Food temperatures in the prep refrigerator are good. Violations were corrected during inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed water bottle and open can of "Red Bull" stored on the prep cooler cutting board.
Correction: Drinks were removed.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed pot of marinara sauce on stove holding at 117-125 degrees F.
Correction: Sauce was reheated and put in the steamwell.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No dates observed on sliced deli meats and cheeses in the walk-in refrigerator.
Correction: Employee states that these food items were prepared last night. Dates were added.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Employee states that pizza was made an hour ago. Time documentation was placed by pizza. Discussed requirement to track time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food residue observed on the slicer blade.
Correction: Slicer was cleaned during the inspection.
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04/04/2016 | Risk Factor | |
Prep refrigerator has been serviced and is working properly. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Build-up of ice observed on the floor of the walk-in freezer.
Correction: Repair the freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed ricotta cheese containers being reused to store food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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01/05/2016 | Follow-up | |
Prep refrigerator is not being used at this time. Owner will notify EHS when it has been repaired. Ensure handsink is stocked with soap and paper towels.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Build-up of ice observed on the floor of the walk-in freezer.
Correction: Repair the freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed ricotta cheese containers being reused to store food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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12/22/2015 | Follow-up | |
Discussed importance of inspecting cans for dents. Foods that were put in the prep refrigerator from the walk-in earlier today were moved to another unit. These foods should be discarded 6 hours after they were removed from the walk-in refrigerator, as they were out of temperature for some time. Discontinue use of the prep unit until it is working properly. Will follow-up regarding prep refrigerator temperature.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed container of raw shell eggs stored on top of tomatoes.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives stored in the crack between refrigerators.
Correction: Store utensils on clean surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in left sandwich prep unit and pizza prep unit are holding between 45-52 degrees.
Correction: Maintain cold foods at 41 degrees or below. Discontinue use of refrigerators until they work correctly.
- Equipment - Good Repair and Proper Adjustment
Observation: Build-up of ice observed on the floor of the walk-in freezer.
Correction: Repair the freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed ricotta cheese containers being reused to store food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer observed dirty.
Correction: Clean.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
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
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12/14/2015 | Routine | |
Refrigeration units have been serviced. Tomatoes and ham holding at 39 degrees.
No violation noted during this evaluation. | 11/12/2015 | Follow-up | |
Foods in prep coolers are too warm. Spoke to owner on phone. Owner is going to call company immediately to repair refrigerators- until they is fixed, foods will be put on ice. Place thermometer in refrigerators. Also discussed cooling and thawing methods. Observed chicken wings cooling in large container with lid covering chicken. Lid may be removed during cooling process (ensure that chicken is in a location where it will not be subject to splash or other contamination). Chicken will cool faster in shallow containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in double prep coolers cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site) (repeated violation)
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
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11/05/2015 | Risk Factor | |
Gloves worn. Discussed repair of gaskets and provide ventilation to cold storage units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found sliced tomatoes, sliced turkey at 45-50 degrees.
Correction: All cold food products to be 41 degrees or less. Please store cold hold food at 41 degrees or less. Food was moved to another unit at 36 degrees.
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06/03/2015 | Risk Factor | |
gloves worn. Discussed reach-in unit repair (Freon and gaskets).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found ground beef (raw) on top of prepared pizza sauce.
Correction: All raw food to be stored under all cooked and ready to eat foods. Please store food properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found reach-in at 49 degrees. Food from 49-52 degrees.
Correction: All cold food to be 41 degrees or less. Please store food in 41 degrees or less space (food was voluntarily discarded).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found several foods sliced and rewrapped that had no date label.
Correction: All ready to eat foods repackaged are to be date labeled if held over 24 hours. Please date label these foods.
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02/27/2015 | Risk Factor | |
Gloves worn.
- Cloths - Wiping Cloths - Use Limitation
Observation: Found no sanitizer for wet cloth towels.
Correction: Cloth towels are to be stored in sanitizer solution when used wet. Please store in sanitizer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found no date on sliced meats in walk-in.
Correction: All ready to eat foods to be date labeled. Please label these foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Found split and damaged gaskets on refrigerator doors.
Correction: All equipment to be kept in good condition. Please repair/replace these gaskets.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found grease pans were not cleaned frequently.
Correction: All nonfood surfaces to be cleaned frequently to prevent grease build up. Please clean these pans.
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11/12/2014 | Routine | |
No critical violations noted. Observation: there is an accumulation of water at the bottom of the cook line low boy refrigeration unit. Have the unit checked/serviced.
No violation noted during this evaluation. | 07/21/2014 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed a male cook touching sub rolls with bare hands while preparing sandwiches. Per owner, he ran out of gloves.
Correction: Do not touch ready to eat foods with bare hands. Gloves were supplied during inspection.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed the lack of soap at the prep area handsink.
Correction: Supply soap at the sink. Soap was supplied.
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03/14/2014 | Risk Factor | |
No critical violations noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a torn refrigeration door gasket to the prep line reach-in unit.
Correction: Replace the gasket.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed the bulk can opener blade to be dirty.
Correction: Clean the can opener blade.
- Toilet Room Receptacle Covered (repeated violation)
Observation: Observed the lack of a covered trash can in the employee restroom.
Correction: Supply a receptacle with a top for female employees (feminine hygiene product disposal).
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the handsink.
Correction: Supply paper towels at the handsink.
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11/05/2013 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 03/26/2013 | Risk Factor | |
No critical violations. 11.18 foot candles of lighting in walk-in.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration gaskets to the pizza/prep line low boy units.
Correction: Replace the gaskets.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a soiled bulk can opener blade.
Correction: Clean the can opener blade.
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered trash can in the restroom.
Correction: Provide a covered receptacle for feminine hygiene product disposal.
- Lighting, Intensity
Observation: Observed 35.60 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles.
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12/19/2012 | Routine | |
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