Cleanliness is much improved since last inspection but food debris still observed in back of kitchen. Also, trash cans need cleaned and continue to address walls and shelves.A daily cleaning after hours is recommended. Drop Key service must be addressed. Handwashing sink in back was observed with 2 cleaning bottles in the sink and blocked by a cart. All handwashing sinks must be accessible and used for no other purpose but handwashing. Sink must be cleaned and sanitized before use. Corrected during inspection. Manger or owner needs to follow up with local health department in addressing drop key service. Food handler cards must be current or a class 1 misdemeanor according to city ordinance sec 49.
- Person in Charge (repeated violation)
Observation: Deliveries done by "drop Key" service. All deliveries must be observed to prevent adulterated, expired, contaminated foods from entering facility. Per PIC foods are delivered by drop key service.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility noted in need of cleaning. EHS observed dust and food debris build up on shelves, walls, ceiling, hadnles to reach in units and pizza oven. Conduct deep cleaning and then establish a cleaning schedule to be dome daily.
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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12/22/2015 | Follow-up | |
- Person in Charge
Observation: Deliveries done by "drop Key" service. All deliveries must be observed to prevent adulterated, expired, contaminated foods from entering facility. Per PIC foods are delivered by drop key service.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk containers fro flour and meal with no labels.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed liquid cheese 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pizza pans stored on front shelf. Per PIC items are not cleaning daily nor between different food use. Recommend cleaning items at least daily and between foods to prevent harboring conditions for pest and rodent and pathogen growth and cross contamination.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of cleaning. EHS observed dust and food debris build up on shelves, walls, ceiling, hadnles to reach in units and pizza oven. Conduct deep cleaning and then establish a cleaning schedule to be dome daily.
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
Observation: Mops not hung up to air dry. EHS observed mop stored in mop bucket. All mops are required to be hung to allow proper air drying and hung with mop heads facing downward to prevent contamination of mop handle.
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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11/23/2015 | Routine | |
NOTES:
- Observed proper glove usage during inspection.
- Hats worn properly by food staff.
- Some light cleaning is needed in the rear of the kitchen. Overall, facility observed in well condition.
- All employees are up-to-date with Food Handler cards. Good job!
- Reviewed Employee Health with manager.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed staff drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store their food items so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaning product was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/04/2015 | Routine | |
NOTES:
- All employees are up-to-date with District Food Handler cards.
- Discussed Employee Health and Allergen awareness flyer.
- Very good inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All prep areas observed with no chemical sanitation bucket.
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.
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03/11/2015 | Risk Factor | |
- 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheese, meats and sauces 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the walk-in refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Non-Food Contact Surfaces
Observation: The pizza oven has accumulations of grime, debris and dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of dust or food residues that become encrusted or attract insects and rodents.
- Hand Drying Provision
Observation: Hand sink near dough prep area observed with inoperable towel dispenser.
Correction: Repair or replace current towel dispenser in order to encourage proper hand washing during food prep and between tasks.
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09/10/2014 | Routine | |
All staff possess current Suffolk health cards.
Rag improperly stored on counter. No sanitizing buckets provided. CORRECTED- 200ppm quat
All product arrives pre-cooked and frozen. Thawing transpires inside of walk in.
Auto saucer process reviewed. Sanitized nightly.
Employee health policy reviewed and in place. Reportable illnesses also reviewed. PIC knowledgeable.
All information reviewed with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Pizzas/breadsticks observed to be stored unprotected on rolling racks.
Correction: Provide protective covering for pizzas and breadsticks.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labeling observed.
Correction: Provide and maintain proper date labeling. Process reviewed with PIC who advised process will be implemented immediately.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Paper towel sitting inside hand sink.
Correction: Remove paper towel as hand sink is for handwashing purposes only.
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03/17/2014 | Risk Factor | |
corrections from pre-inspection made.
CO provided.
Permit issued.
No violation noted during this evaluation. | 12/03/2013 | Other | |
Walk in refrigeration unit requires additional lighting, particularly in front/back corners near food storage racks.
Ensure all cold holding units are maintaining Temp logs encouraged/recommended.
Ensure all staff possess current Suffolk health cards.
Quats used as sanitizer. Test kit provided and properly demonstrated.
Date labeling process reviewed.
Tip sensitive thermometer provided.
Ensure all cold holding units have visible thermometers located in the front of each unit.
Employee health, reportable illness information reviewed.
Food authorized for delivery.
Once above issues have been addressed and all City approval has been granted (including issuance of C.O.), contact the SHD for final inspection. Permit to be issued at that time.
No violation noted during this evaluation. | 12/02/2013 | Pre-Opening | |
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