- 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. Open drink on counter in pizza area.
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. Drinks discarded during inspection.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Wings and boneless chicken portioned out and placed in plastic wrap or in aluminum foil were stacked and placed in pizza prep drawer while still 58 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Cool food back down to 41 F or below in walk-in refrigerator before placing them in pizza prep drawer.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of many of the plastic containers used for pizza toppings are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. When plastic containers are no longer smooth and cleanable they must be replaced.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the dishwashing area is blocked, preventing access by employees for easy handwashing. Hand sink is stacked with dirty dishes and cannot be used.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use. Dirty dishes removed from hand sink during inspection.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand sink in the dishwashing area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical on food prep counter in the back.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved to proper location during inspection.
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05/04/2015 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals stored with pizza boxes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/03/2014 | Routine | |
| No violation noted during this evaluation. | 04/04/2014 | Routine | |
- 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. Open drink on table in back.
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. Drink discarded during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Time marked was greater than 4 hours out at room temperature.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Times adjusted on sauce so they are used within 4 hour time period.
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09/17/2013 | Risk Factor | |
| No violation noted during this evaluation. | 02/04/2013 | Risk Factor | |
- 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. Open drink on table in the middle.
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. Drink removed during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemicals stored with single service items on the front table and also on the table in the back.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/02/2011 | Risk Factor Assessment | |
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