- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Couple employees do not have food handler cards as required by local ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints and beard 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 (corrected on site)
Observation: Wiping cloths buckets improperly stored between use. Observed buckets on counter next area where food is being prepped.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. and buckets are maintained the lowest shelf where is will not contaminate foods.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Pizza sauce observed on pizza prep area for busy hours. No documentation.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 2 door glass salad reach in refrigeration..
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical chlorine 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the under grill and inside deep fryer and inside door of deep fryer observed with accumulations of grime, grease and debris. Also, inside of ice bin observed with mildew/mold
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: Clean tableware at cook line were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering behind the handsink in kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning. Observed debris under equipment. Ceiling tiles with food 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.
- 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Mouse droppings observed in dry storage area around water tank. Clean area daily with bleach water and have facility treated by certified pest controller.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/04/2016 | Routine | |
Good job of maintaining proper food temperatures. Send employees to get their food handlers cards.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC stated that not everyone has obtained their food handlers cards per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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. EHS observed raw beef stored over lemons and potatoes. PIC corrected by placing on bottom shelf.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. EHS observed ice scoop stored on soda machine drip tray between use.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw lasagna. Employee removed for refrigeration.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken/tuna salad in the refrigeration unit is not properly dated for disposition. EHS observed tuna/chicken salad not dated in 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep 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.
- 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. EHS asked PIC for sanitizer test strips and was told that they were out.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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. EHS observed single service to go containers not inverted on kitchen counter. EHS observed fork/spoons not inverted in cylinder on kitchen prep table. Also, coffee filters on top of brewer are not protected.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in kitchen is not smooth and easily cleanable. EHS observed that the wall behind the handsink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dry storage not shielded, coated, or otherwise shatter-resistant. EHS observed light shield missing end cap and missing on other bulb in dry storage.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site) (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. EHS observed that there is no reminder sign in the men's restroom. EHS left sign for PIC to post
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. EHS observed mop lying in empty bucket.
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.
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12/16/2015 | Routine | |
Overall excellent. New sandwich make table in place with good temperatures of 38-39 top and bottom and for food. New shelving in place for Walk in refrigerator - with good storage, new light covers in place with end caps present, new food thermometers present, but thin tipped instant read thermometer still needed. Cleaning under storeroom shelving done and dumpsters closed. Assistant cook with good glove use on arrival.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Dish machine and sink drains overflow floor drain. Wastewater not observed backing out of drain, but instead not draining properly. Owner checked with plumber for possible improvements, with response must drain that way unless connected.
Correction: Suggest obtaining second opinion.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind handwashing sink in poor condition.
Correction: Maintain physical facilities in good repair.
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10/26/2015 | Follow-up | |
EHS and EH food supervisor to facility for follow up. Good improvements made with some ongoing issues - food above temperature in preparation refrigerator after maintenance a week ago. Food thermometers not available to test foods - A Must in ensuring food is at the right temperature. For now time will be used as a public health control. Follow up in one month.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Cross contamination issues previously noted corrected except for installation of 2 new sets of shelving in walk in refrigerator being modified to fit under fan unit. Noted bread made on site cooled on bread racks and uncovered..
Correction: Suggestions made to improve process - use deli paper and cover or use actual cooling racks.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Preparation refrigerator maintenance done a week ago with unit cold holding food at 44 - 45 in bottom of unit and 47-51 in top of unit. All temperatures taken with EHS thermocouple calibrated at 32.5 F. Ham 51 F, Cheese 47 F, Pickles 47 F. Bottom hold tuna salad 44-45 F. Just filled, less than 4 hrs.
Correction: Time previously used as a public health control until maintenance done - return to using time until either unit is fixed or replaced. Discussed, put up directions to use time as a public health control - ensure items are labeled, establish time log for items - document meticulously, items can cold hold x 3 hrs then be cooled to 41 in WIR with new food placed in unit. Temperature check items to ensure they are at 41 F or below. Keep the minimum foods in unit - how to use time reviewed. Repair unit and provide copy of report for facility file.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Dish machine and sink drains overflow floor drain. Wastewater not observed backing out of drain, but instead not draining properly.
