Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- 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: knives under the prep table. PIC removed the knives to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottles of degreaser under the grill were not properly labeled. PIC labeled the bottles.
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.
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02/02/2016 | Risk Factor | |
Facility is very clean and well maintained.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered employee drink cup stored on food preparation table. Person in Charge removed drink cup from the food preparation table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on food preparation tables throughout the establishment.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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05/04/2015 | Routine | |
Observed new brick oven for wood-fired pizzas. Oven appears to be easily cleanable. Operator stated it is cleaned out each morning after the coals have had a chance to cool overnight.
Facility overall appears to be clean and well-maintained.
No food preparation observed during today's inspection.
Dish machine sanitizing at 50 parts per million.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on cutting boards and prep tables between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods such as steak (44'F it), Sasuage (45'F it) and Chicken (45'F) cold holding at improper temperatures in the sandwich prep cooler. Cooler had a build-up of ice on the vents. Foods were re-located to other coolers, and operator will defrost the coolerand re-set the thermostat.
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: The recently installed hand sink is 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 and Utensils, Air-Drying Required
Observation: Several food storage containers and drink cups 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser were observed without being 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.
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04/15/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Additional employee health policy handouts were left with the Person in Charge.
2. Food safety class information was left with the Person in Charge.
3. Facility is very clean and very well maintained. Thank you!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee drink cup stored inside prep cooler on top of food items. Drink cup was immediately relocated to a break area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Observed single service containers stored with the food contact surfaces facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed two chemical spray bottles without a lable and one manufacturer bottle of bleach where the lable had fallen off.
Correction: Label chemical bottles with contents or discard.
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04/23/2013 | Routine | |
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