This visit was made to follow up to the routine food safety evaluation conducted on January 28, 2016. The following corrective actions have been taken by the facility:
1. The kitchen area is being cleaned more frequently and no pests were observed during the visit. The floor coving appears sealed in the back around the dry storage and pizza dough prep areas. Thank you for taking these actions. Please continue to conduct regular cleaning.
No violation noted during this evaluation. | 03/02/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation in response to a complaint received. The following issues require attention:
1. Please ensure that food employees are washing their hands often and changing gloves anytime that they change tasks.
Employees must wash hands before engaging in food preparation and any time after possible contamination including: After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees fail to wash their hands before changing gloves and after touching a wet wiping cloth with gloves on and before handling food.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Discussed with Person in Charge and with food employees about washing hands often and anytime after possible contamination.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Discussed recording the date with Person in Charge and they will begin to record the date last shellstock was sold.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed food employee plating slices of pizza with bare hands.
Correction: No bare hand contact with ready to eat foods is allowed. Instructed food employee to use a spatula or other utensil to plate the pizza. He began using a spatula.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw ground meat stored over salmon in the walk in refrigerator and raw shelled eggs stored over vegetables.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using one shelving unit for storage of only raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the bottom shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Discussed with Person in Charge and provided a cross contamination prevention poster to be placed on walk in door. Food employee reorganized the storage of raw meats in the walk in.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths on food prep counters.
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. Person in Charge made sanitizing bucket solution and out wiping cloths in them.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pizza sauce, deli meats and other food items in the walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "use by" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on "January 1" they shall be date marked with a "use by" date not exceeding "January 8". Person in Charge to date mark all food items in the walk in that are kept for longer than 24 hours.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. soap dispenser only had water in it in back at pizza dough prep area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Food employee refilled the soap dispenser.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed cockroaches in the kitchen in the prep area where pizza dough is made and dry indgredients are stored.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Person in Charge stated that a pest management control company is coming to the facility. Please increase the frequency of the pest control company's visits and seal the coving along the walls and floors in the pizza prep area and in the kitchen. A follow up visit will be conducted in approximately 30 days to verify.
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01/28/2016 | Routine | |
This visit was made to conduct a follow-up inspection. The walk-in refrigerator has been repaired and is holding 36°F.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper storage of wet wiping cloths after each use the wiping cloths must be stored in sanitizer.:
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.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crate(s) found used for the following purpose(s):
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Utensils in Good Repair / Discard (repeated violation)
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: the ice machine. Repair the ice machine immediately.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (repeated violation)
Observation: Observed that the employees bottled water is not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate the employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous fruit flies were observed during the inspection. Provide pest control to eliminate pest from the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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09/29/2015 | Follow-up | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the freezer chest and reach-in freezer. The food was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths after each use the wiping cloths must be stored in sanitizer.:
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced cheese, Bolognese, and meatballs. The walk-in refrigerator thermostat was turned down during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s):
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: the ice machine. Repair the ice machine immediately.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bakery area is being used for purposes other than washing hands. Employee used the hand sink to get water to make dough. Use the food preparation sink for all food prep. The dough was discarded during the preparation.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: No hot water is provided at the wait station hand sink. Hot water is required for effective hand washing.
Correction: A plumbing system shall be maintained in good repair.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the employees bottled water is not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate the employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous fruit flies were observed during the inspection. Provide pest control to eliminate pest from the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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09/28/2015 | Routine | |
Provide a copy of the pest control invoice in 5 days.
Make repairs to physical facilities in 10 day.
Repeat violations are subject to fines.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed employee cutting lemons with his bare hands. Instructed the food service worker to wash his hand and use gloves.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the freezer unit. Raw chicken was improperly stored above pesto sauce in the reach-in freezer. Raw chicken was stored above fish in the refrigerated drawers. The chicken was relocated to the bottom shelf.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and bakery area. Food were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Tira Mi Su the product has raw egg yoke.
