Good job of maintaining proper food temperatures.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the shelf over fryer is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed cardboard lining a shelf over the fryers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in cooler..
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 pizza unit, reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the can opener blade used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of can opener blade no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of two prep units, upright freezer and shelf over sandwich prep unit was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rear hand sink. EHS observed the rear hand sink without soap.
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 rear hand sink. EHS observed the rear hand sink without paper towels
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
- Lighting, Intensity
Observation: EHS observed light to hood system not working.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: EHS observed accumulations of dust and flour throughout kitchen area.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed ventilation hood and filters with heavy grease build up.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. EHS observed three spray bottles not labeled.
Correction: Label spray bottles with contents or discard.
|
11/23/2015 | Routine | |
| No violation noted during this evaluation. | 06/05/2015 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard observed under fryers to catch grease, towels observed under clean dishes to absorbed moisture and towles observed useing to catch tea from dispensers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Flooring under and behind all equipment observed with buildup of food and debris, sides of equipwment and storage racks observed with accumulations of food and other debris, oscillating fan over prep area observed with dust and debris.
Correction: Please clean and mainatain clean all areas of the facility to prevent infestations and harbourage conditions of pests and rodents.
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05/26/2015 | Routine | |
NOTES:
- Observed good and frequent hand washing during inspection.
- Two new employees are in need of District Food Handler card.
- Facility in need of cleaning in the kitchen and both rest rooms.
- Discussed Employee Health and Allergen Awareness with PIC.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards located at both prep stations are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in mens restoom not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and sides of units noted in need of cleaning at the grill area.
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.
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01/26/2015 | Routine | |
NOTES:
- Observed proper and frequent hand washing by kitchen staff during inspection.
- Ensure that all light fixtures are either shielded or shatter-resistant.
- Ensure that all employees that handle food have an up-to-date Food Handler's card as required by City of Suffolk Ordinance Section 40-27.
- Discussed Employee Health in detail with PIC.
- All informed reviewed with PIC.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed container of table salt unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator.
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 - Cutting Surfaces
Observation: The cutting boards (2) located on each prep unit table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen noted in need of cleaning. Observed food debris on floor and under units such as the prep units, racks, and oven area. In addition, observed seasonings spilled into boxes and pizza sauce splattered on the wall near the hot-holding area, stove with dust build-up and the reach-in freezer near the stove with food debris located inside.
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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed bottle of unlabeled degreaser near oven that was 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed wiping bucket for prep area at 10 ppm Chlorine. Adjusted concentration to 100 ppm Chlorine to allow for proper food contact sanitization.
Correction: Utilize proper Chlorine chemical sanitization that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
|
10/02/2014 | Routine | |
Ensure proper labeling of food containers as to contents (one item not labeled.)
Proper cooling reviewed with PIC. Ice water baths used for pasta and marinara. Proper temps reached and verified per PIC.
All information reviewed with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date labeling observed.
Correction: Provide date labeling as to disposition of prepared and commercially processed RTE foods.
- Non-Food Contact Surfaces
Observation: Food debris/marinara back splash observed on wall behind and beside warming area.
Correction: Properly clean and maintain walls.
- Non-Food Contact Surfaces (corrected on site)
Observation: Exterior of flour container black with mold.
Correction: Properly clean and maintain flour container.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No towels provided at front hand sink.
Correction: Provide and maintain disposable towels at sink to encourage good handwashing among kitchen staff.
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04/21/2014 | Routine | |
Wiping cloth not maintained inside of sanitizing bucket.
Quats used as sanitizer. Test kit provided.
Unlabeled food containers observed. Provide English common name as to contents.
Re-use of single use containers observed. One time use only.
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Scoops with handles required inside of large spice containers.
All information reviewed with PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara observed to be hot holding at improper temperatures between 121F and 123F.
Correction: Marinara rapidly reheated to 177F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatballs observed to be 50F, pasta observed to be 51F inside of prep unit. Product level well above top of insert pan.
Correction: Food items returned to walk in (37F) as they were placed in prep unit <4hrs prior.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labeling observed.
Correction: Explained proper date labeling to PIC. Items include pasta, meats, lasagna, etc.
- Hand Drying Provision
Observation: No hand towels observed at rear handsink.
Correction: Provide and maintain hand towels at rear handsink.
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05/28/2013 | Risk Factor | |
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