The operator provided a quat. test strips and an Employee Health policy at this time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen sandwich 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: pizza oven hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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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01/20/2016 | Routine | |
Prometric Certified Food Manager certificate available for Mr. Razeq, issue date: 5/6/13. The operator provided a metal probe thermometer, chlorine & quat test strips during today's inspection.
- Hair Restraints - Effectiveness
Observation: Female employee was observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Miscellaneous Sources of Contamination
Observation: A large colander and food storage container was observed stored in the adjacent mop sink, in the warewashing area.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products (ie. sausage pieces, shredded cheese, pizza sauce) in the pizza refrigerated maketable were cold holding at improper temperatures ( sausage pieces-47F, shredded cheese-49F & pizza sauce-58F). The oeprator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink.
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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09/04/2015 | Routine | |
Inspector will return on 04/15/2015 to set up data loggers for the pizza make table and the sandwich make table. Thermometers inside are reading at the proper temperature, (including the inspectors), however food is slightly elevated.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (lettuce) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Washing Fruits and Vegetables
Observation: Vegetables (lettuce) not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A few items in the top of the sandwich make table and the pizza make table cold holding at improper temperatures. Place foods in deeper, stainless pans to help maintain temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soup and lasagna 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink in the kitchen.
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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04/13/2015 | Routine | |
Personal items should be stored in an designated area.
Rapidly reheat soup to 165 F.
Spread chicken breast out to cool. Do not stack in pan, holding in heat.
No violation noted during this evaluation. | 12/16/2014 | Routine | |
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