Handsink stocked with soap/towels/sign & employees are wearing gloves when dealing with RTE food items. Employee health policy available. Good equipment temperatures observed.
- Light Bulbs Protective Shielding
Observation: Light bulb in warewash area and kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/05/2016 | Routine | |
Handsink stocked with soap/towels/sign & employees are wearing gloves when dealing with RTE food items. Employee health policy available. Good equipment temperatures observed. Discussed with the PIC about date marking and temperature control of his sub oil/vinegar mixture and/or getting a product assessment of the product to document a shelf life for the product.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Pizza (for sale by the slice) and bread dough observed uncovered in a high traffic area.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sub dressing is not properly dated for disposition, nor being held at proper cold holding temperature. The prepared mixture is being held at room temperature. Recommend that product be date marked and held at 41 degrees or below and or have a product assessment done to establish documentation for a shelf life of the product.
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 (repeated violation)
Observation: The nonfood contact surface of therefrigeration and frezer units have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
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11/09/2015 | Routine | |
Handsink stocked with soap/towels/sign & employees are wearing gloves when dealing with RTE food items. Employee health policy available. Good date-marking of prepared food items observed. Good equipment temperatures observed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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08/17/2015 | Routine | |
Handsink stocked with soap/towels/sign & employees are wearing gloves when dealing with RTE food items. Employee health policy available. Good date-marking of prepared food items observed. Good equipment temperatures observed.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the freezer(s) 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.
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05/08/2015 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good equipment temperatures observed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat beta chicken/turkey in the sandwich prep and the walk-in refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
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02/05/2015 | Routine | |
all violations corrected
No violation noted during this evaluation. | 11/13/2014 | Follow-up | |
Handsink stocked with soap/towels/sign. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed employee health, proper date-marking and labeling methods with PIC.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: grilled onions hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: items in the pizza prep unit 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad,mac salad, & slaw was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
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11/06/2014 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper reheating methods with PIC.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The spaghetti sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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07/24/2014 | Routine | |
Handsink stocked with soap/towels/sign. Employees are wearing gloves when handling ready to eat foods. Discussed employee health code, cooking/holding temps, & proper cooling/reheating methods with PIC. Also discussed need to clean all refrigeration units seals and gaskets, changing out cutting boards, and the need to keep food items covered while being stored in refrigeration units.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The canned spaghetti sauce is not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: items in the salad bar and the pizza prep unit were not cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) food items that had been prepared, frozen and thawed in the refrigeration unit were not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, back prep table, gaskets and interior surface of refrigeration units.
Correction: Clean and sanitize these surfaces for food contact.
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06/13/2014 | Routine | |
Owner is working to make corrections on the refrigeration gaskets.
- Non-Food Contact Surfaces (repeated violation)
Observation: The gaskets on the refrigeration units 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.
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02/28/2014 | Follow-up | |
Kitchen appears clean and organized. Handsink stocked with soap/towels/sign. Employee health policy available and employees knowledgeable. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed employee health code, cooking/holding temps, & proper cooling methods with PIC. Also discussed need to clean all refrigeration units seals and gaskets, changing out cutting boards, and the need to keep food items covered while being stored in refrigeration units.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Observed that mechanical warewashing unit does not have capacity to automatically dispense detergents and sanitizers.
Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers. Use 3 compartment sink to wash/rinse/sanitize untile repairs are made to the ware washing unit.
- Non-Food Contact Surfaces
Observation: The gaskets on the refrigeration units 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.
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02/27/2014 | Routine | |
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