Generally, facility observed to be clean and well ordered. Refrigeration equipment operating at required temperature range. Good time control procedures being followed. Operator knowledgeable about employee health policy.
- Critical: Reheating for Hot Holding*
Observation: The tomato sauce with fresh garlic was found at 120oF one hour after start of reheating process. was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine-full strenth--container found at handsink. It was being applied to counters that can be food contact surfaces. This full strength concentration does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanititizer at proper concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. For chlorine it is 1/2 teaspoon per gallon of water.
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03/26/2014 | Risk Factor | |
Chlorine sanitizer at 3-compartment sink at proper concentration of 75ppm. Temperatures of foods appeared to be within required range. Reviewed employee health policy and Norovirus prevention practices with operator.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The cold water faucet handle and pipe feeding cold water to the handwashing sink at the dishwashing area was not working. Also operator storing green scrubber and other items in sink and it was blocked by a bucket.
Correction: Ensure handsink is accessible and repair/replace the handwashing sink in this area within 24 hours and fax repair invoice to Health Dept. at 972-4310. Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F and above.
- Plumbing System Maintained in Good Repair
Observation: Floor drain grate at front of 3-compartment sink appeared to be clogged wth dirt and debris.
Correction: Repair and maintain all plumbing components and fixtures. Unclog drain grate so waste water can drain and not pool with waste water needs to go down this drain.
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12/09/2013 | Routine | |
Observed good employee handwashing and glove use procedures. Manager demonstrated good knowledge of cook/cool food processes. Chlorine sanitizer solution at 3 vat sink with in proper range of 100ppm.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Tray of dough stored on top of trashcan during preparation.
Correction: Do not use trashcan as cart for holding food items. Protect food from miscellaneous sources of contamination.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: Sewage is being dumped on the floor when drain 3 compartment sink and then employees tracking wastewater through floor of facility..
Correction: Person in charge stated he will mop up immediately if overflow occur and immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. Operator will also work with plumbing contractor to develop plan to ensure the drain is repaired so sink can be drained without flowing onto floor
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Frozen condensate at top of pizza prep unit observed. Unit needs repair so that condensate either drains out of unit or evaporates from unit.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface of unit.
- Outer Openings - Protected
Observation: Numerous flies observed in facility. Front and rear doors-outer openings of the food establishment is not protected against entry of insects and rodents.
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 (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler. LIght fixture in unit needs repair/replacement.
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.
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06/27/2013 | Routine | |
Person in charge knowledgeable about employee health policy. He will review Norovirus prevention protocol with staff. Left handouts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Mozzerellla cheese and fried chicken cold holding at improper temperatures in bottom of pizza prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator will monitor food temperatures every 2 hours to ensure proper temperature and repair unit so it maintains proper temperature consistently.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of soil or mold on the ceiling of the ice machine.
Correction: Clean and sanitize these surfaces that can drip on to the ice in bin
- Sewage - Other Liquid Wastes and Rainwater
Observation: Frozen condensate buildup around top of pizza prep unit can drip onto food products in the top of the unit
Correction: Repair the unit so condensate either drains or evaporates from unit to prevent incidental contact with foods. Operator will maintain frost free.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the pizza oven 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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces at toxic concentration of 300-400 ppm. It does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer at proper concentration of not greater than 200ppm so that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/08/2013 | Routine | |
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