NOTE: Left 2015 ServSafe Training schedule and encouraged staff and management to attend. Discussed date marking -- all foods cooked, cooled, and held overnight in a cold holding unit to be served and/or reheated the next day(s) should be date marked (such as sauces, pasta, etc.). This marking could be on the plastic wrap or on the pan and would indicate the discard date, not to exceed seven (7) days. Please work on date marking. Had a lengthy discussion on hand washing and glove usage. There should be NO barehand contact with ready-to eat foods such as cooked pizza, salad vegetables, etc. Please wash hands at the hand wash sink for at least twenty (20) seconds, put on gloves and complete task. Once you touch something that may contaminate hands such as an oven or cooler door - the glove should be changed and hands should be washed again. Discussed hair restraints - employees preparing food should have a visor, cap, hairnet, hair pulled back, etc. ** Please work to replace/repair the staff restroom with a handwash sink **
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed handling sliced lettuce with bare hands and management was observed handling multiple pizzas with his barehands when slicing them. When asked not to have barehand contact with pizza manager stated that "pizza man don't wear gloves" and that it's how they do it on TV and shows.
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. Just because you've been doing something the same way for 20+ years, or you see this on TV it doesn't always mean it's correct or the safe way. Please help prevent your customers from the possibility of getting ill - wash you hands, put on gloves, OR only touch the pizza with the cutting utensils. Touching cooked, ready-to-eat pizza with your barehands after your touched cooler doors, wiped your hands on your apron, handled utensils, removed the pizza from the oven, etc - your hands are not clean and could cause illness. Train staff on correct food safety pratices and make sure management models proper food handling practices.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths stored around kitchen.
Correction: Ensure wet or in-use wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Do not store wiping clothes on counter in kitchen.
- Food Storage - Prohibited Areas
Observation: Food observed being stored in toilet rooms.
Correction: Never store food or single-use items such as cups or to-go boxes in toilet rooms. Chemicals may be stored on shelving in staff restroom, but remove all fountain drink syrup concentrates.
- Non-Food Contact Surfaces (repeated violation)
Observation: The surface of the handles to some coolers has accumulations of grime and debris. There is a build up of old food particles on the outside of the dishmachine. Also, the wire shelving in the walk-in cooler/2-dr cooler was observed to be rusty in some area and having an accumulation of dust and old food particles.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues. Create a weekly cleaning schedule to help prevent encrusted build up on surfaces and equipment in your food storage and preparation areas.
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01/12/2016 | Routine | |
Discussed storing knives in crevices between equipment. Kitchen is cleaner, and thank you for correcting violations.
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
Left ServSafe class schedule.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed several wiping cloths stored around kitchen being used to wipe off counters and not stored in chemical sanitizing solution.
Correction: Store wiping cloths in chemical sanitizing solution when not in use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Two prep units were observed to be out of temperature during inspection.
Correction: Have units serviced to hold at 41 degrees F or below, and store food in reach in cooler and walk in cooler to ensure all cold foods stay in temperature.
- Temperature Measuring Devices (repeated violation)
Observation: There were no easily viewable thermometers in several cold holding units.
Correction: Place thermometers in the warmest part of the unit (near door) so they are accurate and easy to read.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the rinse tank of the warewashing machine is not operating
Correction: Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of several pieces of equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/21/2015 | Routine | |
NOTE: Left and explained a handout on proper cooling. Left an employee health policy. Good job covering foods in coolers. Good separate storage of chemicals away from food. Discussed washing food contact surfaces, then sanitizing. Reminder - no bare hand contact with ready-to-eat foods & ALWAYS wash hands before putting on gloves.
- Cooling Methods
Observation: COOLING - Foods are being covered and/or partially being allowed to cool at room temperature.
Correction: Cool foods from 135 to 70 degrees F. within 2 hours
- Temperature Measuring Devices (repeated violation)
Observation: There were no accurate, easily viewable temperature measuring devices in the warmest part of several coolers.
Correction: Put thermometers in the warmest part (near door) of all coolers.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers (spray bottles) of chemicals were not labeled to identify their contents.
Correction: Label all containers/bottles holding chemicals with their common name.
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11/20/2014 | Routine | |
- Equipment and Utensils - Multiuse, Characteristics
Observation: Facility is using non food grade buckets to store pizza sauce.
Correction: Replace the non food grade buckets to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the prep 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the salad prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dirt or other debris on the following nonfood-food contact surfaces:interior upper surface of dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bread tongs and linens were observed stored unprotected under prep tables and in soiled containers.
Correction: Store tableware and linens in protected, clean and sanitary locations.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment and exteriors of equipment need 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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12/05/2013 | Routine | |
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