The shrimp is disclosed, however this product must be fully cooked. Correct in 10 days
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the floor-mounted milk crate with no clearance space between the floor. Milk crates can not be used as a shelf.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Components / Gaskets
Observation: The doors on of the following unit(s) are damaged: beer coolers and the flip top cooler. The refrigerated drawers are leaking.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) During the inspection the chlorine chemical was changed and the concentration increased from 0 to 100ppm.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink piping are leaking. The cold water is inoperable at the bakery hand sink.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the cooking area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (back door)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No soap was provided at the front hand sink. Soap provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the bottom shelf on the prep table is not maintained in good repair. A floot tile is missing in front of the refrigeratored drawers.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous flies, gnats and a roach in the kitchen. Provide pest control for pest.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Repair replace or remove the counter top refrigeration unit at the cooking area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and wall in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of detergent 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.
- Conditions of Use / Presence and Use / Restricted Use Pesticide
Observation: Pesticides are not being applied by a certified applicator. Raid observed in the bakery area. Remove the Raid.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
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06/24/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the salmon, tilapia the beef, mortadlla, and chicken in the refrigerated drawers. The foods were moved to a colder refrigerators.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold and hot holding is not accurate in °F. Provide an accurate food thermometer.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the refrigerated drawers.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employees' jackets were improperly stored with canned goods. The jacket were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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03/11/2015 | Routine | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and reach-in freezer. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in refrigerator)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the cooking is being used to clean equipment and utensils. Utensils were removed from the hand sink and washed in the dish machine.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the hand sink at the rear wait station. Correct violation in 10 days.
Correction: A plumbing system shall be maintained in good repair.
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12/09/2014 | Routine | |
The sandwich unit and the walk-in refrigerator are not holding TCS foods at
41°F or below. Repair the refrigeration units.
The front hand sink is not provided with hand soap.
Repeat violations are subject to fines.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: scallops, cheese, and cooked portabello mushrooms. (WIC)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in cooler and the salad prep cooler.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The stopper for the middle sink is damaged and missing, the plumbing at the dish machine is leaking.and the plumbing at the 3 compartment sink is leaking on the floor.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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08/25/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedure. Employee failed to lather hands/arms with soap and scrub for at least 20 seconds. This violation was corrected with instruction from the FPM to the food service worker.
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: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking cup was observed in the dish washing area. The container was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken is improperly stored above ready to eat in the reach-in freezer. Relocate the chicken to the bottom of the freezer unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths are not stored in sanitizer after each use. Employees were instructed on proper storage of wiping cloths.:
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions and potatoes were improperly stored on a milk crate. Foods were removed from the milk crate during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: scallops, cheese, and cooked portabello mushrooms. (WIC)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in cooler and the salad prep cooler.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The stopper for the middle sink is damaged and missing, the plumbing at the dish machine is leaking.and the plumbing at the 3 compartment sink is leaking on the floor.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. More sanitizer was added to the wiping cloth bucket during the inspection.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The dish machine sanitizer concentration was low and it was repaired by the FPM during the inspection.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No soap is provided at the hand sink in the cooking area. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels provided at the hand washing sink in the cooking area. Paper towel were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/20/2014 | Routine | |
Repeat violations are subject fines.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meats were improperly stored above cheesecake in the reach-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and reach-in freezer. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Onion and potatoes were improperly stored on a milk crate. Remove the milk crates in the prep area.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chicken was defrosting in standing water. Chicken was placed under running water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: eggplant in the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
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05/19/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's beverage did not have a lid and straw. The beverage was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigerated drawer unit. Raw beef and chicken were improperly stored above sliced cheese in the refrigerated drawers. The cheese was relocated in the walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. No soap was provided at the fron hand sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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02/12/2014 | Risk Factor | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating,and drinking in an area (kitchen) where they may contaminate food, clean equipment, utensils or other items needing protection. The ffod and beverage were discarded during the inspection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in refrigerator)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken, lettuce, salad dressing, mozzarella cheese, and mozzarella balls. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air) temperature measuring device located in the following unit is not accurate in °F. sandwich unit.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: sandwich unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The doors of the following unit(s) are damaged: beer cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (cooking area)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Soap and paper towels were not provided at the habnd sink in the cook area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the hot waster faucet is not maintained in good repair at the wait station hand sink. Repair in 10 days.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the kitchen and in the front dining area. Provide pest control in 5 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead roaches were found on the premises. Observed dead roaches in the light fixture in the kitchen.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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10/30/2013 | Routine | |
This visit was made to conduct a routine inspection. Operator and staff were very helpful and knowledgeable. The following items require attention:
1. When cooling Potentially Hazardous Foods (Time/Temperature Control for Safety Food) make sure to effective methods are used such as placing the food in shallow pans, separating the food into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice. Cooked PHFs (Time/Temperature Control for Safety Food) shall be cooled within two hours from 135F-70F (remember the 2 hour limit does not start until the product reaches 135F), and within a total of 6 hours from 135F to 41F or less.
