- Critical: Cooling* (corrected on site)
Observation: Chicken wings noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors 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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03/02/2015 | Routine | |
| No violation noted during this evaluation. | 09/08/2014 | Routine | |
Previous violations corrected. Hand sink repaired.
No violation noted during this evaluation. | 05/05/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep table cold holding at 44*F. Food items in prep table not at or below 41*F
Correction: Relocate TCS foods to refrigeration unit that is capable of cold holding at or below 41*F until pizza prep unit is repaired.
- Critical: Handwashing Lavatory*
Observation: Hand sink in dishwash area not working.
Correction: Repair hand sink and provide towels and hand soap.
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03/19/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make line cooler gaskets were observed in a state of disrepair and damaged.
Correction: Restore the make table to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter..
- 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: hand sinks, containers, storage shelves.
Correction: Clean and sanitize these surfaces for food contact.
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07/16/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small cold line.
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
Observation: The door gasket to the cold lineis in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards 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 cold line and dough preparation area 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the dough preparation area
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 the hand washing lavatory in thedough preparation 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
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03/29/2013 | Routine | |
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