The purpose of this visit was to conduct a follow-up inspection on violations that were not corrected during January 13, 2016 visit. Observed the dish machine is repaired and providing sanitizer solution (50 - 100 ppm) for food-contact surfaces. The facility manager had e-mailed the service receipt for dish wash machine on January 27th 2016. The floor tile near dish machine and plumbing issues will be solved with in 90 days. The facility manager will provide a service receipts after the floor tile and plumbing issues are resolved.
- Plumbing / Maintained in Good Repair
Observation: Observed the faucet at the 3-vat sink is not in good repair.
Correction: A plumbing system shall be maintained in good repair. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 30 DAYS.
- Physical Facilities Good Repair
Observation: Observed that the tile on the floor near dish washing machine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACE/REPAIR THE TILE. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITHIN 30 DAYS.
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01/28/2016 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint inspection which turned in to a routine inspection.
NOTE:
- Provide the service receipts that is requested within the time frame mentioned above.
- Discussed the active managerial control with the manager.
- Update the Time as Public Health Control record accurately.
- The follow-up inspection will be with in 14 days for critical violations that have not been corrected during inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: DICED HAM (48F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEM WAS RE-LOCATED TO MAINTAIN 41F OR BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the DISH WASHER with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. USE THE 3-VAT SINK TO SANITIZE UTENSILS AND EQUIPMENT UNTIL THE DISH WASHER IS FIXED. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTEMENT WITHIN 7 DAYS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. THE DISH WASHING MACHINE WAS NOT DISPENSING SANITIZER WHILE WASHING DISHES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. SANITIZE THE UTENSILS AND DISHES IN AT THE 3-VAT SINK UNTIL THE DISH WASHER IS FIXED.
- Plumbing / Maintained in Good Repair
Observation: Observed the faucet at the 3-vat sink is not in good repair.
Correction: A plumbing system shall be maintained in good repair. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 30 DAYS.
- Physical Facilities Good Repair
Observation: Observed that the tile on the floor near dish washing machine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACE/REPAIR THE TILE. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITHIN 30 DAYS.
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01/13/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
The thermometer was calibrated in the establishment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mozzarella Cheese (44F) 3-Containers in the walk-in refregerator, Mozzarella cheese (43F) in the Continental 2-DR Upright refrigerator 2-Containers. Food items were determined to be prepared more than 12 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were discarded voluntarily. Discussed with the PIC.
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08/12/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- The water heater service was in progress. Send the copy of the receipt with in 2 days.
- New Handwashing sign is provided to the facility.
- Active Managerial Control (AMC) information was discussed with the manager. AMC handout was provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomato Sauce (46), Cesar dressing (44F), Chopped tomatoes (45F), Cheese container (45F) in the walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were relocated to reduce the temperature to <41F.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F at the 3-vat sink.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Provide water temperature of at least 110F at the 3-vat sink.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: Observed that water heater was broken and not providing hot water through out the food establishment.
Correction: Water heater should provide hot water at all the sinks. Fix the water heater and provide a service receipt to HD with in 2 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: All the handwashing sinks were not providing hot water. The handwashing sink in the kitchen observed at a temperature of 60F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Provide hot water temperature of at least 100F with in 2 days.
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02/13/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink was 300 ppm. The following good retail practice was discussed during the inspection: 1) 3 dr. display case cooler must be serviced to restore ability to store TCS foods at 41 degrees of below, or milk must be stored in a separate cooler, and display case cooler used for non-TCS foods like beer and soft drinks.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk/chocolate milk (8 oz.) in display case cooler: 51/53 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Milk determined to be out of temperature >4 hours. PIC voluntarily disposed of milk. No other TCS food was located in the cooler.
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08/18/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer final rinse dishmachine: 150 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 3 DOOR DISPLAY COOLER AT FRONT COUNTER TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in handsink next to pizza over.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Diced ham in pizza prep cooler top: 47 degrees F. Chocolate lowfat milk 8 oz./2% milk 8 oz. in 3 dr beverage display cooler at front counter: 49/47 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: All foods were located to pizza prep cooler bottom.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 dr undercounter beverage display cooler at the front counter.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Please provide service invoice for cooler to Health Department within 10 days.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the pizza being used to store wet wiping cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: PIC corrected during the inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels not provided at handwashing sink next to pizza oven.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: Paper towels provided by PIC.
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03/12/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. TPHC times for all pizzas on display were properly documented.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage in 4 dr prep cooler top. (50 degrees F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC instructed employee not to overfill metal pans in prep cooler top. Levels in pan were reduced which allowed for required cold holding temperature.
- Sanitizer Test Kit Required
Observation: Test kit located in the facility is for monitoring the concentration of the chlorine sanitizing solutions. Quaternary ammonia sanitizer used in 3 vat sink.
Correction: Obtain a QUATERNARY AMMONIA test kit.
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11/14/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in 3 vat sink: 400 ppm. ADS ET AF M dishmachine turned thermolabel black. Time as public health control documentation was available on request for all pizzas and was satisfactory. The following good retail practice was discussed during the inspection: cleaning frequency of nonfood contact top surface of basement ice machine.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: individual serving 2 % milk in 3 dr display cooler. NOTE: PIC relocated milk to another cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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06/19/2013 | Risk Factor | |
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