All temperatures were taken internally unless otherwise noted.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat bread 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken breast, soups, lasagna 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.
|
03/22/2016 | Risk Factor | |
All temperatures were taken internally unless otherwise noted. This was a risk factor inspection please see previous inspection for list of repeat good retail practice violations.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Multiple prepared ready-to-eat foods such as lasagna, soups in the walk-in, were 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.
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09/22/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Time policy issued for prepared pizza.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee was drinking from a uncovered beverage cup in the kitchen handsink area.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing plates for service.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In used knives was found stored in between two pieces of equipment..
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Multiple ready-to-eat (RTE) foods in the walk-in in refrigerator 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Three vat sinks are not being utilized appropriately Only two sinks were being used. Middle sink was being used to wash and sanitize food contact surfaces. Chlorine was added to the wash sink instead of separately.
Correction: Set three vat sinks up appropriately. Wash, rinse, sanitize.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items were found in poor repair:
>> Racks in the walk-in were observed.
>> Door gaskets torn on reach-in cooler.
>> Door gaskets door panel on both chest freezers.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board on the make 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven in the kitchen was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Dressing storage draw.
>> Red cart.
>> Chemical storage shelf.
>> Knife storage located at the cook range in the kitchen.
>> Bottom shelf of grill.
>> Sides of deep fat fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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 in Good Repair (repeated violation)
Observation: The following physical structures is not maintained in good repair:
>> Ceiling leaking in multiple places.
>> Floor tile damage at the three compartment sink.
>> Walls located at the exit door damaged.
>> Wall laminate at the kitchen handsink peeling.
>> Ceiling panel above the cook range in the kitchen is hanging and not secure to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/11/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Person in Charge
Observation: Certified Food Manager certificate expired December 2014.
Correction: Obtain a new certified food manager certificate.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) commercially processed lunch meat, chicken breast, and meat loaf 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked hamburgers and cheeseburgers are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was in poor repair:
>> Racks in the walk- in cooler rusty
>> Food storage racks in the kitchen were rusty.
>> Door gasket to the double door reach-in cooler.
>> Door gasket and doors on both chest freezers.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the pizza make 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of 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 equipment has accumulations of grime and debris:
>>Outside of deep fat fryer.
>> Inside of dressing storage drawers.
>> Top slpash area of mixer.
>> Burner guards on on cook range.
>> Bottom shelf of under grill.
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: The food-contact surfaces were not being sanitized after cleaning and rinsing due to low sanitizer at three compartment..
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. Person in charge added additional bleach to bring sanitizer level to the proper concentration (50-100ppm).
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen preparation area.
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 in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>> Storage nook above the three comaprtment sink observed with exposed installation.
>> Floor tile damage at the end of the three comaprtent sink.
>> Walls located at the exit door in the kitchen observed wit holes.
>> Wall laminate at kitchen handsink peeling.
>> Ceiling panel above cook range hanging and not secure to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors throughout kitchen area 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of hazardous chemicals are 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.
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02/05/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. EHS recommends that a deep cleaning be conducted throughout. Operator does a great job of eliminating risks factors that contribute to foodbourne illnesses.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth.( bare wood):
>> Shelving in mop room.
>> Bare wood observed in the walk-in cooler where onions are stored.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of barewood.
- Temperature Measuring Devices
Observation: The temperature measuring device in the following equipment was not properly located in the warmest part of the unit:
>> Single door reach-in at service area. (corrected)
>> Walk-in cooler
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The storage racks in the following areas was observed in a condition that prevents necessary maintenance and easy cleaning (rusty):
>> walk-in cooler
>> Food storage rack in the kitchen
Correction: Repair.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the double door True reach-in 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: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment
Observation: Door Gasket on the chest freezer damaged. Observed supported by duct tape.
Correction: Repair
- Equipment - Cutting Surfaces
Observation: The cutting board along the pizza/ sandwich make 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Outside of deep fat fryer.
>> Sides of pizza oven.
>> Bottom shelf under grill on the cookline.
>> Inside of dressing storage drawers on cthe cookline.
>> Top splash area of mixer.
