Make sure to not overstock the top wells of the pizza MUT cooler as warm weather approaches. If product on the salad bar cannot be maintained at 41 F or less, then time should be used as a public health control.
Discussed upcoming changes to the cooking procedures of chx wings. See note to file.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tomatoes, meatballs, ham, and salami in the top wells of the pizza MUT cooler are cold holding at temperatures above 41 F. Diced egg, shredded cheese, and sliced tomatoes were also above 41 F on the salad bar.
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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the fixture above the retarder are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/09/2016 | Routine | |
Some cleaning measures still need to be taken. Operator explained that he had gotten a power washer to clean shelving, but power washer was not working. He is waiting on it to get repaired and plans on doing shelving at that time.
Salad bar had ended and was pretty much empty. Container of cheese was the only TCS food on the buffet and product was at temperature (41 F).
Cold water is now being supplied to the three compartment sink. Sanitizer bucket that had been made several hours earlier tested with no sanitizer, however when operator refilled the bucket with quaternary ammonium sanitizer, chemical was testing at 200 ppm.
Gloves must be worn when prepping ready-to-eat foods, such as items for the salad bar.
Non-critical items remaining should be addressed within the next 60 days.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments of the 3-vat sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans.
Correction: Clean and sanitize these surfaces for food contact. Soak the pans in a degreaser solution. A soak tank is present in the rear of the facility.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of wire rack shelving units throughout the facility had accumulations of grime and debris. Wire rack shelving units have grease which has acted a a glue for flour and dust debris in the kitchen area.
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 fixtures missing shielding in the rear near the retarder. Bulbs are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas around the dish machine, mops sink, and chemical storage area noted noted in need of cleaning. Build-ups present. Chemical bottles even have grease and debris adhering to them.
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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11/13/2015 | Follow-up | |
Notes:
1. This facility needs to undergo and extensive and deep cleaning. Build-ups noted throughout. Refer to violations.
2. Cold water line must be repaired to the 3-vat sink immediately. It is impossible to mix quaternary ammonia sanitizer properly in a dispensing system if the water temperature exceeds 100 ppm.
3. Have the sanitizer dispenser system serviced immediately. Even with burning hot water, the solution was dispensing at less than 100 ppm quaternary ammonia. Strongly encourage the facility to sanitize with bleach until the repairs can be made. Inspector set up two chlorine sanitizer buckets while present so the facility would have an adequate solution to do cleaning with.
- Cloths - Wiping Cloths - Use Limitation
Observation: No sanitizer was mixed up or available for use when the inspector arrived. When mixed upon request the quaternary ammonia solution came out under even 100 ppm when mixed with hot water of 120 F+. Extremely weak and ineffective sanitizer concentration!!!
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Contact the chemical company to come recalibrate the sanitizer dispenser immediately! Also, quaternary ammonia cannot be properly mixed and tested with hot water, therefore the cold water line at the 3-vat sink must also be fixed immediately. Inspector set up chlorine sanitizer buckets for immediate use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese, sliced tomatoes, and salad dressings cold holding at improper temperatures. Salad bar is left set up all day, where as hot bar items are not.
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.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartment(s) or drainboards of the 3-vat sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans.
Correction: Clean and sanitize these surfaces for food contact. Soak the pans in a degreaser solution. A soak tank is present in the rear of the facility.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine had a build-up of pink mold along the interior surfaces.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of wire rack shelving units throughout the facility, the tops of the buffet table, even the tops/sides of the tables in the dining area had accumulations of grime and debris. Dining area tables and the buffet were sticky to the touch. Wire rack shelving units have grease which has acted a a glue for flour and dust debris in the kitchen area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The 3-vat sink does not have a functioning cold water line, and therefore sanitizer cannot be mixed up or tested for correct concentration.
