- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded 5 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior top of microwave, storage shelves in walk-in refrigerator and bulk floor mixer..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Draining utensils, pizza pans, plates, etc. over cloth towels.
Correction: Do not allow utensiles, plats, pans, etc. to be drained in contact with absorbent papertowels.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.@Location@
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several ceiling tiles in dry storage room are not maintained in good repair - look to be damaged by water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/26/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping clothes on waists.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Do not use waist towels to wipe hands, so not contaminate hands.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) chicken salad and tuna salad was not discarded by the ""consume by"" date. 9/20 and 9/16
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the chest freezers, floor mixer and walk-in refrigerator shelves have 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Leaks in the restaurant. None over food prep. or equipment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/01/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dishes, glasses, pitchers, etc. draining on wet cloth towel and stay in contact with wet towels
Correction: Need not use moist towel to come in contact with drying dishes and utensils, etc.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the back storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors - mens and womens bathrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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08/20/2015 | Follow-up | |
MUST ROTATE meats, every 2 hr. maximum,out of pizza prep. refrigerator to other prep. refrigerator or soda refrigerator that does maintain potentially hazardous foods at 41°F or below. Continue this process until refrigeration unit repaired or replaced. At present the failing unit has a part on order. The part is due in in about 2 weeks.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked noodles (45°F) and ham (55°F) and salami (61°F) on pizza prep. refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulk salt and sugar containers and floor mixer and freezer tops.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dishes, glasses, pitchers, etc. draining on wet cloth towel and stay in contact with wet towels
Correction: Need not use moist towel to come in contact with drying dishes and utensils, etc.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the back storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the 3-compartment washing area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors - mens and womens bathrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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06/04/2015 | Follow-up | |
Adjust the front entry door so closes fully.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked noodles (45°F) and ham (55°F) and salami (61°F) on pizza prep. refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lid of one of chest freezer was observed in a state of disrepair and damaged. Bent in so not make proper seal.
Correction: Repair the freezer lid 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 freezer lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulk salt and sugar containers and floor mixer and freezer tops.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dishes, glasses, pitchers, etc. draining on wet cloth towel and stay in contact with wet towels
Correction: Need not use moist towel to come in contact with drying dishes and utensils, etc.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the back storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the 3-compartment washing area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors - mens and womens bathrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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05/15/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before putting on gloves.
Correction: Wash hands before put on gloves and anytime soil gloves and/or hands.
- Critical: Cooling* (corrected on site)
Observation: Spaghetti noodles (75°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 within a total of 6 hours from 135°F to 41°F. 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* (corrected on site) (repeated violation)
Observation: Cooked noodles (45°F) and ham (55°F) and salami (61°F) on pizza prep. refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid of one of chest freezer was observed in a state of disrepair and damaged. Bent in so not make proper seal.
Correction: Repair the freezer lid 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 freezer lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 2 kitchen knives on magnetic strip and the preparation table in 2nd room..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulk salt and sugar containers and floor mixer and freezer tops.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dishes, glasses, pitchers, etc. draining on wet cloth towel and stay in contact with wet towels
Correction: Need not use moist towel to come in contact with drying dishes and utensils, etc.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the preparation area has a cooking pot sitting in the sink.
Correction: Remove the pot from the hand wash sink.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the 3-compartment washing area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors - mens and womens bathrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/14/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dishes and utensils, etc. stored on wet towels after cleaned in 3-compartment sink.
Correction: Need to allow all food contact surfaces such as dishes, utensils, pots, pans, etc. to air dry and not be allowed to sit on wet surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted over 3-compartment sink.
Correction: Provide at least 50 foot candles at a surface where washing dishes at 3-compartment sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the back store room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in dry storage back room during periods of cleaning.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive vapors. Neither exhaust fan works in men's or women's bathrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in back storeroom noted 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.
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12/24/2014 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Food employees not washing hands in hand wash sink after soiling their hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked noodles cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. or throw out.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Chicken salad in the refrigeration unit is 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Dough hook for bulk mixer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walkin refrigerator shelves and pallets. and floor mixer and bulk salt, flour and salt containers..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dishes and utensils, etc. stored on wet towels after cleaned in 3-compartment sink.
Correction: Need to allow all food contact surfaces such as dishes, utensils, pots, pans, etc. to air dry and not be allowed to sit on wet surfaces.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The only handwashing prep./kitchen area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan and collander preventing its use.
- Outer Openings - Protected
Observation: The back door is left open.
Correction: Need to have self-closer on metal door or screen door to exterior to keep vermin out of building.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back store room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in dry storage back room during periods of cleaning.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted over 3-compartment sink.
