Previously cited violations have been corrected. The operator provided product assessment documentation for the Breadstick sauce, is held at room temperature for end of day service (24 hours), at the above site.
No violation noted during this evaluation. | 03/09/2015 | Follow-up | |
The operator provided a probe thermometer and chlorine test strips at this time. CFM William K. Eddy, cert# 10110358, exp. 6/14/18.
Note: Portioned/cupped sauces were observed held at ambient air room temperatures at the cut table ( the sauces were labeled with a prep, discard/use by dates with the holding time indicating till the end of day). The SOP for holding the portioned sauces were provided at this time. A discussion concerning the product assessment occurred at this time but was not available. A review of the product and procedure to be provided at he compliance inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of old food residue or other debris on the exterior of the chemical dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The AutoChlor chemical dishmachine tested at 10 ppm chlorine, during today's inspection (the operator called for servicing of the dishamchine at this time). The operator was instructed to utilize the 3 compartment sink for sanitization until the chemical dishmachine is repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: The scrape/rinse sink, of the warewashing area was observed clogged.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: A hole in the wall was observed above the side prep table.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/23/2015 | Routine | |
The operator provided metal probe thermometers, quat. and chlorine test strips and a posted Employee Health policy during today's inspection.
The food products temperatures observed within the facility's refrigeration units were cold holding at /or below 41 degrees F. I also discuss with the MOD concerning some minor structural repairs at this time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: A heavy black build-up was observed on the walls behind the warewashing area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/06/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employe Health policy during today's inspection.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: eavy water damage and stained ceiling surfaces were observed in the rear food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Heavy dust accumulation of dust was observed on the ceiling vent above the pizza maketable area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/09/2014 | Routine | |
The operator provided documentation dated 12/13/13 concerning repairs to the facility's roof. Also noted was exposed sheetrock/wall material by the side prep area, the repair to this area was discussed with management at this time.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink were observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/24/2014 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Hands - When to Wash*
Observation: The male dishwasher failed to wash his hands after handling soiled utensils/equipment and then handle cleaned and sanitized dishware/equipment or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walk-in freezer is not accurate (exterior mounted thermometer read 46 degrees F).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front Pepsi reach-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom compartment of the pizza maketable unit and reach-in proofer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans on a storage rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink were observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: A broken light cover and exposed light bulb, in the walk-in freezer, was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Detaching ceiling material by the pizza oven, cracks in ceiling of the rear prep area and missing wall tiles by the front side prep area were observed during today's inspection.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An accumulation of dust was observed on the ceiling vent covers in the food processing area. Also noted a dark coloring on the ceiling surface material by the pizza oven.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/18/2013 | Routine | |
The operator stated that a service call for repair to the pizza maketable unit and McCall retarder reach-in cooler has been made and schedule for today (the facility is currently utilizing ice as a cooling medium and reduction of product size at this time).
The operator provided a metal probe thermometer,chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce in the front hot holding well was observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Diced tomatoes and cooked chicken strips on the top cold rail of the pizza maketable unit were observed 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 (repeated violation)
Observation: The pizza maketable unit was observed in a state of disrepair and damaged ( the pizza maketable unit had an ambient air reading of 55 degrees F interior and 50 degrees F on the top cold rail).
Correction: Repair the pizza cold rail). unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pizza maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pizza make table unit, the front food processing area, and the metal shelving in the walk-in cooler were observed with an 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in freezer was noted not shielded, coated, or otherwise shatter-resistant (shattered light shield was observed in the light fixture, in the walk-in freezer).
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/05/2013 | Routine | |
The manager provided documentation for the repair and servicing of the pizza maketable unit by Hunter Mechanical on 1/14/2013. The pizza maketable unit was maintaining TCS product temperatures if 33-34 degrees F, during today's inspection.
Chlorine and Quaternary ammonium test kits and a probe thermometer to monitor food product temperatures were available during today's inspection. Employee Health policy was also available.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient air temperature measuring device (degrees F) located in the walk-in freezer is not accurate thermometer read 60 degrees F).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/19/2013 | Routine | |
The follow-up inspection will occur on/about January 24, 2013.
Maintenance call was placed during inspection for pizza unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken strips, sliced ham, diced tomatoes, pizza meat cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza cold holding unit was observed in a condition that prevents necessary maintenance. Internal temperature was 51 F.
Correction: Repair/adjust pizza cold holding unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bathrooms noted in need of cleaning. Paper on the floor, trash cans are full.
Correction: Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/14/2013 | Routine | |
Quaternary sanitizer solution concentration tested at 200 ppm in the 3 compartment sink. Chlorine sanitizer concentration tested at 100 ppm in the dish machine.
All non-critical violations must be corrected within 30 days.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain BOTH a Quaternary Ammonium and Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations mold and mildew on the following food contact surfaces: Ice Machine interior deflector and storage bin.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the Soda Dispenser nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the Soda Dispenser 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the table under the small Pepsi refrigerator has accumulations of grime and food 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 - Cleaning Frequency and Restrictions
Observation: Floor behind the pizza box rack and tall Pepsi refrigerator noted in need of cleaning. There is an accumulation of grime and food debris on the floor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/05/2011 | Routine | |
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