Discussed the following with the person in charge (PIC):
1. Ensure that the refrigeration units (pizza prep unit and Victory 2 door reach-in cooler) have working thermometers.
2. Dough only is stored in the Victory 1 door reach-in cooler.
3. All protein foods are received frozen and precooked (pizza toppings, chicken wings, grilled chicken).
Observed good holding temperatures of all TCS foods and good date marking of ready to eat foods.
No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Observed the corporate employee health policy posted in the employee break area.
2. All protein foods are received frozen and precooked (pizza toppings, chicken wings, grilled chicken).
Observed good cold holding temperatures of foods and date marking of foods.
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site)
Observation: The handsink located in the front service area is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of many breadstick pans are observed soiled with accumulations of encrusted grease deposits.
Correction: Clean the food contact surfaces of the breadstick pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. Replace the pans if the buildup is unable to be removed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves used to store equipment and dry food goods have 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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04/17/2015 | Routine | |
McLane is the food supplier. All food is received pre-cooked and reheated in the pizza oven. Chicken wings and pasta are received pre-cooked frozen and thawed under refrigeration. Hot food is on time and temperature control (20 mins)
- Temperature Measuring Devices
Observation: Observed no (working) temperature measuring device located in the Victory 2 door reach in cooler or McCall cooler (at front).
Correction: Recommend providing a (working) 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the food contact surfaces of several pizza pans.
Correction: Recommend cleaning and sanitizing these surfaces for food contact to remove the build up or replacing the pans with heavy build up on the inside food contact surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout facility in need of cleaning. Observed detailed cleaning needed at the floor-wall junctures throughout the kitchen.
Correction: Recommend 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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05/05/2014 | Routine | |
Follow up to check the prep unit. Observed all foods in the prep unit cold holding at 41 F or below. PIC stated the unit was serviced the previous afternoon. PIC plans to have employees sign Form 1B and will send to EHS.
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
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11/19/2013 | Follow-up | |
McLane is the supplier. All food is received pre-cooked. Discussed cleaning/ sanitizing schedule for in-use utensils. Discussed no bare hand contact with ready to eat foods. Observed new floor in the walk in freezer. PIC to contact EHS for follow up on prep unit when repaired. PIC to verify/ determine contents of online training with regard to employee health.
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time and temperature controlled for safety (TCS) foods in the prep unit cold holding at improper temperatures. Observed sausage topping @ 55 F, sliced ham @ 49 F, grilled chicken topping @ 53 F, spicy chicken wings @ 65 F, regular chicken wings @ 64 F, shredded cheese @ 63 F and pizza sauce @ 57 F. PIC stated that the unit appeared not to be working, and she was going to relocate the food. PIC stated that all of the food on the top of the prep unit had been removed from the walk in cooler that morning at 9:30am, temps. checked at 11:45am. PIC stated that the shredded cheese and chicken wings had been in the unit's cold hold drawers overnight.
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 discarded the chicken wings and shredded cheese and relocated the other food back to the walk in cooler. PIC to monitor and ensure food cools to 41 F within 4 hours (by 1:30pm) or discard food. PIC reset the unit and a service technician was on-site at the end of the inspection and the unit was cooling, observed at 46 F. Recommend not using the unit to store TCS food until it is verified to be cold holding food at or below 41 F.
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11/18/2013 | Risk Factor | |
All food is received pre-cooked and most is frozen. Hot holding items are discarded after 30 minutes. Ecolab is LPCO
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the floor of the walk in freezer in a state of disrepair and in a condition that prevents necessary maintenance and easy cleaning. Observed the floor of the walk in freezer not secure and subject to water and debris accumulating underneath.
Correction: Recommend repairing the floor in the walk in freezer 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. Noted: PIC stated this is scheduled to be repaired next month.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout the facility in need of detailed cleaning. Noted cleaning of floors needed along the wall and below the 3 basin sink, in the dry storage areas, and in the walk in cooler.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. 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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06/25/2013 | Routine | |
Pasta is received pre-cooked and frozen
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken wings cold holding at improper temperatures. Observed chicken wings at 44 F. PIC removed wings from walk in cooler at 9:30am.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below
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02/01/2013 | Risk Factor | |
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