Discussed with the person in charge:
1. cleaning of the soda nozzles
2. cabinet in the lobby
The person in charge has attended ServSafe and is waiting for her certificate - provide your certificate to EHS when received
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored on the pizza prep unit between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pasta on the service line at 66'F - cold holding at improper temperatures. The pasta was removed from the line and placed in the walk in cooler.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed that the plastic plates on the pizza line were soiled to sight and touch. Plates were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: bottom of the prep table on the make line, storage racks on the make line, exterior of the cinnamon and powder sugar shakers, pizza oven, portable fan near the pizza oven, doors to the dish machine, and the beverage tubes.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plastic cups, plastic plates, and plastic containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: The front hand sink basin is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the service line hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front hand sink.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: wall near the pizza prep unit, grouting in the kitchen area, space around the plumbing in the handicap stall in the women's restroom, and light before the entrance to the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: caulking on the front hand sink, walls at the end of the pizza oven, walls over the ice machine, and the walls around the mop sink.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a chemical spray bottle that was labeled degreaser but contained a different chemical therefore making the bottle improperly labeled. The chemical was disposed of.
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.
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03/09/2016 | Routine | |
Discussed with the person in charge:
1. date marking
2. proper use of an ice bath
3. using time as a public health control until the pizza prep unit can be repaired
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed mozzarella cheese - 59'F and cheddar cheese - 61'F in the pizza prep unit and pasta on the service line - 47'F - cold holding at improper temperatures. All items in the pizza prep unit was discarded.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza prep unit was observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following surfaces that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: spatulas on the serving line, tongs on the serving lines, sugar shakers, dough press. All small items were taken to the dish machine area.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the doors on the dish machine and the inside of the reach in refrigeration units have accumulations of grime and debris. Observed a build up of ice particles in the walk in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed pizza pans, stainless steel bowls, plastic cups, and plastic plates that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the prep table on the front line is 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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03/11/2015 | Routine | |
Discussed with the person in charge:
1. hand washing
2. mop sink area
3. facility very clean
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic plates, plastic bowls, and the pizza spatula. All items placed in the dirty dish bin to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the storage cart near the pizza assemble table and the top of the pizza oven have 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean stainless steel bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Pests-Controlling Pests*
Observation: Observed small flies near the storage rack by the 3-compartment sink. Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of chemical observed 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.
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02/27/2014 | Routine | |
Discussed with the person in charge:
1. the pizza make line is broken - facility is using an ice bath, ensure that foods are completely submerged in the ice
2. overall facility is very clean
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: spatula on serving line, soda nozzles, and the can opener
Correction: Clean and sanitize these surfaces for food contact.
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08/29/2013 | Risk Factor | |
Discussed with the person in charge:
1. reheating of sauces
2. pizza prep unit
3. pasta
4. handling bulk foods
Allergens, Big 5 food borne illnesses, and reheating hand outs given
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the reheating and refrigerated storage.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed bacon bits in the pizza prep unit and cheese sauce in the walk in cooler that were uncovered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: pizza cutters and plastic container where dessert pizza topping stored in (corrected).
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer, pizza screens near the oven (corrected), powdered sugar container (corrected), and the cinnamon sugar container (corrected).
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: tongs hanging near the pizza oven (corrected), pizza ovens, all of the storage racks, condenser drains on the soda machine, handles on the storage cabinets under the soda machine, pasta steamer, and the sprayer hose on the 3-compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean stainless steel bowls and pans were observed stored with the food-contact surface facing upward. Items were inverted.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Observed that the wall tiles are missing near the pizza prep unit - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: caulking on the front hand sink, area around the mop sink, caulking on the 3-compartment sink, and the ceiling over the dish machine.
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.
- Pests - Controlling Pests*
Observation: Observed several small flies over the front hand sink and in the side storage area. Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/27/2013 | Routine | |
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