All temperatures were taken internally unless otherwise noted.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints ( Beard Guards).
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (repeated violation)
Observation: Spaghetti meat sauce prepared 9/29 noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Pizza (117*F) 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* (repeated violation)
Observation: Tomatoes 45*F, Turkey 49*F, Brat sausage 53*F, Cheese, 45*F 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 - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
>> door gasket to the salad reach-in refrigerator.
>> Shelving in the walk-in observed rusty.
Correction: Repair or replace.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to rinse store foods.
Correction: The handwash facility identified above is to be used for washing hands only.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the fod prep areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Storage of Toxic Containers*
Observation: Mosquito spray was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous chemicals must be located in an area that is not above or around food, equipment, utensils, linens or single service items.
|
09/30/2015 | Routine | |
Temperatures were taken internally unless otherwise noted.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Ground beef and onions stored on the floor in the walk-in.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salami and cheese stored in the sandwich make table was found stacked above the food pan line was measured at 45*F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Foods that were overstocked were removed and put back in the walk-in.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were found in poor repair:
>> racks were found rusty in the walk-in.
>>Door gaskets on refrigeration units were torn.
>> Beverage cabinet inside shelving rotted out.
>> Meat slicer table
>> Kick panel located on doubke door reach-in the retail area.
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the sink is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in pizza make area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found to be in poor repair.
>>Wall laminate peeling throughout facility.
>> Tile damage at back door, three VAT sink and pizza make area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food splatter on walls throughout.
Correction: Clean.
|
03/30/2015 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Utensils - In-Use - Between-Use Storage
Observation: Chef knives were stored in between a preparation table and the wall. Food particles were observed in this area.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) 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. 2) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 5) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling*
Observation: Two pans of spaghetti meat sauce (47*F- 58*F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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. The product was discarded by the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter (60*F) cold holding at improper temperatures. Butter was found stored on the single service storage shelf.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Butter was moved to make table for proper cold holding storage.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"", which was 12/2/14, the prepared ready-to-eat (RTE) Italian sausage in the refrigerator, the food should have been discarded 10 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. The product was discarded by the operator.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in the following equipment was not properly located in the warmest part of the unit:1) Double door glass reach-in unit at retail area 2) Pizza make station.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was in poor repair:
>> Double door glass reach-in cooler kick panel.
>> Soda syrup storage cabinet.
>> Bottom table of preparation table corroded located at the microwaves.
>> shelving in walk-in cooler.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surfaces of the meat slicer were observed soiled to sight and touch
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>> Clean pan support over top of three compartment sink.
>> Chemical storage shelf at three compartment sink.
>> Bulk can good shelf in the back of the kitchen adjacent to the mixer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the pizza make area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structures is not maintained in good repair:
>> Walls throughout were observed with laminated.
>> Floor tile damaged at three compartment sink.
>> Tile damage at pizza oven.
>> Tile damage at the back door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food splatter observed on the ceiling
Correction: Clean.
|
12/10/2014 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed lunch meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the @EQUIPMENT@ was not properly located in the warmest part of the unit. (Single door cooler, Pizza make table)
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1.Three compartment sink.
2. Handsink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the following equipment is in poor repair:
1. Double door pizza supply cooler.
2. Single door reach-in cooler.
3. Cabinets delaminating.
4. Metal base board of walk-in damaged.
5. Shelving rusty in walk-in
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>> Pizza pan
>>Frying pan
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris:
1.Shelving throughout.
2.Refrigeration unit shelving throughout.
3.Bottom area of soda syrup storage.
4. Pizza make table gaskets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked by sanitizing bucket, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the sanitizing bucket preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the male bathroom is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb throughout not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No hand signage in ladies rest-room
Correction: EHS provided hand signage.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
1.Tile damage throughout kitchen.
2.Laminate peeling on walls in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structures in noted in need of cleaning:
1.Floors under reach-in coolers.
2. Ceiling in the kitchen.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead mice was found in the control device. under the ice machine.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
07/17/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that sliced meat in the walk in refrigerator was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The following pieces of equipment were found damaged:
- Beer cooler gasket.
- Left Pizza Make Table refrigerator door gasket.
-Walk in gasket was split.
- Walk in floor had rust.
-Work surface below slicer had rust and corrosion.
-walk in and MC Call upright refrigeration shelving is rusty
-laminate surface ( especially at the edge ) of the pizza cutting station
Correction: Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits on the can opener
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
>>Floor tile at 3 compartment sink was cracked.
>> Wall to the right of the hot water heater was chipped.
>>Wall behind the 3 compartment sink was chipped.