>> Burner guards on cook range in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen handsink hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the @LOCATION@ hand sink.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Male toilet room door is not tight fitting.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Adjust the self closing mechanism so that the door may close properly
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back exit door was proped open, and the screen door was observed with gaps that diod not allow the door to be tight fitting to the door frame.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen
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 in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Storage nook above three compartment sink observed with exposed installation.
>>Floor tile damage at the end of the three compartment sink.
>>Mop room floor not sealed.
>> Walls located at the exit door in teh back of the house observed with holes.
>> Wall tile damage observed behind the right side of the double door reach in freezer in the kitchen.
>> Laminate or paper coating on the wall above the kitchen handsink is peeling.
>> Ceiling panel in the kitchen in exit walk way damaged and hanging loosely.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structures in the following locations noted in need of cleaning:
>>Walls located in the cook range area in the kitchen observed with splatter.
>>Walls at three compartment sink observed with food splatter.
>> Floor in mop room soiled.
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.
|
10/06/2014 | Routine | |
All temperatures were taken internally. Operation is very well managed. Establishment was incompliance overall and did not have any major observations concerning risk factors.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use Operator stated that wiping cloths are stored in buckets with soap detergent and chlorine sanitizer. EHS tested sanitizing bucket for chlorine levels and was observed at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (50-100 ppm). Soap detergent and sanitizer must be in separate buckets.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood found in the walk-in cooler, under food containers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Advised the operator to seal the wood by method of painting and discontinue using barewood.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the walk-in cooler was not properly located in the warmest part of the unit.
Correction: Operator relocated the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1. Storage racks located in the walk-in cooler.
2. Door to chest homestyle freezer not aligned with the freezer ( not air tight).
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Single door freezer gasket.
2. Back splash behind stove.
3. Double door freezer top of doors ledges.
4. Outside of sugar and salt bins.
5. Oil and vinegar storage draws.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Toilet room door to male bathroom is not tight fitting.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was observed with large gap at the top of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the following areas:
1. Kitchen
2. Salad bar area
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the male and female rest-room.
Correction: EHS provided a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1. Hole in the wall located at the corner before back exit door.
2. Grout damage by three compartment sink.
3. Threshold at back door damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/19/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>wall in hallway is damaged
>>multiple ceiling tiles missing/damaged/displaced
>>cove molding coming loose at shelves with clean dishes in back kitchen
>>tile damaged in men's restroom stall
>>small holes in right stall wall in women's restroom
>> wall damaged around pipe at 3 compartment sink
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 structures are in need of cleaning:
>wall and floor around stove
> wall below 3 compartment sink
> walls in hallway
> wall at fryer
> wall behind mixer
> walls around front cookline equipment
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.
|
04/11/2013 | Routine | |
All temperatures are internal unless otherwise noted. The owner of the facility has replaced the floors in the kitchen and food prep areas. Upgraded the main make table in the food prep area and replaced the stand alone reach in freezer as well.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>wall in hallway is damaged
>>multiple ceiling tiles missing/damaged/displaced
>>cove molding coming loose at shelves with clean dishes in back kitchen
>>tile damaged in men's restroom stall
>>small holes in right stall wall in women's restroom
>> wall damaged around pipe at 3 compartment sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
>wall and floor around stove
> wall below 3 compartment sink
> walls in hallway
> wall at fryer
> wall behind mixer
> walls around front cookline equipment
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.
