- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes, mayonnaise, ham, and cheese in deli-top refrigerator
Correction: and sausage, pizza sauce, and ground beef in glass door reach in cooler cold holding at improper temperatures.
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03/03/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salami and sliced tomatoes cold holding at improper temperatures in prep table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep lid closed as much as possible.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
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.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with pizza.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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04/17/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and ham observed cold holding at improper temperature in the sandwich prep reach in refrigerator.
Correction: Adjust the thermostat to the refrigeration unit to ensure it keeps food at 41°F or below during storage.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods was observed..
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich prep reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Door Gasket of the glass door reach in refrigerator.
- Door Gasket of the chest freezer..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall behind the 3 compartment sink, wall behind the dough prep table and ceiling in hallway above the ice machine is not maintained in good repair
Correction: Repair the walls and replace the ceiling tiles to present a smooth, impervious and easily cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall next to the freezer, behind the handwashing sink and behind the stove, and floor behind the flat grill has an accumulation of grime and/or debris.
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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09/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Buttermilk ranch dressing, sliced turkey and raw steak cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/23/2013 | Routine | |
Mayonnaise (True reefer), 47 degrees Fahrenheit
- Critical: Employee Health* (corrected on site)
Observation: Person in charge failed to explain the employee reporting policy regarding diseases transmissible by food employees, including the "Big 5" reportable diseases.
Correction: The PIC shall require food employees to report to the PIC information about their health as it relates to diseases transmissible through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham, sliced salami, sliced tomatoes, mayonnaise, tomato sauce and black olives were observed out of temperature.
Correction: PHF/TCS foods shall be maintained at 41 degrees Fahrenheit or colder for proper cold holding.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures in place for the numerous cooked/prepared pizzas being held on display using time as a public health control.
Correction: Written procedures shall be prepared in advance, maintained in the food establishment, and made available to the regulatory authority for foods (pizzas) held using time control.
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03/20/2013 | Risk Factor | |
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