Discussed the following with the person in charge.
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The equipment food-contact surfaces of three stainless steel food containers on the dish-drying rack were observed soiled with grime and debris. PIC took equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven was observed soiled. PIC instructed the employee to clean the cavity of the microwave out during the inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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10/26/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- 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. Observed a pan of marinara sauce stored uncovered on the bottom of the pizza prep unit and a pan of sliced onions uncovered in the walk in cooler. Person in charge covered the pans of food.
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 cardboard lining the bottom of the beer cooler 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.
- Warewashing Equipment, Cleaning Frequency (corrected on site) (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. Person in charge de-limed the machine during inspection. Machine is now clean
Correction: .Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- 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: 1) several insert pans on the pot rack pans, 2) steel mixing bowls on the clean pot rack, 3) Several plates on the expo line, 4) Blade of the can opener. Person in charge took the dirty equipment to the dish area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the dough press and the interior of the ice machine which were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of both fryer baskets were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1) Outside of the dish machine 2) The floor fan in the kitchen 3) Floors inside both of the walk in coolers 4) Fan of the inside walk in cooler 5) Outside of all the food prep units 6) Outside of the fryers 7) Top of stove.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Pests - Controlling Pests* (corrected on site)
Observation: Harborage conditions exist. Observed several of what appeared to be fruit flies near the warewashing area. The food particle catch tray underneath the dish machine was extremely soiled. PIC took the catch tray out and cleaned it.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/13/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, cooked bacon, meat sauce, and other items in the walk in cooler is not properly dated for disposition. Items were date marked during inspection.
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: 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: 1- the can opener blade, 2- the cutting board in the prep area, 3- the sliced in the prep area, 4- spatulas under the flattop. All items were taken to the dish machine to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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01/08/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/29/2014 | Complaint | |
All violations have been corrected. Thank You!
No violation noted during this evaluation. | 08/25/2014 | Follow-up | |
Pizza prep unit has not yet been repaired, however it is not being used. A new part has been ordered for the unit. Person in charge will contact the Health Department as soon as the unit is repaired. A follow-up inspection will be conducted on or about August 15, 2014 to verify that the remaining items have been corrected.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Both 3-compartment sinks are 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 (repeated violation)
Observation: The lid to the chest freezer was observed in a state of disrepair and damaged. There is packing tape holding the lid together.
Correction: Repair the chest freezer lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the door gaskets on both prep units, 2-shelves throughout the kitchen, 3-the stove top, 4-inside of the fryer cabinets, 5-the outside of the microwave, 6-the outside of the bulk storage containers, 7-outer surfaces of the chest freezer in the kitchen..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. There is a large amount of debris around the grease container behind the building.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a large gap along the bottom of the back door. A new door sweep is needed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/01/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed a dirty ashtray with several cigarette butts in it sitting on the ice machine. Person in charge removed ash tray and told employees that they must smoke outdoors.
Correction: Provide a designated outside area where employees may smoke 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.
- Hair Restraints - Effectiveness (repeated violation)
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) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a bag of onions stored on the floor in the kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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. Observed meatballs, meat sauce and other items not covered in the pizza prep unit. Also observed frozen burgers, potato skins, and breaded shrimp ucovered in the chest freezer. Items 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef cheesesteak. Observed beef cheesesteak thawing on the cooktop. Cheesesteak was place in the walk in cooler.
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* (corrected on site) (repeated violation)
Observation: Cooked Sausage (56'F), Pepperoni (57'F), Shredded Cheese (58'F) and Sliced Ham (57'F) were cold holding at improper temperatures in the pizza prep unit. All items in the pizza prep unit were removed and placed in the walk in cooler. Call was made to have the unit serviced.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Both 3-compartment sinks are 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 (repeated violation)
Observation: The lid to the chest freezer was observed in a state of disrepair and damaged. There is packing tape holding the lid together.
Correction: Repair the chest freezer lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: There is a heavy accumulation of frost on the interior surfaces of the chest freezer in the kitchen.
Correction: Defrost the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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.
- 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: The cutting board along the cook's prep unit. Board was taken to dishroom to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the fryer baskets were observed soiled with accumulations of grime and debris. Fryer baskets were taken to dishroom to be cleaned.
Correction: Clean the food contact surface of the fryer baskets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the door gaskets on both prep units, 2-shelves throughout the kitchen, 3-the stove top, 4-inside of the fryer cabinets, 5-the outside of the microwave, 6-the outside of the bulk storage containers, 7-outer surfaces of the chest freezer in the kitchen..
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 - No Other Purpose (corrected on site)
Observation: The handwash station at the rear of the kitchen is being used for purposes other than washing hands. Observed several plastic bags thrown in the hand sink. Bags were removed from sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. There is a large amount of debris around the grease container behind the building.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the fixture above the dish machine are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a large gap along the bottom of the back door. A new door sweep is needed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls throughout the kitchen 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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07/22/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (repeated violation)
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
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed frozen hamburgers and other items in the chest freezer that were not covered.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Sausage (48'F), Sliced Ham (51'F) cold holding at improper temperatures in the pizza prep unit. Person in charge lowered the temperature of unit and placed items from the unit in the walk in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced turkey, sliced roast beef and sliced cheese in the refrigeration unit was not properly dated for disposition after opening. Items were dated during inspection.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza prep unit, the coke display case and the cook's 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior of the dessert freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is a thick coating of ice inside the unit.