Correction: Have plumbing repairs done to correctly align drain lines above the floor drain, if overflow still happens, have drains cleared.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Some light sleeves missing end caps. Uncertain if all lights at front service counter pizza prep area are shatterproof.
Correction: Ensure all bulbs are either shatterproof or adequately covered.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind handwashing sink in poor condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: 1) Rodent droppings noted in the edge of the floor under storeroom shelving and around water heater - traps present - cleaning has been done, but areas missed.
-Open bag of flour set on bottom shelf.
-Items on the floor prevent / inhibit effective cleaning.
Correction: 1) Keep all open food in closed, covered, sealed containers - labeled with food content for items such as flour. Clean floor and shelving routinely to prevent attraction to pests. Do additional cleaning discussed and contact certified pest operator for any further problems.
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09/28/2015 | Follow-up | |
EHS to facility to check status of critical issues noted during last inspection and get status of preparation refrigerator repair status and cold holding ability. Results are as follows:
-0080 - Employee Health - mixed knowledge of symptoms, diseases not known, and when to return to work not known.
-0160 - Handwashing observed good
-0450 - Bare hand contact still observed by cook
-0470 - Most food with good storage / 1 - 2 items stored raw above ready to eat / new shelving obtained not in place per owner
-0820 - Preparation refrigerator not repaired and foods checked at 45-47 x 2 hrs most items and raw steak for philly steak from freezer > 4 hrs. Ham just sliced 52 F.
Reviewed how to use time as a public health control again with owner -
*food must be 41 F or below at the beginning of the time frame
*food must be placed in clean sanitized containers
*At the time the food is removed from cold holding (41 F or below) the time clock starts - for a 4 hour period
*A Label must be in place to show when food was removed from cold holding
*ALL FOOD THAT IS NOT USED BY THE END OF THE 4 HR PERIOD MUST BE DISCARDED. When time is used as a public health control food cannot be returned to refrigeration etc. / cannot shift food in and out of refrigeration to avoid waste - stock to expected usage to avoid waste
*When 4 hours is over, new food that is 41 F or below is taken from good refrigeration and placed in clean sanitized container, and labeled with the time removed and time to discard if not used.
Follow up inspection for correction of issues seen will be scheduled within 2 weeks - if preparation table cannot be repaired in that time - continue using time as a public health control until repair / replacement of refrigerator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following items noted that cause cross contamination risks:
-Raw beef stored above ready to eat food in sandwich preparation refrigerator bottom holding
-Unwashed vegetables stored with and above ready to eat foods in the walk in refrigerator
-Walk in refrigerator shelving heavily soiled and rusty
-Walk in refrigerator fan cover dusty
Correction: Beef moved from above RTE foods. Walk in issues not able to be corrected during inspection and will be checked within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods present in the sandwich preparation unit (other than items taken from the freezer) cold holding between 45 - one item 69 F for 30 minutes, one hour and one item for one day.
Meats and cheeses in top holding 45 F x 30 minutes (tomatoes just cut 55 F)
Sour cream in bottom hold 45 F x 1 hr
Cooked onions bottom hold x 1 day 69 F
Raw chicken, and beef and breaded chicken patties from freezer 30-41 F.
Correction: Discard cooked onions. Use time as a public health control for all other time and temperature controlled foods. Keep the minimum foods in unit - how to use time reviewed. Repair unit and provide copy of report for facility file.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Some date labels present on "tickets" similar to old grocery price tags, with month and year present, but unable to read day.
Correction: Provide date labels that can be read to ensure leftovers are not kept and used longer than 7 days.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
Some bottom shelving, shelving and liners used to store coffee and beer mugs.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Dish machine and sink drains overflow floor drain. Wastewater not observed backing out of drain, but instead not draining properly.
Correction: Have plumbing repairs done to correctly align drain lines above the floor drain, if overflow still happens, have drains cleared.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Some light sleeves missing end caps. Uncertain if all lights at front service counter pizza prep area are shatterproof.
Correction: Ensure all bulbs are either shatterproof or adequately covered.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind handwashing sink in poor condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling by vent very dusty -can become a contamination risk.
Correction: Clean ceiling / vent when facility closed and or no food is out - clean all food preparation surfaces afterwards.
