- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor - storage building.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the Superior sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The unit was adjusted for cooling and the food items in the top of the unit had just been replaced with new containers of food.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer was observed in a state of disrepair and damaged - the insulation and inside cover are missing and wires hanging from lid.
Correction: Repair the chest freezer 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Superior sandwich unit is in poor repair and dirty.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: The knives/utensils handles were observed in a state of repair and condition preventing effective maintenance and easy cleaning - taped.
Correction: Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils and drawer.
Correction: Clean and sanitize these surfaces for food contact. Remove items from drawer that may cause cross-contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves, racks and outside of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination and boxes of single-service on floor in storage room - no shelving.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and 6 inches above the floor.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on pavement but there are gravels over the pavement.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain - sweep the gravel away from the unit.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: wall in rolling room and where needed, wall at the handwashing sink area and the storage building.
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 were noted in need of cleaning: floors/walls/ceiling in the pizza dough room, floors along walls, walls, exhaust hood and attachments to the wall.
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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10/21/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor - food items in the outbuilding.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth - Superior refrigeration unit's racks are corroding and chipped formica countertops.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the @EQUIPMENT@ is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned - sauce mix containers, and melted lid.
Correction: Replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Superior Pizza refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Superior Pizza refrigerator was observed in a state of disrepair and damaged - lid bent/crunched.
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.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The compartment(s) or drainboards of the 3-compartment sink 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: General cleaning of equipment, and shelves/racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of Single-Service/Use items were found stored on floor in outbuilding.
Correction: Store above items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Install proper shelving.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding
Observation: Light bulb are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Floor, walls, Rolling Room - floor/wall junctures/ceiling and floor in other areas where also needed. A new outbuilding was added and was to be for closed box storage and items are not enclosed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Wood on walls needs to be resealed properly to be smooth, nonabsorbent and cleanable. Ceiling tiles must be smooth, nonabsorbent and cleanable - notify health department on the type of ceiling tile for approval. Storage building will be evaluated for cleanabilty.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: floors under and behind equipment, walls, exhaust hood and Rolling Room.
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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator - home defense spray.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Proper spray for a restaurant must be applied by a certified person.
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10/20/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
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: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza Sauce and Diced Ham in Superior Pizza Bar Reach In were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. If TCS food has been out of temperature for more than four hours, proper disposal of food items is appropriate.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ice maker and pizza bar refrigerator unit were observed in a state of disrepair and damaged.
Correction: Repair the ice maker and pizza bar refrigerator 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 ice maker, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceilings in the kitchen area were noted in need of 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.
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10/30/2013 | Routine | |
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