The operator provided a digital metal probe thermometer and quat. test strips during today's inspection.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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02/04/2016 | Routine | |
The operator provided a digital metal probe thermometer, quat test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
Note: Food debris and trash was observed a the entrance of the outside dumpster enclosure. Clean & maintain the dumpster enclosure area.
- Hair Restraints - Effectiveness
Observation: Male food workers/employees were observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( prepared marinara sauce was observed in a covered container, in the rear prep Pepsi reach-in cooler, measured 51F-57F
Correction: the TCS food product was prepared and cooled < 6 hrs). The operator rapidly cooled the TCS food using an ice wand.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A filled large plastic container of pizza sauce, stored in the rear walk-in cooler, was cold holding at improper temperatures (pizza sauce- 47F-49F). The operator rapidly cooled the TCS food product utilizing an ice wand.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding
Observation: Light bulb, in walk-in cooler where cheeses are stored, was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey, lasagna and salami cold holding at improper temperatures. Make sure to make proper adjustments to refrigerators during warmer months. Product was moved from the refrigerator. Data logger was placed in the refrigerator to monitor for the next 48 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/01/2015 | Routine | |
Explained that more equipment may be need to be purchased to help with cooling. Bags of ice should be kept on site to help with cooling as well.
Training materials regarding cooling were provided in English and Spanish.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Do not cover product during the cooling process.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and beef in the pizza toppings make table cooler cold holding at improper temperatures. Do not stack toppings to high so that food temperatures rise above 41 F. Toppings were
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/22/2015 | Routine | |
Additional food temperatures: Meat sauce - 41, Lasagna - 41.
Gasket on the Brown WIC needs to be replaced.
No violation noted during this evaluation. | 09/17/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Chicken, meatballs, marinara sauce, lasagna, and deli meats in the refrigeration units were not properly dated for disposition.
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.
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05/22/2014 | Routine | |
Cookline utensils should be changed every four hours, if water is not maintained at 135 F or above.
Pizza MUT gasket has been ordered.
Discussed proper storage order with operator.
No violation noted during this evaluation. | 02/06/2014 | Routine | |
Foods must be at least six inches off the floor.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Hand washing lasted all of about 10 seconds and employee used no soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures. Do not stack foods too high that they are not receiving air flow from the refrigerator.
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* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken, deli meat, meatballs, and meat sauce in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pre-cooked pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Ensure timer is set.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Floor of the walk-in cooler and bottom of the first frigidaire freezer is not corrosion resistant, nonabsorbent, and/or smooth. Has begun to rust. Repair or replace.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Keep the door closed, preventing its use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. (by the three compartment sink)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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10/15/2013 | Routine | |
Vents scheduled to be cleaned Sunday.
Utilize hand sink in the three compartment sink/food prep area.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
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06/19/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (bread roll for sub) with their 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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee observed handling raw philly meat and sub roll with the same pair of gloves.
Correction: Use only cleaned utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Diced tomato cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/13/2013 | Routine | |
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