Abbreviations: PIC=person in charge
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the cover to the fan on the pizza oven was missing several screws and was not fully attached.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: rolling cart next to the pizza prep counter and the drain underneath the 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink located next to the pizza prep counter is unable to drain properly due to the buildup of meat pieces in the drain. PIC removed the debris.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the debris that is preventing the release of grey water.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazardous products were observed on the prep counter next to the chicken. PIC removed bottles and placed with the other cleaning products.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/13/2014 | Routine | |
Discussed with person in charge (PIC) the restrictions on jewelry and wrist bands, double checking on sanitizer levels.
Facility is generally clean and the PIC was very helpful in correcting the issues that needed to be corrected.
Hand washing signs, date marking, 3-compartment sink set up, Big 5 food borne illnesses, and allergens hand outs given
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wetting hands, putting soap on hands, rinsing the soap off and then scrubbing 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken wings in the pizza prep unit are not properly dated for disposition.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The shipping plastic on the sides of the doors under the pizza prep unit is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the back of the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Several pizza cutters were observed in a state of disrepair and damaged.
Correction: Repair the pizza cutters 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the black plastic cart and the circulation fan has 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed used dough trays stored on the floor. PIC corrected this by putting the trays on shipping carts.
Correction: Store plastic inserts in a self-draining position that allows air-drying.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the 3-compartment sink are leaking. Also noted the faucet handles at the rear hand sink need adjusting.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps in the seals around the rear door.
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 in Good Repair
Observation: The ceiling tiles are not maintained in good repair. Observed gaps in the ceiling tiles and loose ceiling tiles throughout the kitchen. Also observed empty light sockets under the pizza oven ventilation system. The condenser unit in the walk-in cooler is leaking. The self-closure on the rear door is not in good working order.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Install light bulbs and light covers under ventilation system.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The restroom and the floor drain under the 3-compartment sink is 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of glass cleaner and grease cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles of cleaner stored hanging near the pizza prep area.
Correction: Containers of glass cleaner and grease cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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04/01/2013 | Routine | |
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