Rec. for Permit. Permit Issued. Sanitizer buckets need to be set up for sanitizer wiping cloths.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods 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: Time as a Public Health Control*
Observation: Sauce 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 (repeated violation)
Observation: Thermometers needed in all units.
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.
- Non-Food Contact Surfaces
Observation: Accumulations of grime and debris were observed on the following non-food contact surfaces: wire racks, wall behind the crazy bread station, handles/doors of equipment, the plastic covers on the speed racks, the oven racks inside, the wall behind the oven, and the wall located behind the 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist - fruit flies observed by 3 compartment sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/20/2016 | Routine | |
Reviewed time as a public health control policy with staff. Left food handler and food manager information to get another staff member certified. Recommended for permit renewal. Permit issued.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. There was no certified food manager at the beginning of the inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza in hotbox and premade pizzas ready to be cooked, for which time rather than temperature is being used as a control, were not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Company time limits are well within FDA regulations but items were not marked with a time of disposition. Items only in hotbox about 30 mins, staff marked times on all items.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall around triple sink and pizza oven noted in need of cleaning.
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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03/12/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the three door lowboy refrigerator and in the two door reach-in "Pepsi" brand 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ventilation unit in the employee unisex toilet facility was observed in a state of disrepair and damaged.
Correction: Repair the venitlation unit 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 ventilation unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clear plastic containers were found stacked wet above the 3-compartment sink in the kitchen, 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Toilet paper were found stored on the floor under the handwash sink in the employee unisex toilet facility
Correction: Store toilet paper in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Live house flies observed throughout the kitchen.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/07/2014 | Routine | |
Utensils changed and cleaned every two hours. Restrooms in good repair. Spoke with Manager about holding time practice and log system, and stacking. Sanitizer 200ppm. Thermometer observed. Paper towel dispenser to be repaired in the rear of the kitchen.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers for food items such as spices, pizza toppings and flour.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improper: establishment using a black bowl to dispense flour. Said utensil does not have a handle.
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 and the container.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Ready-to-eat cookie observed stored directly on the floor in the front order station
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket and self-closing mechanism of the service door of the walk-in refrigerator is not properly attached. This does not allow for the service door of the unit to close and seal tightly ).
Correction: Repair or replace the walk-in refrigerator door gasket and self closing mechanism in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached and under pressure to a faucet fixture. The hose extended below the flood rim level of the sink basin. Double check valve to be installed.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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03/31/2014 | Routine | |
Sanitizer tested at 200 PPM QAT at three compartment sink.
Spray bottle sanitizer tested at 200 PPM QAT.
No violations noted at the time of inspection.
Facility recommended for permit.
Information provided regarding Certified Food Managers Class.
No violation noted during this evaluation. | 05/31/2013 | Routine | |
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