Cooling was in process for pasta and white sauce. White sauce must be cooled to 41 F within 4 hours. Pasta must be cooled to 70 F in the first 2 hours and then to 41 F in the next four hours. Have workers use their thermometers to ensure proper cooling. A lot of food was found inside make table blocking cold ducts. Temperature in lower make was found to be slightly elevated at 42.4 F. Workers removed the foods blocking the vents. Dirty towels found inside make table. This is a poor practice. Permit expires 4/30/16. Call for reinspection.
- 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Prepped pizzas for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. PIC placed time notation on pizza rack.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad bar is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: exterior of rectangular pizza pans (carbon build up)
Correction: Clean these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cheese tub(mildew present), interior of salad bar unit,hinges to salad bar doors,ladder, water heater, top of dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice chute at drink station has slime.
Correction: Clean and sanitize chute.
- Non-Food Contact Surfaces
Observation: Pizza hood has peeling paint that does not allow for easy cleaning of hood.
Correction: Clean the surface of the hood. You may need to scrape the paint off first. Surface to be smooth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the prep station is being used for purposes other than washing hands. (Container found inside handsink)
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Floor drain under prep sink is no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind prep sink, floor drain by water heater are dirty
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical was not properly labeled.
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. PIC discarded bottle.
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03/28/2016 | Routine | |
Vacuum breaker was repaired and new tiles have been installed.
- Critical: Cooling* (corrected on site)
Observation: Pasta found at 84 F. THis had exceeded the two hours needed to decrease to 70 F. It was made at 10:30 AM today.
Correction: PIC discarded. PIC to instruct worker to use the thermometer during the cooling phase.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta salad on bar cold holding at improper temperatures (54.8F)
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. PIC discarded. Consider placing on time control. Write a policy.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) wings in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. PIC placed appropriate date on packages.
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10/16/2015 | Risk Factor | |
E-mail received stating backflow device and tile floor will be repaired by 5/20/15. Detail clean cinnamon bun pans. We discussed cooling of mac and cheese sauce. Use an ice bath with stirring and verify temperature with you thermometer. Permit issued.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Vacuum breaker at mop sink has broken.
Correction: Repair
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles by 3-c sink are broken, water is pooling. Holes found in wall by spray hose attachment at 3-c sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2015 | Follow-up | |
Permit expires 4/30/15. The repeat violations must be addressed prior to renewal. Call for reinspection.
- Cooling Methods (corrected on site)
Observation: Mac and cheese sauce made this morning was found in tightly closed containers in walk in.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Pans were uncovered.
- Equipment - Good Repair and Proper Adjustment
Observation: At least two dishracks have become deteriorated.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of deep dish pans, pizza warmer cabinet reservoir, top of dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Vacuum breaker at mop sink has broken.
Correction: Repair
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles by 3-c sink are broken, water is pooling. Holes found in wall by spray hose attachment at 3-c sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drain under prep sink is rusty. Pipe from condenser inside walk in is wrapped with tape that has become mildewed. Hood above pizza oven found soiled.
Correction: Clean both areas.
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04/14/2015 | Routine | |
Repairs to hot water heater completed. Hot water service restored to all fixtures. Observed 144 F hot water at 3-c sink. Approved to resume food service. We discussed in-line hot water heaters of handsink as a reserve option.
No violation noted during this evaluation. | 04/09/2015 | Other | |
Arrived to conduct a routine inspection. No hot water available in restaurant. Manager has agreed to stop serving food until hot water is restored to facility. Call our office for a reinspection. Manager posted signs on doors. Note: Hot water has been missing for about 48 hours or so. I was told they were waiting on a part that was to have been sent overnight. Permit for renewal is required. A full routine inspection will soon be conducted. I suggest all construction items be corrected and facility cleaned in anticipation of that inspection.
- Critical: Water Capacity*
Observation: No hot water.
Correction: Hot water generation shall be sufficient to meet the peak hot water demands throughout the food establishment.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water.
Correction: 100 F water is required at all handsinks.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Hot water heater is not operating.
Correction: System shall be maintained in good repair.
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04/07/2015 | Other | |
Manager to review employee health information with staff. Test concentration of final rinse in dishmachine when first using it for the day to ensure proper strength. Many floor tiles are broken or missing. Repair floor. Don't forget to place the ice machine on a cleaning schedule.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta salad on salad bar found at 54 F, garbanzo beans found at 52 F.
Correction: Maintain at 41 F or below. PIC placed pasta salad on 6 hour time control for the day. I recommend a different sized pan. Try to consolidate into a smaller pan with less surface area. Beans were removed to chill. I recommend prechilling cans of garbanzo beans before placing on salad bar.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. PIC started a log for pizza. In order for you to use time you must track the time.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dishmachine was not primed.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 ppm. PIC primed dishmachine to provide 50 ppm.
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10/28/2014 | Risk Factor | |
Good handwash practices. Employees know reporting requirements for symptoms and illnesses. Team urns at customer self-serve counter are not secure nor are they located so that employees can see them. Recommend securing lids on tea urns.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: No sanitizer detected in final rinse at dishmachine.
Correction: PIC primed unit and restored sanitizer concentration to 50-100ppm Cl. Wares were rewashed.
- Plumbing System Maintained in Good Repair
Observation: Leak in fitting around backflow device on dishmachine. Backflow device on mopsink faucet is damaged.
Correction: Repair/replace to eliminate leak and provide backflow protection.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged and missing floor tiles. Eroded grout between floor tiles.
Correction: Repair floor and grout. PIC states that tiles are on order and floor will be repaired when tiles arrive.
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04/18/2014 | Routine | |
Note: Damaged/missing floor tiles must be repaired
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed Alfredo sauce at buffet at 112F.
Correction: Unit temperature raised (sauce up to 125F within a few minutes). Maintain at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pasta inside the make table at 45-46F. Other food temperatures in this unit were marginal (spinach sauce 43F, sausage 43F).
Correction: Repair or adjust unit to maintain at <41F (service called).
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10/02/2013 | Risk Factor | |
Significant improvement in facility cleanliness and organization. Good handwashing and time tracking. Chlorine at 50 ppm. Permit issued.
- Physical Facilities in Good Repair
Observation: Areas of worn floor grout and damaged floor tile. Some damaged wall area at front dough table.
Correction: Repair and maintain physical facilities.
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03/26/2013 | Routine | |
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