- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Found large quantity of pizza sauce inside cooler at 55 F - 59 F while being in put there 3 hours earlier.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. Relocate to a colder unit to bring temperature down quickly to 41 F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No chlorine was being generated from the dishwashing machine to sanitizing the utensils.
Correction: Discontinue the use of the machine until it is able to generate adequate amounts of chlorine to sanitize utensils. Use the 3-sink method to wash rinse and sanitize (use the quats on hand to sanitize the utensils).
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The kitchen hand sink was in poor repair and due to this the water was turned off.
Correction: Repair the hand sink and have it operational.
- Handwashing Cleanser - Availability
Observation: Not all hand sinks were provided with hand soap.
Correction: Ensure that all hand sinks are supplied with adequate amounts of hand soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Not all hand sinks were provided with proper means for drying hands.
Correction: Ensure that all hand sinks are provided with proper means for drying hands.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: Not all hand sinks were provided with hand washing signage to remind foodhandlers to wash their hands.
Correction: Ensure that all hand sinks are provided with signages to remind foodhandlers to wash their hands.
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02/06/2015 | Routine | |
Risk Factor Intervention Evaluation revealed the following: All cold holding units were at proper operating conditions. All internal food temperatures were found to be satisfactory with the exception of one container of sliced tomatoes ( This was the only item in the upper section of the Pizza Make unit having temperature of 46 F and the Operator discarded them.)
No violation noted during this evaluation. | 09/04/2014 | Risk Factor Intervention Evaluation | |
The container of pizza tomato sauce sitting at 52 F was discarded during the re-inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw chicken stored over ready-to-eat (RTE) food in the Outdoor W-in cooler.
Correction: Keep raw meats on lower shelves and ready-to eat foods on upper shelves.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation:
Found large container of pizza tomato sauce sitting at 52 F that was made from the day before..
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Outdoor W-in cooler was damaged and in need of replacement.
Correction: Replace the door gasket in of the Outdoor W-in cooler. Also seal the gap at the doorway to prevent rodents from gaining access into the cooler.
- Lighting, Intensity
Observation: Found Outdoor W-in cooler without lighting (bulb was missing).
Correction: Replace missing bulb to provide at lease 10 foot candles inside the walk-in cooler.
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12/27/2013 | Follow-up | |
Obtained information from Operator to support the fact that his Foodhandlers had current Foodhandler's card. The Manager's Certification that the Manager had had expired in February of 2013 and needs to be renewed. Found Outdoor W-in cooler not operating properly. Operator is to call this office when unit is fixed. Food Permit was re-issued and inspection report signed. HM
- Cooling, Heating, and Holding Capacities
Observation: Outdoor W-in cooler was still not operating at temperatures (56F) to cold hold foods at 41F or lower. Found cheese back inside unit.
Correction: No potentially hazardous foods/TCS foods are to be stored inside outdoor W-in cooler until cooler is operating at adequate temperatures to cold hold foods at 41F or lower.
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10/31/2013 | Other | |
To re-issue Food Permit. To get information from Operator about employee food training. Need to recheck the outdoor W-in cooler
- Person in Charge
Observation: All Foodhandlers have not received training in food sanitation to obtain a Foodhandler's card.
Correction: All Foodhandlers are to receive training in food sanitation and be able to obtain a Foodhandler's card.
- Jewelry - Prohibition
Observation: Food employees were wearing watches on their wrists.
Correction: Ensure food employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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: Cooling* (corrected on site)
Observation: Foods that are TCS foods( tomato sauce) prepared from ambient temperature were not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool TCS foods from ambient temperature to 41°F within 4 hours to prevent bacterial growth. Use ice bath, use cooling wands, store in freezer, use shallow containers etc to assist in the cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese was being held inside outdoor W-in cooler that was operating at improper temperatures
Correction: Relocate cheese to a colder cooler unit and have cooler unit's temperature adjusted and operating properly.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the quaternary chemical sanitizing solution(s) are at the proper concentration.
Correction: Use the proper chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Plumbing System Maintained in Good Repair
Observation: The tap for the cold water at the kitchen hand sink was not operable and in need of repair or replacement.
Correction: Have all plumbing fixtures operating and in good repair.
- Toilet Rooms - Enclosed
Observation: Both washroom doors were not provided with a self-closing device.
Correction: Provide a self-closer device for the washroom doors.
- Hand Drying Provision
Observation: Not all hand sinks were provided with adequate means for drying hands such as disposable paper towels.
Correction: All hand sinks are to be provided with adequate means for drying hands such as disposable paper towels.
- Handwashing Aids and Devices - Use Restrictions
Observation: Not all hand sinks were provided with hand soap for washing hands.
Correction: All hand sinks are to be provided with hand soap.
- Handwashing Signage/Handwashing Facilities
Observation: Not all hand sinks were provided with signage to remind food employees to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by the food employees.
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10/30/2013 | Routine | |
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