Discussed the following with the person in charge:
1. Employee Health computer training, reviewed reporting/exclusion procedures.
2. Ensure pizza sauce is cooled to 41° within 4 hours of preparation.
3. Time as a public health control is used for pizza on the buffet.
4. Ensure hands are being washed when gloves are changed and before handling pizza toppings.
5. Ensure mops are hung to air dry.
6. Food supplier is McLane.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded Cheese (46°) cold holding at improper temperatures on the salad bar.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/21/2016 | Risk Factor | |
| No violation noted during this evaluation. | 10/05/2015 | Risk Factor | |
The person in charge (PIC) stated that they are now using cold water when prepping the pizza sauce instead of warm water to facilitate the cooling process.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. All green "proofing racks",
2. All green storage shelving in the dishwashing area,
3. Shelves above the 3 compartment sink,
4. Stainless steel cart,
5. Exterior of the dishwashing machine,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Bowls at the wing station and pizza pans 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.
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08/24/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Proper cooling methods. The EHSS gave the PIC an educational handout for cooling methods.
2. Replacing the light shield in the dishwashing area. Observed one light shield broken.
3. Provide a handwashing sign in the men's restroom. It appears that the handwashing sign was torn off the back of the restroom door.
4. Time as a public health control is used for the pizzas on the buffet line. Their policy is to hold them no longer than 20 minutes and then discard. The buffet is open for only two hours (11:30-1:30). Observed each pizza marked with the preparation time.
5. The fire extinguishers were inspected in February 2015.
6. Observed the corporate employee health policy posted in the kitchen. The PIC stated that the policy is reviewed as part of their computer based training that all employees are required to take when they are hired.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed the wiping cloths stored in quaternary ammonium sanitizing solution at a concentration less than 150 ppm. The solution is pre-mixed and dispensed at the 3 compartment sink.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Recommend contacting the service technician to service the dispenser at the 3 compartment sink (increase the concentration to between 200-400 ppm per the manufacturer's recommendation).
- Thawing
Observation: Improper methods used to thaw bags of sauce. Observed two bags of sauce thawing at room temperature on the drainboard of the dishwashing machine.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pizza sauce was not being adequately cooled to prevent the growth of harmful bacteria. The pizza sauce stored in the walk-in cooler was prepared the previous evening (8/9/15) at 5:30 P.M. and the temperature of the sauce during the inspection was 50°F. The PIC discarded the container of pizza sauce.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed the pizza sauce cooled in a large, covered container. The PIC stated that the pizza sauce is prepared in that container (warm water is added to the room temperature pizza sauce and then placed into the walk-in cooler).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces on the interior of the ice machine, including the door, that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime.
Correction: Clean the surfaces on the interior of the ice machine 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 food contact equipment surfaces of many pizza pans were observed soiled with accumulations of food debris.
Correction: Clean the food contact surface of the pizza pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. All green "proofing racks",
2. All green storage shelving in the dishwashing area,
3. Shelves above the 3 compartment sink,
4. Stainless steel cart,
5. Exterior of the dishwashing machine,
6. Exterior surfaces of the 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Bowls at the wing station and pizza pans 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: The faucet at the handwashing sink in the men's restroom is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/10/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1.
Time a
s a public health control is used for the pizzas on the buffet line. Their policy is to hold them no longer than 20 minutes and the buffet is open for only 2 hours (11:30-1:30). Observed each pizza marked with the preparation time.
2. Recommend installing a splash guard on the handsink located next to the dishwashing machine. Observed food debris splashed onto the handsink. The PIC stated that the sauces splatter onto the handsink when they are discarding foods and placing dirty equipment on the drainboard.
3. Recommend replacing the soap dispenser at the handsink located across from the pizza prep unit. Observed the dispenser in disrepair and difficult to use.
4. Cleaning of the exterior of the dishwashing machine. Observed build up of food debris around the doors and exterior of the unit.
Observed good food handling practices (handwashing) and the overall facility clean.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures at the salad bar: sliced tomatoes-46°F, hardboiled eggs-47°F, shredded cheese-47°F. The items were placed onto the bar at 10:45 AM. The PIC labeled the temperature control for safety (TCS) foods on the salad bar with a 4 hour time control until the unit can be repaired. The TCS foods on the bar will be discarded after 4 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The PIC contacted the service technician to service the salad bar.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area. The person in charge (PIC) stated that she no longer has the paper towels that fit the dispenser located there. She placed a roll of paper towels near the handsink until a new dispenser is installed.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners (degreaser & window cleaner) are not properly labeled. The PIC immediately labeled the spray bottles.
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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02/23/2015 | Risk Factor | |
McLane is the food supplier. Chicken wings are received raw, frozen and go directly to cook
No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
Observed salad bar properly cold holding food on both sides. PIC stated technician recharged unit.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: green storage racks/ shelves, exterior surfaces of dish machine, and floor drains under prep sink and dish machine.
Correction: Recommend cleaning. 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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09/18/2014 | Follow-up | |
PIC called technician back out to service salad bar unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed hard-boiled eggs and shredded cheese on the salad bar cold holding at improper temperatures
Correction: observed eggs at 45 F and cheese at 47 F. PIC stated food was removed from the walk in cooler and placed on salad bar at 10:40am, temperature taken at 1:40pm.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed salad bar unit in a state of disrepair and not properly cold holding TCS food (on one side) at or below 41 F.
