- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in wiping cloth bucket is >200 ppm. Wiping cloths are used on food contact surfaces.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Wiping cloth bucket dumped during inspection and will be reset up.
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01/12/2016 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Marinara noted not being adequately cooled to prevent the growth of harmful bacteria. Marinara made yesterday is still 49 F. Marinara is in a deep plastic container and is filled to the top.
Correction: 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. Marinara discarded during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Clorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in wiping cloth bucket is >200 ppm. Wiping cloths are used to clean food contact surfaces.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Wiping cloth solution discarded and a new solution was made with proper concentration of chlorine.
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09/22/2015 | Routine | |
Pasta low boy is barely holding pasta at 41 F. Monitor temperature of food in this unit. Suggest placing pasta in pre-chilled pans when pasta is removed from the walk-in refrigerator.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Grout missing in several sections of the floor making it no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/12/2015 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Soup noted not being adequately cooled to prevent the growth of harmful bacteria. Large deep plastic container of soup made yesterday is still 46-47 F.
Correction: 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. Soup discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: low boys are not holding food at 41 F or below. Low boy under grill: spaghetti 62 F, penne pasta 65 F. Pasta low boy: spaghetti 63 F, penne pasta 66 F, potatoes 56 F. Garlic oil mixture out at room temperature.
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. All food out of temperature was discarded during inspection. Do not hold any food in these units until they are capable of holding the food at 41 F or below. You may temporarily use time control and hold the food in these units for 4 hours and then discard any that is left at the end of 4 hours. Time control must be documented.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Wash for chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Wash for chicken discarded during inspection.
- 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. Chlorine <10 ppm in 3rd compartment of 3 compartment sink.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Chlorine adjusted to proper concentration during inspection.
- 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: screw in piece on outlet of kettle and inside the outlet of kettle still have sauce on them.
Correction: Clean and sanitize these surfaces for food contact. Surfaces cleaned and sanitized during inspection.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Grout missing in several sections of the floor making it no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Spray bottle of window cleaner are not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles labeled during inspection.
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05/05/2015 | Routine | |
- 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: screw in piece on outlet of kettle. Sauce was made yesterday and this part of the kettle was not cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: The following are not maintained in good repair: roof above part of the dishwashing area is leaking, some of the ceiling tiles are peeling, grout is missing in several areas of the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/30/2014 | Routine | |
Walk-in is holding food at 41 F or below.
No violation noted during this evaluation. | 06/20/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steak stored over RTE food in large prep unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw steak moved to proper location during inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor in walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Food moved off of the floor during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: walk-in refrigerator is not holding food at 41 F or below. Most food is between 42-45 F. Soup 43 F, half and half 44 F, chicken 42 F. An adjustment up in temperature was made on this unit a few days ago because it was too cold and produce was freezing.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Unit adjusted down some. PIC will monitor food temperatures in this unit. Suggest making sure cooled food is 41 F or below before placing it in plastic containers and covering it up since additional cooling may not occur once this is done.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in 3rd compartment of 3 compartment sink. No measurable sanitizer in this sink.
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. Sink reset up with proper concentration of chlorine sanitizer during inspection and dishes sanitized.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Straws at the bar are unwrapped so customers may touch lip-contact surface of the straws.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Unwrapped straws replaced with wrapped straws during inspection.
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06/17/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives stored in unclean location between equipment.
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.
- Physical Facilities in Good Repair
Observation: Floor in dishwashing area is not maintained in good repair. Grout and tiles missing from floor making it no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/13/2014 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sauce in covered containers in the walk-in are still hot - 83-88 F. They had been in an ice bath, but were removed too early.
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. Tomatoes taken to walk-in and uncovered to finish cooling. Containers of sauce removed from walk-in and placed in an ice bath during inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in refrigerator is in poor repair. The door handle is also broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair door handle.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling is not maintained in good repair. Water is leaking from the ceiling over the dirty dish area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/26/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth bucket reset up during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Cut tomatoes placed in covered plastic containers and stacked on top of one another in 2-door under counter refrigerator - tomatoes 44 F -54 F.
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. Tomatoes taken to walk-in and uncovered to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: right set of cold drawers is not holding food at 41 F or below - pasta 57 F, potatoes 57 F. Cut tomatoes in garnish tray left out during lunch are 67 F. Walk-in cooler is not holding food at 41 F or below - pasta 42 F, pizzoli sauce 45 F, stuffed mushrooms 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food from cold drawers and cut tomatoes discarded during inspection. Walk-in refrigerator door handle is broken and door was open while this was trying to be fixed, also received a delivery as well. Monitor temperature of food in this unit to make sure food goes back down to 41 F or below - if not move food to other walk-in unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in refrigerator is in poor repair. The door handle is also broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair door handle.
- 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: threaded portion of kettle drain..
Correction: Clean and sanitize these surfaces for food contact. Removed and cleaned and sanitized during inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dish in 3rd compartment of 3 compartment sink - no sanitizer in this sink.
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. Sanitizing sink reset up with proper concentration of bleach during inspection. Dish sent through dishwashing machine.
- Physical Facilities in Good Repair
Observation: Ceiling is not maintained in good repair. Water is leaking from the ceiling over the dirty dish area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/19/2013 | Routine | |
Walk-in refrigerator and saute prep unit are holding food at 41 F or below.
No violation noted during this evaluation. | 04/12/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: 3 door prep unit and large walk-in refrigerator are not holding food at 41 F or below. 3-door prep unit - top of unit: clam sauce 50 F, refrig: pasta 50 F, milk 50 F. Walk-in refrigerator - cooked hamburger 54 F, alfredo sauce 54 F.
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. All potentially hazardous food out of temperature was discarded. A few items received today that were still in temperature were moved to the small walk-in refrigerator.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/09/2013 | Risk Factor | |
Owner called to let me know backflow prevention device has been installed on threaded faucet in dishwashing area.
No violation noted during this evaluation. | 12/12/2012 | Follow-up | |
Time control being used for breading and wash for chicken. Call when backflow device has been installed on threaded faucet.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping cloths on counters. Sanitizer too strong in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth bucket reset up with proper concentration of sanitizer during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: pasta is 44-46 F in right hand top pasta drawer.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Pasta moved to lower right hand drawer during inspection which was holding pasta at proper temperature.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose attached to threaded faucet with no backflow prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair. Grout missing in floor in dishwashing area making floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/05/2012 | Follow-up | |
Monitoring cooling procedures : a batch of marinara sauce was made this morning. It was taken off the heat around 12:30 pm and placed in 3 deep plastic containers. The containers were placed in an ice bath. When I arrived around 2:30 pm the containers had been placed uncovered in the walk-in refrigerator. The marinara sauce was still about 135 F which is the temperature at which cooling begins. The sauce will not be able to cool down to 70 F in 2 hours in the deep plastic containers in the walk-in so the containers were removed and placed in an ice bath at 2:45 pm. Ice paddles have been ordered to help facilitate the cooling process. When the tomato sauce is made and cooled ice is added to the sauce to help cool it down. I printed out a cooling log sheet so temperatures of items cooled can be recorded to ensure that food is cooled down to the proper temperatures in the correct amount of time. At 3:15 sauce was 95-100 F, 3:45 -83F (at this time sauce was divided into two additional containers and put in an ice bath). At 4:00 pm 2 containers with smaller amounts in them are 70-73 F, other containers are 80-83 F. Continue to monitor temperature. Must be down to 70 F by 4:30 pm and down to 41 F or below by 8:30 pm.
No violation noted during this evaluation. | 09/22/2011 | Training | |
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