This visit was made in order to conduct a routine food safety inspection. Person in charge was very helpful throughout the inspection!
- Implement an Employee Health Policy that requires all employees to know the BIG 6 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager on duty not familiar with required reportable diseases and symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Canned pizza sauce
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Discussed with manager specific methods for checking storing and returning canned foods.
- Critical: Backflow Prevention, Air Gap / 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: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. Hose was hung up next to sink by person in charge in order to prevent backflow.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Designated area not provided for employees clothing and foods. Observed lunches in prep table cooler, and in walk in cooler.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. Food items were moved to the bottom shelf in walk in, and proper storage for employee lunches was discussed with person in charge.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of Sanitizer spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/06/2016 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: The Food Protection Manager(FPM) is not present during the operation.
Correction: The Food Protection Manager required to present all the time of the operation.
FPM was contacted, and coming to store.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
Handwashing sign provoded.
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06/17/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. Certified Food Protection Manager did an excellent job explaining in-house employee health policy and requirements.
Note: Food Safety Information binder provided to food service establishment during today's routine food safety evaluation. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish packages under Reduced Oxygen Packaging (ROP), food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties.
Note: Cut tomatoes are the only Time/Temperature Control for Safety (TCS) foods cooled in this food establishment.
- Equipment / Fixed / Space / Seal
Observation: Food prep sink caulking/sealant and the wall juncture is deteriorated.
Correction: Equipment that is fixed because it is not easily movable shall be sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Plumbing / Maintained in Good Repair
Observation: Sanitizer waste line at the 3-compartment sink currently drains a small amount of grey water onto the floor surrounding floor sink when released. As per certified Food Protection Manager (FPM) funnel adapter broke and the part is on order and expected to be installed within the next week.
Correction: Plumbing shall be properly installed and maintained.
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12/30/2014 | Routine | |
No violations
No violation noted during this evaluation. | 05/02/2014 | Risk Factor | |
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongs were relocated off the pizza boxes during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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10/29/2013 | Routine | |
Water restored and facility may reopen.
No violation noted during this evaluation. | 10/21/2013 | Other | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken nuggets, sausage, ham, mozzarella cheese. The foods on the top of prep cooler were discarded. The foods on the the bottom of the prep cooler were relocated to the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: pizza prep cooler.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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05/08/2013 | Routine | |
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