Correction: Recommend repairing the 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend having unit serviced. Recommend using 4 hour time control for TCS food until unit is repaired.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: green storage racks/ shelves, exterior surfaces of dish machine, and floor drains under prep sink and dish machine.
Correction: Recommend cleaning. 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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09/08/2014 | Follow-up | |
McLane is the supplier. Chicken wings are received raw, frozen and cooked directly from frozen. All other proteins are received precooked. Pizzas are cooked to order. Pizzas on buffet are hot held and on 20 minute time control. Discussed reheating of marinara sauce. Discussed cooling of pizza sauce after mixed with water. Discussed thawing of pasta. Discussed cleaning and sanitizing in use utensils including pizza cutters and chicken wing sauce bowls at least every 4 hours. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chocolate pudding, hard boiled eggs, and shredded cheese on the salad bar cold holding at improper temperatures
Correction: observed at 47F, 45F, and 47F respectively. PIC stated these were removed from the walk in cooler (WIC) at 10:30am to be placed on the salad bar, temp. at 12:00pm. Observed one container of sliced tomatoes in the WIC cold holding at 45 F
- Equipment - Good Repair and Proper Adjustment
Observation: Observed salad bar unit in a state of disrepair and not properly cold holding TCS food at or below 41 F. Observed McCall reach in cooler not in use
Correction: PIC stated unit was not working.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside shelves/ surfaces of the Manitowoc reach in cooler, green storage racks/ shelves, exterior surfaces of dish machine, and floor drains under prep sink and dish machine.
Correction: Recommend cleaning. 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: Observed plumbing in poor repair. Observed water leak from line on the inside of the walk in cooler and pooled water on the floor.
Correction: Recommend repairing and maintaining all plumbing components and fixtures. Recommend ensuring standing water is mopped up
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory in the women's rest room, front hand sink and hand sink by the 3 basin sink.
Correction: Recommend ensuring that hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, are provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/26/2014 | Routine | |
McLane is the food supplier. New menu item: chicken wings. Wings are received raw, frozen and cooked from frozen as ordered. Discussed cleaning and sanitizing of the wing sauce spin bowls. Fire suppression for new fryer Jan. 2014. Manitowoc Koolaire reach in cooler was being serviced during inspection
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in cooler or reach in freezer by the fryer.
Correction: Recommend providing 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.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the wire green dough racks with accumulations of grime and debris.
Correction: Recommend cleaning. 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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03/05/2014 | Routine | |
2nd follow up inspection. Observed walk in cooler doors/ latches repaired and closing properly. Observed mop room clean. A thermometer is needed in the walk in cooler. Reminded PIC to ensure that mops are hung to dry.
No violation noted during this evaluation. | 11/04/2013 | Follow-up | |
Follow up inspection. Observed ceiling repaired and coving repaired at dirty dish staging area. Observed no fruit flies or pest issues. PIC stated dirty dishes are now being placed directly in the 3 basin sink. Observed walls and floors in the dish staging area and around the 3 basin sink clean. PIC stated that a part to fix the WIC doors had been ordered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed traditional pizza sauce cold holding at improper temperatures. Observed pizza sauce in the walk in cooler at 46 F. PIC stated the sauce was made yesterday and was not aware why or how long the sauce had been cold holding above 41 F.
Correction: Recommend discarding the food and ensuring 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 (repeated violation)
Observation: Observed the walk in cooler doors in a state of disrepair and damaged. Observed the doors not able to close correctly and a damaged door gasket on one of the doors.
Correction: Recommend repairing the doors 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. PIC stated a part had been ordered and the doors should be corrected within a week.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the mop room in need of cleaning.
Correction: Recommend detailed cleaning. 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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09/26/2013 | Follow-up | |
McLane is the supplier. Menu includes pizza, chicken wings and pasta. Pasta and chicken wings are received frozen and pre-cooked
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed macaroni salad at 45 F, shredded cheese at 45 F, and traditional pizza sauce at 46 F and 47 F. Observed temperature log showing the walk in cooler at 37 F at 10:00am, temperatures checked at 1:20pm.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding any TCS food cold holding > 41 F for 4 or more hours. PIC relocated the food to reach in coolers and choose to discard the pizza sauce. Recommend ensuring doors to walk in cooler stay securely closed and not storing food by the doors.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the walk in cooler doors in a state of disrepair and damaged
Correction: observed doors to the walk in cooler not closing securely and loose door gaskets on one of the doors.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Observed the floor wall juncture in places throughout the facility (dirty dish staging area) not coved and/ or closed to no larger than 1/32 inch space.
Correction: Recommend coving the floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Observed the ceiling not maintained in good repair. Observed a hole in the ceiling above the dirty dish staging area.
Correction: Recommend repairing/ replacing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walls and floors around the dishmachine, 3 basin sink and in the mop room in need of cleaning.
Correction: Recommend increasing the frequency of detailed cleaning in these areas. 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed numerous fruit flies and gnats around the dirty dish staging area.
Correction: Recommend repairing the ceiling and coving in this area and addressing any moisture problems that may promote insect breeding. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/04/2013 | Routine | |
Employee health policy reviewed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed marinara sauce with meat cold holding at improper temperatures
Correction: observed cold holding at 45 F. PIC was not aware how long the food had been cold holding above 41 F.
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03/07/2013 | Risk Factor | |
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