- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Back corner of kitchen has been returned to use for child's blankets, pillows, toys, etc. This platform is supposed to be for storage of ready-to-use pizza boxes, but now has a jumble of personal items, a trash can, pizza paddle, clean towels, and pizza delivery bags. Platform is badly soiled.
Correction: Platform was cleared of personal items, and sanitized at inspection.
- Food - Miscellaneous Sources of Contamination
Observation: Packages of dry pasta are stored among waste cardboard, onion skins, and on top of a trash can full of soiled laundry.
Correction: Pasta was removed to another location.
- Food - Miscellaneous Sources of Contamination
Observation: Rotting foods, dripping and growing mold, are present in the walk-in cooler. Operator states that the tomatoes and pineapple were for personal use and would not be served to the public. This is not adequate protection for the equipment and foods that will be contaminated with drippings and mold spores from the rotting produce.
Correction: Protect food from miscellaneous sources of contamination. Rotting produce was disposed at inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Glass front pepsi cooler at pizza prep station is cold holding at improper temperatures (50F). Pizza dough, cooked burger, and cheeses were 50F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Unit was turned down at inspection and had achieved 41F before end of inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. The pizza prep table was not functional at inspection, yet was being used to hold perishable foods. Operator states that they were not going to keep foods out more than 4 hours, and that a repairman has been called to repair the unit around 1pm. No written plan or time for disposal of perishable foods wa spresent.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Meat slicer has dried meat residues from a previous day's use. Pizza dough trays that have clumps of dried dough are stacked in the basement floor, also from a previous day of use. Industrial can openers, both upstairs and down, were soiled with residues from a previous day's use. A mixing bowl for the industrial mixer had been cleaned and stored to drain, but had flour residues along the outside surfaces, and soured water on the table underneath.
Correction: Clean and sanitize these surfaces for food contact. Meat slicer was cleaned at inspection. Dough trays will be tackled after the lunch rush. Can openers were removed for cleaning. Mixing bowl was cleaned at inspection and the sour water on the table eliminated.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: glass-front reach in cooler door (grease and food on glass), cooler shelf (spilled and dried pasta on shelf), dining tables, seating, and condiment baskets (crumbs, paper, food residues). Inspector arrived just after opening, yet a number of surfaces were soiled from the previous night.
Correction: Clean and sanitize these surfaces for food contact. Spilled food, spatter, and waste needs to be eliminated throughout the day, and not allowed to remain at the close of business. While inspector appreciates the long hours that the operators put into the business, this is not justification for leaving for the night while dishes, equipment, and facilities are soiled. Options for enabling proper clean up include hiring additional staff, working longer hours, or closing food service earlier to allow for cleanup time. To be clear, the facility, dishes, and equipment should all be cleaned and ready for next use before closing for the night.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pizza paddle, on which raw items are placed to be slid into oven, was found to stored on the floor in contact with the jumble of items (blankets, pillows, toys, trash can) in the back kitchen corner.
Correction: Store pizza paddle in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Pizza box assembly has resumed out in the dining room. Boxes are being stored on dining table where they are among the customers moving to the cash register and to and from the bathroom.
Correction: Store single service items in an approved and protected location away from access by the general public.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment, and creating a rodent harborage risk around the back of the facility. Bread racks are stacked on the ground against the outdoor walk-in cooler, along with a broken chair, wooden crate, trash, old lumber, tin cans, etc. Walk-in cooler has damaged vinyl floor, and torn gasket that is hanging loose. Empty boxes are present in the basement floor and walk-in cooler.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/11/2016 | Routine | |
Inspection conducted primarily as a follow-up to verify adherence to required cleaning of background areas. It was found that operators have adhered to the recommended cleaning frequency. Cook stations were free of residues, with tables, shelving, and floors clean and dry. Dining area is being adequately maintained, and restrooms are clean and functional.
At inspector's arrival, the waitress was carrying a 2 year old, barefoot child in the waitstaff area and dining area, while doing her duties. She set the child down, and the child ran into the kitchen to her mother (cook), who picked her up and carried her on her hip, contaminating the cook's apron with tears, and the soiled hands/clothes/feet of the child. This has been a repeated problem at this facility and operators have been notified that under no circumstances is a child to be kept in the food handling, food storage, or prep areas, nor can staff be handling/holding a child while doing their duties. Not only is there is a threat to the welfare of a child running barefoot through a commercial kitchen, but the child's presence poses a significant threat of contaminating food and food-contact surfaces. Child's mother stated that they were not able to have child at babysitter today and had nowhere to place the child. UNDER NO CIRCUMSTANCES IS IT ACCEPTABLE TO HAVE A TODDLER IN A COMMERCIAL KITCHEN. Develop alternative means of providing care for the child when she cannot be in daycare/babysitter. Hire additional staff so a parent can remain with the child, close the restaurant, or have lined up a back-up babysitter. It is especially worrisome that the most likely occasion for the child to be present at the restaurant is when she is sick (can't go to babysitter), increasing the risk of contamination to the staff who are handling the child and preparing food.
