This visit was made to conduct a risk factor assessment. Observed food employees wash their hands upon entering the kitchen and when beginning to prepare pizzas. Thank you!
Note: This food establishment has a product assessment for their pizza sauce indicating 8 hour shelf life. As per food employee some sauce is refrigerated at the end of the day and used within 24 hours. Discontinue holding the sauce for more then 8 hours, discard sauce if not used within required 8 hour limit.
Note: This food establishment only prepared commercially pre-cooked products, no food is prepared from raw animal meat. Food establishment does not hot hold Time/Temperature Control for Safety (TCS) foods other then pizzas prepared and awaiting pick-up. Operating procedure is to not hot hold a pizza for more then 15 minutes for quality control.
No violation noted during this evaluation. | 05/05/2015 | Risk Factor | |
1. A FPM must be present from opening to closing.
2. All wet towels must be stored in a sanitizing bucket.
3. All dirty utensils must be in wash basin/ dirty drain board side.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: stored on the prep table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the fornt hand sink had 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the front is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the front is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Back hand sink.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Toilet Tissue, Availability (corrected on site)
Observation: Observed that toilet tissue was not provided at each toilet.
Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Broom.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the prep area floors is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/10/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful.
The proper procedure for hand washing is as follows:
1. turn on warm water and wet hands
2. lather with soap for 20 seconds (happy birthday sung twice) making sure to scrub between fingers and under fingernails (nail brush optional, but helpful)
3. rinse hands thoroughly,
4 dry hands with a disposable towel.
5. use towel to turn off faucet and discard.
*repeat violations are subject to civil penalty*
- Critical: Hands and Arms / Cleaning Procedure (repeated violation)
Observation: Observed food employees using improper handwashing procedures. (Employee did not wash hands for full 20 seconds)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet wiping cloths on counter, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the pizza prep area is being used for purposes other than washing hands. (Observed bag of olives thawing in hand sink)
Correction: A handwashing sink may not be used for purposes other than hand washing. (PIC removed olives)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (spray bottles of cleaners on food prep counter where pizza is cut and boxed).
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/16/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- ALL food employees shall wash their hands in the following manner:
1) remove and discard used gloves,
2) turn on warm water at the hand sink,
3) rinse hands/arms with warm water,
4) lather hands/arms with soap and scrub for at least 20 seconds,
5) rinse hands/arms with warm water, and
6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know BIG 5 illnesses or reportable symptoms. Employee Health material provided
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (did not use soap or paper towel to turn off faucet).
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an unapproved beverage container while in the kitchen (lid on cup but no straw)
Correction: Food employees may drink only from a covered container using a straw.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: boneless chicken wings, pasta (prep line)
Correction: moved to walk in
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10/16/2013 | Routine | |
no violations
No violation noted during this evaluation. | 04/05/2013 | Risk Factor Assessment | |
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