|
02/06/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the following pieces of equipment are in poor repair:
>>Both chest freezers in kitchen
>>Chest freezer on pizza prep line
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>Bake pans
>>The interior lip of the ice machine is in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>wall in hallway is damaged
>>multiple ceiling tiles missing/damaged/displaced
>>corner tiles damaged/cracked in several areas
>>floor damaged near 3 compartment sink at waitress station
>>cove molding coming loose at shelves with clean dishes in back kitchen
>>tile damaged in men's restroom stall
>>small holes in right stall wall in women's restroom
>> wall damaged around pipe at 3 compartment sink
>>floor drain covers missing at area of three-compartment sink
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 structures are in need of cleaning:
1) wall and floor around stove
2) wall below 3 compartment sink
3) walls in hallway
4) wall at fryer
5) floors below front prep area equipment (fryer, grill, oven, etc)
6) wall behind mixer
7) walls around front cookline equipment
8) floor below front reach-in refrigerator
9) floor around grease trap and floor drains at three compartment sink
Correction: Clean
|
11/07/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the following pieces of equipment are in poor repair:
>>Both chest freezers in kitchen
>>Chest freezer on pizza prep line
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>Bake pans
>>The interior lip of the ice machine is in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the mop sink room.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>wall in hallway is damaged
>>multiple ceiling tiles missing/damaged/displaced
>>corner tiles damaged/cracked in several areas
>>floor damaged near 3 compartment sink at waitress station
>>cove molding coming loose at shelves with clean dishes in back kitchen
>>tile damaged in men's restroom stall
>>small holes in right stall wall in women's restroom
>> wall damaged around pipe at 3 compartment sink
>>floor drain covers missing at area of three-compartment sink
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 structures are in need of cleaning:
1) wall and floor around stove
2) wall below 3 compartment sink
3) walls in hallway
4) wall at fryer
5) floors below front prep area equipment (fryer, grill, oven, etc)
6) wall behind mixer
7) walls around front cookline equipment
8) floor below front reach-in refrigerator
9) floor around grease trap and floor drains at three compartment sink
Correction: Clean
|
08/08/2012 | Routine | |
Drain attached to 3 compartment sink in kitchen is clogged. Explained to owner about calling a plumber to fix the issue.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that chicken filets were not properly kept from cross contamination because it was not in wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the following pieces of equipment are in poor repair:
>>Both chest freezers in kitchen
>>Chest freezer on pizza prep line
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>Bake pans
>>The interior lip of the ice machine is in need of cleaning
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the salad bar is blocked by wire brushes being stored in sink and, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the the wire brushes preventing its use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the mop sink room.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>wall in hallway is damaged
>>multiple ceiling tiles missing/damaged/displaced
>>corner tiles damaged/cracked in several areas
>>floor damaged near 3 compartment sink at waitress station
>>cove molding coming loose at shelves with clean dishes in back kitchen
>>tile damaged in men's restroom stall
>>small holes in right stall wall in women's restroom
>> wall damaged around pipe at 3 compartment sink
>>floor drain covers missing at area of three-compartment sink
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 structures are in need of cleaning:
1) wall and floor around stove
2) wall below 3 compartment sink
3) walls in hallway
4) wall at fryer
5) floors below front prep area equipment (fryer, grill, oven, etc)
6) wall behind mixer
7) walls around front cookline equipment
8) floor below front reach-in refrigerator
9) floor around grease trap and floor drains at three compartment sink
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach solution are 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.
|
04/02/2012 | Routine | |
All food temperatures observed are internal. Typed written report not provided at time of evaluation and shall be delivered next business day.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Food employee was preparing a ready to eat sandwich with his bare hands.
Correction: Corrected. Advised employee and operator that there shall be no bare hand contact with ready to eat food--utensils, deli paper, or single use gloves shall be worn and that hands shall be washed prior to putting on gloves.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food observed in the walk-in cooler and the reach-in refrigerator.
Correction: Store food covered/protected.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods on the make table and the salad bar 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: Corrected. 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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: At least one food container is in poor repair/cracked inside the reach-in refrigerator.
Correction: Discard and replace food containers that are no longer in good repair.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the make table refrigerator (has fallen out of holder).
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
1) interior lid of chest freezer in back of kitchen has minor crack/not secured to lid
2) paint peeling on stand up mixer
3) support legs on most equipment and tables are corroded/rusted
4) handles missing on oil and vinegar drawers
5) plastic handle cover on 2 door freezer cracked/damaged
6) reach-in refrigerator door gasket
7) bulk dry good shelf (left of floor mixer) and vinegar shelf corroded
8) prep table shelf at cookline is corroded
9) knobs missing to flat top grill
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the make table and to the left of the dough prep 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) upper interior ice machine
2) knife rack
3) utensils in prep table drawer adjacent to floor mixer
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) interior fryer cabinetry, exterior fryer, underside ledges of fryer
3) surface and shelf below flat top grill
4) left side exterior of oven
5) oil and vinegar drawer tracks
6) bottom interior and rubber lining the surface of the oil and vinegar drawers
7) racks inside walk-in cooler
8) top of pizza pan and bread shelf next to oven
9) prep table shelf below sauce warmer
10) tub storing cardboard on above prep table shelf
11) back kitchen vent hood filters
12) stove drip tray
13) exterior surfaces of stove
14) prep table shelf adjacent to stove
15) utensil drawer and rubber liner lining interior surface
16) spice shelves
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at the bar 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.