>>he wall behind the slicer and mixer was chipped and dirty.
>>The wall behind the Pizza Make Table had a hole.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>> Air return over the cook line.
>>Air vent in the mens room.
>> light tubes over the pizza make table - by the pizza oven
>>light lens over the 3 compartment sink
>> floors in general throughout
>>ceiling tiles badly stained in food production and cooking areas
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.
|
01/11/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were found damaged:
- Beer cooler gasket.
- Left Pizza Make Table refrigerator door gasket.
-Walk in gasket was split.
- Walk in floor had rust.
-Work surface below slicer had rust and corrosion.
-walk in and MC Call upright refrigeration shelving is rusty
-laminate surface ( especially at the edge ) of the pizza cutting station
-hand held can opener is rusty
Correction: Repair/replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
>>Pizza oven vent.
>>Light covers in the kitchen.
>>Gasket on the Pizza Make Table doors
Correction: clean
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
>>Floor tile at 3 compartment sink was cracked.
>> Wall to the right of the hot water heater was chipped.
>>Wall behind the 3 compartment sink was chipped.
>>he wall behind the slicer and mixer was chipped and dirty.
>>The wall behind the Pizza Make Table had a hole.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>> Air return over the cook line.
>>Air vent in the mens room.
>> light tubes over the pizza make table - by the pizza oven
>>light lens over the 3 compartment sink
>> floors in general throughout
>>ceiling tiles badly stained in food production and cooking areas
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.
|
11/02/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were found damaged:
- Beer cooler gasket.
- Left Pizza Make Table refrigerator door gasket.
-Walk in gasket was split.
- Walk in floor had rust.
-Work surface below slicer had rust and corrosion.
-walk in and MC Call upright refrigeration shelving is rusty
-laminate surface ( especially at the edge ) of the pizza cutting station
-hand held can opener is rusty
Correction: repair/replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
>>Pizza oven vent.
>>Light covers in the kitchen.
>>Gasket on the Pizza Make Table doors
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
>>Floor tile at 3 compartment sink was cracked.
>> Wall to the right of the hot water heater was chipped.
>>Wall behind the 3 compartment sink was chipped.
>>he wall behind the slicer and mixer was chipped and dirty.
>>The wall behind the Pizza Make Table had a hole.
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>> Air return over the cook line.
>>Air vent in the mens room.
>> light tubes over the pizza make table - by the pizza oven
>>light lens over the 3 compartment sink
>> floors in general throughout
>>ceiling tiles badly stained in food production and cooking areas
Correction: Clean
|
08/13/2012 | Routine | |
All temperatures are internal unless otherwise noted. There will be substantial improvements to the physical structures within this facility or the permit for 2013 will not be issued.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: The sugar in bulk storage was not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes were observed being held at 49.7 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the undercounter make table refrigerator
Correction: Provide a 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were found damaged:
- Beer cooler gasket.
- Left Pizza Make Table refrigerator door gasket.
-Walk in gasket was split.
- Walk in floor had rust.
-Work surface below slicer had rust and corrosion.
-walk in and MC Call upright refrigeration shelving is rusty
-laminate surface ( especially at the edge ) of the pizza cutting station
-hand held can opener is rusty
Correction: repair/replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
>>Pizza oven vent.
>>Light covers in the kitchen.
>>Gasket on the Pizza Make Table doors
Correction: clean
- Toilet Rooms - Enclosed (repeated violation)
Observation: The door for the ladies restroom is not tight fitting and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
>>Floor tile at 3 compartment sink was cracked.
>> Wall to the right of the hot water heater was chipped.
>>Wall behind the 3 compartment sink was chipped.
>>he wall behind the slicer and mixer was chipped and dirty.
>>The wall behind the Pizza Make Table had a hole.
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>> Air return over the cook line.
>>Air vent in the mens room.
>> light tubes over the pizza make table - by the pizza oven
>>light lens over the 3 compartment sink
>> floors in general throughout
>>ceiling tiles badly stained in food production and cooking areas
Correction: clean
|
05/14/2012 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (pizza) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Sugar in bulk storage was not labeled.
Correction: Label.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: -Turkey, Roast Beef on the top rail of the sandwich prep table were at 53, 49.
Correction: Ensure ready to eat potentially hazardous food in cold holding is held at 41F or below.
