Discussed with the person in charge:
1. facility is using time as a public health control
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The bacon, sausage, ham sandwiches and pizza for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused equipment like the gyro machine is not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The interior of the fryer is observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: caulking on the sinks to include the restrooms, cob webs over the walk in cooler door, air vent covers in the walk in cooler and the women's restroom. The walls in the walk in cooler are encrusted with debris. Observed large pieces of ice attached to the floor in the walk in freezer.
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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12/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Pepperoni pizza hot holding at 121'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the undercounter reach in cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing chlorine bleach.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The 3 compartment sinks and the drainboards are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) can opener 2) gyro machine 3) meat cutter 4) fryer 5) meat grinder.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) exterior of fryers 2) Interior and exterior of RIC, WIC and WIF 3) pipes and drain underneath of 3 compartment sink
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are several broken and/or missing floor tile throughout the serving and kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All flooring, walls and ceiling are in need of a thorough cleaning.
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.
- 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Both restrooms are unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing the following unnecessary items to the operation or maintenance of the establishment: 1) meat grinder 2) gyro machine 3) oven 4) large fryer
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken wings 99'F, pepperoni pizza 99'F and french fries 93'F were hot holding at improper temperatures. PIC discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cucumber gyro sauce in the refrigerator, the food should have been discarded April 20, 2015.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the undercounter reach in cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing chlorine bleach.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Cleaning Frequency
Observation: The 3 compartment sinks and the drainboards are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) can opener 2) gyro machine 3) meat cutter 4) fryer 5) meat grinder.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) interior of the oven 2) exterior of fryers 3) Interior and exterior of RIC, WIC and WIF 4) pipes and drain underneath of 3 compartment sink
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 - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed employee at 3 compartment sink add detergent to dish and clean utensil inside of dish, rinse under running water and did not prepare sanitizer just put food containers on shelf to dry. Informed of proper washing, rinsing and sanitizing of equipement, food containers and utensils.
Correction: Provide SANITIZING AGENTS at proper concentration of SANI CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel and plastic food containers 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory beside the 3 compartment sink.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front (corrected) and at the sink by the 3 compartment sink (not corrected).
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
- Physical Facilities in Good Repair (repeated violation)
Observation: There are several broken and/or missing floor tile throughout the serving and kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All flooring, walls and ceiling are in need of a thorough cleaning.
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.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Both restrooms are unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing the following unnecessary items to the operation or maintenance of the establishment: 1) meat grinder 2) gyro machine 3) oven 4) large fryer
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/25/2015 | Routine | |
Discussed with the person in charge:
1. attendance at a food safety class - information given
2. using time for foods that are not held at the proper temperature
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed chicken breast at 129'F and chicken strips at 124'F - hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Ham and eggs sandwiches for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing 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* (repeated violation)
Observation: Observed that there is no sanitizer in the facility.
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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01/22/2015 | Follow-up | |
Discussed with the person in charge:
1. attendance at a food safety class - information given
2. gasket on the sandwich prep unit
3. floor in the walk in cooler
4. chicken flour
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed cracked eggs stored in the carton with good eggs. Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed chicken strips - 128'F and wings - 112'F hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed gyro meat - 46'F, shell eggs - 50'F, sausage patty - 47'F cold holding at improper temperatures in the sandwich prep unit.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) mayo was not discarded by the "consume by" date. Mayo expired in March and April 2014.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container. 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*
Observation: Observed ham/egg and sausage/egg sandwiches for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The rear hand sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a lot of water in the bottom of the sandwich prep unit - in a state of disrepair and damaged.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fryer baskets and can opener
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the sandwich prep unit has accumulations of grime and 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: Observed that the facility had no sanitizer for the equipment.
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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor tiles under the 3-compartment sink and the air vent cover in the men's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: ceiling tiles in the prep area, light shields, floor under the 3-compartment sink, air vent cover in the walk in cooler, and the air vent covers in both restrooms.
