure that temperature measuring devices are maintained in all refrigeration units and checked for holding temperatures at least on a daily basis.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods in both 3 door make units were observed at temperatures above the regulatory maximum temperatures for these foods.
Correction: All potentially hazardous foods in these units were removed to the walk-in refrigerator and a refrigeration technician was called.
- Cooling, Heating, and Holding Capacities
Observation: The maximum cold hold temperatures were not being maintained for foods in both 3 door make units
Correction: Foods were removed from these units and a refrigeration technician was called in to check these units.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand wash sink near the kitchen entry door was obstructed by a fan and a shelving unit.
Correction: All hand wash sinks must be readily accessible to employees. The obstructing items were immediately removed to other areas.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Hand drying provisions were not provided at either of the handsinks in the kitchen area.
Correction: Hand drying provisions were immediately provided for both handsinks.
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10/14/2015 | Routine | |
| No violation noted during this evaluation. | 04/30/2014 | Risk Factor | |
Provide new test strips for sanitizer. (One on-site got wet)
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Coca-Cola True refrigerator holding at 41 degrees and food observed at 45 degree.
Correction: Repair or Adjust the True refrigerator to ensure it holds food at 41 degrees or less.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
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 washing lavatory in the kitchen
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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09/26/2013 | Routine | |
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