Note:
1. The menu does not have a consumer advisory statement warning customers about the risk of consuming undercooked foods. A statement must be added and an asterisk next to it. The asterisk must then be placed to each hamburger and cheeseburger on the menu.
2. Philly steak kept out on ice must be nested in ice/water that reaches farther up on the container. All product must be maintained at 41 F or less at all times.
3. Make sure only a little bit of bleach is added to the sanitizer bucket in the kitchen. The solution should only be mixed to 50-100 ppm.
4. Make sure to date mark the cooked and sliced sausage (just like the facility already does for deli meats and cheeses).
5. Son is taking ServSafe this month.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Philly steak stored on ice on the counter and cooked pasta sitting on the counter found cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- mixed to 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces -- mixed 50-100 ppm.
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10/06/2015 | Routine | |
Notes:
Suggested to replace shallow metal container in the top portion of sandwich unit with deep container in order to maintain ham/salami below 41 F.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was wearing only one glove while prepping food.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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04/24/2015 | Routine | |
NOTES:
* No violations observed.
No violation noted during this evaluation. | 11/21/2014 | Routine | |
NOTES:
* No observed violations during today's inspection.
* Observed good hand washing, calibrated food thermometer, sanitizer test kit, sanitizer concentrations were acceptable, and verified employee health policy.
No violation noted during this evaluation. | 08/07/2014 | Routine | |
No violations were observed during today's inspection.
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 04/16/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A container of window cleaner spray bottle was observed stored with food products on a lower shelf in the front pizza/food processing area.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/10/2013 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese and sausage pieces/crumbles in the front pizza maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/12/2013 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of different types of food.
Correction: Discontinue the reuse of manufacturer containers for PHFs storage. Provide approved reusable food storage containers designed for your food storage needs.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. 1/2 inch gap observed around door knob.
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.
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04/29/2013 | Routine | |
Discussed proper time and cooling methods with owner.
- Critical: Cooling*
Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Sauce was cooked 24 hours ago and found at 48 - 56 F in the refrigeration unit.
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)
Observation: Sliced salami and ham cold holding at improper temperatures in the top portion of make-up table. Suggested to use dippier container to ensure cold holding temperature at 41 F or less.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/03/2012 | Routine | |
All previous violations have been corrected since the last inspection.
Sanitizer solution tested correctly at 50 ppm for chlorine.
No violation noted during this evaluation. | 02/16/2012 | Follow-up | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
The follow-up inspection will occur on/about February 16, 2012.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza sauce, sliced salami, meat balls, meat sause, lasagna in the walk-in cooler and small MUT cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Internal temperature of the Walk-in Cooler found at 46 F.
Correction: Adjust Internal temperature of the Walk-in Cooler to 41 F or below 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010, tested at >200 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces (50 -100 ppm)
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02/09/2012 | Routine | |
Facility has adequate metal stem thermometers and a chlorine test kit.
Explained to operator that ready-to-eat food items must be date marked within 24 hours and discarded within seven (7) days.
Explained to operator that any food items that are no longer going to be heat treated are must not be handled with ones bare hands.
Date marking must be corrected immediately.
Non-critical violations must be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling food for salad with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Sausage was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodles, sliced deli meats, prepared sausage, and tomato sauce 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.
- Temperature Measuring Devices (repeated violation)
Observation: Several of the refrigeration units did not have thermometers.
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.
- Physical Facilities in Good Repair
Observation: Observed a missing ceiling tile in the back of the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2011 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced turkey, sliced ham, sliced capicola, meat sauce, tomato sauce and tuna 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the refrigeration units.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/01/2010 | Routine | |
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