NOTE: Left March 2016 ServSafe food handler class and highly encouraged some cooks or foodhandlers to attend this half day food safety training. Great improvements observed in date marking store-prepared foods or store-sliced meats - ensure the discard or sell by date is on the foods. Discussed ensuring food at the salad bar is not above the fill line and food is not stacked high in the container to help keep the foods such as sliced eggs, meat, etc 41 degrees F. or below. Please work to ensure walls, floors, and ceiling are in good condition - smooth, easily cleanable, and nonporous -- some areas, such as around the sinks, are showing wear.
- Non-Food Contact Surfaces (repeated violation)
Observation: Accumulations of grime, debris, or old food particles were observed around the dishmachine, around the greasetrap, and on the dough hook.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Also, please clean & empty the grease trap more often as the odor and accumulation of food can attract pests.
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03/09/2016 | Routine | |
NOTE: Good job storing purses, jackets, and other personal items away from food, food preparation, and clean/sanitized dishes. Good job with employee beverages having both a lid and straw. Management was again highly encouraged to attend training in food safety. Lighting in kitchen was somewhat dim in areas - please replace lightbulbs for adequate lighting. Proper cooling methods were again thoroughly explained to management and the need for there to be a person in charge at the facility whenever dishes are being washed or any type of food preparation is occurring. Encouraged facility to keep a cooling log - food must be cooled from 135 degrees to 70 degrees F. within 2 hours. Please use a calibrated food thermometer and monitor the temperature of cooling foods.
- 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 refrigeration unit. Specifically, raw-in shell eggs were being stored above prepared salads, salad dressing, etc. in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food. Always store raw meats and eggs below ready-to-eat foods to prevent cross-contamination.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: The tomato sauce that was cooked yesterday and placed in large plastic containers with lids were found to be between 57-58 degrees F. Large condensate drops were observed on the lids on the sauce.
Correction: Foods should be cooled quickly in small batches and cooling temperatures should be monitored to ensure foods go from 135 degrees F. to 70 degrees F.within 2 hours. Then, within six (6) hours foods must reach 41 degrees. *Four (4) large containers of store-prepared temperature-abused tomato sauce were thrown away*
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Store-prepared foods such as cooked pasta, cooked meatballs, tomato sauces,etc were not date marked to tell when the food must be sold, served, or be discarded.
Correction: All store prepared foods such as pasta, cooked meat, sliced deli meat, tomato sauces, etc. must be date marked to indicated the day by which the food must be sold or discarded. For example, meat sliced on 5/20 should have a discard date of 5/26. *Firm made food within last four (4) days and will date mark*
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. When run no ( 0 ppm) sanitizing solution was detected at the low temperature dish machine.
Correction: When no sanitizer is used, your customers' dishes and your food preparation utensils and pans are not being cleaned and sanitized which could cause illness. Adjust the chlorine sanitizing solution to 50-100 ppm at the low temperature dish machine. Regularly check the level of your sanitizing solution each week using sanitizer test strips. * Corrected to 50 PPM during the inspection *
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dishmachine, around the grease trap, cooler handles, etc. has accumulations of grime and debris.
Correction: Please create a cleaning schedule and clean several times a week at least or as necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Also please empty the food trap at the dishmachine more often as the odor and accumulation of food can attract pests.
- Critical: Lubricants - Incidental Food Contact - Criteria* (corrected on site)
Observation: Motor oil was observed dripping from the under carriage of the large Hobart mixer into the mixing bowl used for dough.
Correction: Repair mixer and check before use to ensure food is not being contaminated by chemicals. The violation has been observed multiple times and you do not want oil dripping into dough that customers are consuming. *Repair man is being called to address issues with the mixer*
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11/18/2015 | Routine | |
NOTE: Visited Original Italian Pizza for a follow up inspection.Management was encouraged to attend food safety training and they stated they plan to attend the 2-day ServSafe class this August.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Sliced cheese and deli meat in plastic wrap in the small grill prep cooler were not date marked to identify when the food should be used or discarded.
Correction: All store prepared foods such as pasta or sliced deli meat must be date marked to indicated the day by which the food must be sold or discarded. For example, meat sliced on 5/20 should have a discard date of 5/27.
