- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control for pizza slices
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatories
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/17/2015 | Routine | |
Note: Evidence of smoking in the food preparation area (ash tray with ashes) - I did not observe anyone smoking at time of visit -
No smoking allowed in establishment
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: Accumulation of ice on interior surface of the sandwich prep. unit
Correction: Defrost sandwich prep. unit
- 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: Stove tops,ice machine, surfaces of equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Accumulation of food residue observed on surface of meat slicer.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of dust on ceiling tiles and ceiling vents
Correction: Clean surface celing tiles and ceiling vents
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11/12/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The uncovered drink is stored in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store drink containers 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Mold and slime on interior surface of ice machine
Correction: Clean and sanitize food contact surface of equipment
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04/30/2014 | Routine | |
Change of owner - no changes to establishment.
Issued Health Permit
No violation noted during this evaluation. | 10/25/2013 | Routine | |
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