Discussed violations noted during March 3, 3016 inspection with PIC. All violations have been addressed.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
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 with a straw 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Container being used to dispense pizza sauce does not have a handle to prevent contamination of the sauce.
Correction: Use a utensil with a long handle to dispense pizza sauce and prevent contamination of the sauce. A utensil stored in the sauce when it is in the walk-in cooler at 41 degrees or less must be cleaned at least every 24 hours.
- Cooling Methods
Observation: Food containers (garlic butter) for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Use a smaller container, if necessary, to allow maximum heat transfer for rapid cooling. Foods must be cooled from 135 degrees to 41 degrees within 6 hours.
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03/03/2016 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/03/2015 | Follow-up | |
- 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 with a straw 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Employees' personal food and personal items found stored in such a way that could lead to contamination.
Correction: Protect food from miscellaneous sources of contamination by properly storing employees personal food and personal items in appropriate designated areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut tomatoes, sliced chicken and sliced sandwich meat cold holding at improper temperatures in the sub/salad prep table.
Correction: Adjust temperature of equipment to maintain food storage at 41 degrees or below. If necessary, relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils (scales) were found stored at the under the handsink in the kitchen.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of bleach water was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/27/2015 | Routine | |
Continue to work on training employees in food safety as it relates to their assigned duties.
No violation noted during this evaluation. | 12/04/2014 | Other | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. A Person In Charge (PIC) must be present in the food facility at all times. The PIC must be able to demonstrate that he/she is knowledgeable about food safety and capable of operating the facility in compliance with the Food Regulations.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food (grilled chicken) are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The cooked pasta, sauce and herb butter in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of 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 Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink located near the front counter was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/04/2014 | Routine | |
| No violation noted during this evaluation. | 10/30/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced chicken, raw shrimp, and diced tomatoes cold holding at improper temperatures (on sub prep table).
Correction: Dispose of food or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced tomatoes, pizza sauce and cooked chicken in the walk-in refrigerator 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach water used for sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/25/2013 | Routine | |
| No violation noted during this evaluation. | 02/22/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods cold holding at improper temperatures in the sub prep cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the refrigeration units 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: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep tables and equipment that must be washed, rinsed and sanitized in the 3-compartment sink because it will not fit in the dish-machine.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the waitress station was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/13/2013 | Risk Factor | |
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