It was also noted that while operators had previously eliminated a child bedding area in the back corner of the kitchen, and converted the space to storage of pizza boxes, that at inspection, a pile of bedding had been placed AGAINST the pizza boxes, and the child was placed there to sleep.
To be clear, the child will not be of age to be in the kitchen areas until she is old enough to be an employee with verifiable knowledge of food safety. Further, the only time ANY person can be in the kitchen area is when they are an active employee, or hired service companies in the act of performing relevant duties (ex. food delivery, plumbing repair).
Inspector reminds operator that dough trays must be cleaned within 4 hours of being emptied, and must be washed/ rinsed / sanitized. Also, ensure that marinara and sauces being reheated to hot hold are first be rapidly brought to 165F for 15 seconds. It is recommended that this reheat be done on the stove top or in the microwave. Do not try to reheat in the hot holding unit.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: A 2-year old child was running barefoot in the kitchen, and was being hip-carried by waitstaff and cooks while doing their duties. The cook's apron came in direct contact with the face of the crying child, as well as her soiled hands and feet. Cook had to be instructed to put down child and get a fresh apron before resuming duties. A sleeping area for the child had been re-installed in the back corner of the kitchen, with blankets in direct contact with pizza boxes. Operators had previously eliminated this sleeping area, and converted the space to storage of pizza boxes.
Correction: No non-employee personnel may be present in the kitchen, food storage, dishwashing, or food prep areas of the restaurant. Children too young to have understanding of safety and sanitation cannot be present. Staff who have to handle contaminated surfaces (such as touching a child) must change out aprons, gloves, and wash their hands before resuming duties. DO NOT BRING CHILD INTO KITCHEN AREAS AGAIN.
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12/04/2015 | Routine | |
Significant improvement in just two days time, with owners cleaning soiled areas and able to present a clean cook line, with trash and unused dishware eliminated, shelves and table legs freshly painted, and heavy residues removed. Equipment sidewalls, casters, surfaces, and cookline backsplash are free of all residues and present a smooth, shiny surface. Still remaining is for the service company to complete the cleaning of parts of the hood (baffles have already been cleaned and are in like-new condition), and a crew will be coming in to deep-clean the tile floors.
Cleaning frequency will be increased, with full washdown daily on most surfaces, and every two weeks, the cookline equipment will be pulled out for a thorough cleaning of background areas. The meat slicer has been eliminated, as has hot holding.
Waitstaff counter has been completely cleaned, with shelves free of trash and soil, and now neatly organized. Dining area tables are clean, with most tables showing a recent scrubbing, seating that is clean, condiment containers that are free of residues, and the facility has recently cleaned all windows and mirrors. Waitstaff have a worksheet posted to remind them to maintain all areas, including the outdoor dining tables on the porch.
Sanitizers were at correct concentration and sani-buckets were in use with correct storage of wiping cloths.
The dough prep room has been completely cleaned, with new ceiling tiles, clean food trays, and organized supplies.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pizza boxes are being stored on tables in the dining area where they are not protected from public access.
Correction: Owners state they are in the process of converting part of the office area for additional dry storage. Pizza boxes will be moved to the new dry storage area as soon as possible. Until then, boxes will be kept well off the floor on a dining table out of the main flow of public traffic.
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10/09/2015 | Follow-up | |
Significant improvement in just two days time, with owners cleaning soiled areas and able to present a clean cook line, with trash and unused dishware eliminated, shelves and table legs freshly painted, and heavy residues removed. Equipment sidewalls, casters, surfaces, and cookline backsplash are free of all residues and present a smooth, shiny surface. Still remaining is for the service company to complete the cleaning of parts of the hood (baffles have already been cleaned and are in like-new condition), and a crew will be coming in to deep-clean the tile floors.
