Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed reporting procedures with the person in charge. Handouts provided with the BIG 5 foodbourne illnesses listed.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed a food employee fail to wash his hands between handling soiled equipment and clean equipment in the warewashing area. Discussed proper handwashing with the person in charge and employees.
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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed breadstick sauce cooling in a large, deep, plastic food container with the lid sealed tightly in the walk-in cooler. PIC divided the sauce in to smaller food containers to allow for adequate cooling. Cooling methods and procedures discussed during the inspection. Handouts provided.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the food prep area is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. spatulas in the pizza boxing area 2. several ladles, food containers, soup bowls, pizza rings in the warewashing area. All items were washed and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing area. PIC provided paper towels during the inspection.
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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12/09/2015 | Routine | |
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food items were measured cold holding at improper temperatures in the top rail on the pizza prep unit: diced tomatoes (53'F), cheddar cheese (51'F), diced chicken (48'F), sliced ham (46'F). PIC lowered the unit temperature to compete with the heat from the pizza oven stored next to the prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior and exterior surfaces of the ice chute on the soda dispenser were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice chute 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.
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08/04/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. Information was given to PIC.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves and engaging in food preparation. PIC corrected.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several of the stainless steel and plastic food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: 1) whisk 2) spatulas 3) ladels 4) serving spoons. Items were removed to the warewashing area for proper cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of all of the baking pans were observed soiled with carbon build up.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic and stainless steel food containers that were 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the take out window and the warewashing 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The drain underneath the warewashing machine is 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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/29/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of inside the bottom of the prep unit has accumulations of grime and debris. Unit was cleaned during inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture near the dish machine is no longer sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mop stored on the floor near the mop sink. Mop was hung up to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/03/2014 | Routine | |
Remodel of the kitchen is completed. Facility is approved to open once approval is obtained by the Caroline County Building Official. Drive thru window has not arrived. Drive thru is to remain closed until approved. Temporary front counter top is currently being used until permanent counter top arrives.
Dish machine - 50 ppm chlorine
WCB - 200 ppm quaternary ammonium
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 05/29/2013 | Other | |
Inspection per request of general manager. Facility is not in substantial compliance and is not granted approval to open at this time.
The following items are need prior to Health Department approval to reopen:
1. Install dish machine
2. Install handsink in dish washing area.
3. Finish ceiling above 3-compartment sink.
4. Complete installation of stainless steel wall behind 3-compartment sink.
5. Seal all equipment, including hand sinks and prep tables, to adjoining walls.
6. Clean and sanitize all equipment.
7. Ensure that counter top is smooth, and easily cleanable.
8. Ensure ceiling above customer self-service area are
smooth and easily cleanable.
9.
All thermometers need to be calibrated.
10. A thermometer with a small diameter tip probe is need for measuring the internal temperature of thin foods
11. Ensure coving is placed all floor wall junctures throughout the kitchen.
12. Fix walls in both the men's and women's restrooms.
13. Ensure handwashing signs are placed at all hand sinks.
14. Place thermometers in all refrigeration units.
15. Remove all construction equipment.
Drive thru window is currently on back order. Drive thru will not be opened until approved by health department after window is installed. Please call when the above items are corrected and you are ready for your final inspection.
No violation noted during this evaluation. | 05/24/2013 | Other | |
| No violation noted during this evaluation. | 05/16/2013 | Other | |
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