Correction: Repair the cold water line to the 3-vat sink immediately so cold water can be mixed with hot when dispensing sanitizer and soapy water through the chemical dispensing system.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixtures missing shielding in the rear near the retarder and near the front entrance to the kitchen. Bulbs are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Areas around the dish machine, mops sink, and chemical storage area noted noted in need of cleaning. Build-ups present. Chemical bottles even have grease and debris adhering to them. Some flying insects also noted due to cleaning not being properly maintained in this general 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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10/28/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The wiping cloth set-ups were adequate. The dish machine had an adequate chlorine residual when tested. Adequate employee health policy in place. Health permit posted & visible. Note: Attention to detailed needed in overall daily cleaning.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments of the three vat sink and the dish machine are soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours & provide a detailed cleaning of the dish machine.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the non-food contact surfaces of equipment. (walk-in cooler racks, green storage racks, equipment, fan motor covers in walk-in cooler)
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention* (corrected on site)
Observation: A direct connection exists between the drain line of the ice machine and the sewer system.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Light Bulbs Protective Shielding
Observation: Light bulbs are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a new door sweep on the rear exterior door.
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05/22/2015 | Routine | |
NOTES:
* Non-critical violation shall be corrected within 30 days and no later than the time of the next inspection.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wire racks in dish area 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.
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12/22/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
All pre-made pizza stored in RIC# 2 relocated to RIC# 1.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach-in cooler near pizza oven was observed in a condition that prevents necessary maintenance. Internal temperature of the unit found at 50 F.
Correction: Repair/adjust cooler 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, 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 holding racks in the kitchen and cabinets underneath pizza bar 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: The buffet entrance door is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2014 | Routine | |
20131108-040
Renovation/additions to support roll out of Wing Street concept.
Construction, equipment, and materials meet standard.
Cleared in possee
No violation noted during this evaluation. | 04/03/2014 | Pre-Opening | |
Problems with the pizza MUT cooler are still present.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Toppings in the pizza MUT cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/02/2014 | Follow-up | |
Salad bar cooler has been serviced and is holding better temperatures. Product is rotated constantly. The ceiling over the salad bar has still not been repaired as of yet (cracks still present), but the roof leak has been taken care of.
Same toppings in the pizza MUT cooler are running high, with the exception of ham. Cold holding violation still remains.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Toppings in the pizza MUT cooler and items on the salad bar are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/24/2014 | Follow-up | |
Per the store manager, no one has been out to service the pizza MUT cooler or salad bar cooler since the initial inspection done on 2/4/14. The same pizza topping locations in the pizza MUT cooler are still running higher than 41 F. The salad bar temperatures were a lot higher today, and a roof leak is present over the bar area. A section of the ceiling over the salad bar is visibly sagging and leaking. Drips are present near the actual food wells on the salad bar. Staff state they have no effective means for protecting the food from contamination based on where the edge of the counter surface is.
The salad bar is to remain CLOSED until: 1. the refrigeration unit is repaired and maintains temperatures under 41 F. and 2. the roof leak over the salad bar is repaired.
Area manager is to call the inspector with an update regarding the refrigeration and roof repairs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Toppings in the pizza MUT cooler and items on the salad bar are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/14/2014 | Follow-up | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
Notes:
1. Facility has gotten a fryer and is in the process of getting permits/approval from the fire marshall for a hood system. Intend to prepare 'wingstreet' wings (raw vs. present precooked product). A new Delfield cooler has also been purchased to store the product in the future.
2. Manager was in the process of cleaning the MUT cooler. Two slots for pans were open when the inspector was present, which may be causing some of the elevated temperatures noted in the toppings.
3. The salad bar unit needs to be serviced to try and lower the product temperatures. Temperature control of salad bar items is the intended control (not time). Lettuce is changed out fresh every 4 hours and all other items are changed out completely each day. Pizza on the buffet expires after 20 minutes.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Toppings in the pizza MUT cooler and items on the salad bar are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine had pink mold on it.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
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02/04/2014 | Routine | |
NOTES:
* Drive-thru window door is in need of repair.
* All non-critical violations must be corrected within 30 days.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/11/2013 | Routine | |
NOTES:
* Verified employee health policy, food stem thermometer, sanitizer concentrations, sanitizing test kit.
* No violations observed during inspection.
No violation noted during this evaluation. | 02/20/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
Excellent hand washing observed among employees. Good job!
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the salad bar cabinets has accumulations of food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/06/2011 | Routine | |
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