Abbreviations: WIC - walk in cooler
- Non-Food Contact Surfaces (repeated violation)
Observation: The exterior nonfood contact surfaces of the condiment squeeze bottles in the sandwich prep unit 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 (repeated violation)
Observation: The wall behind the sandwich prep unit is not maintained in good repair. There is a large gouge in the wallboard which can not be cleaned.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/05/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. There was no sanitizer being dispensed into the dish machine. Person in charge set up the 3-compartment sink. Equipment will be cleaned in the dish machine, then sanitized in the 3-compartment sink. Service call was made during inspection.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The dry storage shelves were 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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04/09/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- 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. Observed raw egg stored over sliced cheese in the walk in cooler. Eggs were relocated to the bottom shelf.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine was not observed sanitized. There was no measurable sanitizer being dispensed into the dish machine. One of the hoses on the pump for the sanitizer was disconnected. Hose was re-attached and the machine is not working properly.
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.
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10/21/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths one the sandwich prep unit and near the deep fryer. Cloths were place in sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Several buckets of peeled onions were observed uncovered in the walk in cooler. Onions were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-the hand sink in the back of the kitchen, 2-the 3-compartment sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (corrected on site)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-The paper towel dispenser at the back hand sink, 2-the top of both reach-in freezers, 3-the top of the dish machine. All items were cleaned during inspection.
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 (repeated violation)
Observation: The metal surround at the mop sink is not maintained in good repair. The surround has come loose from the wall.
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 were noted in need of cleaning: 1-the wall behind the panini press, 2-the wall around the mop sink, 3-the ceiling vents throughout 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.
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03/21/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dishmachine were not observed sanitized. There was no measurable chlorine sanitizer being dispensed into the machine. Person in charge set up a sink to sanitize the equipment after being washed in the dishmachine. Chlorine sanitizer in the sink measured at 50 ppm.
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.
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10/24/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Jewelry - Prohibition (corrected on site)
Observation: Obeserved an employee wearing a watch on their arms while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed the following food uncovered: 1-Ricotta Cheese and garlic in the sandwich prep unit, 2-pizza sauce on the prep table, 3-spices on a shelf near the large dough mixer.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shipping plastic on the microwave is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring devices located in the Maytag upright freezer, and in the sandwich prep unit..
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.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The lid to the large flour container and the large mixing bowl was observed in a state of disrepair and damaged.
Correction: Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board hanging above the prep table 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.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Several florescent light bulbs in the kitchen are 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: The sign that notifies food employees to wash their hands is not clearly visible. The hand sink in the kitchen was missing a handwashing sign.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-The lights under the ventilation hood are not working, 2-the splash guard around the mop sink is peeling away from the wall (CORRECTED).
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: The following physical structures in the kitchen are noted in need of cleaning: 1-The ceiling vents throughout the kitchen, 2-the ceiling tiles throughout 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed levels at 400 ppm. PIC corrected the mixture so it measured at 200 ppm.
Correction: Utilize only Quaternary Ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/18/2013 | Training | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer in the dishmachine measured 100 ppm.
Discussed with operator:
1. jewelry
2. crispy bacon
Operator is knowledgeable in food safety and employee health. Observed good handwashing, glove use, food handling procedures, cooking, hot/cold holding temperatures and food storage during this inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: (REPEAT) Food stored in a location where it is subject to splash, dust or other contamination. Observed uncovered spice containers near the large mixer, uncovered pizza sauce on top of the pizza prep, uncovered ricotta cheese and garlic & oil mix in the pizza prep unit.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring devices located in the fry chest freezer and the sandwich prep unit.
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.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: EQUIPMENT was observed in a state of disrepair and damaged. 1. lid to the bulk flour container 2. plastic food container containing ice used to keep the pizza sauce at 41'F or lower observed on top of the pizza prep unit
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.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulbs in the prep area 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: A sign or poster that notifies food employees to wash their hands is not provided at the handsink at the back of the kitchen area used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (corrected on site)
Observation: Physical structure is not maintained in good repair. 1. metal wall covering at the mop sink observed in disrepair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer in the wet wiping cloth bucket near the grill measured over 400 ppm. Observed quaternary ammonium sanitizer corrected to 200 ppm.
Correction: Proper concentration level of quaternary ammonium is 200 ppm.
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04/18/2013 | Routine | |
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