Do not place foods directly on the steam table to reheat. Product should be rapidly reheated in the pizza oven. Alfredo sauce that was already on the steam table after being run through the pizza oven once was at 75-85 F.
Drinks in the kitchen must have a lid with a straw.
Low temperature dish machine must have a data plate on the machine, from the manufacturer, stating specs about the machine.
A visual and/or audible alarm is needed on the dish machine.
Replace the sanitary napkin receptacle in the women's handicap stall, with a receptacle that has a cover.
Post employee health information on bulletin board in English and Spanish, so that it is easily accessible for staff.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The pasta and chicken noodle soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Pasta is cooked, cooled and reheated in house, therefore it must be heated to 165 F. Any commercially processed product, such as the marinara sauce and the alfredo sauce that is being taken from a intact container, must be reheated to at least 135 F.
Correction: Rapidly reheat food for hot holding to 165°F.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic drinking cups 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.
- Plumbing System Maintained in Good Repair
Observation: Leak noted under the hand sink by the pizza oven.
Correction: Repair and maintain all plumbing components and fixtures.
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11/06/2015 | Routine | |
Time on the prepped pizzas is being recorded on the wall chart next to the speed racks. The sign to the right of each speed rack shows the time the product on that rack was prepped and it must be used within 30 minutes.
Sanitizer logs have been saved and shared with the inspector. Staff is doing much better with mixing sanitizer at the proper concentration. Buckets were re-mixed while the inspector was present as well.
Pans are being progressively cleaned with degreaser, and some still need to be done.
All steam table temperatures were above 135 F. No reheating taking place during the inspection.
Staff are getting better about using the faucet at the food prep sink for making soups and filling up water containers.
No bare hand contact with any product observed.
No violation noted during this evaluation. | 05/06/2015 | Follow-up | |
Notes:
1. Two containers of marinara sauce and one of alfredo sauce were found to be improperly heated and placed on the serving line. The PIC states that the sauces are to be passed through the oven twice to reach a temperature of 165 F or higher. One container of marinara had not be heated at all, and placed on the line straight from the WIC, as proven by being found at 43 F on a steam table. Follow corporate SOPs!!!
2. 4 chlorine sanitizer buckets mixed up and placed around the kitchen. All 4 were mixed improperly. Two tested at 0 ppm, and two tested at 200 ppm+. Buckets were re-mixed upon request and all 4 were mixed up a second time improperly. The same wiping cloths placed in both sets of buckets, and they were completely saturated with the solution that was way too strong. A third attempt was necessary. The PIC could not provide a chlorine test kit, and staff are clearly not used to using one. A sanitizer concentration log has been provided to the PIC and one must be kept for each of the 4 sanitizer buckets for the next 30 days. This is a repeat violation. The logs are to be saved and shared with the inspector during the follow-up inspection.
3. PIC attempted to access the corporate SOP manual on the company's website. PIC stated that it is no longer the chain's practice to record the time prepped pizzas are placed on the wall speed racks. This is not allowed since time is still being used as a public health control.
4. Bare hand contact is allowed while prepping pizzas PRIOR to cooking, but NEVER AFTER cooking. Employee observed touching pizza while cutting it to go out for service. Toppings that fell off were also picked up with bare hands and placed back on the pizza.
5. Pretty much all pans used for baking need to be soaked with a degreaser to remove baked on residues. This is to be completed within the next 30 days.
6. The hand sink next to the mop sink is NOT intended for use for mixing sanitizer buckets, storing rags, or filling water containers for cooking. This is a repeat violation as well. Hand sinks are ONLY intended for hand washing.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cooked pizza observed being touched while cutting, and cooked toppings that fell off the pizza were picked up and placed back on the cooked pizza.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wet cloth observed being stored on the pizza MUT assembly space.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Marinara and alfredo sauce, classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Prepped pizzas stored on the wall speed rack 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 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: basically all pans that are run through the pizza oven.
Correction: Soak these pans in a degreaser to help remove encrusted deposits. Then clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station next to the mop sink is being used for purposes other than washing hands. Sanitizer buckets observed being filled there, and wiping cloths stored there when filling/re-mixing.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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04/08/2015 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer bucket (re-mixed upon request), and chlorine test kit. Reviewed employee health and questioned staff. Corporate policy is to be emailed to the inspector for review.
