Need a reminder on consumer advisory for menu., fax or email last pest control report to my office.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the handsink
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
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12/03/2015 | Risk Factor | |
All critical violations were corrected today. All non-critical violations need to be corrected within 30 days.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee dried hands on a dirty towel after washing hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. They must dry their hands on clean, single-use paper towels or under an electric hand dryer.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) buttermilk was not discarded by the ""consume by"" date. Should have been discarded 18 days ago (use by July 26).
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.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored under a fly paper trap.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fllor in the Walk-in Cooler 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner and sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/13/2015 | Routine | |
All violations were corrected.
- 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 shelled eggs stored over noodles, and raw chicken stored over top salsa. in RI.
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.
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04/03/2015 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food, tomatoes, with their bare hands.
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.
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12/23/2014 | Routine | |
All violations shall be corrected within 30 days. Will return to see progress of fly control. Call pest control to inspect and /or treat kitchen.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-In cooler's floor, walls, and shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Back screen door is not maintained in good repair, door is broken and leaves gaps to allow fly's into facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Flies seen in kitchen and dinning room. Harborage conditions exist right out back door. Concrete outside back door stained black with debris.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/06/2014 | Routine | |
All critical violations were corrected. All non-critical violations shall be corrected within 30 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (BBQ sauce, Asian sauce, and spices.)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) turkey, ham, and soup in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of detergents and sanitizers are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The Quat sanitizers are not being used in accordance with law or the manufacturer's use directions. Spray bottles have too much concentrations (over 500ppm)
Correction: The Quats 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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08/01/2014 | Routine | |
Pizza prep table holding at 41F now. Permit issued. Sausage was at 40F
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ovens, pinni press, and RI doors.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/21/2014 | Follow-up | |
Food permit expires end of May, will return to check pizza RI cooler and issue permit. All violations shall be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta and pork cold holding at improper temperatures in pizza prep RI. 50-60°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ovens, pinni press, and RI doors.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/14/2014 | Routine | |
All violations shall be corrected within 30 days. Food permit expires at end of May, 2014.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Putting pepporini on pizza's after they cooked in oven.
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the flat top grill and inside of the microwave was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of grill and microwave at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach water and Quat sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940, was over 200ppm.
Correction: Utilize only bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/21/2014 | Routine | |
No critical violations seen today.
No violation noted during this evaluation. | 12/05/2013 | Risk Factor | |
The following violations were corrected from last inspection:
1780 E, 1770 A, 3270 (3), 610.
No violation noted during this evaluation. | 10/01/2013 | Follow-up | |
All critical violations shall be corrected within 10 days. Will return for a follow-up inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (beef) stored over ready-to-eat (RTE) food in the Walk-In 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in Walk-In Cooler and in dry storage of kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the pizza RI unit and 2-C sink 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer and broiler.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Walk-In Cooler floor and shelves was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of floor and shelves in the WI at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Flies seen in kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Call a professional Pest Control company to come inspect and possibly treat your facility to eliminate the flies.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/19/2013 | Routine | |
Notes: Kitchen and WI cooler has water leaks.
All violations were corrected.
- 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). Pork held over Lasagna in WI cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: pasta and cream cheese cold holding at improper temperatures in small RI prep untit.(55°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen Handsink
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
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06/07/2013 | Routine | |
Recommend setting all refrigerators below 41F to ensure food is held at or below 41F during high traffic times.
Limit the menu until walk in and all units are serviceable.
Ensure rest-rooms are self closing doors.
Consumer advisory discussed for dinner menu. All undercooked food needs to be identified and have disclosure statement.
Employee health policy discussed and policy given to manager.
Ensure food handler is obtained by all employees. Schedule given.
No violation noted during this evaluation. | 05/03/2013 | Routine | |
Ensure all RI coolers hold at 41F or below. All RI coolers need thermometers. All hand-washing sinks need hand-washing signs. Hot water should reach at least 100F at handsinks. A no smoking sign shall be posted at entrance. All food-contact surfaces shall be cleaned after construction work is done. All coolers shall be working and ready to facilitate your food menu.
Will return on Thursday, 5/2/13 at 1:30pm
No violation noted during this evaluation. | 05/01/2013 | Pre-Opening | |
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