Discussed with the person in charge:
- During this inspection, the complaint received was investigated.
- Handwashing, glove-use, and bare hand contact training
- Please contact the health department once the hot water is restored to the handsink in the warewashing area.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the cook don gloves to begin food prep and a waitress don gloves to handle ready-to-eat foods without first washing their hands. Discussed handwashing training with the person in charge.
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: Cooling* (corrected on site)
Observation: Marinara sauce (59'F) prepared the previous day stored in the walk-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria. PIC discarded the sauce during the inspection. Cooling methods discussed.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza (sold by the slice) 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. Sliced pizza was labeled with the correct time during the inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the specials board with the foodservice operator indicates that there is no consumer advisory for the steak that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the warewashing area measured at a temperature less than 100°F. There was no hot water supply to the handsink. All employees were directed to use the other handsink in the kitchen. PIC contacted a repair company during the inspection.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
01/19/2016 | Risk Factor | |
Discussed with the person in charge:
1. Employee health policy observed
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a food employee handle sub roll and ready-to-eat toppings with his bare hands. PIC provided gloves to the employee during the inspection.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over cooked pasta in the walk-in cooler. Raw chicken was relocated.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed raw chicken stored on the floor in the walk-in cooler and boxes of food items stored on the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna and cooked pasta servings in the walk-in cooler are not properly dated for disposition. Discusses date marking with the PIC.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced pizza stored by the pizza oven 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. Pizza was labeled with the proper time during the inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Physical Facilities in Good Repair
Observation: Observed a hole in the ceiling exposing insulation over the dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
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.
|
10/26/2015 | Routine | |
Discussed with the person in charge:
1. Cleaning procedures of soda nozzles
2. Thawing methods
3. Employee health policy observed
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over butter in the reach-in cooler. PIC relocated the butter to prevent contamination.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes(48'F), sliced ham(50'F), sliced cheese(48'F) were measured cold holding at improper temperatures. Recommended to the PIC to decrease the amount of food stored in the top portion of the sandwich prep unit during rush times and to avoid overfilling the containers.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: 1. Diced tomatoes and sliced ham in the reach-in cooler 2. Several bags of cooked pasta and lasagna in the walk-in cooler
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The following items were observed soiled with accumulations of grime and debris: 1. interior surfaces of the bulk ice machine 2. Interior surfaces of the ice chute on the soda machine 3. soda nozzles on the Pepsi machine at the wait station. PIC cleaned items during the inspection.
Correction: Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
|
07/21/2015 | Risk Factor | |
Discussed with the person in charge:
1. Glove change frequency/proper glove use
2. Good food storage observed during the inspection
3. PIC demonstrated good knowledge of employee health
4. Repair company servicing the walk-in freezer during the inspection. Observed no food stored in the walk-in freezer during the inspection. PIC will monitor temperature before placing food in the freezer.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet cloths stored on prep tables throughout the facility. PIC placed all wet cloths in the sanitizer bucket.The sanitizer bucket measured at 0ppm chlorine sanitizer concentration. PIC corrected the concentration to 50ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza stored by the pizza oven 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. PIC stated that pizza is held less than one hour, but the pizza was not labeled in any way with a discard time or make time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the wall across from the pizza oven and the window sill and wall behind the handsink to be damaged and no longer easily cleanable. Ensure all exposed wood marks are sealed or painted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash sink in the warewashing area and the handsink located next to the walk-in cooler are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the sandwich prep unit and several small cutting boards stored on prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed several to-go containers stored with the food contact surface facing upward exposed to potential contamination. PIC turned over all the to-go containers so the food contact surface is facing downward and protected.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen by the prep table. PIC placed soap at the handsink during the inspection.
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) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen by the prep table. Paper towels were provided during the inspection.
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
- 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.
|
04/27/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-The ambient air temperature of the salad prep cooler was measured at 60'F during the inspection. The only foods left in this cooler over night was ketchup and cherries. Cherries measured at 54'F internally. PIC had all potentially hazardous foods removed from this cooler and placed into another cooler and contacted the repair company during the inspection.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Grease receptacle observed to be stored on the grass. No grease observed on the ground around the receptacle. Ensure receptacle is placed back onto the pavement.
-Proper hair restraints.
-Bleach sanitizer in the dishmachine measured at 50 ppm.
