- Food Storage - Clean and Dry Location
Observation: Bag of onions stored on the floor or less than 6" above the floor in the walk in refrigerator..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents in two areas: Drive thru window remained open during my inspection, and I observed a gap at the bottom of the back exit door,.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Close the drive thru window when not waiting on customers.
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08/19/2015 | Routine | |
Items corrected from previous inspections.
Recommend getting a refrigerator for back-up for the walk-in.
No violation noted during this evaluation. | 02/27/2015 | Follow-up | |
All items corrected from previous inspection. Salad bar rotation every even hour, good way to do this, need to have some record keeping.
Walk-in was above 50°F. This is most likely due to the extreme cold temperatures.
Some items were discarded and some items were moved to the pizza prep refrigerator.
Recommend getting a standing refrigeration unit to hold food when the walk-in is not properly functioning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in the walk-in are cold holding at improper temperature.
Correction: Have the unit serviced. Quite possibly, this is because of the extreme cold during the night.
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02/13/2015 | Follow-up | |
Facility had just received third party inspection. Increased temperature on the hot bar and had moved items from the salad bar to the walk-in.
For the salad bar, a two hour rotation for any food that requires time or temperature for safety, ie ham, cheese, egg, pasta, cooked vegetables.
Observed good handwashing.
The prep table needs minor adjustment to accommodate the lids being open for as long periods. The access doors have damaged gaskets that need replaced and should help with the observed temperatures of the pasta.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the cold bar, at the access door to the walk-in, and the top of the prep table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: tops of equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Several light bulbs are out in the dough room.
Correction: Replace the light bulbs to increase the light intensity.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall and ceiling at the Spaghetti Magic are in need of cleaning.
Correction: Clean this more frequently to prevent build-up.
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02/03/2015 | Routine | |
Food safety training is critical to the operation of a food facility. Person in charge admitted not having enough knowledge but was very willing to learn. Discussed cold holding, hot holding, reheating, cleaning, and sanitizing.
Employees were able to list symptoms that are related to food borne illness but not the diseases they would have to report to their manager. Discussed these with manager and employees.
Good handwashing observed. Good prevention of barehand contact when prepping salad. Employee was able to get the dishmachine working right and was able to explain how to make sure it is working properly.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Noodles set in part of steam unit that is not working without notation of the time they were placed there.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The dishwasher was not pulling sanitizer through and the dishes were not being sanitized.
Correction: Always assure that the dishwasher is working properly to clean and sanitize your dishware. Check the temperature of the water and the sanitizer strength every morning.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink in the dishwashing room has cleaning tools in it preventing its use.
Correction: Do not use the hand sink for any other purposes and assure they are able to be used.
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07/26/2014 | Risk Factor | |
The walk-in is working properly today. A part for the walk-in refrigerator is on order that would better allow it to regulate the temperature when the weather is colder. The alarm for the dishwasher should be available soon.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added, such as an alarm.
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01/27/2014 | Follow-up | |
Follow up to be conducted on the walk-in refrigerator on Monday.
Overall the facility is in good shape and is being kept clean.
All other refrigeration units are working properly. Make sure to check ice level after lunch and replace ice as need to maintain the food cold.
Discussed when to prevent barehand contact.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed making pasta salad with ready-to-eat (RTE) food 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the walk-in refrierator cold holding at improper temperatures, food measured at 44°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added, such as an alarm.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on the following food contact surfaces: the ice chutes in both ice machines
Correction: Clean and sanitize these surfaces for food contact. This should be done nightly to prevent the growth of mold.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Due to an air gap in the sanitizer line, the dish machine had been operating without properly sanitizing food contact surfaces.
Correction: Always check to assure the line is full of sanitizer and it is moving forward when the machine is sanitizing.
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01/24/2014 | Routine | |
Hot water heater has been replaced.
Water has to be ran until the rust is removed. It appears clear now. Water at hand sink in dish-machine room was measured at 150°F.
