All violations from previous inspections have been corrected.
No violation noted during this evaluation. | 12/18/2015 | Follow-up | |
Notes:
1. Look for ServSafe book and share with inspector. Need to see what edition the employee has. Employee needs to recertify.
2. Get the MUT cooler fixed. Ice product in the unit and move temperature control for safety foods at night.
3. Take out bags are not intended to be food storage bags.
4. Remove unnecessary items from facility.
5. Fix the sink.
- Cloths - Wiping Cloths - Use Limitation
Observation: No sanitizer mixed up or available when the inspector arrived. Once mixed, the solution tested weak at 10 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100 ppm) between use.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled pizza sauce not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pepperoni, sausage, diced tomatoes, shredded mozzarella, turkey, and chicken wings in the pizza MUT cooler 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the take out bags is not intended for use as a food storage bag. Sliced sausage and bacon stored in them in the chest freezer.
Correction: Replace take out bags with food grade storage bags or containers. Chemicals can leach into the food from the bags.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza MUT cooler is not maintaining temperatures of 41 F or less.
Correction: Repair the pizza MUT cooler 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 pizza MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Faucet connection and nozzles for hot and cold water in poor repair. Very wobbly and rusted out. Afraid parts will fall off at any moment.
Correction: Repair and maintain all plumbing components and fixtures.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/10/2015 | Routine | |
Notes:
The pizza table, steam table and salad display cooler are going to be used starting July 31, 2015.
Steam table is ready to use and supports hot holding temperature of 135 F or above, salad display cooler was turned on at the time of inspection with cheese cake and salad toppings in it. Cheese cake was reading 41 F, sliced tomatoes and cheese reading 48 - 50 F. Unit must support 41 F or less before it can be used. All TCS foods must be monitored during the day to ensure proper cold holding temperature.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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07/27/2015 | Routine | |
Notes:
- Do not double pan meats and tomatoes in the top portion of sandwich unit.
- Pizza stored on the counter must be marked with 4 hours sell or discard time.
Clean and organized facility.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: 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. Pizza was discarded.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in pizza hot cabinet not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/10/2015 | Routine | |
Notes:
- ensure that sanitizing water in the bucket is changed every 4 hours.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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10/31/2014 | Routine | |
All violations must be corrected within 30 days.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front and back doors are wide open.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Mop sink is blocked.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Toxics - Presence and Use Restriction
Observation: Roach/ant spray bottle found near mop sink.
Correction: Remove unnecessary poisonous or toxic materials.
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06/13/2014 | Routine | |
Adequate thermometer and chlorine test kit. Some spray bleach water available. The container of bleach for use at the 3-vat sink was empty. Staff must purchase additional bleach immediately and keep it on site at all times.
Any sliced meats or prepared foods held for over 24 hours must be date marked.
Toppings are brought out and iced in the top of the pizza MUT cooler on a as needed basis. No hazardous items were out at the time of inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats in the WIC were not properly dated for disposition after opening.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: facility was out of bleach and so no dish washing utilizing the 3-step process could take place.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Go buy more bleach!!! Always keep a supply of sanitizer on-site.
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01/31/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food and equipment stored on the floor less than 6" above the floor.;Elevate food and equiment storage onto approved shelving with minimum 6" legs or casters.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust build-up on tops of refrigerators, wallmounted equipment and shelving. Recommend at least monthly cleaning of these surfaces that remain dry.
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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07/23/2013 | Routine | |
Adequate thermometer. No source of sanitizer present in the facility. Reviewed employee health.
Pizza MUT cooler is being used on a limited basis. Very small portions of potentially hazardous food items are brought out for use during meal periods and then returned to the WIC for safe storage.
Reviewed which products must be date-marked. Only the cooked/ready-to-eat food items prepared and kept for 24 hours or longer must be date marked. This currently includes:cooked chicken, cooked pasta, opened/sliced deli meats.
Sanitizer must always be available in a food facility for easy access/use. Staff states they ran out yesterday and will purchase more today before any dishes are washed.
- Cloths - Wiping Cloths - Use Limitation
Observation: No source of sanitizer present in the facility. Ran out of bleach the previous day.
Correction: A source of sanitizer must always be readily available. Once sanitizer is mixed up any wet wiping cloths should be stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced sausage cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza MUT cooler is not maintaining product temperatures at 41 F or less.
Correction: Repair the pizza MUT 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 pizza MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Take out bags used as food contact surface for sausage and bacon crumbles in pizza MUT.
Correction: Discontinue the use of take out bags for food storage. Provide food grade storage bags designed for your food storage needs.
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03/21/2013 | Routine | |
Facility is tentatively opening on 12/1/10. A routine inspection will be conducted 1-2 weeks after the facility has opened for business.
Refrigeration had been turned on and was all in working order during the inspection.
The facility is looking to serve pizza, sandwiches, and pasta.
The hood system is supposed to be professionally cleaned prior to opening.
The facility plans to use bleach as a sanitizer and has a test kit.
Make sure to have a metal stem thermometer that reads 0-220°F in the facility to take food temperatures.
The following topics were reviewed/discussed with management:
Date-marking, the proper 3-vat sink setup for washing and sanitizing, hot and cold holding temperatures, proper cooling methods, bare-hand contact, and cooking temperatures. Handouts are being provided on various topics for further reference.
No violation noted during this evaluation. | 11/19/2010 | Pre-Opening | |
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