Critical violation must be corrected within 10 days.
Accurate time control records for hot and cold items observed.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Correction: Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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01/20/2016 | Routine | |
Notes:
There is no effective system to mark time as a public health control in place. Facility to come up with timers or stickers to effectively monitor time on pizza/stromboli/salads.
Test strips must be used to monitor sanitizer concentration.
The top portion of pizza table is not in use until plastic containers are replaced with metal ones. All foods stored inside and found at 41 F.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza, fresh fruit salad (cut melon) and sliced tomatoes on salad (items on ice) 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: 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.
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09/24/2015 | Follow-up | |
Notes:
No proper documentation provided for items that held/discarded after 4 hours (pizza, items on ice). Items had not been discarded after 4 hours
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut tomatoes, pizza meat and chopped ham in the top portion of pizza table 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed meat balls and chicken breast in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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* (repeated violation)
Observation: Pizza, fresh fruit salad (cut melon) and sliced tomatoes on salad (items on ice) 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: 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.
- 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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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09/17/2015 | Routine | |
1. Ensure pans of cold held TCS foods on ice are not just positioned atop ice, but have sufficient ice packed along exterior sides to ensure adequate internal temperature of products within are maintained at no higher than 41 degrees F.
2. Proprietary form for regulating pizza and stromboli using time as a public health control does not in itself entirely satisfy regulatory requirement. Provided written and verbal guidance on process improvement
- Handwashing Signage/Handwashing Facilities (repeated violation)
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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05/13/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Marinara sauce in pot on stove hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Product was reheated for hot holding at adequate temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut melon cold holding at improper temperatures
Correction: Relocate to refrigeration unit that is capable of maintaining food storage at 41°F or below. Corrected during inspection. Maintain sufficient ice in contact with s/s pan.
- Critical: Time as a Public Health Control*
Observation: Pizza and stromboli 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: 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.
- 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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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05/04/2015 | Routine | |
1 Only commercially processed, pre-cooked frozen TCS animal foods used.
2. Ensure all chemical bottles are properly labeled with common name of product.
3. Potential lead in RIF
4. Water temp at taps: 112, 112, 111 F
5. Need provision for sanitary staging of ice scoop.
Approved for permit
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigetration 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.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the mop sink and the dipper well is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- 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
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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10/27/2014 | Routine | |
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