Observed food handler cards, employee health policy, and cooling charts. Reviewed accurate cooling process recordings. Temperature charts were not observed well maintained. All PHF/TCS foods that were observed time and/or temperature abused were voluntarily discarded. Approved for permit.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Andouille Sausage noted not being adequately cooled to prevent the growth of harmful bacteria in the walk in refrigerator.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: All PHF/TCS foods in the Walk in Refrigeratort were observed cold holding at improper temperatures
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the made on date (11/29/2015) on several commercially processed ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza products 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any of the cold holding refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Pizza Unit was observed in a state of disrepair and damaged. Right door of unit was observed with a damaged hinge that created a gap at the top of the door. Door was not sealing properly.
Correction: Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Observed missing grill covers on the pizza unit and saute unit.
Correction: Replace existing grill covers on the 2 units.
- Equipment - Good Repair and Proper Adjustment
Observation: Automatic sanitizer dispensing unit observed in disrepair. Equipment is not releasing proper sanitizer amounts for the 3 compartment sink basin.
Correction: Utilize the QAC tablets for sanitizer until the equipment can be repaired.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing station on the pizza line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station on the pizza line.
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) (repeated violation)
Observation: QAC being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer levels in the bucket were observed too high.
Correction: Utilize only QAC that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/07/2015 | Routine | |
Observed food handler cards, employee health policy, and temperature charts. Temperature charts needs to be maintained 3 times a day. Did not observe cooling charts. Discontinue glasswasher use behind the bar until proper sanitizer levels are achieved. Cooling methods will be observed during follow up.
- Critical: Cooling* (corrected on site)
Observation: Chicken breasts noted not being adequately cooled to prevent the growth of harmful bacteria. Observed chicken prepped on 4/28/2015 and measured 51'F.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Chicken was voluntarily discarded.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed chicken breasts in the walk in refrigerator at 78'F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 grill covers are needed for the pizza prep unit, saute unit, and beer cooler.
Correction: Replace the grill covers 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. Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too weak in the glasswasher behind the bar.
Correction: Discontinue use of the mechanical glasswasher until proper sanitizer levels are maintained. Use 3 compartment sink until repairs are made.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Do not use the automatic dispenser until repaired. Use QAC tablets.
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04/29/2015 | Routine | |
All previous violations addressed. Approved for permit.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Observed blocked handsink by trash receptacle.
Correction: Relocate trash receptacle for increased access to handsink in cook area.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Observed unlabeled bottle of soap at the new handsink.
Correction: Label all working containers of chemicals for proper identification.
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10/20/2014 | Follow-up | |
All other previous violations addressed. Cooling charts are not being maintained.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza products 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine & ventilation hood system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glassware were found stacked 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.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: The cookline is observed without a handsink.
Correction: Reinstall previous handsink.
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10/01/2014 | Follow-up | |
Maintain cooling charts. Observed food handler cards, temperature charts. Provided employee health policy, online food handler class, and Time as a Public Health Control. Message board for TPHC needs to be maintained in a usable fashion (secure board back to the wall).
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee handling dirty dishes and clean dishes without washing their hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Time as a Public Health Control*
Observation: Pizza products 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
Observation: Walk in Refrigerator observed in need of thermometer adjustment.
Correction: Adjust temperature 2-3'F colder/lower.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too strong for the mechanical dishwasher on cookline.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too weak for the glasswasher behind the bar area.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board under the hood system are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine & ventilation hood system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Glassware were found stacked 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean dishware of serving plates were not observed stored with the food-contact surface facing downward on counter top.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Handwashing Lavatory*
Observation: The cookline is observed without a handsink.
Correction: Reinstall previous handsink.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restrooms areas..
Correction: Install a covered refuse container for the disposal of feminine napkins in each restroom facility.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed buckets stored on the floor. Buckets must be elevated >6'' from the floor.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer bucket levels observed too high.
Correction: Utilize concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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09/24/2014 | Routine | |
Frozen meat products in Turbo Air freezer need to be covered. Observed work order request and payment for new cutting boards. New prep unit has arrived, but not observed installed. Unit will be installed between 1 PM- 5PM on 6/9/2014. Food products will only be stored in top portion of the unit on ice. Temperature will be monitored every hour. Discontinue use of glasswasher until repaired. All other previous violations addressed.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was observed at 0 ppm for both the glasswasher in the bar area.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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06/09/2014 | Follow-up | |
PHF/TCS foods in the prep unit were voluntarily discarded. CFM stated the prep unit in the cook area will be replaced by 6/9/2014. Facility was closed during the inspection for a full service day of cleaning. CFM immediately called EcoLab technician to repair dishwasher and glasswasher. Observed valid food handler cards, employee health policy, and food temperature charts, and dishwasher temperature charts.
- Food - Miscellaneous Sources of Contamination
Observation: Observed plastic bags stored on top of uncovered frozen meat products.
Correction: Do not store items on top of unprotected food items to prevent potential contamination.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: According to the "prepped on" date on the prepared ready-to-eat (RTE) Meatballs (5/25/2014) in the walk in refrigerator, the food should have been discarded 3 days ago. According to the "prepped on" date on the prepared ready-to-eat (RTE) Buffet Soup (5/26/2014) in the walk in refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep Unit in cook area was observed in a state of disrepair and damaged.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gasket observed damaged on right hand door of the prep unit in the cook area.
