Make sure staff changes gloves and wash hands after handling raw meat and poultry. The food temperatures were within the acceptable range. The quat sanitizer at the 3 basin sink was good at 200 ppm.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee observed handling raw ground beef then handled potato skins without changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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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01/27/2016 | Routine | |
make sure all employees use proper hair restraints when preparing food,
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: container used for sanitizer was not properly labeled
Correction: label all working containers used for sanitizer
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10/13/2015 | Routine | |
All food temperatures were within the acceptable range. The quat sanitizer at the 3 basin sink was good at 200 ppm. Staff provided information on reportable illnesses.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The fresh raw chicken that came in this morning was observed stacked on top of case of cheese.
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use as the chlorine concentration was to high.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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 3 vat sink
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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06/16/2015 | Routine | |
This is the first operational inspection of the firm since they have opened. The certified manager provided information on reportable illnesses.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in-between the prep coolers.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use in a chlorine sanitizing solutions in excess of 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling sauce were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The sanitizer concentration at the 3 basin sink was to low. Need to always monitor the concentration to make sure food contact surfaces are being sanitized.
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.
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03/25/2015 | Routine | |
All items have been corrected. Health Department permit issued. Facility plans to open next week.
No violation noted during this evaluation. | 01/14/2015 | Pre-Opening | |
All items were corrected. Health Department Permit was issued. Facility plans to open next week.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The wall juncture next to the walk in cooler is not sealed and has a gap which leads to an area that is not easily cleanable.
Correction: Seal the gap between the walk in cooler and the wall so the area is easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in behind the fryer is not sealed.
Correction: Seal floor with grout next to the wall behind the fryers to prevent water and grease from getting under floor tile.
- Walls and Ceilings, Attachments (repeated violation)
Observation: RFP is covering the condensation drain line from the walk in cooler but has an opening by the shelving in the dough room and not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable. Seal the top / opening of the RFP at shelving in dough room.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/14/2015 | Follow-up | |
Call for a re-inspection. Apply for a health department permit and pay fee involved. Post hand wash signs at hand sinks. Wash, rinse, and sanitize all food contact surfaces.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The wall juncture next to the walk in cooler is not sealed and has a gap which leads to an area that is not easily cleanable.
Correction: Seal the gap between the walk in cooler and the wall so the area is easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in behind the fryer is not sealed.
Correction: Seal floor with grout next to the wall behind the fryers to prevent water and grease from getting under floor tile.
- Walls and Ceilings, Attachments
Observation: RFP is covering the condensation drain line from the walk in cooler but has an opening by the shelving in the dough room and not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable. Seal the top / opening of the RFP at shelving in dough room.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/13/2015 | Pre-Opening | |
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