Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surface of the can opener was observed soiled to sight and touch. PIC took the can opener to the 3-compartment sink to be cleaned and sanitized.
Correction: Clean and sanitize the surface for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven, near the sandwich prep station, was observed soiled. PIC instructed an employee to clean the microwave during the inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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01/06/2016 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Minimal date marking, PIC stated unmarked items used within 24 hours.
2) 3 Compartment Sink setup.
3) New rear storage area, unused equipment to be moved or stored.
4) Good hand washing, glove use observed.
5) Close lids at prep stations between service.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without 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
- Equipment - Good Repair and Proper Adjustment
Observation: Observed door gasket of Gibson RIF in a state of disrepair and damaged.
Correction: Repair the door gasket 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 door gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1) outside surfaces and associated hoses, etc. of the deep fryers and grill, 2) inside frost buildup in the Gibson RIF located in the mid storage room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical features noted in need of cleaning: walls and floor adjacent to grill area.
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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05/15/2015 | Routine | |
Items noted on the report dated 6/3/14 have been addressed. Door sweep at back door has been replaced but a small amount of light is showing. I recommend an additional sweep on the inside.
Please detail clean floors & rest-room fixtures prior to use.
Provide hand soap in the rest-room.
Facility may occupy new space when approval is given by the Building Official.
No violation noted during this evaluation. | 06/05/2014 | Other | |
The following items are needed prior to utilizing new space:
1. Provide coving in the employee rest-room
2. Caulk hand sink in employee rest-room
3. Provide hand washing signage at rest-room sink. "Employees must wash hands"
4. Provide closure on rest-room door
5. Ensure hot water heater for new space is functioning
6. Provide or repair door sweep on back door
7. Complete tile work in hallway btw existing & new space
The toilet will be replaced. Freezer(s) will be relocated from existing space to new space. Customers will not have access to this area. Booths/tables & chairs expected to arrive in 2 weeks.
Will return Thursday afternoon 6/5/14.
No violation noted during this evaluation. | 06/03/2014 | Other | |
| No violation noted during this evaluation. | 05/08/2014 | Other | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed two open drink containers stored on prep surfaces. Drinks were placed in cups with lids and straws.
Correction: Employees may drink from a closed beverage container 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.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the can opener blade, 2-several knives in the knife rack. All items were taken to the 3-compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces were noted having accumulations of grime and debris: 1-the top shelf over the pizza cutting table (CORRECTED), 2-the exhaust hood and filters above the deep fryers, 3-the air conditioner, 4-the outside of the ice machine (CORRECTED), 5-the bottom shelf of the microwave table (CORRECTED), 6-inside of all reach in coolers and freezers (CORRECTED), 7-the scale on the can storage shelf (CORRECTED), 8-bottom shelf of the rear prep table and the slicer table (CORRECTED), 9-the knife rack (CORRECTED), 10-inside of the fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear of the kitchen is being used for purposes other than washing hands. Observed lettuce and other food debris in the sink. Person in charge instructed employees to clean sink and to only use it for hand washing.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The faucet at the 3-compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture near the back door is not coved and closed to no larger than 1/32 inch space. Several coving tiles are missing or broken.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical features in the kitchen were noted in need of cleaning: 1-The floors under the equipment and shelving, 2-, the walls near and behind equipment, 3-the floor sink under the 3-compartment sink, 4-the doors throughout the facility.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of degreaser stored next to and touching single service items under the pizza prep table. Also observed a spray bottle of glass cleaner hanging above the microwave oven. Both items were moved to the chemical storage area.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/10/2014 | Routine | |
Sanitizer: Quaternary Ammonia @ 400ppm in wiping bucket.
Discussed with Person in charge:
1. Employee Health
2. When date marking is required
3. Use of oil and vinegar mixes
4. Using time as a public health control, gave handout as reference
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- 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. Observed a open drink container stored next to clean pizza pans and a open drink container stored next to the hot holder on the prep table. Person in charge removed drink containers from area.
Correction: Employees may drink from a closed beverage container 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that Feta cheese, olives and shredded lettuce were not protected from cross-contamination because they were not in packages, covered containers, or wrapped. Observed person in charge cover items.
Correction: Prevent biological cross-contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several squeeze bottles and containers unlabeled. Person in charge labeled Items.
Correction: Label working containers with the common name of its contents. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Sandwich Reach in Cooler, Chest Freezer and the Sauce Reach in Cooler.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Ceramic Bowls, plastic containers, Whisk, Tongs and can opener blade. Person in Charge moved items to three compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach in freezer doors, pizza oven exterior and fryer exterior 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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03/27/2013 | Routine | |
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