- Non-Food Contact Surfaces (repeated violation)
Observation: The shelving in the walk-in cooler was observed to have flaking rust and old food particles on it
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: The outer opening were not protected from the entry of pests. Specifically, the screen back door does not fully seal as there are gaps several inches wide.
Correction: Install door sweeps and ensure all doors and windows properly seal to prevent the entryway of pests such as mice or flies.
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05/27/2015 | Follow-up | |
NOTE: The following handouts were left and explained: Cooling Foods, CDC Factors for Foodborne illness,Person in Charge/Demonstration of Knowledge, & Steps for Manual Dishwashing. Discussed the importance of monitoring cooking, cooling, cold holding, & hot holding food temperatures. Good job having thermometers in all cold holding units and having probe thermometers in the kitchen.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge could not demonstrate knowledge about cooling temperatures methods, dish machine sanitizing, hot holding temperatures, and cold holding temperatures.
Correction: Attend food safety training and review handouts. During all hours of operation there must be a person in charge that can demonstrate knowledge about food safety.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) pizza with 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. Employees should wash their hands prior to putting on gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Food on the lunch buffet was found to be out of temperature before noon. Hot holding is 135 degrees F. or above. Cooked vegetable were found to be 106 degrees F. and chicken tenders were found to be 102 degrees F.
Correction: Hot holding is 135 degree or above. Regularly monitor hot holding temperatures as foods held at improper temperatures can grow microorganisms in food and cause illness.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Sliced cheese and deli meat in plastic wrap in the small grill prep cooler were not date marked to identify when the food should be used or discarded.
Correction: All store prepared foods such as pasta or sliced deli meat must be date marked to indicated the day by which the food must be sold or discarded. For example, meat sliced on 5/20 should have a discard date of 5/27.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Oil was observed dripping from the under carriage of the large mixer into the mixing bowl used to make dough.
Correction: Repair mixer and check before each use to ensure food is not being contaminated by chemicals.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No dishes are being properly cleaned and sanitized as 0 ppm chlorine sanitizer was found coming out of the low temperature dishmachine.
Correction: All dishes must be manually washed, rinsed, sanitized, and the air dried until a repairman is able to get the sanitizer to be between 50-100ppm chlorine. It is very important to use the sanitizer test strips to regularly monitor the concentration at the dish machine to ensure dishes are being properly cleaned to help prevent illness.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: A heavy accumulation of old dough and oil was observed on the metal pans with lids used to hold pizza dough sitting on the stainless steel table across from the walk-in cooler
Correction: Ensure all food contact surfaces are properly washed and sanitized.
- Non-Food Contact Surfaces
Observation: The shelving in the walk-in cooler was observed to have flaking rust and old food particles on it
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: A metal container holding the ice scoop was observed being stored under the soap dispenser at the hand sink near the pizza prep cooler.
Correction: The ice scoop could become contaminated with soap and splash from handwashing.
- Outer Openings - Protected
Observation: The outer opening were not protected from the entry of pests. Specifically, the screen back door does not fully seal as there are gaps several inches wide.
Correction: Install door sweeps and ensure all doors and windows properly seal to prevent the entryway of pests such as mice or flies.
- Hand Drying Provision
Observation: At the start of the inspection both the hand sink in the kitchen and the hand sink near the pizza prep cooler were not dispensing paper towels. The paper towel dispenser in the kitchen was empty and the automatic sensor was not working at the dispenser near the pizza prep cooler.
Correction: Please ensure all handsink are fully stocked with soap, paper towels to encourage employees to properly wash their hands with soap and properly dry their hands.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Specifically, bleach was observed being stored on a shelf above an open bag of flour near the mixer. Also spray bottles of cleaners were observed being stored beside clean pizza plans near the pizza prep cooler.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/20/2015 | Routine | |
Visited for a follow up inspection All violations corrected from 1/14/2015 inspection. Reminder the actual date when a food should be sold or discarded must be labeled on sliced deli meat, store-made pasta/meat dishes, etc. For example, deli meat sliced on 1/24 should be date marked 1/30 as day of slicing / food preparation counts as day #1. New prep cooler was working well to cold hold today. Discussed the importance of proper cooling to control/minimize the growth of harmful bacteria that can cause foodboorne illness. Cool from 135 degree F. to 70 degrees F. within a maximum of 2 hours. Then monitor food temperatures to ensure food reaches 41 degrees F. within a maximum of 6 hours.
