Employee health policy is already in place and was discussed with the PIC.
Notes:
1. Make sure to NOT store anything under the deli meats in the top wells of the sandwich cooler. Some sliced cheese was stored under the salami today, and that's what caused the elevated temperature noted above.
2. The container of pizza sauce that is brought in/out for use contains enough for 9 pizzas. Suggested prechilling the tomato sauce in the cans so all ingredients are cold from the start.
3. Pizza toppings are brought on the line at least slightly frozen, which is great. The setup for pizza assembly isn't the best for keeping everything nice and cold, and so frozen toppings help with proper temperature control (keeping everything at 41 F or less).
4. Provided English ServSafe flyer.
No violation noted during this evaluation. | 12/17/2015 | Routine | |
The operator provided metal probe thermometers,chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
Note: Discussed the following with the operator: cooling methods ( cooling uncovered in shallow pans, sing refrigeration and freezer units during the cooling process...) and eliminate the use of Home Depot plastic bucket for food storage.
No violation noted during this evaluation. | 07/30/2015 | Routine | |
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 03/12/2015 | Routine | |
No violations were observed at this time. The operator provided a metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection. The female restroom was observed being repaired at this time.
No violation noted during this evaluation. | 11/07/2014 | Routine | |
All of the previously cited violations have been corrected at this time.
No violation noted during this evaluation. | 08/11/2014 | Follow-up | |
Add Temp: diced ham- 39F, cut sausages-33F,
Note: The operator provided metal probe thermometers and chlorine test strips during today's inspection
- Hands - Where to Wash (repeated violation)
Observation: A male food employee was observed cleaning their hands in the single compartment food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Male food workers/employees were 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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use ( wet wiping clothes were observed on the kitchen prep table).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a large pan was observed placed directly on the floor, under a kitchen area prep table);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: A pan of lasagna prepared 7/28/14, in the walk-in cooler was 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: Cooling*
Observation: Ambient temperature or pre-chilled cut tomatoes in the cookline Blue Air maketable unit not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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*
Observation: Sliced ham in the cookline maketable unit was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front pizza prep area handsink)
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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07/29/2014 | Routine | |
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the food processing area is being used for purposes other than washing hands ( plastic containers were observed on the handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents( spacing is observed at the bottom of the rear hallway exit door).
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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04/14/2014 | Routine | |
The operator provided a metal probe thermometer, chorine test strips and an Employee Health policy during today's inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink, adjacent to the handwash sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin (raw shelled eggs) stored over ready-to-eat (RTE) food (vegetables) in the walk-in refrigeration unit.
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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the kitchen chest floor freezer is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in two of the three hallway chest floor freezer 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/19/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in one of the kitchen chest floor freezer and a hallway chest floor freezer unit.
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 and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the 3 compartment sink ( the chlorine sanitizer tested at 0 ppm chlorine).
Correction: Provide chlorine sanitizer at proper concentration of minimum 50 ppm chlorine and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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08/05/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open employee drink was observed on the prep table).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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
- Equipment - Good Repair and Proper Adjustment
Observation: The interior portion of the chest floor freezer flip top of the chest floor freezers in the kitchen were observed repaired with duct tape
Correction: the chest floor freezers were observed in a condition that prevents necessary maintenance and easy cleaning.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents Spacing was observed at the bottom of the rear exit door).
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of paints were observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (cans of paint were observed stored above single service pans and equipment in the hallway storage area).
Correction: Containers of paints must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/30/2013 | Routine | |
Violation have been corrected during inspection.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/17/2012 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Turkey breast, sliced - 41, Tuna Salad - 41, Roast Beef, sliced - 41, Lasagna Portions - 41
Cooking: Philly Steak (beef) - 207
Adequate food testing thermometer, chlorine sanitizer test kit and 3 compartment sink set-up on hand. Chlorine sanitizer in use in the wiping cloth containers tested at 100 ppm.
Observer proper use of single-use gloves to prevent bare hand contact with ready-to-eat foods.
- Physical Facilities in Good Repair
Observation: Wall behind the kitchen door, next to the soda syrup rack, is not maintained in good repair. Holes in the wall create a potential insect harborage opportunity.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the holes in this wall to eliminate possible insect harborage area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under and behind the deep fryer noted in need of cleaning. A build-up of dirt and food debris is visible.
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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11/17/2010 | Routine | |
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