-Food safety class information provided.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed employee health with the person in charge, handouts provided.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw steak stored over deli meats in the reach in cooler and raw beef stored over cooked chicken in the walk in cooler. PIC moved all meats to the bottom shelves during the inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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: Dispensing utensils improperly stored between uses. Observed ice cream scoops stored in water by the ice cream freezer. Water was measured at 68'F. PIC discarded the water and had the scoops taken back to be cleaned and sanitized.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- 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. PIC stated that pizza is held at room temperature for 2 hours but was not labeled showing the 2 hour discard time or made on time. Discussed proper labeling procedures with the person in charge. Policy provided.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was observed to be dull. Metal shavings observed along the sides of the can opener blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station in the back of the kitchen by the walk in coolers and by the warewashing 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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area by the fryers. 10 foot candles of light measured in this area. Several blown light bulbs observed.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the storage room by the pizza oven. 0 foot candles of light measured in this area. The light bulbs in this room were observed to be blown.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several chemical spray bottles throughout the facility are not properly labeled. PIC labeled all spray bottles containing chemicals during the inspection.
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.
|
05/08/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food, proper hot and cold holding temperatures, proper cooking temperatures, and the proper concentration levels of chemical sanitizer,
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. PIC failed to state the "Big 5" foodborne illnesses, the symptoms associated with them, or the reporting procedures.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Hair Restraints - Effectiveness (corrected on site)
Observation: (REPEAT) 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 - Clean and Dry Location
Observation: (REPEAT) Food stored on the floor or food stored less than 6" above the floor. Observed several cases of food stored directly on the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the paint brush is not safe.
Correction: Repair or replace the paint brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the painter's tape inside of the microwave oven is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the RIF is in poor repair. Observed that the gasket was torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: (REPEAT) Manufacturer containers were observed reused for the storage of lemon garlic sauce.
Correction: Discontinue the reuse of manufacturer containers for lemon garlic 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: The following equipment food-contact surface of the blender container was observed soiled to sight and touch. Container was taken to the dishroom.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The inside surface of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: the espresso machine, the can opener, the inside of the drawer near the ice machine, the scale on the prep table, the door gaskets on the WIC, the top of the pizza oven, the underside of the floor mixer where the attachments are mounted, and the outside of the electric pest control unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Bread knife was found stored in the space between the wall and the prep table. Knife was removed and washed.
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed cases of single service items stored on the floor in the dry storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected
Observation: (REPEAT) Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door at the rear of the kitchen is torn and not tight fitting.
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 (corrected on site)
Observation: Soap was not provided at the hand washing sink in the back of 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.
- 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. Hand washing sink in the back of the kitchen did not have a hand washing sign.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (corrected on site)
Observation: Less than 20 foot candles of light was noted in the room with the ice machine. Lighting level measured at o foot candles. There were no light bulbs in the ceiling fixture in this room. Lights were installed.
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 (corrected on site)
Observation: (REPEAT) Less than 50 foot candles of light was noted on the cook's line. Several light bulbs were not working. Lighting level measured at 25 foot candles. Light bulbs were replaced
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
Observation: The ceiling vents and the area around the vents in the kitchen and both restrooms are 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of Chemical sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a case of croutons stored directly on top of a large container of chemical sanitizer. Croutons were relocated to another area.
Correction: Containers of chemical sanitizer must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizing mixture in the spray bottle being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. The chlorine concentration in the spray bottle measured above 200 ppm. PIC remixed the solution. Measured level dropped to 100 ppm.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
05/09/2013 | Routine | |
Site visit made to investigate complaint received 2/25. Complaint not founded at this time. Risk factor investigation completed. See report dated 2/25.
No violation noted during this evaluation. | 02/25/2013 | Complaint | |
Dish machine - 50 ppm chlorine
This risk factor inspection was conducted in response to the complaint received 2/25/13. Complaint is not founded at this time.
Discussed:
1. Ensure employees wear proper hand restraints.
2. Ensure that employees are washing hands prior to donning a new pair of gloves.
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching raw hamburger meat. PIC addressed this issue with the grill cook.
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.
|
02/25/2013 | Risk Factor | |
Facility has running water. However a boiled water advisory has been issued. Guidelines During Boiled Water Advisory Handout provided to and discussed with PIC. Facility will boil water to be used for cleaning and sanitizing equipment and utensils. Facility should immediately discontinue the use of the soda machines, ice machine, coffee machine, tea machine, and dish machine. Facility will remain open and boil water. This practice should be continued until boiled water advisory is lifted.
No violation noted during this evaluation. | 02/22/2013 | Other | |
Facility is without water due to the water main break. Upon arrival, facility was operating and preparing take out orders only. Facility has agreed to voluntarily close until water has been restored. No food prep should be conducted until water has been restored.
No violation noted during this evaluation. | 02/21/2013 | Other | |
Restaurant representatives - add corrected or new information about Giuseppe's Pizza, 10824 Center Drive, Ruther Glen, VA 22546 »