- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meat sauce observed hot holding at improper temperature on the steam table: water level was observed below the pan requiring heating.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/01/2016 | Risk Factor | |
EHS had dialogue with PIC, an employee was recently quit. No evidence of smoking, handling food with bare hands, nor any TCS food left out at room temperature. No raw sewage smell observed. General sanitation of facility is satisfactory. No grounds for action. Case Closed.
No violation noted during this evaluation. | 11/12/2015 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken Salad, Sliced Tomatoes observed cold holding at improper temperature in the salad prep reach in refrigerator.
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.
- 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
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11/05/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad and chicken salad in the sandwich prep reach in refrigerator and cheese and pepperoni in the pizza prep reach in refrigerator observed 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.
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07/27/2015 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wire shelving in the food prep refrigerator on the line and Delfield reach in refrigerator #1 is not corrosion resistant, nonabsorbent, and/or smooth: Shelving observed rusted.
Correction: Resurface or replace shelving to ensure the surface is smooth, impervious and easily cleanable. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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 bleach test kit and a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Quat test kit is for wiping cloth buckets, chlorine bleach is for the automatic dishwasher.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation o grime and/or debris:
- Drawer under the deep fat fryer
- Top shelf over the heat lamps over the line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Door for dumpster observed open.
Correction: Ensure the door for the dumpster is closed when not in continuous use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front service 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
- Physical Facilities in Good Repair
Observation: Floor under the automatic dishwasher is not maintained in good repair
Correction: Resurface the floor to provide a smooth, imperious and easily cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hard to reach place of the floor in the kitchen (under and behind equipment and at floor/wall junctures) have an accumulation of grime and debris.
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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/30/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: Concentration exceeded 200 parts per million..
Correction: Adjust the chlorine sanitizing solution to a level of 50 parts per million as per the data plate on the automatic dishwasher. Rinse off and air dry all pots, pans, dishware and utensils after items come out of the dishwasher until dishwasher is adjusted to prevent a toxic residual on items.
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02/05/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce and mozzarella cheese in the pizza prep reach in refrigerator and spinach pie in Delfield reach in refrigerator #1 observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/06/2014 | Critical Procedures | |
Food Temperatures, Continued. (Degrees F) Hot Holding: Steam Table: Chopped Beef: 150, Pasta Sauce: 150.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced pepperoni and shredded cheese observed cold holding at improper temperature in the pizza prep reach in refrigerator.
Correction: Adjust the thermostat to ensure cold food is maintained at 41°F or below.
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07/21/2014 | Risk Factor | |
Food Temperatures, Continued (Deg. F.) Cold Holding: Walk in Refrig: Sliced Ham: 36, Ground Beef: 37, Turbo Air Reach in Refrig.: American Cheese: 34
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce observed hot holding at improper temperature on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in both Delfield reach in refrigerators in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth: shelves are rusted. Aluminum foil observed lining shelves..
Correction: Recoat/resurface the wire shelves to ensure they are smooth, impervious and easily cleanable. Do not line shelves with aluminum foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities in Good Repair
Observation: Coving next to the walk in refrigerator is not maintained in good repair, coving missing. Three ceiling tiles above the kettle observed deteriorated.
Correction: Replace and repair the coving to ensure a good seal between the wall and floor. Replace the ceiling tiles with ones that are smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the kettle and wall in back of the kettle in the kitchen has an accumulation of grime and debris. .
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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04/21/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Chicken Vegetable Soup: 146, Cold Holding: Walk in Refrig.: Mozzarella Cheese: 37
No violation noted during this evaluation. | 01/28/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/30/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese, heavy cream and hard-boiled eggs observed cold holding at improper temperatures
Correction: Adjust the thermostat to ensure cold food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 Delfield salad reach in refrigerator.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Shelf under the food processor in the kitchen.
- Door Gasket to the walk in freezer.
- Door gasket area of chest freezer.
- Bottom shelf of food prep table 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection under the hand washing sink in the front service area is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Ceiling in the kitchen is not maintained in good repair: cracked and broken ceiling tiles observed.
Correction: Replace the cracked and broken tiles with smooth tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility (especially under and behind equipment and at floor/wall junctures) have an accumulation of grime and or debris.
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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06/14/2013 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding Pizza Prep Reach in Refrig: Mozzarella Cheese: 41. Hot Holding: Steam Table: Marinara Sauce: 178. Cold Holding: Turbo Air Reach in Refrig: Moussaka: 32. End Cooking: Lamb Gyro Meat: Grill: 178.
No violation noted during this evaluation. | 02/08/2013 | Risk Factor | |
Temperatures, Continued (Degrees F.) Cold Holding: Sliced Tomatoes: Ice Bin: 40, Provolone Cheese: Walk in Refrig.: 40, Hot Holding: Steam Table: Meat Loaf and Gravy: 190, Vegetable Soup: 149
No violation noted during this evaluation. | 02/01/2012 | Risk Factor Assessment | |
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