- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked lasagna 45F, sliced tomatoes 46F, cooked pasta 45F, semi cooked chicken 47F, mortadella 45F, provolone 46F all in the walkin cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM adjusted the walkin cooler and air temperature dropped down to acceptable range (41F)
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination: Observed container of pizza sauce stored directly on floor and then placed onto the pizza prep table. Pizza prep table was not sanitized before use
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Pizza sauce was stored in the 3dr preptop cooler pizza and CFM sanitized pizza prep table.
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03/08/2016 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being reheated.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 123F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Food employee reheated marinara sauce to 165F and above
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) sliced tomatoes 45F, cooked spaghetti 45F, ham 45F, provolone cheese 44F, cooked lasagna 45F in walkin cooler, 2) ricotta cheese 47F, cooked sausage in 3dr preptop cooler pizza, 3) provolone cheese 49F in 2dr preptop cooler sandwich
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM turned down walkin cooler and 3dr preptop cooler pizza. Potentially hazardous food items in the walkin cooler were coming down to temperature. Potentially hazardous food items in the pizza cooler were moved back to the walkin cooler to cool down. Provolone cheese was put back to the walkin to cool down.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: sliced tomatoes, cooked spaghetti, ham, provolone cheese located in walkin cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. EHS discussed with CFM on datemarking potentially hazardous food items.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/08/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler and salad cooler. Both coolers were observed with the air temperature at 41F and below. Potentially hazardous foods in the walkin cooler were also at 41F and below. Garlic-in-oil mixture in ice bath was also observed
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets at all coolers
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along the doors, floors, walls, and ceilings to protect against the entry of insects and rodents.
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02/20/2015 | Follow-up | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 120F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Food employee reheated marinara sauce to 170F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) walkin cooler- cooked lasagna 46F, sliced tomatoes 45F, provolone cheese 46F 2) 3dr preptop cooler pizza- ham 46F, diced tomatoes 45F 3) 2dr preptop cooler salad- feta 52F, mozzarella 57F, cheddar 56F, 4) garlic-in-oil mixture 60F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food employees placed all potentially hazardous foods listed in 1,2,3 in other coolers and walkin freezer to cool down and CFM made ice bath for the garlic-in-oil mixture
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: coke 1dr glass cooler, 3dr preptop cooler pizza
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr preptop cooler salad 50F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets at all coolers
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along the doors, floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink in the back used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CFM put up new handwashing sign
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02/19/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Monitor walk in cooler temperatures to determine if the defrost cycle is occurring at incorrect intervals. Service walk in cooler to ensure ambient temperature stays at 41F or below to properly cold hold temperature control safety foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
OBSERVED IN THE WALK IN COOLER:
CHICKEN WINGS 50F
RAW GROUND BEEF 49F
PENNE PASTA 45F
SPAGHETTI 47F
RIGATONI 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER DISCARDED THE FOOD.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the 3-compartment is being used to hold dirty dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. MANAGER REMOVED DIRTY DISHES FROM HAND SINK.
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09/26/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please contact me if you have any questions. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Coffee cups (with lid, no straw) observed on pizza prep table and above salad prep.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. It was suggested that a designated area for drinks be created at the back, where drinks can not contamination food or food prep.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: areas inside refrigerators, including gaskets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the floor is not maintained in good repair, grout missing in several areas.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/28/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
One violation was observed onsite. Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: State
Dishmachine: N/A
- Equipment / Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The following unit(s) was overstocked and preventing air form circulating in unit, raising temperature: 2dr pizza prep unit was observed over stocked with bags of cheese, unit was emptied out slightly and temperature was lowered. Unit was observed at 43F with foods inside at 42-43F.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
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07/26/2013 | Routine | |
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