- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1) the shelving under the pizza prep tables 2) the exterior of the sprayer nozzles near the warewashing area.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/29/2016 | Routine | |
Facility is very clean and well maintained. Good job! Thank you.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the salad reach in cooler. PIC ordered.
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 (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing chlorine or quaternary ammonium. PIC ordered.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine in the warewashing machine measured 0 ppm. PIC has called for repair.
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.
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03/19/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Facility is clean and well maintained.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee, in the prep area, wash hands with gloves on.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap at the bottom of the back door to facility.
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.
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03/07/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
This routine inspection was conducted due complaint received on March 5, 2013.
Discussed with operator: 1. ensure there is a thin diameter probe thermometer for taking temperatures of thin foods such as pepperoni. 2. submit a copy of the work order to the health department once the dishmachine is sanitizing properly 3. ensure any potentially hazardous food items, whether cooked on site or commercially prepared, that is not served within 24 hours, is properly date marked 4. submit a copy of the employee health plan to the health department 5. ensure sheet trays are stacked to allow for air drying. Operator is knowledgeable in food safety and employee health.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee eating' in an area other than designated break area, while preparing/handling pizza dough.
Correction: All PERSONNEL who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwich prep unit - Canadian Bacon @ 45'F and Ham @ 46'F - cold holding at improper temperatures. Canadian Bacon and Ham were discarded during inspection.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm. Operator will use paper products and/or wash equipment in the dishmachine and sanitize in the 3 compartment sink until the dishmachine is sanitizing properly.
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.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled knife, in the knife holder, was adjacent to clean knives at the prep area.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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03/05/2013 | Routine | |
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