- Pests - Controlling Pests* (repeated violation)
Observation: 1) Rodent droppings noted in the dry storeroom in containers stored on the floor under the bottom shelf and beneath / around the water heater in different back area- the following items attract rodents:
-Open bag of flour set on bottom shelf.
-Food debris - spillage present
-Items on the floor prevent / inhibit effective cleaning.
-Open box of dessert shells
2) A few flies noted in facility - noted dumpster open with flies present.
Correction: 1) Keep all open food in closed, covered, sealed containers - labeled with food content for items such as flour. Clean floor and shelving routinely to prevent attraction to pests. Discard any foods with evidence that rodents have been in contact with food - ie dark spots for urine and droppings or gnaw marks in food container. Contact pest control for trapping and monitoring. Provide copies of reports for facility file.
2) Keep dumpster closed when not discarding garbage and in reasonably clean condition.
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09/10/2015 | Follow-up | |
EHS to facility to check status of critical issues noted during last inspection and get status of preparation refrigerator repair and cold holding ability. Results are as follows:
-0080 - Employee Health - mixed knowledge of symptoms, diseases not known, and when to return to work not known. ***Reviewed again with owner - train all staff***
-0160 - Handwashing observed good
-0450 - Bare hand contact still observed by cook ***Discussed with owner, train cook.
-0470 - Most food with good storage / 1 - 2 items stored raw above ready to eat / new shelving obtained not in place per owner
-0820 - Preparation refrigerator not repaired and foods checked at 45-47 x 2 hrs most items and raw steak for philly steak from freezer > 4 hrs. Ham just sliced 52 F.
Reviewed how to use time as a public health control again with owner -
*food must be 41 F or below at the beginning of the time frame
*food must be placed in clean sanitized containers
*At the time the food is removed from cold holding (41 F or below) the time clock starts - for a 4 hour period
*A Label must be in place to show when food was removed from cold holding
*ALL FOOD THAT IS NOT USED BY THE END OF THE 4 HR PERIOD MUST BE DISCARDED. When time is used as a public health control food cannot be returned to refrigeration etc. / cannot shift food in and out of refrigeration to avoid waste - stock to expected usage to avoid waste
*When 4 hours is over, new food that is 41 F or below is taken from good refrigeration and placed in clean sanitized container, and labeled with the time removed and time to discard if not used. ****Written go by for easy reference for all cooks / staff must be in place - posted. Suggest easy to read statements - bullets.
Follow up inspection for correction of issues seen will be scheduled within 2 weeks - if preparation table cannot be repaired in that time - continue using time as a public health control until repair / replacement of refrigerator.
- Critical: Employee Health* (repeated violation)
Observation: Staff including owner do not know - understand employee health policy.
Correction: Reviewed policy with owner - train staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following items noted that cause cross contamination risks:
-Raw beef stored above ready to eat Jar of food, in sandwich preparation refrigerator bottom holding
-Walk in refrigerator shelving rusty
Correction: Per owner new shelving obtained, not yet in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in preparation table cold holding 45-47 F - unit identified as cold holding foods above 41 F during last inspection - with food to be using time as a public health control until repaired. No time labels in place - ham just sliced checked at 52 F placed in unit for cold holding. Per owner unit not yet repaired. Raw steak in bottom of unit above 45 F. Foods in top present 2 hrs.
Correction: Again reviewed how to use time as a pubic health control - summary in report comments. Use time as a public health control for all time and temperature controlled foods. Keep the minimum foods in unit. Repair unit and provide copy of report for facility file.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
Some bottom shelving, shelving and liners used to store coffee and beer mugs.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Dish machine and sink drains overflow floor drain. Wastewater not observed backing out of drain, but instead not draining properly.
Correction: Have plumbing repairs done to correctly align drain lines above the floor drain, if overflow still happens, have drains cleared.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Some light sleeves missing end caps. Uncertain if all lights at front service counter pizza prep area are shatterproof.
Correction: Ensure all bulbs are either shatterproof or adequately covered.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind handwashing sink in poor condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling by vent very dusty -can become a contamination risk.
Correction: Clean ceiling / vent when facility closed and or no food is out - clean all food preparation surfaces afterwards.
