Establishment with an adequate metal food stem thermometer & quaternary test kit. Health permit posted & visible.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged and causing metal fragments when opening cans.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Non-Food Contact Surfaces
Observation: Dust build-up on the fan motor covers in the walk-in cooler.
Correction: Clean the fan motor covers as needed.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The outside dumpster is missing its lid.
Correction: Replace the dumpster as needed.
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10/14/2015 | Routine | |
Provided operator with FDA form 1-B.
Ensure sanitizer is running through line properly. Recommended management checking behind staff to ensure proper concentration.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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. Also, a half eaten pastry was noted on top of a container of pizza sauce.
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.
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04/09/2015 | Routine | |
Establishment with an adequate metal food stem thermometer. Health permit is posted and is visible to the public. Adequate employee health policy in place. Note: Set up sanitizing solution at make-table as needed.
Additional food temperatures (degree Fahrenheit) pizza cheese 41, 38, 39, 39, 38, 39, pepperoni 40, 38, 33, 33, 34, 33, 33, 33, 34, banana peppers 37, jalapenos 36, chicken 38, black olives 35, 38, pineapple tidbits 37, 38, diced tomatoes 36, sliced onions 38, cut green peppers 39, sliced mushrooms 38, ham 38, 29, 28, 30, 31, 28, 28, 29, pickles 38, roasted red pepper strips 39, pork sausage 31, 31, 32, 32, 33, 31, 31, 32, beef 34, 34, 34, 33, Italian sausage 25, 26, 26, 25, 27, 27, anchovies 39, 39, 38, 39, cheese sticks 208, sauces (cheese, honey mustard, pizza, ranch, blue cheese) 39-40.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no quaternary test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Backflow Prevention Device, When Required*
Observation: Food prep sink did not have an adequate air gap at the floor drain.
Correction: Provide an air gap on the food prep sink as shown.
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01/29/2014 | Routine | |
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