Cleaning frequency will be increased, with full washdown daily on most surfaces, and every two weeks, the cookline equipment will be pulled out for a thorough cleaning of background areas. The meat slicer has been eliminated, as has hot holding.
Waitstaff counter has been completely cleaned, with shelves free of trash and soil, and now neatly organized. Dining area tables are clean, with most tables showing a recent scrubbing, seating that is clean, condiment containers that are free of residues, and the facility has recently cleaned all windows and mirrors. Waitstaff have a worksheet posted to remind them to maintain all areas, including the outdoor dining tables on the porch.
Sanitizers were at correct concentration and sani-buckets were in use with correct storage of wiping cloths.
The dough prep room has been completely cleaned, with new ceiling tiles, clean food trays, and organized supplies.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pizza boxes are bing stored on tables in the dining area where they are not protected from public access.
Correction: Owners state they are in the process of converting part of the office area for additional dry storage. Pizza boxes will be moved to new dry storage area as soon as possible. Until then, boxes will be kept well off the floor on a dining table out of the main flow of public traffic.
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10/09/2015 | Follow-up | |
Restaurant is in need of concentrated cleaning efforts. Operators need food safety training, and to come into compliance with regulations. Safety concerns with sanitation, personal hygiene, temperature control, and food temperature monitoring need to be addressed immediately. Operators were responsive and expressed an eagerness to do as requested. To be corrected today is replacement of ceiling tiles in the dough prep room. Also needed ASAP is a food temperature thermometer (stem type for thin foods). This thermometer, as well as the chlorine test kit, need to remain in the areas where they are used, not tucked in a desk drawer where they discourage use. A follow-up inspection will be conducted Friday. Risk control plans for waitstaff and kitchen staff are being generated and will be signed in agreement by operators.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention 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.
- Critical: Hands and Arms - Clean condition* (corrected on site)
Observation: Food employee with visible soiled fingernails and nail beds, cracked skin from use of excessively strong bleach solutions.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean. Nails must be kept free of soil. A fingernail brush is recommended. Use only bleach solutions at 50-100ppm. Pure bleach is NEVER necessary or warranted.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: While procedures are in place for cook staff to always use gloves, during inspection the cook failed to replace one glove, and picked up cooked garlic bread with a bare hand.
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. Inspector reminds food handling staff to be constantly aware of where your hands are, and the surfaces you are touching. While gloved, do not touch chemicals, soiled dishes, floors, or yourself. Once new gloves are needed, hands must be washed before being regloved. Do not put bare hands on any food contact surface.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw fish and shell eggs are stored above ready to eat produce, cheeses, cooked pasta, bread, and salad dressings.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. A wiping cloth being used on the grill surface is being kept between uses, soiled, wet, and warm, at the edge of the grill. The wiping cloth, now loaded with food residues, will provide the perfect environment to grow microbes, which will then contaminate hands and surfaces at each use. Another used towel, with visible tomato sauce and cheese, was being re-used to handle service plates and prepared foods. After use, this towel was returned to the plating table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. For the grill, obtain a clena towel, wet with water, and wipe down surface. A better method for the grill may be to obtaina new spray bottle, fill with water, mist the grill surface, and rapidly scrape away the lifted residues as the water boils on the surface.
- Food - Miscellaneous Sources of Contamination
Observation: Ceiling tiles in the dough prep room are water damaged and one is missing. Operator states that the overhead sewage pipe was leaking a few weeks ago, and saturated the now-damaged tiles. When repairing the pipe, the repairman tored down one of the tiles and broke it, leaving the sewage pipe exposed to the food prep room below.
Correction: Replace all sewage-damaged tiles with smooth, easily cleanable surface tiles. Ensure that all surafces that were contaminated with wastewater have been thoroughly cleaned and sanitized, including meat slicer, storage bins of dry ingredients, tables, and equipment.
- Food - Miscellaneous Sources of Contamination
Observation: A 2 year old child is present, running barefoot through the kitchen, dishwashing, and dough prep areas. Children of this age are no capable of understanding the need for sanitary contact with food, equipment, and personnel, and are STRICTLY FORBIDDEN in food handling, dishwashing, and food storage areas.
Correction: Protect food from miscellaneous sources of contamination. Do not allow non-food service personnel in the kitchen, dishwashing, or food storage areas.
- Food - Miscellaneous Sources of Contamination
Observation: Fly strips are hanging all over the room in the dough prep area, with some dangling over the just purchased dough trays. Also present in this room is an unapproved insect killing device (bug zapper) which if used, will explode insects and spatter contamination over the surrounding area.