- Pests - Controlling Pests* (repeated violation)
Observation: 1) Rodent droppings noted in the dry storeroom in containers stored on the floor under the bottom shelf and beneath / around the water heater in different back area- the following items attract rodents:
-Open bag of flour set on bottom shelf.
-Food debris - spillage present
-Items on the floor prevent / inhibit effective cleaning.
-Open box of dessert shells
2) A few flies noted in facility - noted dumpster open with flies present.
Correction: 1) Keep all open food in closed, covered, sealed containers - labeled with food content for items such as flour. Clean floor and shelving routinely to prevent attraction to pests. Discard any foods with evidence that rodents have been in contact with food - ie dark spots for urine and droppings or gnaw marks in food container. Contact pest control for trapping and monitoring. Provide copies of reports for facility file.
2) Keep dumpster closed when not discarding garbage and in reasonably clean condition.
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09/10/2015 | Follow-up | |
Overall mixed sanitation seen. Good handwashing by owner and wait staff, but improper handwashing by one cook, and bare hand contact by second cook, corrected during inspection. Overall good food temperatures but foods cold holding above temperature in the sandwich preparation refrigerator and at the highest allowable temperature in the back corner of the walk in refrigerator where food is stored without allowing room for air circulation. Poor employee health knowledge, reviewed with owner, and flyer provided. Good food contact surface cleaning and sanitizing with 200 ppm Cl / in soapy water but walk in refrigerator shelving in need of cleaning, and with rust as well as some storage issues. Some leftover labeling seen, with month and year, but could not read the date. Facility with dishwashing staff that comes in the afternoon / evening. Until staff arrives sink stacked with dishes. Only 3 vat sink available for dishwashing / food prep. Per owner all food prep done first thing in the morning to keep sink for dishes. No food prep using sink seen during inspection, but some containers rinsed, then wiped with paper towels. At a minimum dishes must have a way to be done correctly. Follow up within 10 days to check - proper labeling and use of time as a public health control for the sandwich prep unit, correct food storage and cleaning of walk in refrigerator shelving to remove cross contamination risks, leftover labeling, check employee health policy knowledge, and spot check handwashing and glove use. Follow up to check other issues - food thermometers, check pest control status for mouse droppings (may be old) etc. Consumer advisory not checked during inspection.
- Critical: Employee Health* (corrected on site)
Observation: Poor employee health knowledge of when to not work for symptoms and diseases and when to return to work.
Correction: Basic requirements reviewed and flyer left for easy reference. Ensure all staff are trained and understand policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: New cook observed not washing hands after using dish sink, returning to kitchen and handling raw chicken. After continued observation, noted cook rinsing hands at dish sink and wiping on towel tucked into apron.
Correction: Discussed with owner, some training done by EHS and cook washed hands at handwashing before end of inspection, but continued monitoring and training very likely needed as rinsing hands and wiping on a towel appears to be the norm or a habit for new cook. 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: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Second cook handling bread, cheese, Canadian bacon with bare hands. Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Discussed with owner (cook does not speak English) and training done. Cook using gloves for shredding cheese during inspection. 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*
Observation: The following items noted that cause cross contamination risks:
-Raw beef stored above ready to eat food in sandwich preparation refrigerator bottom holding
-Unwashed vegetables stored with and above ready to eat foods in the walk in refrigerator
-Walk in refrigerator shelving heavily soiled and rusty
-Walk in refrigerator fan cover dusty
Correction: Beef moved from above RTE foods. Walk in issues not able to be corrected during inspection and will be checked within 10 days.
- Cooling Methods (corrected on site)
Observation: Container of sauce covered and placed in Pepsi refrigerator at 109 F in deep round insert pan. Large very deep pan filled to the top with pizza sauce from shelf stable containers covered and placed in the walk in checked at 72-73 F.
Correction: Discussed, ensure cooling items are rapidly cooled from135 - 70 within 2 hours and from 70 to 41 within 4 hours. Sauce cooled to 109 within 1 hour, removed from reach in refrigerator (where foods stored close by with heated up) and placed in an ice bath. Check to ensure sauce reaches 70 F or below within 1 hour and then 41 F within 4 hrs or less. Large pan of sauce from room temperature must reach 41 F within 4 hours after taken from sealed cans. Suggested, divide, use different shaped containers etc, and temperature check sauce to ensure foods reach 41 F within the 4 hr period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods present in the sandwich preparation unit (other than items taken from the freezer) cold holding between 45 - one item 69 F for 30 minutes, one hour and one item for one day.
