Discussed with the food employees about how they are mixing up their pizza sauce and it was determined that they are using hot water to mix the pizza sauce before placing it into the walk-in cooler. I explained that by using hot water it would take much longer for the pizza sauce to cool down below 41 F and that it would be best to use cold water instead.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A food employee was drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Cooling* (corrected on site)
Observation: Prepared pizza sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Discard the improperly cooled pizza sauce. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
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06/01/2015 | Routine | |
Discussed with the PIC the employee health policy that is in place at the establishment and the importance of implementing the policy with sick food employees. Overall, the establishment is in good condition and is being actively managed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice scoop holder and top of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/09/2015 | Routine | |
No violations were found during this inspection. The PIC has made drastic improvements to both the facility and to educating personnel about safe food handling practices.
No violation noted during this evaluation. | 11/10/2014 | Routine | |
All violations have been corrected. Establishment has been thoroughly cleaned and sanitized.
No violation noted during this evaluation. | 08/26/2014 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chopped boiled eggs on the salad bar cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Pizza pans and plastic food bins.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: An ice scoop was found stored on a dirty, unsanitized surface.
Correction: Store ice scoops in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed food debris in the handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing at the 3 Vat Sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment and prep. tables were observed with accumulations of grease and food debris. Walls above and behind prep. tables and equipment are coated with grease. Shelving units for utensils, pots, and food containers were observed with accumulations of grease. Bathroom floors as well as the bathroom doors were observed dirty. All of these items need to be 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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08/12/2014 | Routine | |
MONITOR temperatures on salad bar and pizza make as some of these temps are border line (41 degrees) which is the maximum cold holding temperature.
Recommend that all persons in charge receive food safety training
Discussed employee health - provided handout
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- Person in Charge
Observation: 9. Employees are properly sanitizing food containers and utensils before use
Correction: Have employees routinely inspect food containers and utensils after dishwashing to ensure that they have been properly cleaned and sanitized
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Pizza sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta 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. Pasta discarded
- Equipment - Good Repair and Proper Adjustment
Observation: Condensor in walk-in dripping onto floor. Ice build-up on ceiling of walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the walkins 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 then replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Corrrect within 30 days
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: outside of dish machine, ice machine , sides of equipment, microwave and tables
Correction: Clean and sanitize these surfaces as needed to prevent buildup of dirt, grease and organic material. Create cleaning schedule within 30 days.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the food containers and utensils used to prepare/store potentially hazardous food items were observed soiled with accumulations of grease and food residues.
Correction: Remove dirty containers and utensils from storage shelves and re-wash until they are free of grease and food debris. Correct today
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors behind dish machine and by pizza make table 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. Create cleaning schedule within 30 days
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08/13/2013 | Routine | |
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