Temperature of the water must be at 120°F or higher at the Dishwasher.
No violation noted during this evaluation. | 07/18/2013 | Follow-up | |
Water heater has not arrived. Sanitizing is being done adequately, but the water heater must be replaced before Tuesday July 16th, 2013.
Use of Comet with bleach on food contact surfaces that have to be cleaned in placed is only usable as the cleaner. After using it, you must then rinse the surface with clean water to remove any residue of the Comet. Then you would spray a 100 ppm concentration of chlorine sanitizer to spray on the surface. Then allow the surface to air dry.
The ice was below the pans in the salad bar unit. Items were above 50°F. The foods that requires temperature control were discarded by the person in charge. Worked with the person in charge to get the ice to the level of the pans. In doing this it was determined that the salad bar unit is designed for deeper pans. All food that requires temperature control need to be in the deep pans so that they can be in the ice. This includes pasta, kidney beans, cheese, cottage cheese, egg, and ham. Recommend getting a deeper pan for the lettuce as well, as though it is not considered a food that requires temperature control in our current regulations, our next set of regulations does consider lettuce a food that requires temperature control. Deeper pans are recommended for all items on the salad bar.
Until the potentially hazardous items are in deep pans that allow the ice to keep them cool, use time as the control. The items were replaced at 2:30 PM and were at 41°F. With time as a control we have 2 options we can monitor the temperature and if it does not reach 70°F then it is considered safe for 6 hours. If you do not monitor the temperature then it is considered safe for 4 hours. So based on 4 hours these would need to be discarded at 6:30 PM, but if you are using the 6 hour standard and it does not reach 70°F, then these items would need to be discarded at 8:30 PM.
The back well for hot holding is not working. It was only staying 92°F due to the heat from the other wells. Have the burner for this well repaired or replaced, so that it can maintain food at 135°F or higher. The front two wells were holding food above 160°F.
No violation noted during this evaluation. | 07/12/2013 | Training | |
Sanitizing dip was being done after items came out of dishwasher.
New water heater on order. Should be in by next Monday.
Ice not high enough on cold bar, just as it was the previous inspection. Ice needs to touch the sides and bottom of the pans.
Comet with bleach was determined to be what was used as the final sanitizing rinse on cutting boards and prep table. This is a cleaner not a saniztizer. After using this, it mus be rinsed with plain water and then sanitize water (100 ppm Chlorine).
No violation noted during this evaluation. | 07/08/2013 | Complaint | |
Until the hot water heater is replaced, use the three compartment sink to assure food contact surfaces are sanitized.
Remember to use 50 to 100 ppm chlorine solution in the third basin and allow the items to air dry.
Determined that the ice needed to be higher at the salad bar, the items had rose in temperature 2 to 3 degrees since removed from the walk-in and placed into the salad bar.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The hot water heater is not capapble of providing the dishasher adequate hot water. All dishes, utensils, etc. put through the dishwasher are not properly sanitized.
Correction: Aquire a hot water heater capable of providing the adequate hot water. Until then use the three compartment sink to sanitize all dishes, utensils, etc.
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07/02/2013 | Risk Factor | |
Hazards corrected, maintain a regular maintenance and cleaning schedule.
No violation noted during this evaluation. | 01/29/2013 | Follow-up | |
Food prep. and handling good but need better to increase frequency of cleaning of the physical facilities. Correct hazards and maintain facility in clean, sanitary condition, follow-up inspection to be conducted.
- Hair Restraints - Effectiveness (corrected on site)
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
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wire rack holding canned goods is no longer easily cleanable. The rack is rusting.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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: The wire rack beside the walk-in refr.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The fresh water plumbing is in poor repair. Both utility/mop sinks have leaking fixtures, one has electrical tape used as repair, doesn't work and is not acceptable.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the kitchen facility under most equipment noted in need of 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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12/27/2012 | Routine | |
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