Meats and cheeses in top holding 45 F x 30 minutes (tomatoes just cut 55 F)
Sour cream in bottom hold 45 F x 1 hr
Cooked onions bottom hold x 1 day 69 F
Raw chicken, and beef and breaded chicken patties from freezer 30-41 F.
Correction: Discard cooked onions. Use time as a public health control for all other time and temperature controlled foods. Keep the minimum foods in unit - how to use time reviewed. Repair unit and provide copy of report for facility file.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some date labels present on "tickets" similar to old grocery price tags, with month and year present, but unable to read day.
Correction: Provide date labels that can be read to ensure leftovers are not kept and used longer than 7 days.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
Some bottom shelving, shelving and liners used to store coffee and beer mugs.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Dish machine and sink drains overflow floor drain. Wastewater not observed backing out of drain, but instead not draining properly.
Correction: Have plumbing repairs done to correctly align drain lines above the floor drain, if overflow still happens, have drains cleared.
- Light Bulbs Protective Shielding
Observation: Some light sleeves missing end caps. Uncertain if all lights at front service counter pizza prep area are shatterproof.
Correction: Ensure all bulbs are either shatterproof or adequately covered.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap present in dispenser that did not work and had top removed, - and per owner, staff dipped fingers in soap in dispenser.
Correction: Discussed, soap must be accessible for use - not dipping fingers in soap in uncovered dispenser. Bottle of soap placed at handwashing sink. 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.
- Physical Facilities in Good Repair
Observation: Wall behind handwashing sink in poor condition.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling by vent very dusty -can become a contamination risk.
Correction: Clean ceiling / vent when facility closed and or no food is out - clean all food preparation surfaces afterwards.
- Pests - Controlling Pests*
Observation: 1) Rodent droppings noted in the dry storeroom in containers stored on the floor under the bottom shelf and beneath / around the water heater in different back area- the following items attract rodents:
-Open bag of flour set on bottom shelf.
-Food debris - spillage present
-Items on the floor prevent / inhibit effective cleaning.
-Open box of dessert shells
2) A few flies noted in facility - noted dumpster open with flies present.
Correction: 1) Keep all open food in closed, covered, sealed containers - labeled with food content for items such as flour. Clean floor and shelving routinely to prevent attraction to pests. Discard any foods with evidence that rodents have been in contact with food - ie dark spots for urine and droppings or gnaw marks in food container. Contact pest control for trapping and monitoring. Provide copies of reports for facility file.
2) Keep dumpster closed when not discarding garbage and in reasonably clean condition.
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08/24/2015 | Routine | |
PIC states meat items not cooked to order and breakfast not offered - no consumer advisory needed.
- Person in Charge
Observation: Not all personnel working with current food handlers cards.
Correction: Please ensure that all current employees have a current food handlers card and that any future employees obtain a food handlers card - prior to beginning employment. Please note failure to have a current food handlers card could be punishable by a misdemeaner for every day worked without one.
- Food Preparation (corrected on site)
Observation: Dirty dishes from the dinig area being deposited on prep table while gentleman was slicing cheese on same prep table.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Ensure that dirty returned plates not placed on prep table while food is prepped. Ensure santizing table prior to food prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lunch meats, sliced tomatoes and raw chicken up top and underneath sandwich prep table in kitchen cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station next to prep table with slicer observed with shredded lettuce in drain and basin.
Correction: Handwashing facilities are to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at handsink next to prep table with slicer.
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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04/01/2015 | Routine | |
Facility would benefit from a "deep cleaning" around and behind objects. The dishmachine should be fixed immediately and proper use of gloves needs to be implemented. Food is being cooked to proper temperatures and all staff has current food handler cards.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the dishmachine (behind and around) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/18/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pizza oven vent, HVAC vents, fan in walk in, some areas behind equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/31/2013 | Routine | |
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