Notes:
Ensure that walk-in's door is properly shut at all times. Monitor internal temperature, ensure proper cold holding at 40 - 41 F or less.
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
ServSafe app for coming class in May along with FDA 1-B form provided and explained.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes and shredded cheese in the top portion of small salad unit cold holding at improper temperatures. Switch to metal containers and don't overload it.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small salad unit and pizza 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 - Fixed Equipment, Spacing or Sealing
Observation: The old seal on the hand sink near pizza table has gaps and moldy. Re-seal hand washing sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Refuse Outside Receptacles (repeated violation)
Observation: The cover of the refuse container located outside the establishment is missing/damaged.
Correction: Replace the door of the outside refuse container with one that is a tight fit.
- Light Bulbs Protective Shielding
Observation: Light bulb in the back prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. 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.
- Physical Facilities in Good Repair
Observation: Missing/damaged ceiling tiles near walk-in and pizza table.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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03/08/2016 | Routine | |
* sliced tomatoes and shredded cheese in the top portion of small sandwich unit found at slightly elevated temperatures, keep unit's top closed when not busy.
- contact Pest Control for treatment, meanwhile, clean floors and seal all cracks and gaps in the facility
All non-critical violations must be corrected within 30 days.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is missing its cover. Cover is damaged and can't be used.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the back room and under equipment 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Dead oriental roaches observed in the glue traps and on kitchen floors.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/09/2015 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser is labeled "salad oil".
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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02/02/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the racks above the three compartment sink are rusted and not corrosion resistant, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Light Bulbs Protective Shielding
Observation: Light bulbs in back production area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/05/2014 | Routine | |
| No violation noted during this evaluation. | 01/14/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and shredded cheese cold holding at improper temperatures. Product was double panned in the Continental salad make up cooler which cut off refrigeration cycling from the products.
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.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the Pepsi refrigerator used for storage/display of cheesecake.
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.
- 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 quat 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 production area hand sink is not sealed to adjoining equipment or walls. Existing caulking has deteriorated, leaving open gaps.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spary bottle container of unconfirmed blue chemical was mislabled as ammonia.
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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07/10/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: One employee observed coming in and out of the food service area and walk-in cooler.without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature Measuring Devices
Observation: There was no temperature measuring device observed in make-up cooler or pepsi cooler storing cheesecake.
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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in dough make-up area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. 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.
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01/11/2013 | Routine | |
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