- Light Bulbs Protective Shielding
Observation: Light bulb in the walk-in refrigerator not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/20/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Low Boy (sandwich prep unit) cold holding at improper temperatures ( 45-53 ).
Correction: Adjust unit or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/06/2015 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: Provolone cheese and produce in walk-in refrigerator observed to be molded.
Correction: Ensure food is safe and unadulterated.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on gravel/dirt.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container does not have a lid.
Correction: Cover all waste containers when not in continuous use.
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04/18/2014 | Follow-up | |
- Critical: Food - Safe and Unadulterated*
Observation: Provolone cheese and produce in walk-in refrigerator observed to be molded.
Correction: Ensure food is safe and unadulterated.
- Critical: Package Integrity*
Observation: Dented cans observed in the food storage area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Date marking is not being updated on food containers when new batches of food are placed in them after washing.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Handwashing Lavatory*
Observation: There is not a handwashing sink located in the pizza preparation area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on gravel/dirt.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container does not have a lid.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
Observation: The front door was observed to be propped open during operating hours.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and shelving 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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04/11/2014 | Routine | |
Worked on cooling processes and procedures extensively.
No violation noted during this evaluation. | 04/05/2013 | Critical Procedures | |
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