- Kitchenware and Tableware
Observation: Utenils in crock on stove are stored with the food contact surface upwards.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination i.e. store the utensils with the handles upwards..
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the back prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: In the event of a change in ownership, remodel, or component replacement, refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs above back area prep tables not properly shielded due to missing end caps at each end of the plastic light tubes.
Correction: Provide end caps at each end of the light tubes or proper light covers.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not properly dispensing at the front area hand sink.
Correction: Per operator, Cintas representative scheduled to adjust unit tomorrow. In the meantime, provide a supply of paper towels at the hand sink.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in areas: stove, food prep, mop room, walk-in cooler.
Correction: In the event of a change in ownership or remodel the lighting shall be uprgraded in accordance with the current regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) wall in hallway is damaged
2) multiple ceiling tiles missing/damaged/displaced
3) corner tiles damaged/cracked in several areas
4) floor damaged near 3 compartment sink at waitress station
5) cove molding coming loose at shelves with clean dishes in back kitchen
6) tile damaged in men's restroom stall
7) small holes in right stall wall in women's restroom
8) wall damaged around pipe at 3 compartment sink
9) floor drain covers missing at area of three-compartment sink
Correction: Repair/replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
1) wall and floor around stove
2) wall below 3 compartment sink
3) walls in hallway
4) wall at fryer
5) floors below front prep area equipment (fryer, grill, oven, etc)
6) wall behind mixer
7) walls around front cookline equipment
8) floor below front reach-in refrigerator
9) floor around grease trap and floor drains at three compartment sink
Correction: Clean.
|
12/05/2011 | Routine | |
All temps are internal unless otherwise noted. Discussed with owner proper methods for using time as a control. Operator has laminated time sheets but are not currently being used. Suggested using dry erase markers to document the time removed from reefer. Provided photos of examples.
- Critical: Food - Safe and Unadulterated*
Observation: The lemons in the walk in cooler are molded and are considered unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bowl of crumbled cheese.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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 UC reefer of the dough prep table.
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 (repeated violation)
Observation: The following equipment is in poor repair:
1) interior lid of chest freezer in back of kitchen has minor crack/not secured to lid
2) paint peeling on stand up mixer
3) support legs on most equipment and tables are corroded/rusted
4) handles missing on oil and vinegar drawers
5) plastic handle cover on 2 door freezer cracked/damaged
6) reach-in refrigerator door gasket
7) bulk dry good shelf (left of floor mixer) and vinegar shelf corroded
Correction: Maintain equipment in good repair and proper adjustment
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the pizza prep station 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of marinara suace.
Correction: Discontinue the reuse of manufacturer containers for marinara sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) tongs hanging on oven door at back area
2) meat slicer blade
3) tubs storing lids on shelving next to three compartment sink
4) floor mixer splatter area
5) interior of ice machine
Correction: Clean and sanitize these surfaces
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are not clean:
1) make table door gaskets
2) interior fryer cabinetry, exterior fryer, underside ledges of fryer
3) surface and shelf below flat top grill
4) left side exterior of oven
5) oil and vinegar drawer tracks
6) stove drip tray
7) cart shelves
8) rack inside walk-in cooler
9) floor mixer
10) bulk vinegar shelf
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: cups and lids were observed stored unprotected at the back line of the kitchen.
Correction: Store cups and lids in the original protective package to protect from contamination until used.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station next to the salad bar is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The floor drain at the bottom of the 3 compartment sink is not draining.
