Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shelled eggs stored over apples and mushrooms in the back RIC. PIC rearranged the storage of the RIC.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures in the pizza prep unit: deli style turkey 47*F and mozzarella cheese 47*F. PIC turned the temperature of the unit down.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the back reach-in coolers were not properly dated for disposition: cooked noodles, lasagna, gyro meat, sliced tomatoes, and anchovies.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The knob to the pizza oven was observed in a state of disrepair and damaged.
Correction: Repair the knob to the pizza oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: The butcher knife and mixing paddle above the 3 compartment sink were observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer sour cream containers were observed reused for the storage of: cooked noodles, chicken, pork, and mushrooms.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch in the rear of the establishment: meat slicer, ladle (corrected), and serving spoon (corrected).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice deflector in the bulk ice machine was observed soiled with accumulations of grime and debris. PIC cleaned the ice deflector.
Correction: Clean the surface of ice deflector at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the sandwich prep unit and table under the fryer and flat top grill has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Multiple ceiling tiles throughout the facility were observed to have holes or damaged. Observed a hole in the wall behind the pots in the rear of the establishment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of grill cleaner under the flat top grill are not properly stored to prevent the contamination of single service aluminum pans for cooking. PIC relocated the single service pans away from the grill cleaner.
Correction: Containers of grill cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/26/2016 | Routine | |
Facility is clean with knowledgeable staff. Thank you!
- 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. Observed raw shell eggs stored over ready-to-eat vegetables in the 2-door reach-in cooler. PIC relocated the eggs below the ready-to-eat vegetables during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Soda nozzles were observed soiled with accumulations of grime and debris. PIC removed the soda nozzles for cleaning during the inspection and will increase the frequency of cleaning.
Correction: Clean the surface of the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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01/27/2015 | Routine | |
Operator advised to close this facility due to a water main break
- Imminent Health Hazard - Ceasing Operations & Reporting (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
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01/30/2014 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Equipment temperatures continued: Outside RIF 0'F, Outside RIF 0'F.
No food prep going on during inspection. Facility is clean and well maintained.
No violation noted during this evaluation. | 01/28/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Chlorine sanitizer in the 3 compartment sink measured 50 ppm.
Discussed with operator: 1. if prepping/cooking thin foods, such as steak ums, ensure a small diameter probe thermometer is used for taking temperatures of these items 2. ensure cooking temperatures are taken to ensure chicken is cooked to 165'F, ground meat to 155'F and pork, fish and steak to 145'F or higher. 3. ensure proper cooling methods are followed - when cooked potentially hazardous food items reach 135'F they are cooled from 135'F to 70'F within 2 hours and from 70'F to 41'F or lower within 4 additional hours. Operator is knowledgeable in food safety and employee health. Observed good food storage, cold/hot holding temperatures. Facility observed clean and well maintained.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of FOOD. Observed sour cream containers reused for storage of mushrooms and bread bags reused for storage of cooked gyro meat.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Spatulas were found stored next to a trash receptacle and tongs were stored on the handle of the pizza oven.
Correction: Store TABLEWARE in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 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.
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02/12/2013 | Routine | |
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