No violation noted during this evaluation. | 01/22/2015 | Follow-up | |
NOTE: The following handouts were left & explained: Using a food thermometer, food safely/sanitization self audit, cooling log, cooling foods, person in charge/ demonstration of knowledge, CDC Risk factors for Foodborne Illness, & poster on washing hands before putting away clean dishes/not washing hands at three-compartment sink.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees were observed having barehand contact with ready-to-eat (RTE) foods (pizza after cooking, sub roll).
Correction: Use tongs, deli tissue, or wash hands and put on gloves to handle RTE foods to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Time control for safety foods (eggs 50 degrees F, sausage 45 degrees F.) were found to be holding at improper temperatures. Additionally, this cooler was holding at 56 degrees F.
Correction: Cold holding is 41 degrees F. or below. *Owner stated that he has ordered a new prep cooler*
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The toppings in the pizza prep cooler (shredded cheese 57, pepperoni 59, ricotta cheese 59, sausage 58) were found to be out of temperature. Additionally this cooler was holding at 57.
Correction: Store cold foods 41 or less regularly monitor cooler temperatures and keep lids closed when not in use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Numerous packages of sliced cheese, sliced deli meat, store made pasta/meat dishes, etc. had no date marking to indicate when the food should be sold or discarded.
Correction: Ensure there is a date marking system in place with store made/store sliced foods being used within seven days when held at 41 or below.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer (0-220) was available to monitor cooking, cooling, reheating, and holding temperatures of food.
Correction: Obtain and regularly (daily) monitor internal food temperatures.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Not hot water is available at handsinks or 3-compartment sink.
Correction: Ensure hot water is available on demand during food prep, cooking, cleaning, etc. Repairman worked to address issue & hot water heater was checked and one hot water heater was down (not working).
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01/14/2015 | Follow-up | |
Good job storing wiping rags in a sanitizing solution. Good job having thermometers in coolers. Discussed and demonstrated proper cooling. Reminder to keep knobs and door handles to coolers/freezers cleaned.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge could not demonstrate knowledge about cooling temperatures/methods, using a probe thermometer, or dish machine sanitizing.
Correction: Attend food safety training and review handouts on cooling, using a food thermometer, etc.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employees were observed putting on gloves without first washing hands.
Correction: Always wash hands prior to putting on gloves to engage in food prep, after using the rest-room, or anytime hands may become contaminated.
- Hands - Where to Wash (repeated violation)
Observation: An employee was observed washing/rinsing off hands at 3-vat sink.
Correction: Always only wash hands for at least 15 seconds with soap/water at the hand wash sinks.
- Critical: Cooling* (corrected on site)
Observation: The tomato sauce that was cooked yesterday and placed in large plastic containers with lids were found to be 55, 57, 61 degrees F.
Correction: Per DSO Justin tomato sauce is being reheated to at least 165 for 15 seconds and part of this will be cooled using an ice bath, stirring regularly. Foods should be cooled quickly in small batches and cooling temperatures should be monitored to ensure foods go from 135 degrees F. to 70 degrees F.within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The toppings in the pizza prep cooler (shredded cheese 57, pepperoni 59, ricotta cheese 59, sausage 58) were found to be out of temperature. Additionally this cooler was holding at 57.
Correction: Store cold foods 41 or less regularly monitor cooler temperatures and keep lids closed when not in use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Numerous packages of sliced cheese, sliced deli meat, store made pasta/meat dishes, etc. had no date marking to indicate when the food should be sold or discarded.
Correction: Ensure there is a date marking system in place with store made/store sliced foods being used within seven days when held at 41 or below.
- Food Contact Surfaces - Cleanability*
Observation: Chipped and cracked plastic tubs were observed being used for food storage.
Correction: Replace food containers once they cannot be properly cleaned and sanitized.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer (0-220) was available to monitor cooking, cooling, reheating, and holding temperatures of food.