Correction: Provide at least 50 foot candles at a surface where washing dishes at 3-compartment sink.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive vapors. Neither exhaust fan works in men's or women's bathrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in back storeroom noted 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.
- Critical: Animals - Prohibiting Animals*
Observation: Used cat box with feces in it and cat food in bag and bowl in back storage room.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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12/18/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Full bread rack stored directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Can put empty bread rack under full bread racks to get proper separation from floor.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: 3 knives stored on magnetic strip were soiled
Correction: Wash, rinse and sanitize knives after use and do not store on magnetic strip.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelves in walk-in cooler, magnetic knife storage strip, top of chest freezer and bulk sugar containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Storing cleaned plates, pans, dishes, etc. on wet towels to dry.
Correction: Need to not allow clean food-contact equipment to sit on wet towel. NEED TO AIR DRY
- Plumbing System Maintained in Good Repair
Observation: Faucet fixture for 3-compartment sink is leaking.
Correction: Repair or replace faucet fixture.
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04/18/2014 | Routine | |
Also corrected alleged violations from last inspection on 1/10/2014: Section 1890 - Equipment and Utensils - Before use after cleaning - sanitizing, Section 0760 - Reheating for Hot Holding, Section 0820 A2 - Food - Potentially Hazardous Food - Cold Holding
Chlorine sanitizer in 3-compartment sink = 200 ppm - ok
Thank you for the corrective actions and the new preparation refrigerator works well!
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. 50 ppm - waitress area for tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 100 ppm Chlorine or equivalent.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. 2 bread racks containing bread are stored directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Place a empty bread rack under racks containing bread to avoid contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Magnetic knife storage.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cleaned pots, dishes and utensils stored on wet cloth towel.
Correction: Need to set up drying of dishes, pots and utensils so that not sit on wet cloth, but drain and not maintain wet (where on wet towels).
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01/27/2014 | Follow-up | |
Kitty litter and cat food seen in back room. Do not allow cat or other animals to be kept in the restaurant.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. 0 ppm - waitress area for tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 100 ppm Chlorine or equivalent.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. 3 bread racks containing bread are stored directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Place a empty bread rack under racks containing bread to avoid contamination.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs (118-122 °F) classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (55°F), Sliced turkey (52°F) and sliced ham (50°F) cold holding at improper temperatures, in top of preparation refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The date marking on various ready to eat foods in the walk-in refrigerator and Coke refrigerator do not make since - 12/12/29 - not a realistic date. Various sliced meats, chicken patties and other foods.
Correction: Need to use proper date that is easily understandable, so that anyone can easily understand when ready-to-eat foods have been out of their original package for 7 days, so that know to discard at that time.
- Equipment - Good Repair and Proper Adjustment
Observation: The top of one of the chest freezers in coming apart and exposing insulation.
Correction: Need to repair chest freezer top so holds together and not expose insulation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Preparation refrigerator is not cooling properly.
Correction: Need to repair or replace. Store temperature sensitive foods in other properly functioning refrigerator(s).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Magnetic knife storage.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The shelf under long metal perparation table is very soiled.
Correction: Need clean metal table bottom storage shelf.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The 2 sets of green metal storage shelves in walk-in refrigerator are very soiled.
Correction: Well clean with brush or other effective method the 2 metal storage shelves in the walk-in refrigerator.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pots, pans, utensils and dishes..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cleaned pots, dishes and utensils stored on wet cloth towel.
Correction: Need to set up drying of dishes, pots and utensils so that not sit on wet cloth, but drain and not maintain wet (where on wet towels).
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01/10/2014 | Routine | |
Additional Corrected alleged violations from last inspection ( 10/21/2013):
Section 60 - Demonstration of Knowledge.
Section 760 - Reheating for Hot Holding.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Preparation refrigerator is not cooling properly.
Correction: Repair or replace as soon as possible. Parts order were wrong size so reordered. In mean time will use pans surrounded with ice while food in preparation refrigerator and put in other refrigerators in back that working properly, between busy periods.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in refrigerator storage shelves and under table in back room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/28/2013 | Follow-up | |
Facility closing due injury to employee.
Also corrected from last inspection is Section 0160 - Hands - When to Wash.
Cold cuts and sliced tomatoes stored in ice water inside preparation refrigerator until existing broken unit can be repaired or replaced.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Reheating meat balls (commercially cooked and frozen) and tomato sauce (commercially canned) on steam table.
Correction: Need to quickly reheat potentially hazardous foods (commercially packaged) such as meat balls and pizza sauce to min. of 135°F within 2 hrs.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Meat balls (commercially cooked and frozen) and pizza sauce (commercially canned) were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to min. 135°F or above within 2 hours.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Preparation refrigerator is not cooling properly.