Correction: Contact building owner to have pipes and drain inspected.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light bulb in upright reefer not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the mop store room.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) wall in hallway is damaged
2) multiple ceiling tiles missing/damaged/displaced
3) corner tiles damaged/cracked in several areas
4) floor damaged near 3 compartment sink at waitress station
5) cove molding coming loose at shelves with clean dishes in back kitchen
6) tile damaged in men's restroom stall
7) small holes in right stall wall in women's restroom
8) wall damaged around pipe at 3 compartment sink
9) floor drain covers missing at area of three-compartment
Correction: Repair or replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
-wall and floor around stove
-wall below 3 compartment sink
-walls in hallway
-wall at fryer
-floors below front prep area equipment (fryer, grill, oven, etc)
wall behind mixer
Correction: Clean
- 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.
|
08/30/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) multiple foods in the walk-in cooler at 45-46*
2) turkey 46*, ham 46*, ground beef 45* in reach-in refrigerator
Correction: Cold hold phfs at or below 41*. Discontinue storing those food items listed in the reach-in refrigerator at the front by the door. The walk-in cooler thermostat was turned down during evaluation--ambient air was 44 and once thermostat adjusted observed at 37*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Breader in container on prep table shelf not sifted the day before.
Correction: Corrected. If breader is to be reserved for next day use, it shall be sifted once every 4 hours and then transferred into a clean container for storage and also labeled for use within 7 days.
- Critical: Time as a Public Health Control*
Observation: Potentially hazardous foods (phfs) on the make table rail and phfs on the salad bar 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shredder/chopper accessories stored on cardboard panel lining can storage rack.
Correction: Remove cardboard panel since it is not smooth, easily cleanable, and non-absorbent. Provide approved material such as sheet pan or plastic tray/container.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes used for surplus storage.
Correction: Discontinue using cardboard boxes for storage since they may encourage pest harborage conditions are not smooth, easily, cleanable, and non-absorbent. Provide approved washable containers for storage.
- Food Contact Surfaces - Cleanability*
Observation: Multiple food containers are cracked/in poor repair (e.g. metal flour bowl, plastic containers).
Correction: Replace equipment that are no longer in good repair since they can no longer be easily cleaned.
- Ventilation Hood System, Drip Prevention
Observation: Drip can missing from stove vent hood system.
Correction: Replace.
- Temperature Measuring Devices
Observation: Thermometer is located at the back of the Coke display refrigerator.
Correction: Relocate the thermometer to the front of the unit by the door.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the make table refrigerator (has fallen out of holder).
Correction: Provide a thermometer inside the unit at the front by the door.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs.
Correction: Post of no-smoking signs or international no-smoking signs in restaurant. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
1) interior lid of chest freezer in back of kitchen has minor crack/not secured to lid
2) paint peeling on stand up mixer
3) support legs on most equipment and tables are corroded/rusted
4) handles missing on oil and vinegar drawers
5) plastic handle cover on 2 door freezer cracked/damaged
6) reach-in refrigerator door gasket
7) bulk dry good shelf (left of floor mixer) and vinegar shelf corroded
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the make table and to the left of the dough prep 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) tongs hanging on oven door at back area
2) meat slicer blade
3) tubs storing lids on shelving next to three compartment sink
4) floor mixer splatter area
5) interior of ice machine
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) interior fryer cabinetry, exterior fryer, underside ledges of fryer
3) surface and shelf below flat top grill
4) left side exterior of oven
5) oil and vinegar drawer tracks
6) stove drip tray
7) cart shelves
8) rack inside walk-in cooler
9) floor mixer
10) bulk vinegar shelf
Correction: Clean.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees--women's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lighting insufficient in areas: stove, food prep, mop room, walk-in cooler.
Correction: In the event of a change in ownership or remodel the lighting shall be uprgraded in accordance with the current regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) wall in hallway is damaged
2) multiple ceiling tiles missing/damaged/displaced
3) corner tiles damaged/cracked in several areas
4) floor damaged near 3 compartment sink at waitress station
5) cove molding coming loose at shelves with clean dishes in back kitchen
6) tile damaged in men's restroom stall
7) small holes in right stall wall in women's restroom
8) wall damaged around pipe at 3 compartment sink
9) floor drain covers missing at area of three-compartment
Correction: Repair/replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
-wall and floor around stove
-wall below 3 compartment sink
-walls in hallway
-wall at fryer
-floors below front prep area equipment (fryer, grill, oven, etc)
wall behind mixer
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Gas powered pressure washer stored on premises.
Correction: Remove/relocate off premises.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Multiple chemical spray bottles are not labeled.
Correction: Corrected. Ensure working containers of chemicals are properly labeled as to contents.
|
05/27/2011 | Routine | |
Restaurant representatives - add corrected or new information about Capri Pizza, 227 Fox Hill Rd., Hampton, VA 23669 »