Notes:
1. Staff must make sure to properly mix sanitizer water.
2. Retraining is necessary for the proper use of hand sinks.
3. A repair technician is due out today for the salad MUT cooler. The only temperatue control for safety item on the bar is pasta salad. Keep only a working portion out, and all back-ups of the item in another refrigerator. This unit consistently has problems so check multiple times a day.
4. PIC is preparing to renew his ServSafe certification. Send new information to the inspector.
5. Facility was so busy that no pizzas are being kept on the speed rack. MAKE SURE staff are properly utilizing the time charts.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pasta salad on the salad bar is cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad MUT was observed in a state of disrepair and damaged.
Correction: Repair the salad MUT 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 salad MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the pizza oven is being used for purposes other than washing hands. Lots of food debris noted in the bottom of the sink. The rear hand sink is being used to fill pans of pasta to be reheated in the oven.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory next to the pizza oven.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water sanitizer bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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08/14/2014 | Routine | |
1. New mop sink has been installed, and broken floor tiles have been replaced.
2. Staff are utilizing the time charts for prepped pizzas. Once a rack is full, staff mark the time and they have 30 minutes from that point to cook all of them.
3. Discussed the importance of mixing bleach water with room temperature water. Hot water will cause bleach to evaporate. Freshly mixed sanitizer buckets had no detectable levels of chlorine.
4. Discussed raising the faucet height on the food prep sink to allow for filling of sanitizer buckets on the side board. Observed staff dumping and mixing them out of a hand sink. Hand sinks are for hand washing only and no other purpose. With a new faucet connection the sanitizer can be mixed on the side board of the food prep sink, and should be emptied in the mop sink to avoid contaminating other surfaces.
All violations noted on January 27, 2014 have been corrected.
No violation noted during this evaluation. | 03/10/2014 | Follow-up | |
Notes:
1. The salad MUT cooler has been cleaned and turned down. The air temperature is under 41 F today.
2. The product temperature in the top wells of the pizza MUT cooler were much lower today as well. The coils/fans were cleaned as well.
3. The floor tile have not been repaired yet. It turns out the curbing on the mop sink has a crack in it, allowing water to run out of the sink and pond on the floor. The mop sink must be repaired before the broken floor tiles can be replaced. This repair should be completed within 30 days.
4. Staff are still not marking the time for the pizzas on the speed racks. Management must train staff to utilize the charts that are posted to fulfill the obligation of marking time for use of time as a public health control. Proper use of the marking system must start immediately and will be checked during the return visit in 30 days.
5. Staff are using less bleach when mixing up the sanitizer water buckets. One bucket tested at 100 ppm and two others tested low since they were due to be changed out. A chlorine test kit is on hand for staff to utilize.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tiles present by the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace broken floor tiles.
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02/06/2014 | Follow-up | |
Adequate thermometer, chlorine dish machine, and test kit. All wiping cloth buckets tested too strong at 200 ppm+. Reviewed employee health.
Notes:
1. The inspector rechecked the pizza MUT cooler again at the end of the inspection and the unit was coming out of defrost mode. Air temperature of the unit went from 39 F down to 29 F, with product temperature starting to drop back down.
2. Salad cooler must be serviced to ensure cold holding temperatures of 41 F or less.
3. Time must be marked for the pizzas at all times. Some sort of time chart must be in place and utilized at all times.
4. Employees must utilize the chlorine test kit to ensure sanitizer of 50-100 ppm is being mixed.
- Critical: Time as a Public Health Control*
Observation: 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The pizza MUT cooler and the salad cooler are not maintaining temperatures of 41 F or less.
Correction: Repair the refrigeration units 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 refrigeration units, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station by the mop sink is being used for purposes other than washing hands. Observed employee adding water to food for cooking at the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Broken floor tiles present by the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace broken floor tiles.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Bleach sanitizer in all of the wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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01/27/2014 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer buckets, and test kit. Reviewed employee health.
The salad MUT/cooler needs to be serviced to lower the air temperature of the unit as warm weather approaches.
Hand sinks are for hand washing only and no other purpose.
Keep all wiping cloths intended for cleaning stored in sanitizer when not in use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad bar cooler is not maintaining temperatures of 41 F or less.
Correction: Repair the salad bar cooler 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 salad bar cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station by the oven is being used as a dump station. Food debris present in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/30/2013 | Routine | |
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