Discussed critical items hnadout with operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the walk-in cooler were at improper cold holding temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the prep coolers.
Correction: Provide thermometers in the prep coolers.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk-in cooler at 47-50 degrees.
Correction: Repair walk-in cooler to maintain food at 41 degrees or less.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The deep fryer and the equipment on the cooking line stand had accumulations of grime and debris.
Correction: Clean the deep fryer and the equipment on the cooking line stand more frequently.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The mechanical dishwasher was not sanitizing.
Correction: Repair / adjust dishwasher so it is sanitizing.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The water is turned off at the kitchen handwashing sink next to the pizza oven.
Correction: Repair / replace broken faucet at the handwashing sink so employees have easy access for handwashing during all hours of operation.
- Outer Openings - Protected (corrected on site)
Observation: Rear exit door in kitchen propped open.
Correction: Do not prop open exit doors,
- Physical Facilities in Good Repair
Observation: Dead ceiling lights in kitchen.
Correction: Replace dead lamps in kitchen.
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04/02/2015 | Routine | |
Purpose of site visit: Follow-up on walk-in cooler temperature.
No violation noted during this evaluation. | 05/29/2014 | Other | |
Discussed Critical Items, PHF checklist, and Glove Use & Handwashing handouts with PIC. Dishwasher sanitizer concentration OK.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to change gloves and wash his hands before engaging in food preparation after drinking.
Correction: Instruct food employees to clean their hands after eating or drinking, and before donning disposable gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Foods in walk-in cooler at improper cold holding temperatures for an unknown length of time.
Correction: Discard potentially hazardous foods in walk-in cooler that have be out of temperature for an unknown period of time.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food (bins of lemons & limes) is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces that may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in walk-in cooler at improper cold holding improper temperatures.
Correction: Relocate potentially hazardous food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in cooler at 45-51 degrees.
Correction: Repair unit to maintain food items at 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Broken door gasket on prep cooler.
Correction: Replace broken door gasket.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Heavy accumulation of grease and debris on top of equipment stand under exhaust hood.
Correction: Clean top of equipment stand more frequently.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink in the front service area was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing sinks during all hours of operation. Remove the equipment preventing its use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Kitchen and service area handwashing sinks are unclean or not maintained
Correction: Keep handwashing sinks clean and maintained to encourage proper handwashing.
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05/28/2014 | Routine | |
Discussed Critical Items - Risk Factors That Cause Illness handout with manager. The dishwasher appears to be working properly.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: Potentially Hazardous Foods in the pizza prep cooler are is unsound or adulterated.
Correction: Discard PHF out of temperature in pizza prep cooler - meats, chicken, sausage, & cooked mushrooms.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Grilled chicken, sausage, pepperoni, ham, cooked mushrooms, and raw bacon at improper cold holding temperatures in pizza prep cooler.
Correction: Do not serve these foods to the public. Use other refrigeration units capable of maintaining food at 41 degrees or less.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers located in the prep coolers.
Correction: Provide thermometers in the prep coolers.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink is not sealed to the adjoining wall.
Correction: Secure and seal the unit to adjoining wall.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water turned off at kitchen handsink by grill. Hot water faucet leaking.
Correction: Repair hot water faucet at handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The water to the handwashing sink located by the grill was turned off preventing access by employees for easy handwashing.
Correction: Turn on water to the handwashing sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray container of cleaning product not properly labeled.
Correction: Label pump-spray containers of toxic items with the common name of the material helps prevent the dangerous misuse of the contents.
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07/16/2013 | Routine | |
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