Turkey and beef thrown out . Advised to have 1/2 pans of product out at a time ( not to fill pans full ) and recommened to use ziploc bags of ice ontop of product to maintain them at < 41 with the lid open during the lunch rush - make table is opposite the cookline
CORRECTED DURING INSPECTION
- Critical: Time as a Public Health Control*
Observation: There was no documentation for Time as a Public Health Control for the pepperoni and sausage being held on the Pizza Make Tabl without any means of temperature control . Pepperoni 58
Sausage slices 45
Per owner he said they have 4 hours to use product . Has to be discarded after 4 hours .
Correction: Provide verifiable documentation for ready to eat potentially hazardous food indicating what time it has been removed from refrigeration and when it should be discarded. ( dry erase boards / paper chits or log forms or timers may be used )CORRECTED DURING INSPECTION
- Single-Service and Single-Use, Characteristics*
Observation: Lettuce being stored in a colored trash bag in the walk in.
Correction: Store food in approved containers.-- tinted or scented plastic bags are not approved for food contact
- Temperature Measuring Devices
Observation: The temperature measuring device in the McCall and wait station Upright was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was found damaged:
- Beer cooler gasket.
- Left Pizza Make Table refrigerator door gasket.
-Walk in gasket was split.
- Walk in floor had rust.
-Work surface below slicer had rust and corrosion.
-walk in and MC Call upright refrigeration shelving is rusty
-laminate surface ( especially at the edge ) of the pizza cutting station
-hand held can opener is rusty
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits, rust or other soil on the following food and non food contact surfaces:
- Mixer was dirty.
- Slicer was dirty.
-
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need to be cleaned.
-Pizza oven vent.
-Light covers in the kitchen.
-Gasket on the Pizza Make Table doors,
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light over the Pizza Make Table is not shielded.
Correction: Place shatter proof cover over light.
- Toilet Rooms - Enclosed
Observation: The ladies toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical stuctures are not maintained in good repair:
-Floor tile at 3 compartment sink was cracked.
- Wall to the right of the hot water heater was chipped.
- Wall behind the 3 compartment sink was chipped.
-The wall behind the slicer and mixer was chipped and dirty.
-The wall behind the Pizza Make Table had a hole.
Correction: Repair damages . Restore surfaces to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following items were dirty:
- Air return over the cook line.
- Air vent in the mens room.
- light tubes over the pizza make table - by the pizza oven
- light lens over the 3 compartment sink
- floors in general throughout
-ceiling tiles badly stained in food production and cooking areas
Correction: Clean.
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02/16/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink in kitchen 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 - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need to be cleaned:
-Storage racks above 3 compartment sink
-Top of pizza oven
-Gaskets on all refrigerators and freezers in facility
-Racks inside all refrigerators and freezers
-Inside beer keg storage space
-Top of soda dispensers
-Top of ice machine
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Food storage pans were found stacked while wet after cleaning and chemical sanitization above 3 compartment sink
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-Wall above 3 compartment sink contain small holes
-Floor throughout the kitchen has cracks
-Walls in kitchen have peeling paint
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All walls,floors, and ceiling tiles throughout the restaurant 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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Can of RAID insecticide used and stored in facility.
Correction: RAID is not apporoved for use in restaurants.
|
09/15/2011 | Routine | |
All food temperatures are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking while standing at make table in kitchen. Styrofoam cup with lid then stored on make table cutting board
Correction: Provide a designated area where employees may drink or eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: bags of onions stored on walk in refrigerator door
Correction: Store food 6in or more above floor
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the pizza paddles have cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the paddles to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: The temperature measuring device in the display refrigerator in the front is not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-racks with microwave corroded
-some racks in walk in cooler corroded
-green laminate on pizza prep table is chipped/broken
-walk in cooler floor has some corrosion
-left door gasket on sandwich make table
-gasket on pizza make table
-small shelves holding cleaning supplies by 3 compartment sink have chips/paint peeling
Correction: Replace or Repair
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-racks holding microwave
-racks above 3 compartment sink
-racks in walk in cooler
-top pizza oven
-vent hood filters and pipes
Correction: Clean
- Lighting, Intensity
Observation: Light is out in 2 door reach in refrigerator
Correction: Replace with shatter proof or coated bulb
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-ceiling tiles stained throughout
-ceiling framework corroded
-floor damaged around drain in kitchen
-walls have paint/surface peeling throughout
-wall above pizza make table is damaged from pizza paddle
-wall in women's restroom cracked/damaged
Correction: Repair or Replace to make surfaces smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following surfaces are in need of cleaning:
-wall behind pizza prep table with green top
-wall behind tea urn at beverage area
-wall above refrigerators in front
-walls in women's restroom
-ledge of wall beside soda fountain
-ceiling in women's restroom
Correction: Clean
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05/05/2011 | Routine | |
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