| No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
Great job dating and labeling, and cleaning off thermometer face on dish machine.
Reminder to wash hands between glove changes and before putting gloves on.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pizza prep unit observed to be out of temperature (51 degrees F).
Correction: Have unit serviced to hold at or below 41 degrees F.
|
03/10/2016 | Routine | |
Left the following handouts: employee health, CDC risk factors for foodborne illness
Please make sure items in tops of prep units are spot checked every day before reusing to make sure all items are 41 degrees F or below.
Reminder that all employee beverages in the kitchen or food prep areas should have a lid and straw.
Ensure that all direct food contact surfaces (cutting boards, utensils, knives) are properly washed and sanitized every 4 hours
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee putting on gloves without first washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Several food items in prep units were lacking date marking to indicate when food was prepared or when it should be discarded.
Correction: Mark all prepared food that will be held in the facility for more than 24 hours with either the date the food item was prepared, or when the food should be discarded (seven calendar days after it was prepared). Some harmful bacteria continue to grow even at refrigeration temperatures, so limiting the amount of time in cold storage limits the amount of growth for these bacteria.
- Temperature Measuring Devices
Observation: Many cold holding units in the kitchen and bar area had no thermometers to indicate holding temperatures.
Correction: Ensure all refrigeration units have hanging thermometers so holding temperatures can be easily monitored by employees.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is extremely difficult to read due to build up of grime and debris.
Correction: Ensure guage is cleaned off so employees can monitor the temperature of the dish machine and make sure it reaches 120 degrees F or above during wash cycle.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The only handwashing facility in the kitchen was blocked, 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 items preventing its use.
|
10/28/2015 | Routine | |
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material / gravel.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
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12/17/2014 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the reach-in units and line prep unit.
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Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The kitchen prep table needs re-surfacing.
Correction: Resurface or discard the prep table to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. It appears the sanitizer pump is not working properly.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: Kitchen equipment and interior of the bar cooler need better / more frequent cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Critical: Water Capacity*
Observation: Water heater not working properly. Repairs in process during inspection & boiled water supplied while on site.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material / gravel.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
|
12/09/2014 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: Kitchen prep table needs re-surfacing.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material / gravel
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
|
07/08/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures, pizza prep @45°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ice being used till unit can be repaired.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Kitchen prep table needs re-surfacing.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Interior of the bar coolers have a debris build-up.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of debris.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material / gravel
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors at the waitstation 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.
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06/24/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the line prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw food.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the pizza prep 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.
- Equipment - Cutting Surfaces
Observation: Kitchen prep table needs re-surfacing.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Interior of the 2 door reach-in unit, bar coolers, dough prep unit, kitchen has a debris build-up.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of debris.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material / gravel
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: No protective light shields in the kitchen prep area.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors thru the kitchen and waitstation noted in need of cleaning. Wall at the dough prep area needs 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
06/13/2014 | Routine | |
- Critical: Reheating for Hot Holding*
Observation: The ready to eat chili was not reheated to a sufficient temperature eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are heavily soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The interior of the 2 door reach-in unit, dough maker, and kitchen shelving have a debris build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen prep area are 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: Floors thru the kitchen 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
06/11/2014 | Routine | |
Please work on consistent date labeling for all RTE sauces and foods held longer than 24 hrs.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw bacon and other pizza toppings cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair pizza prep unit.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The door gasket to the pizza prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. (per PIC the unit part is on order)
- Warewashing Equipment, Cleaning Frequency
Observation: Observed interior of dish machine in need of routine cleaning: food debris and limescale buildup
Correction: machine in need of repair: thermometer is not easily readable.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: 0 ppm.
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. Have unit repaired and call when functional. Use 3X sink for wash, rinse, and sanitizing until repaired.
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03/28/2013 | Routine | |
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