2. Provide shellstock tags for portioned product at the prep refrigerator.
3. Remove or do not accept from distributor dented cans to prevent food from becoming adulterate or potentially contaminated.
4. Repair handwashing sink at the server station nearest cookline. Proper handwashing is one of the most important defenses in preventing foodborne illnesses.
5. Make sure all fruit at the bar (lemons, limes, cherries, and olives) are being dispensed with a utensil (tong or mini plastic swords) and cut (using proper glove use methods) to prevent bare hand contact with ready-to-eat foods.
Repeat violations are subject to civil penalties.
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 2 #10 cans were found dented on can storage rack.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Portioned mussels in container at cookline prep refrigerator without shellstock tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Provide tags for portioned mussels to identify stock.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: pizza slicers stored in a container of warm water at pizza prep table.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Corrected by removing warm water, washing, rinsing, and sanitizing pizza slicers.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: pomodoro sauce cooling (132F) in a large container (12 inches deep), covered in the walk-in cooler. Chef indicated sauce had been placed in container and then into the walk-in cooler at 12:00 PM.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. Corrected by removing the container of pomodoro sauce and adding ice wands to facilitate rapid cooling.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the serve station nearest to cookline was measured at a temperature less than 100°F. Hot water faucet removed and hot water turned off at this handsink.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair hand sink to provide adequate warm water.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (serve station near cookline).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed purses hanging on utensil storage and dry storage racks.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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08/01/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. Ensure that you have a supply of paper towel at each hand washing sink.
2. Ensure that when you clean your deli slicer, that you wash with warm soapy water, rinse then use sanitizer water.
3. Cold holding temperatures taken today, were noted to be correct.
Note: Your Chef's CFM card recently expired. Please ensure that he renews it within the next 10 days. I have left details on how to do this.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: A knife and a sough cutter were observed stored unclean on the knife rack. In addition, there was a build up of food debris to the blade of the deli slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: There was no paper towel available at the hand washing sink in the rear preparation area. .
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/17/2013 | Risk Factor Assessment | |
This visit was conducted to completed a risk factor based food safety evaluation.
1. Ensure that a copy of the main shellstock tag remains with the portioned mussels on the line. When the last portion is used, record the date on the tag and file.
2. Ensure that all potentially hazardous food is kept at 41
°F
or below. Do not use the line refrigerated unit for potentially hazardous foods until it is fixed, and can maintain them at the correct temperature.
3. Whilst limited cooking was occurring at the time of the inspection, the CFM was knowledgeable with regards to cooking temperatures and employee health issues.
4. A full routine inspection was not completed, however the following observation was made: Ensure that products remain uncovered until completely cool. Recommendations were also made regarding the rapid cooling of bulk sauces.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Shellstock tags were not kept with shell stock on the line.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Where shellstock is removed from the main container, a copy of the information must remain with the removed stock.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: Mozzarella Cheese observed at 45°F, Cut lettuce at 56°F and Chicken at 50°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items relocated to a working unit)
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01/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Faccia Luna Pizzeria, 823 S. Washington St, Alexandria, VA 22314 »