Correction: Remove fly strips over food trays. Eliminate bug zapper. It is strongly recommended that owner install effective, clean, and safe fly traps such as blue light wall-mount units.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce and spaghetti sauce with meatballs hot holding at improper temperatures (119F, and 112F, respectively) on mini-steam table. Foods were put on steam table 3.5 hours before.
Correction: Rapidly reheat food to 165F for 15 seconds. Food pans were placed on grill surgace and brought quickly to 200F. Holding unit was preheated to 145F while food was reheating. Pans were replaced in steamer to hot hold, and operator was instructed to hold foods at 135+F in this unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spaghettis pasta in glass-front cooler (dish area) cold holding at imrpoper temperatures (47F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Unit was turned down at inspection and immediately dropped temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The bin of prepared ready-to-eat (RTE) sliced tomatoes in the refrigeration unit is 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. The only thermometer that could be located is an infrared thermometer which is only acceptable for checking the receiving temps of products at delivery, or spot checking refrigeration temperatures. Infrared thermometers are not adequate for checking internal food temps such as during cooking, reheating, cooling, hot holding, and cold holding.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The meat slicer has meat residues and dried bleach salts from excessive bleach concentration, and unit is starting to rust along stainless steel surfaces in response to being scrubbed with pure bleach. Clean-in -place equipment is being improperly cleaned using sanitizer only instead of the required wash-rinse-sanitize procedure. Operators have been repeatedly instructed on proper cleaning procedures for this equipment and deficiency is not corrected.
Correction: Follow required clenaing procedures. Wash clean-in-place equipment with hot, soapy water and a cloth. Rinse with clean water using a clean cloth. Apply sanitizer AT CORRECT CONCENTRATION (verified by test kit) with a clean cloth, and allow to air dry.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Pizza pans are not being cleaned between uses, but are being placed straight back into the pizza oven. Soiled pans are stacked, with food residues present, on soiled shelf under a prep station.
Correction: Wash, rinse, and sanitize pizza pans between uses. Do not stack soiled or damaged pans on a shelf where they may be accidentally re-used. Dispose of damaged cook pans that are no longer useable or cleanable. Place soiled pans in 3CS for proper cleaning.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Pizza boxes are stored in an unprotected location in the dining area. Assembled boxes are stacked in leaning piles on top of a table in an unprotected location against the wall. Unassembled boxes remain in the floor right outside of the bathroom hallway.
Correction: Remove pizza boxes to kitchen area. Dining area is not safe storage for food or food contact disposables which could easily be contaminated by customer traffic or deliberate adulteration. Do not store service items in the floor. Move all pizza boxes to protected location.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Commercial can opener has soil on food and non-food contact surfaces, with thick organic soil easily scraped with a knife on multiple surfaces. Rust is also becoming a problem on the equipment, possibly due to the use of excessively strong bleach solutions.
Correction: Wash, rinse, and sanitize all surfaces of can opener, including table mount bracket. Eliminate rust and soil. Maintain in safe, clean condition by cleaning, at a minimum, within 4 hours of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Background soil on non-food contact equipment has been allowed to accumulate to relatively severe levels. Handsink is grimey with spatter and soil. The hood over the cook area and the backsplash have very heavy grease deposits, with the baffles black with old grease, and drips of grease hanging around the edges of the hood top. Grease streaming down the wall has coated the wall and floors under the cook area, with some equipment connections completely obscured by thick layers of grease deposits. Black grease material between cook equipment is, in places, standing 1/2" thick. Surface of stovetop is soiled with dried spaghetti scattered among the burners. Wheels and legs of equipment and sidewalls of fryer have a thick, yellow layer of sticky grease residue that would require months to develop. Shelves under the work tables also need cleaning of grease residues. Old, unused dishes under one table are coated with grease and thick dust, with ready -to-use clean dishes pushed up against them on the same blackened shelf. Floors, cooler doors, hand contact surfaces, and all windows are heavily soiled. Tables, floors,seats, and alls in dining area are not being cleaned at adequate frequency to eliminate residues.;Clean and sanitize all surfaces to remove all residues. Implement a cleaning schedule that will prevent the accumulation of grease and food residues, which will include at least weekly cleaning behind and under all cook line equipment. Waitstaff should be clenaing tables as soon as they are vacated, using food-grade sanitizer to wipe down all hand contact surfaces (tables, chair backs, condiment containers). Waitstaff should also be sweeping the floors as spilles and soils are noted, and clenaing the windows and front doors during every shift (at a minimum).
