Discussed employee health and time as a control today. Operator to track refrigeration temperatures for the bottom of the prep unit.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoops store on top of the boxes for soda.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Operator washed rinsed and sanitized the ice scoops during the inspection and placed the scoops in a clean container to store between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ziti sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator discarded the product during the inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pasta and pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator marked time during the inspection.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Knives and forks store in a manner that costumers may contaminate the eating side of the utensil.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Operator stored the utensils in one direction durning the inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the at the dishwashing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator provided soap during the inspection.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
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. Operator provided paper towels during the inspection.
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01/11/2016 | Routine | |
Operator to come up with a solution to the paper towel problem along the cook line.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Sigle service utensils dipensed in a way that could cause contamiation to lip contact surfaces.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision (corrected on site)
Observation: No continuous towel system that supplies the user with a clean towel has been provided. System is provided but it does not work.
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. Operator provided paper towels during the inspection. Operator to figure out a long term solution to this issue.
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08/04/2015 | Routine | |
Reviewed how long to exclude when symptoms are presented with the manager during the inspection. Leaving flow sheet for the operator. Verified hot water issue had been corrected. Cleaning improvements have been made operator to continue improving.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizzas, calzone and stormbolies for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Staff had not set the timers on the products they had been out for 1 hour.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator set the timers during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen behind the line.
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. Operator provided paper towels druing the inspection.
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02/13/2015 | Risk Factor | |
Operator has worked on and continued ensuring long term corrective action to the previous violations are in place. Facility is working on a hot water issue for the bathroom handsinks and the handsink located at the stove. Operator has instructed staff to use the bathrooms in the mall washing hands there and when they get back to the facility. Operator to call the Health Department about progress on the repair to the leaking plumbing for the hot water. Operator to continue working on the general cleaning in the facility,
No violation noted during this evaluation. | 11/10/2014 | Follow-up | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza, salads, and calzones for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator marked products during the inspection.
- Warewashing Sinks, Use Limitation
Observation: Warewashing sink observed used for handwashing. Observe the dishwasher washing hands at the three compartment sink instead of the handsink.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. Discussed with the manager, manger had the dishwasher wash hands at the handsink and explained why to the employee.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on shelving and the outside of equipment throughout the facility.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Serving utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. Operator agreed to store utensils in the product being served. Discussed wash, rinse, and sanitizing the equipment at least every 4 hours operator agreed.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen near the ice machine and stove top.
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. Operator provided paper towels during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the facility noted in need of cleaning. A good detail cleaning needed in the facility.
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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11/04/2014 | Complaint | |
Operator to come up with a time as a control marking system for the cold items along the line that cannot be held below 41 degrees. Operator agreed to pout a few desserts out as display and store the deserts in a refrigerator capable of maintaining 41 degrees or less. Facility in need of a good general cleaning. Staff to ensure items that are cooled and reheated for hot holding are reheated to 165 or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese in the back kithcen and the pasta salad, cheese cakes, and the cold noodles along the service line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator reloctated the cheese and deserts just using a few for display. The cold items on the service line time as a control has been agrred to be used. Operator to come up with a system to document time start and discard.
- Hand Drying Provision (corrected on site) (repeated violation)
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. Operator provided paper towels during the inspection.
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08/06/2014 | Risk Factor | |
Operator to get another stopper for the rinse side of the three compartment sink.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at the cook line was measured at a temperature less than 100°F. Operator off the hot water at the mop sink which cut the hot water off at the hansink at the cook line. The water was cut off at the mop sink due to a leak.
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. Operator cut the water on at the mop sink which allowed hot water at the hansink during the inspection. Operator has a call into a plumber aslo to find out why the hot water at the mop sink controls the water at the hansink and correct this problem.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the three compartment sink is 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 equipment preventing its use. Operator removed the equipment and discussed not blocking the sink during the inspection.
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03/26/2014 | Routine | |
This was a 30 day inspection from opening.
Operator still working on
Replacing the tiles in the upstairs storage area.
Replacing the toilets in the bathroom.
Discussed verifying temperatures for the deserts, salads, and pasta on the line holding on ice. Discussed both time and temperature.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Using a device that is not rated for constant pressure and the device was observed under constant pressure. A y connection to the chemical feed and the water was left on.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Operator agreed to remove the y connection and connect to the chemical feed cut water off after use.
- Hand Drying Provision (corrected on site)
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. Manger provided towels during the insection.
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11/04/2013 | Follow-up | |
Facility is permitted as of today.
Operator using timers for time as a control for pizza and other hot items that temperatures where temperatures cannot be maintained.
Operator to ensure pizza preparation unit is marinating 41 degrees or less before opening tomorrow mourning.
Things to have complete in 30 days.
Replacing broken tiles at the corner at the pizza preparation unit and the men's bathroom and any other area needed.
Replacing missing tiles in the ceiling above the walk in cooler.
Handwashing signs in bathrooms and at the handsink in the facility.
Replacing repairing the flooring in the upstairs storage area.
Replacing the shelving in the walk in cooler and in the storage area where needed.
Repair replace the toilet in the Women's bathroom leaking and looking at replacing the jacks under the toilets.
Leaving employee health policy information for the operator.
Detail clean the facility up and under equipment.
Remove all unused or equipment not necessary to operation from the facility.
Ensure all staff are trained in safe food handling practices.
A follow up inspection will be conducted on or around 11-1-13.
No violation noted during this evaluation. | 10/09/2013 | Pre-Opening | |
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