- 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced ham and sausage on the pizza prep table, and Diced Eggs, diced ham, and cut tomotoes on the salad bar were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold and food residue or other debris on the following nonfood-food contact surfaces: Door Gaskets on the Norlake Pizza Prep Table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (Tea Jugs) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the rear area of the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling above the McCall Freezer and storage rack 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
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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06/01/2015 | Routine | |
During this inspection, I spoke with the PIC regarding the complaint of mold on a pizza which was made and sold the previous day. I showed the PIC the sample of the pizza which I had obtained from the complainant the previous evening which appeared to have growing mold on it. We inspected the dough that was currently in the cold hold cabinet where dough is held in ready to prepare pans and no mold was observed. We discussed the proofing process which is used in the establishment as well as the correct procedure for washing/rinsing/sanitizing the dough making machine. We also discussed the need to properly protect the dough hook bowl on the equipment when it is not being utilized, especially given its proximity to the hand washing sink and the cheese grating machine.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean dough mixing bowl was observed stored uncovered and exposed to splashing, dust, or other contamination.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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09/10/2014 | Complaint | |
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Metal food storage bins, pans, and utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/29/2014 | Routine | |
Gave handouts - OEHS Guide to Employee Health, Employee health summary sheet
Restaurant looked clean, employees seemed to care and be interested.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. It was at over 200ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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04/30/2013 | Routine | |
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