Correction: Repair or replace as soon as possible.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of chest freezer, hood filters, exterior of bulk food containers, dry storage shelves, walk-in refrigerator storage shelves and under table in back room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cleaned pots, pans, plates and utensils stored on cothes or on particle board shelves that are deteriorating.
Correction: Need to drain dishes and other food-contact equipment so that not in contact with absorbent surfaces such as clothes or particle board.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall around pizza oven, floors in storage rooms noted 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.
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10/21/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Reheating meat balls and meatballs in sauce on steam table.
Correction: Need to quickly reheat potentially hazardous foods such as meatballs to min. of 165°F within 2 hr.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Cook handling sliced meats and lettuce after go on break and not wash hands after return.
Correction: Wash hands after go on break, or any other time after potentially contaminate hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs and meatballs in sauce were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, sliced tomatoes and ham, on prep. refrigerator, cold holding at improper temperatures. Preparation refrigerator needing repair.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Refrigerator to be repaired today. Potentially hazardous foods spread out to other effective refrigerators.
- Equipment - Good Repair and Proper Adjustment
Observation: Preparation refrigerator is not cooling properly.
Correction: Repair or replace as soon as possible.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of chest freezer, hood filters, exterior of bulk food containers, dry storage shelves, walk-in refrigerator storage shelves and under table in back room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cleaned pots, pans, plates and utensils stored on cothes or on particle board shelves that are deteriorating.
Correction: Need to drain dishes and other food-contact equipment so that not in contact with absorbent surfaces such as clothes or particle board.
- Plumbing System Maintained in Good Repair
Observation: Faucet at 3-compartment sink is flowing and can not be shut off.
Correction: Repair faucet.
- Outer Openings - Protected (repeated violation)
Observation: Solid back door left so not fully closed.
Correction: Fully close solid back door or close screen door to keep vermin out.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall around pizza oven, floors in storage rooms noted 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.
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10/09/2013 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: Missing a working thermometer in "Coke" refrigerator and chest freezers where meat and other potential hazardous foods stored.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior "Coke" refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cleaned cooking pots and pans stored on soiled shelves above 3-compartment sink. Plates and other food-contact equipment stored on wet towels at 3-compartment sink.
Correction: Clean shelves where clean equipment to be stored. Allow cleaned equipment to air dry and not be stored on damp clothes.
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07/15/2013 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Food prep. person handle trash cans and floor mats and then go directly to serving and handling food contact equipment. Other food prep. person change gloves without cleaning hands.
Correction: Clean hands anytime get hands soiled and when change gloves.
- 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
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Food squeeze bottle, condiment container at pizza prep. and bulk flour container.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. DISCARD UNLESS CAN CLEAN SO LOOK CLEAN.
- Thawing
Observation: Improper methods used to thaw. Thawing bag of sausage at room temperature on top of freezer.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna fish in the refrigerator (front), the food should have been discarded 1 ago. Also sliced ham, sliced roast beef dated 6/26/2013 and sliced ham dated 6/13/2013 (should have been discarded 2 days and 15 days ago respectively).
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Tuna discarded. The other sliced meats labels were not changed, so all these meats are less than 7 days old.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Exposed insulation at the entry to the top interior of the pizza oven.
Correction: Need to seal or otherwise keep the insulation from being exposed to the interior of the pizza oven.
- Temperature Measuring Devices (repeated violation)
Observation: There was no functional temperature measuring device located in the refrigerators and freezers where potentially hazardous foods stored.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Reach-in shelves of kitchen refrigerator (Coke) and interior kitchen microwave and pizza cooking pans in the pizza preparation area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulk storage containers, floor mounted mixer, most all storage shelving and exterior pizza oven (especially handle), tops of chest freezers and MAGNETIC KNIFE HOLDER.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cleaned cooking pots and pans stored on soiled shelves above 3-compartment sink. Plates and other food-contact equipment stored on wet towels at 3-compartment sink.
Correction: Clean shelves where clean equipment to be stored. Allow cleaned equipment to air dry and not be stored on damp clothes.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door left open
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the men's bathroom and interior of front Coke refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the 3-compartment sink area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Heavily soiled floor under equipment and shelving throughout the establishment and soiled ceiling in cooking area (front) noted 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.
- Pests - Controlling Pests*
Observation: Several flies in 3-compartment sink area and in back storage room
Correction: Control entry of flies and keep them under control, so to avoid food contamination.
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07/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Frank's Pizza, 390 Tanyard Road Rd., Rocky Mount, VA 24151 »