- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
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.
- Food Storage - Clean and Dry Location
Observation: Can rack next do soiled side of three compartment manual washing sink, and the cans stored on it, are splashed with food waste and residue from scraping and washing soiled food contact surfaces.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Tableware - Soiled and Clean Tableware
Observation: Soiled utensils are stored at both ends of the three compartment manual washing sink during operations..
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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03/18/2016 | Routine | |
Good temperature control of TCS foods.
- 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Open containers of salt and sugar stored close to open container of detergent..
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (ice scoop handle directly in ice for consumption in ice bin) .
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the No. 1 can opener, including puncture blade, are observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in rest rooms are measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the back of the kitchen has utensils in the basin.
Correction: The handwash facility identified above is to be used for washing hands only
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11/20/2015 | Routine | |
A new Migali refrigeration unit was observed being delivered and installed on the cookline for replacement of the dessert/salad refrigerated maketable unit. The operator stated that the new refrigeration will be monitored prior to being used for cold storage of TCS food items.
No violation noted during this evaluation. | 07/31/2015 | Follow-up | |
The operator provided a metal probe thermometer and an Employee Health policy during today's inspection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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 ( raw chicken and calamari stored above cooked sausages in the walk-in cooler).
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw packaged veal and raw chicken. Pans of packaged veal and raw chicken were observed being thawed at room temperature on the rear prep table.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple TCS food items (sliced ham, sliced turkey, hard boiled eggs, feta cheese and sliced cheeses) were cold holding at improper temperatures, in the cookline dessert/salad refrigerated maketable unit. The operator removed the TCS food items to the walk-in cooler to rapidly cool the food items ( the food items were held < 4 hours).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 ( chemical dishmachine and sanitizing buckets)
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters on the cookline were observed missing over the stove/grill area
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline dessert/salad refrigerated maketable unit was observed with an ambient air reading of 62 degrees F with elevated TCS food product temperatures on/in the unit. The operator removed the TCS food items to the walk-in cooler.
Correction: Repair the cookline dessert/salad refrigerated maketable 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 cookline dessert/salad refrigerated maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of lubricants (WD 40 and Gunk Engine cleaners) were observed stored above the rear prep slicer and standing dough mixer. Hazardous cleaners were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of lubricants and engine cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/20/2015 | Routine | |
The operator provided metal probe thermometers, quat and chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken was observed stored above pepperoni in the walk-in cooler.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken was observed stored above rolls of ground meat in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes in the cookline salad/dessert refrigerated maketable unit measured 50-51 degrees F, the product was held < 4 hours. The operator removed all food products from the maketable unit (the maketable had an ambient air reading of 48 degrees F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline salad/dessert refrigerated maketable unit was observed with an ambient air reading of 48 degrees F and TCS food product temperature (cut tomatoes) reading of 51 degrees F. The operator relocated all food product and called for service of the unit (other refrigeration units are available for cold holding TCS food products)
Correction: Repair the cookline salad/dessert refrigerated maketable 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 cookline salad/dessert refrigerated maketable 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: The door gasket to the pizza maketable was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/09/2015 | Routine | |
Addl Temp: italian wedding soup-170F, shredded cheese-41F, cooked pasta-40F, cooked pasta (cooling)-69F- 81F, salmon- 39F, raw hamburger-38F, milk-42F
The operator provided a metal probe thermometer, chlorine and quat test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meatballs in marinara sauce on the cookline steamtable measured 128 degrees F
Correction: the meatballs in sauce was hot holding at improper temperatures. The operator rapidly reheated the food product.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pizza sauce, cut meatballs and cut tomatoes in the pizza area reach-in and cooked pasta and raw chicken in the saute maketable unit were cold holding at improper temperatures ( pizza sauce-49F- 53F, cut meatballs- 45F, cut tomatoes-47F, portioned cooked 47F- 50F, raw chicken- 47F). The operator rapidly cooled the products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza True reach-in cooler was observed with an ambient air reading of 48 degrees F with TCS food product temperatures above 41 degrees F.
Correction: Repair the pizza area True reach-in cooler 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 pizza area True reach-in cooler, 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 gasket to the pizza maketable unit was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/21/2014 | Routine | |
Addl Temp: chicken pieces-40F, shredded cheese-39F, cut sausages-39F, ground meat-40F, tomato sauce-36F
The operator provided a metal probe thermometer, quaternary ammonium and chlorine test strips and an Employee Health policy was available at this time.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Two " RAID Ant & Roach " insecticide sprays were observed stored with cleaning and sanitizing chemical in the warewashing areas.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container ( a bottle of rubbing alcohol was observed stored on a shelf, above a rear food prep table)
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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07/14/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine & quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( boxed seafood products were observed stored directly on the floor under the shelving unit, in the walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( containers of diced and cut tomatoes in the side Pizza area True reach-in cooler measured 48 degrees 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bagged and portioned cooked pasta in the cookline saute maketable unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the cheese burger that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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02/12/2014 | Routine | |
Conducted a training inspection at the facility today.
No violation noted during this evaluation. | 10/07/2013 | Routine | |
Addl temp:b sausage-37F, shredded cheese-37F, ground meat-39F, hard boiled eggs-36F, alfredo sauce-42F, shrimp-37F, lasagna-41F.
The operator provided a metal probe thermometer, quaternary ammonium and chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes, sliced turkey in the sub MUT were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/09/2013 | Routine | |
Additional temps: meatless (vegetable) lasagna- 40F, tomato sauce- 41F, clam chowder- 40F, cheese- 39F, shredded cheese-41F. Management adjusted the thermostat for the cookline sandwich prep maketable unit and will monitor the unit further. Critical violations are to be corrected within 10 days and noncritical violations are to corrected within 30 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The female employee drink and meal platter in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The female drink and meal platter was observed on the prep table across front he three compartment warewashing sink and where raw chicken was currently being prepped.
Correction: All food workers who are on lunch/meal break must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several TCS food products cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the cookline sandwich maketable unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/13/2013 | Routine | |
All previous critical and non-critical violations had been corrected since the last inspection.
No violation noted during this evaluation. | 02/03/2011 | Follow-up | |
All critical violations must be corrected during inspection. Non-critical violations must be corrected within 30 (thirty) days.
The follow-up inspection will be conducted on /about February 3, 2011.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Critical: Cooling*
Observation: Tomato sauce (found at 64 F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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*
Observation: All food items in the top portion of pizza unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/21/2011 | Routine | |
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