A lot of cleaning has been done, especially in the dough room since the last inspection. The hand sink in the dough room is now functional.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: walk-in refrigerator is not holding food at 41 F or below. Ham, turkey and salami are 43 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All TCS food relocated to prep refrigerator during inspection. Do not store any TCS food in the walk-in refrigerator until it can hold the food at 41 F or below.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the knife holder is not designed or constructed to be easily cleanable. The wooden knife block holder cannot be taken apart and cleaned inside.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Sanitizing Solutions, Testing Devices (repeated violation)
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
Observation: The door gaskets on the prep unit are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit is 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The shelves and bulk containers in the dough room have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Cove molding in the dough room is not maintained in good repair. Cove molding is missing in several areas in this room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/16/2015 | Routine | |
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: shelves up front, bulk sugar container.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink in dough room in poor repair. Fixture is gone from this hand sink.
Correction: Repair and maintain all plumbing components and fixtures. Hand sink is to be replaced.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in dough room 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is 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. Unlabeled chemical discarded during inspection.
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08/12/2014 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Clean glassware and dishes placed on absorbent paper.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink in dough room in poor repair. Fixture gone from this hand sink.
Correction: Repair and maintain all plumbing components and fixtures. PIC states he is having trouble finding faucet fixture for existing hand sink so he will just replace it with a new hand sink.
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01/14/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: top of sandwich prep unit - ham on top of tomatoes are 49 F. Cream cheese in other side of unit is 47 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ham discarded and cream cheese moved to pizza prep refrig.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. No measurable quaternary ammonia in 3 compartment sink even when sink was reset up with pre-mix system.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Reset up sink with chlorine sanitizer at proper concentration and put dishes back in sanitizer during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dough mixer, table in dough room, 2nd compartment of 3 compartment sink and inside of sandwich prep table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Hand sink in dough room is not working- needs new faucets.
Correction: Repair and maintain all plumbing components and fixtures.
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06/19/2013 | Routine | |
Prep unit is still not consistently holding food at 41 F or below according to PIC so he is using time control until unit can be repaired.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Hot water faucet on hand sink in dough room is not working.
Correction: Repair and maintain all plumbing components and fixtures.
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12/07/2012 | Follow-up | |
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