Correction: Defrost the unit to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board along the pizza 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 nonfood contact surface of the following equipment has accumulations of grime and debris: 1-The top of the stove, 2-inside of the fryer cabinets, 3-The floor in the walk in cooler, 4-the upsplash on the soda dispenser.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Silverware was observed being cloth-dried rather than air-dried after cleaning and chemical sanitization. Recommended that they use paper towel instead of cloth.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, litter and grease was observed adjacent to the grease dumpster outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs in a fixture in the dish room are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps at the bottom corners of the rear door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-The roof in the kitchen is leaking in several places, 2-There are chipped and broken wall tiles near the dish room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/06/2014 | Routine | |
Evaluation made due to complaint dated 15 Oct 2013.
The temperatures of the storage coolers all measured 41'F or below. Pizza sauce comes from a can and is placed in a container that is dated and then stored in the walk in cooler. Shredded cheese and pepperoni are delivered refrigerated and are immediately stored in the walk in cooler. When needed they are moved to the pizza prep unit. Pizza dough is made from scratch on-site.
Food contact surfaces in the kitchen were clean at time of inspection and working utensils are cleaned every 4 hours.
Food suppliers are Supreme and Roma's Foods.
Person in charge did not know about the incident and has not received any other complaints.
Complaint not validated at this time.
No violation noted during this evaluation. | 10/16/2013 | Complaint | |
Employees have done an excellent job in correcting the items noted in the previous inspection report dated 1/22/13. Continue working on the above items.
Recommend lowering the thermostat in the sandwich prep unit. Provide a thermometer inside the unit to monitor temperatures.
- Hair Restraints - Effectiveness (repeated violation)
Observation: 1 employee observed working in the food service area without proper hair restraint.
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
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface have accumulations of grime and debris: Equipment and shelving along the cook's line, including but not limited to: Grill, stove top, fryers, sandwich prep unit, and steamtable
Correction: mixer stand in the prep room. Improvement has been noted since the last inspection.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A new door sweep has been installed, however, there is an opening at the bottom right corner of the back door where insects and rodents may enter.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking area: 25-30 foot candles measured at the grill and sandwich prep table, 25 foot candles measured in the prep room. Improvement noted since last inspection.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the beverage area: 5-10 foot candle measured
Correction: Less than 20 foot candles of light was noted in the dish washing area: 10 foot candles measured at the 3-compartment sink. Improvement noted since last inspection.
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02/27/2013 | Follow-up | |
Additional Temperatures: Indoor WIC- Deli Roast Beef 41'F
Abbreviations: WIC- Walk In Cooler, SP- Sandwich Prep Unit, SLD- Salad Reach In Cooler, PIC- Person In Charge, PP- Pizza Prep Unit
Dish Machine sanitizing at 50 ppm chlorine.
The PIC attended Food Safety "Over Easy" on December 13, 2011.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraint.
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: Package Integrity* (corrected on site)
Observation: 4 dented cans of pizza sauce were found on the dunnage rack. The PIC relocated the cans to the designated dented can shelf for return.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed assembling a Philly Cheesesteak sub with his bare hands. Advised PIC to instruct employees to wear gloves when handling ready-to-eat foods.
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: Unlabeled condiment bottles at the sandwich prep unit.
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* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following items were cold holding at improper temperatures:
Pizza prep unit- Tomatoes 49'F, Pepperoni 50'F, Cheese 50'F
Sandwich prep unit- Penne pasta 47'F, Spaghetti 44'F, Chicken Salad 45'F
Dessert Display- Cheesecake 52'F
Foods in the pizza prep unit were relocated to the walk in cooler. The thermostats in the sandwich prep unit and the dessert display case were lowered. The PIC will monitor these temperatures.
Correction: Cold hold potentially hazardous foods at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Penne pasta and Spaghetti 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.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the outdoor walk in cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Fryer baskets observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the fryer baskets 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 fryer baskets, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Condiment squeeze bottles on the sandwich prep unit. The PIC removed bottles from prep area for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the pizza oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface have accumulations of grime and debris: All equipment and shelving along the cook's line, including but not limited to: Grill, stove top, fryers, sandwich prep unit, steamtable
Correction: Prep table shelving in the pizza prep area, exterior surfaces of the pizza dough press, and pizza prep unit (interior & exterior)
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in both customer restrooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair: Observed the base of the faucet at the kitchen hand sink leaking. Observed plastic wrapped several times around the waste water pipe of the dish machine.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the grease receptacle outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the indoor walk in cooler (back section) is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is an opening at the bottom left corner of the back door where insects and rodents may enter- a new door sweep is needed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing station in the prep room.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the beverage area: 1 foot candle measured
Correction: Less than 20 foot candles of light was noted in the dish washing area: 10 foot candles measured at the 3-compartment sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking area: 25-30 foot candles measured at the grill and sandwich prep table, 15 foot candles measured in the prep room.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Floors and walls behind cooking equipment, Floors in the beverage station, Floors below prep tables in the prep room, Floors in the dish washing area. IN GENERAL, FLOORS THROUGHOUT THE FACILITY NEED A DETAILED 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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01/22/2013 | Routine | |
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