- Critical: Toxics - Conditions of Use*
Observation: The chlorine sanitizer is not being used in accordance with regulations. Sanitizers present in the restaurant ranged from pure bleach to 4x recommended concentration. A test kit is not being used to verify chlorine concentration. The test kit present is not in a practical location easy to access for cook and dishwashing staff. Dried bleach salts from pure bleach concentrations were present on the meat slicer, and rust is developing on it and on the can opener from continued exposure to oxidizing effects of strong sodium hypochlorite.
Correction: The chlorine sanitizers must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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10/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Top unit of prep table near grill cold holding at improper temperatures. Deli meat in top of unit was at 46F. (Base of unit was 41F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or switch to using time as public health control for prep-foods on top of unit. If using time, time labels must be used to document 4 hour disposal time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer has food residues and bleach salts. Using far too strong a bleach solution in order to produce this much sodium hypochlorite salt residue.
Correction: Clean and sanitize these surfaces for food contact. Disassemble, clean, and sanitize meat slicer after each day's use or at a a minimum every 4 hours of continuous use. Ensure that sanitizer used on equipment is at the proper strength---50-100ppm is adequate.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in spray bottle, which is used on prep tables and other food contact surfaces does not meet the requirements of 40 CFR 180.940. Solution has so much bleach it is visibly yellow, and bleaches the test strips. Solution was diluted 50% four consecutive times before achieving a proper solution.
Correction: Utilize only proper strength sanitizers that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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10/15/2014 | Risk Factor | |
Management is responsive and promptly seeks correction for issues of concern. However, a history of problems with the grill-side prep table is evident. This must be corrected or operator must switch to using time as public health control for items in this cabinet. This was discussed with operator, and it is not something they want to do, as it risks loss of product. Operator will ensure temps of grillside prep table are monitored and held in the correct range.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. "Common towels" are are numerous surfaces rather than being stored in sanitizer buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use of "common towels" spreads contamination, allowing a wet food-contaminated surface to grow bacteria and increase likelihood of foodborne illness.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: sliced tomatoes, cucumber sauce, and pizza sauce were cold holding at improper temperatures (48F, 50F, and 48F, respectively)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meat slicer has dried meat residues.
Correction: Thorouhly clean and sanitizer the meat slicer after use is completed, or at a minimum once every four hours of use. Do not leave soiled slicer to be cleaned another day.
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08/21/2014 | Routine | |
follow-up inspection of prep-table temperature. Staff monitored unit and verified proper temperature maintenance. At inspection the grill prep table was found to be cold holding at 40F.
No violation noted during this evaluation. | 03/14/2014 | Follow-up | |
Follow-up inspection found prompt correction of items noted on 2/28/2014 inspection, except that the prep table cooler was 50F. TTCS foods were relocated to a properly functioning refrigeration unit, and refrigeration repairman was contacted immediately. Inspector returned to site again at 2pm at PIC's request to verify corrected function of prep table cooler, and found repairman charging refrigeration unit with coolant and unit at 42.8F. Over the next 10 minutes, unit temperature dropped to 41.5F. Inspector requested PIC monitor and document the temperature of the prep table for the next three days to verify reliable cold holding of 41F or below. Inspector to return ~3/14/2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep table with deli meats, steak sandwich meat, and gyro meat was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/10/2014 | Follow-up | |
During inspection, operator stated that the warewashing machine had been removed when it broke down, and that all dishes are being washed, rinsed, and sanitized at the 3CS. Operator intends to replace the warewasher soon. A sample health policy was provided by EHS via email on 3/3/2014. A glass-front pepsi refrigerator was shut down for repairs, to be repaired or removed soon. Operator has plans to install new freezer units in main kitchen.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (chicken, hamburger).
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.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bins of semolina, sunflower seed flour, and salt in the dough prep area are not labeled as to contents.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of some dining tables and condiment trays, and the swinging doors to the restroom hallway 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.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device (fly strip) is located over dough prep area where dead insects/ insect fragments may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of moth balls are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of moth balls and other chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/28/2014 | Routine | |
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food stored in the small grill side prep cooler was observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below until unit is repaired. Refrigeration repairman was onsite repairing a reach in freezer. He cleaned coils and repaired the prep cooler during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed prepared ready-to-eat (RTE) food in the refrigeration unit is 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the can opener has 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.
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01/30/2013 | Routine | |
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