- Equipment - Good Repair and Proper Adjustment
Observation: Condensate leak in the walk-in cooler.
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The spray wand of the 3 compartment sink need cleaning.
Correction: Clean the spray wand at a frequency to prevent contamination of food, sanitized equipment and utensils.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the back handsink.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the front handsink.
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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts have a dust build-up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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09/24/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the pizza prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food containers, rice, dressings.
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: Time as a Public Health Control* (corrected on site)
Observation: Calzones 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.
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12/10/2014 | Routine | |
| No violation noted during this evaluation. | 10/15/2014 | Routine | |
- Nonfood Contact Surfaces
Observation: Unfinished wood in the front counter area.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Light Bulbs Protective Shielding
Observation: Light bulbs over the front prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/06/2014 | Routine | |
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