Correction: Repair or replace the damaged door gasket.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was observed at 0 ppm for both the dishwasher in the cook area and for the glasswasher in the bar area.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Cutting Surfaces
Observation: The 2 cutting boards in the cook area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/02/2014 | Routine | |
Repairman was immediately contacted during the inspection and arrived on site to repair the pizza prep unit. Instructed CFM to not store TCS foods in pizza prep unit until temperature is maintained properly. Observed food handler's cards, food temperature charts, and well stocked and clean restrooms. Provided new employee health policy, cooling charts, new food temperature charts, and dishwasher temperature charts. CFM currently working on new system for time as a public health for the pizzas. Approved for permit.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of several plates were observed not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza prep unit was observed in a state of disrepair and not maintaining adequate temperatures.
Correction: Repair the pizza prep unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The right door gasket of the pizza prep unit is damaged and the paneling was observed with a hole on the interior right side.
Correction: Repair or replace the pizza prep unit door gasket and paneling in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature required is 125ºF and the actual temperature meaursed ranged from and unstable 111F to 125F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was observed too weak in the glasswasher behind the bar.
Correction: Maintain sanitizing solution at manufacteruer's instructions of 50 ppm.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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12/09/2013 | Routine | |
No hot water at time of arrival - plumber working on lines. Additional staff signed up for CFM class. Receipt shown for equipment parts that are needed. Written plan for hot holding of pizza and cooling foods provided to inspectors. Sign posted for implementation of written procedures. Sign hung for additional staff training 3/4/13. Employee must be available for receiving of food - no night drops. Prep room needs at least 50 ftc of lighting and shielding or shatterproof bulb. Slicer not clean - had piece of meat in it. Insulation of walk-in is in disrepair
No violation noted during this evaluation. | 03/01/2013 | Follow-up | |
Water at 3 compartment sink for bar area= 138F
- Exceptions (repeated violation)
Observation: No public entrance into a non-smoking area of the restaurant.
Correction: Provide at least one public entrance into the non-smoking area of the restaurant.
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03/01/2013 | Follow-up | |
Recommending additional certified food service managers. No managerial control was observed - staff did not know how to use the mechanical dishwashers and were continuing to use the equipment when they weren't functioning properly (wash around 90F. Staff needs training. Accurate temperature logs need to be kept
- Exceptions (repeated violation)
Observation: No door or open door between smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the prep units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with sauces.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Separate and distinguish wiping cloths used for sanitizer versus cloths used for pot holders.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese pizza hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 2 door prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the prep units are damaged.
Correction: Repair or replace all the damaged door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hinge of 2 door sandwich prep unit was observed in a state of disrepair and damaged.
Correction: Repair the hinge on the sandwich unit 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 hinge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machinein prep and bar areas were not operating in accordance with the manufacturer's specifications.
Correction: Fix the warewashing machine to operate per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: baking trays and plastic food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pizza trays were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups and plastic trays were not 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.
- Tableware - Preset Tableware (repeated violation)
Observation: Preset tableware was observed unprotected from contamination.
Correction: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Wall covering underneath 3 compartment sink in prep area not attached so it is easily cleanable.
Correction: Fix or attach new wall covering so it is easily cleanable.
- Heating, Ventilating, Air Conditioning System Vents (repeated violation)
Observation: Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils (in dough making room).
Correction: Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep bathrooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep bathrooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food and single service items from contamination
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in prep area is 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: Floor in the bar and prep areas 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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02/26/2013 | Follow-up | |
Requested cooling temperature logs be kept for the establishment. Recommend glass is not stacked on glass.
- Exceptions
Observation: No door or open door between smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the prep units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers with sauces.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Separate and distinguish wiping cloths used for sanitizer versus cloths used for pot holders.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Cheese pizza hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Hinge of 2 door sandwich prep unit was observed in a state of disrepair and damaged.
Correction: Repair the hinge on the sandwich unit 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 hinge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of the prep units are damaged.
Correction: Repair or replace all the damaged door gaskets in accordance with the manufacturer's specifications.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machinein prep and bar areas were not operating in accordance with the manufacturer's specifications.
Correction: Fix the warewashing machine to operate per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following utensils were observed soiled to sight and touch: baking trays and plastic food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Cups and plastic trays were not 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.
- Equipment and Utensils, Air-Drying Required
Observation: Pizza trays were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Tableware - Preset Tableware
Observation: Preset tableware was observed unprotected from contamination.
Correction: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering underneath 3 compartment sink in prep area not attached so it is easily cleanable.
Correction: Fix or attach new wall covering so it is easily cleanable.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils (in dough making room).
Correction: Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
- Handwashing Signage/Handwashing Facilities
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.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep bathrooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep bathrooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food and single service items from contamination
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: Floor in prep area is 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
Observation: Floor in the bar and prep areas 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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02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cogan's, 1901 Colonial Ave., Norfolk, VA 23517 »