The purpose of this visit was to conduct a risk-factor assessment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: House made Marinara Sauce (45F) in walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM WAS DISCARDED VOLUNTARILY.
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12/09/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted to verify proper operation of refrigeration units. Call me to schedule.
- Cooling Methods (corrected on site)
Observation: Observed foods cooling in unites with air over 41F and in plastic bags, stacked deep.
Correction: Cool food items quickly (to 70F in 2 hours and 41F or below in 6 hours). Use shallow, uncovered pans and refrigerators with air at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed the following foods cold holding above 41F: cheese (48F), cheese (45F), sausage (44F), cut tomatos (51F), cut tomatos (46F), provolone (45F).
Correction: Relocate foods to a unit capable of maintaining 41F or below. Maintain cold foods under 41F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed sliced cheese and deli meats not date marked.
Correction: Mark food items kept longer than 24 hours with an expiration date.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Observed pizza not properly dated with date and time for Time as a Public Health Control.
Correction: Update TPHC logs each time a new pizza is added with the correct time.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: Observed the food thermometer read 20F in an ice water bath.
Correction: Adjust to read 32F in an ice water bath.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: Observed several ambient air thermometers not properly displaying temperature.
Correction: Replace the thermometers with ones with accurate readout.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: Observed no data plate on the dishmachine.
Correction: Ask technician for a data plate for the machine.
- Equipment / Good Repair / Operation
Observation: Observed the following refrigerators with elevated ambient air temperatures: 3-door 2-drawer reach-in pizza prep refrigerator (43F), 4-drawer reach-in prep refrigerator (54F), 2-drawer under grill reach-in refrigerator (49F).
Correction: Do not store TCS foods in the unit until they are capable of maintaining ambient air and food temperatures of 41F or below. Technician on site at end of inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The gaskets on the following units are torn: Bari pizza refrigetator, Continental upright freezer, walk-in refrigerator, Traulsen refrigerator.
Correction: Replace the gaskets.
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06/30/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Discontinue use of dishmachine to sanitize dishware. Manager setup 3-compartment sink prior to the start of the inspection with an appropriate chlorine sanitizer level.
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11/13/2014 | Risk Factor | |
Please make sure food items are held cold at 41F or below before putting in Prep Top cooler.
Please ensure that your employees are cooling foods from 135F to 70F within 2 hours and from 70F to 41F in 4 hours (or less). Have employees taken temperatures and ensure foods at 41F or below before they portion them out.
Per manager, all food items are prepared fresh daily. No foods are leftover from night before, discarded at end of day. Datemarking N/O.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour in dry storage containers
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
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06/20/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - Moyer Diebel - thermolabel verified
No violation noted during this evaluation. | 11/12/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please ensure that your employees are cooling foods from 135F to 70F within 2 hours and from 70F to 41F in 4 hours (or less). Have employees taken temperatures and ensure foods at 41F or below before they portion them out. It is highly suggested that you adjust all refrigerators to ensure they are holding at or below 38F.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: 2 tankless
Eternal, GU195-508-(11,12,21,22,)1195
Dishmachine: Moyer Diebel, thermolabel verified.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: penne pasta 51F, spaghetti 49F, angel hair 50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were all made this morning and unit was holding at 41F. All items were overflowing in the drawers underneath the grill. All foods were moved to the walk-in refrigerator to chill, it was sugested that temperatures are taken to ensure product is cooling properly and not portioned until it is 41F or below and that less amount is kept in the drawers.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed with closely abutting surfaces to minimize the need for cleaning: prep sink, 3-vat sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Replace caulking at sinks.
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05/13/2013 | Routine | |
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