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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12/15/2014 | Routine | |
Discussed with the person in charge:
1. correction of noted hazards
2. demonstration of knowledge - someone must be available ALL hours of operation that can demonstrate food safety knowledge
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The rear hand sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The sandwich prep unit was observed in a state of disrepair and damaged.
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 (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: cabinet under the fryer and the sprayer hose
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb over the 3-compartment sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the rear hand sink.
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 (repeated violation)
Observation: No disposable towels were provided at the rear hand washing 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: light out in hood system and light out in the walk in freezer
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floor behind the equipment on the prep line, water pipes near the grease trap, cob webs under the 3-compartment sink, and the air vent cover in the walk in cooler.
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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01/06/2014 | Follow-up | |
Discussed with the person in charge:
1. breading for the chicken
2. sandwich prep unit - observed a large amount of water in the bottom of the unit - the unit must be repaired
3. test strips were wet - please order new ones
- Critical: Food Contact with Equipment and Utensils*
Observation: Per conversation with the person in charge, utensils in continuous use are only being cleaned at night. Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Ensure that utensils are cleaned every 4 hours. Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of food stored on the floor in the walk in freezer. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shell eggs - 46 and sliced tomatoes - 46'F observed cold holding at improper temperatures in the sandwich prep unit.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sausage and sliced ham in the sandwich prep unit are not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a small probe food temperature measuring device.
Correction: Obtain at least one small probe food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The rear hand sink is not sealed to adjoining walls.
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 sandwich prep unit was observed in a state of disrepair and damaged.
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 (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: pizza oven, cabinet under the fryer, sprayer hose, and the pizza paddle
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb over the 3-compartment sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the rear hand sink.
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
Observation: No disposable towels were provided at both hand washing sinks. Paper towels were provided at the front hand 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
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: light out in hood system and light out in the walk in freezer
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floor behind the equipment on the prep line, water pipes near the grease trap, cob webs under the 3-compartment sink, and the air vent cover in the walk in cooler.
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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12/06/2013 | Routine | |
Discussed with the person in charge:
1. Attendance at a food safety class
2. Discontinue storing window washing fluid with chemicals used for the foods
3. EHS will discuss with EHS Supervisor in reference to the status of this establishment
- Critical: Demonstration of Knowledge*
Observation: REPEAT The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Package Integrity*
Observation: Observed damaged can of pizza sauce on rear prep table. Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw hamburger stored between pre cooked sausage and sliced ham in the sandwich prep unit. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Items were rearranged.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: REPEAT Observed ham, egg, & cheese sandwich - 127 and chicken thigh - 127'F hot holding at improper temperatures. Foods were discarded.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) cole slaw mixed, pizza sauce, and sliced ham were not discarded by the "consume by" date. Items expired on 12/8/12. The cole slaw mixed and sliced ham were discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Sponges, Use Limitation
Observation: REPEAT Sponges are being used to wipe down food contact surface of the equipment.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rear hand sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sandwich prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: REPEAT Observed the following equipment in a state of disrepair and damaged: knife on sandwich prep unit, pizza screens, and the walk in freezer door.
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.
- Equipment - Cutting Surfaces
Observation: The cutting boards on the equipment storage rack in the rear 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fryer baskets, can opener, cone shifter on the equipment rack, inside of the stainless steel pans, and the colander.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: REPEAT The following nonfood contact surfaces have accumulations of grime and debris: caulking on the front hand sink, top of the pizza oven, interior of the pizza oven, can opener holder, and the white plastic utensil bin on the equipment rack.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean stainless steel pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area. Light measured 20 foot candles.
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: The following physical structures are noted in need of cleaning: light shields throughout the entire facility, caulking on the 3-compartment sink, floor drain near the 3-compartment sink, floor under the fryer, air vent covers in the walk in cooler, air vent covers in the women's restroom, and the walls over the rear prep table.
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: REPEAT Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/10/2012 | Routine | |
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