- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator and freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Onions removed from floor in walk-in refrigerator.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening screen mesh is more than 16 to 1 inches. Screen on screen door has hole in it and screen door does not shut tightly. Solid door is not being kept shut.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Light is not working in the walk-in freeezer.
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.
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11/16/2015 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator and freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Onions removed from floor in walk-in refrigerator.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The leftover spaghetti sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. After 2 hours sauce was around 158 F. Sauce being reheated in hot water well.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Reheat sauce on gas stove up to 165 F and then place in hot water well to maintain at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures. Pizza prep unit is not holding food at 41 F or below - italian sausge in prep refrig is 49 F, spinach 46 F, Pizza toppings on top of unit are around 43 F - italian sausage and cut tomatoes. Portioned ham wrapped in plastic and stacked in plastic pan on top of small prep unit are 43-46 F. Garlic and oil mixture out at room temperature is 75 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Turned down temperature of units during inspection. Food out of temperature was discarded. Monitor temperatures of these units and the food in them. Can temporarily use time control is units do not hold food on top at 41 F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham and turkey 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) spaghetti noodles and spaghetti sauce in the refrigeration unit are 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine was only 10 ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Outer Openings - Protected
Observation: Outer opening screen mesh is more than 16 to 1 inches. Screen on the screen door is in poor repair and the bottom half of the screen is missing. Solid door is not being kept shut.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Light is not working in the walk-in freeezer.
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.
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11/10/2015 | Routine | |
Dishwasher is sanitizing properly. Cutting boards have been cleaned. The leak underneath the pre-wash area has been fixed. No TCS food is being stored in the bottom of the prep units. Went over food safety information with the owner. Will provide food safety information to him in his native language. Issue yearly health permit.
No violation noted during this evaluation. | 07/31/2015 | Pre-Opening | |
Changing ownership. The following need to be done: replace cutting boards at prep units. Dishwasher is not sanitizing properly. Have dishwasher repaired. Plumbing underneath pre-wash sink is leaking and spray hose leaks unless it is turned off - repair plumbing. Do not store food on floor of walk-ins. Tops of prep units are holding food at 41 For below,but the bottom of these units does not hold food at proper temperature. Repair units or do not hold any TCS food in the bottom of these units.
No violation noted during this evaluation. | 07/29/2015 | Pre-Opening | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled mushrooms not being adequately cooled to prevent the growth of harmful bacteria. Mushrooms removed from the can this morning are 55 F after 4 hours.
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. Mushrooms discarded during inspection. New can is being chilled before it is opened.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: top of small prep unit and bottom of pizza prep unit are not holding food at 41 F or below. Small prep unit top: deli meat 45 F, sliced tomatoes 45 F. Pizza prep refrig - Italian sausage 44 F. Bottom of pizza prep unit is freezing up. Items on top of pizza prep unit were 41 F or below during inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods moved to other refrigeration units during inspection.
- Temperature Measuring Devices
Observation: There was no properly working temperature measuring device located in the prep units or walk-in refrigerator..
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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. Sanitizer was not primed through the line as indicated by the float in the line. After priming and sanitizer was visible in the line the sanitizer still did not dispense properly and no measurable sanitizer was on the dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of the dishmachine until is is working properly. Utilize the 3-compartment sink to wash,rinse and sanitize dishes. Need to get bleach from the store immediately.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the front cooking area.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Spray bottle of window cleaner is not labeled.
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. Spray bottle labeled during inspection.
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04/28/2015 | Routine | |
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