- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit for quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the true refrigerator, under counter ripped and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a QUATS chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Preperation equipment needs cleaning
Correction: Clean and sanitize these surfaces for food contact.
- 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: Sides of the dough trays (not used, beside the hand sink) need cleaning residue.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: the ceiling is not maintained in good repair, over the prep area.( condensation)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/04/2015 | Routine | |
Violations discussed with manager.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (raw hamburger meat) stored over ready-to-eat (RTE) food (lettuce) in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the first pizza prep 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine's interior plastic partition was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the ice machine's door has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/08/2015 | Routine | |
Observations discussed with manager.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Large container of pizza sauce stored on the floor in the walk-in unit.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working quat test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at the bar.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals in spray bottles are not properly 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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09/18/2014 | Routine | |
Violation discussed with managers.
- Equipment and Utensils - Durability
Observation: The metal-banded "pastry" brush is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
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02/25/2014 | Routine | |
Observations discussed with managers.
- Equipment - Good Repair and Proper Adjustment
Observation: One uprioght freezer is in need of defrosting.
Correction: Defrost the freezer 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (glass cleaner) stored on a metal prep table.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/16/2013 | Routine | |
Observations discussed wirh manager.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in dough preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the doors to a pizza prep refrigerator is in poor repair.
Correction: Repair or replace the door in accordance with the manufacturer's specifications.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service pizza boxes (in plastic overwrap) were observed sitting on the floor.
Correction: Handle, display, or dispense single-service and single-use articles so that they are protected from contamination.
- Physical Facilities in Good Repair
Observation: Cove molding is missing on the wall behind the floor-style dough.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (corrected on site)
Observation: Mop 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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05/16/2013 | Routine | |
Observations discussed with manager. Manager-on-duty had current shift employees fill out Employee Health documents and agreed to continue this process with all incoming employees. Completed documents are to be keep in a file in the restaurant and will be reviewed at each inspection.
- Person in Charge (corrected on site)
Observation: No Employee Health Reporting Statements on file in the establishment.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Ensure that each employee is briefed by management and that they ALL fill out the given documents. This ensures that there is a written record that shows the employees have been educated not to work while sick with any of the most common diseases that contribute to foodborne-illness outbreaks and/or symptoms of illnesses that easily spread communicable diseases.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing scoop at waistaff station is improperly stored between uses.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: One of the light fixtures above the food prep units is not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Some of the ceiling tiles in the restrooms have water stains. The crevice along the wall panels above the three compartment sink is moldy.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/24/2013 | Routine | |
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