The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy at this time.
- Thawing
Observation: A commercially bagged meaty marinara sauce was observed thawing in a container of 111 degree F water at the 3 compartment sink.
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: Time as a Public Health Control*
Observation: Portioned tomato based bread sticks sauce, were observed held at room temperature and not labeled, at the assembly/boxing station.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time or as per written operating procedure.
- 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 a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/23/2015 | Routine | |
Coving tiles loose by the back door.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and chicken in the make table cooler cold holding at improper temperatures. Chicken was voluntarily discarded. Drain pan may have been the issue. Do not overstock product. Ham in the top of the pan removed and moved to the refrigerator to chill.
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 door gasket to the manitowic three door cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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05/18/2015 | Routine | |
Re-seal the sink to the wall, in the bathroom.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Manitowic three door reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Shelving throughout the kitchen is in need of being cleaned or replaced.
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 in several areas of the kitchen are in need of being cleaned. Wall behind the dish machine is in need of being cleaned.
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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10/20/2014 | Routine | |
20130905-004
Renovations and additions to support roll out of Wing Street concept
All construction, materials, and equipment meet standards..
No violation noted during this evaluation. | 04/09/2014 | Routine | |
Until part can be ordered for make table, unit temperature has been turned down to hold foods at the proper temperature.
Foods in the top of the MUT were reading between 31-39 F.
No violation noted during this evaluation. | 12/30/2013 | Follow-up | |
Temperatures of foods were still observed slightly elevated.
Do not handle ready-to-eat foods with bare hands.
Will return on/about 12/30/2013 to check on cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Beef crumbles and chicken in the top of the pizza MUT 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonium test kit needed to for sanitizer buckets.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/19/2013 | Follow-up | |
Facility is in the process of adding wing street station, where wings will be cooked from a raw state, in deep fryers. Inspection cycle will increase once wing street station is being utilized.
One bulb is not shielded by desk area. (close to food prep area)
Small leak observed at the sprayer, in three compartment sink area.
Will return on/about 12/19/2013 to check and make sure foods are cold holding at the proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A few items in the top of the make table (diced tomato, beef and ham) cold holding at improper temperatures. Some separation of the pans existed between the beef and ham, which may have been causing air to escape. Manager changed out pan.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonium test kit needed to for sanitizer buckets.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer, for the top portion of the make table, is not in good repair and/ or not accurate in the range of use. Thermometer was jumping from 60 degree ranged to 40 degree range.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor throughout the facility noted in need of cleaning.
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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12/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes and ham cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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05/10/2013 | Routine | |
Facility has chlorine test kit and adequate metal stem thermometers.
Chlorine dish machine, sink basin, and sanitizer buckets all are at proper concentration.
Employee health policy is in place.
Excellent food temperatures.1
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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01/31/2011 | Routine | |
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