Good hand washing practices observed
No violation noted during this evaluation. | 10/14/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and a posted Employee Health and Allergen policy during today's inspection. The GM and I discussed the use of time-in-lieu of temperature for the portioned crazy sauces held at room temperature, at the front service counter and the racked staged/prepped pizzas.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits on the following food contact surfaces: pizza pans
Correction: Clean and sanitize these surfaces for food contact.
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04/06/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerated pizza maketable unit.
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 - Good Repair and Proper Adjustment
Observation: The top exterior portion of the walk-in cooler door was observed with exposed insulation during today's inspection.
Correction: Repair the exterior of the walk-in cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the exterior of the walk-in cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/25/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy, which was verbally reviewed with employees at this time.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Dressed/racked staged pizzas on speed racks 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza maketable unit.
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.
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02/25/2014 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Hands - When to Wash* (corrected on site)
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 (a male food worker was observed handling money and then handling ready-to-eat topping food items without conducting handwashing between action)..
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: Time as a Public Health Control*
Observation: Dressed/staged topped pizzas on the food prep area speed rack, for which time rather than temperature is being used as a control was not labeled or otherwise marked (written policy indicates marking and or/timer is utilized for the dressed pizzas).
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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06/27/2013 | Routine | |
Critical violation must be corrected within 10 days.
Sanitizer dispenser must be adjusted to 200 ppm.
Food permit must be placed on the wall.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only 200 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/21/2012 | Routine | |
All violations cited today were corrected during inspection.
A service call was placed during the inspection to have the quaternary sanitizer dispenser repaired. Manually add quaternary sanitizer until repair is complete and monitor concentration with your test kit.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used in the 3 compartment sink was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- 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 sinks 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.
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12/15/2010 | Routine | |
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