Correction: Obtain and regularly (daily) monitor internal food temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: Motor oil was observed dripping from the under carriage of the mixer into the mixing bowl used for dough.
Correction: Repair mixer and check before uses to ensure food is not being contaminated by chemicals.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: At the start of the inspection, the hand wash sink was being used to hold large plastic bins.
Correction: Keep basins clear and hand sink accessible.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The handsink near the pizza prep cooler/front counter was in disrepair with it being slow to drain and nothing happening when the cold water knob was engaged.
Correction: Repair hand sink so cold water is available and it properly drains to encourage proper hand washing.
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01/09/2015 | Routine | |
NOTE: Discussed the need to attend food safety training with the manager
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: An employee was observed putting on gloves without first washing hands.
Correction: Always wash hands (20 seconds, use soap & dry hands with paper towels) before putting on gloves, when switching between raw and ready-to-eat foods, or whenever hands may become contaminated.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed having barehand contact when placing cooked pizza into a to-go box. An employee was observed having barehand contact with sub bread when making a philly cheese steak.
Correction: No barehand contact is allowed with ready-to-eat foods - use tongs, gloved hands, or other clean utensil to serve or box food.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the wipe rag pan was found to be greater than 200ppm.
Correction: Use sanitizer test strips to monitor sanitizer concentration. We re-made the sanitizer to 100ppm during today's inspection.
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05/13/2014 | Follow-up | |
NOTE: Handouts on the following were explained to management & left at the firm: cooling, cooking temperatures, & preventing cross contamination. Discussed cooling in small batches & stirring cooling sauces. Discussed checking & replacing plastic containers that are chipped, missing pieces, & cannot be cleaned. Also, discussed thawing procedures.
- Critical: Demonstration of Knowledge*
Observation: The person in charge could not demonstrate knowledge about cooking temperatures, cooling temperatures, cooling methods, or using a probe thermometer.
Correction: Attend food safety training and review handouts left on cooling, using a food thermometer, cooking temperatures, & preventing cross-contamination.
- Critical: Hands and Arms Cleaning Procedure*
Observation: An employee was observed washing hands for less than 8 seconds and then drying hands on their apron.
Correction: Always wash hands with soap and water for at least 20 seconds & then use a single-use paper towel.
- Critical: Hands - When to Wash*
Observation: An employee was observed putting on gloves multiple times without first washing hands.
Correction: Always wash hands prior to donning gloves.
- Hands - Where to Wash
Observation: An employee was observed washing hands for less than eight (8) seconds at the three-compartment dish sink.
Correction: Only wash hands at a hand sink.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: An employee was observed drinking from an uncovered cup while preparing pizza.
Correction: Employee beverages must have a lid & straw and be handled in a way to prevent contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw sausage was thawing in the mop sink at the start of the inspection. Meat was observed being drained in a colander in the mop sink during the inspection.
Correction: Do not use the dirty mop sink for food prep.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping rags were being stored on counters in the kitchen.
Correction: Ensure wet or in-use wipe rags are stored in a chemical sanitizer when not in use.
- Cooling Methods
Observation: Sauces are being cooled in large (several gallons) containers and the cooling process is not being monitored with a probe thermometer.
Correction: Cool in small batches, in shallow pans, stir cooling foods, and use a probe thermometer to monitor cooling.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer was available to monitor cooking, reheating, & cooling food temperatures.
Correction: Obtain a probe thermometer and monitor food temperatures.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single-use drink cup were being stored out of their plastic sleeve behind the hand sink near the cash register.
Correction: Store single-use items in a manner that prevents contamination such as hand washing water splashing on them.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand sink in the kitchen was being used to hold tubs & blocked.
Correction: Keep the basin clear. Keep hand sinks accessible at all times to encourage proper hand washing.
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05/06/2014 | Routine | |
| No violation noted during this evaluation. | 04/08/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook staff is drinking from an uncovered container in the food preparation 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use: serving spoon for macaroni salad is laying in the salad.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use: cloths used for wet messes are not kept in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked peppers cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: Observed multiple cold holding units without thermometers.
Correction: Please place working thermometers in all cold holding equipment to ensure proper temperature for cold holding.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink by the 3X sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink by the 3X sink.
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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03/29/2013 | Routine | |
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