Manager stated that he would send the two remaining employees to obtain their food handlers cards next week. He also told me that the door and oven would be repaired/cleaned next week. Manager stated that a death in the family of owner, has prevented them from fixing the oven and door. I told him that we would be back on January 14th to assure that remaining violations are corrected.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees do not have food handler card which is required per city ordinance. Facility has 2 weeks to have cards updated.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza oven
Correction: Maintain nonfood-contact surfaces of equipment clean. Food and grease debris creates pathogen growth and harboring conditions for pest and rodents. Oven needs a cleaning schedule.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door by the mop storage area is not maintained in good repair. The door needs repaired. and a light bulb is out under the hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/30/2015 | Follow-up | |
Per PIC pizza oven is scheduled to be cleaned. Walk in refrigeration still has no thermometer inside (outside one is broken). Food handler cards still have not been obtained. Door has been ordered for the back storage room. Employee health posters have been hung for personnel. PIC sates pizza screens are washed very 2 weeks. For food safety the screens need washed, rinsed and sanitized daily. A cleaning scheduled is established for facility.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees do not have food handler card which is required per city ordinance. Facility has 2 weeks to have cards updated.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in any of the refrigeration units.
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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pizza screens. PIC states they are cleaned about once a week. Food contact surfaces must be cleaned daily to prevent pathogen growth and harboring conditions for pest and rodents. .
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza oven
Correction: Maintain nonfood-contact surfaces of equipment clean. Food and grease debris creates pathogen growth and harboring conditions for pest and rodents. Oven needs a cleaning schedule.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door by the mop storage area is not maintained in good repair. The door needs repaired. and a light bulb is out under the hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/03/2015 | Follow-up | |
EHS smelled a strong odor of smoke in back part of kitchen. PIC states the smoke comes in from the apartments upstairs. EHS recommends having ventilation system looked at. Smoke should not be in the kitchen. EHS observed several plastic containers to hold food observed on clean rack that have many crack in them. Surfaces must be maintained smooth to clean properly. PIC discarded items of concern. Thermometers must be placed in all refrigerations units. Food handler cards must be update no later then 2 weeks from today. EHS observed several items under the shelves. Facility needs a daily cleaning schedule.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees do not have food handler card which is required per city ordinance. Facility has 2 weeks to have cards updated.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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. When asked PIC could not answer food illnesses or diseases. EHS educated and provided flyers for the facility.
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
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any of the refrigeration units.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed concentration at 0ppm. PIC corrected to 200ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pizza screens. PIC states they are cleaned about once a week. Food contact surfaces must be cleaned daily to prevent pathogen growth and harboring conditions for pest and rodents. .
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: pizza oven
Correction: Maintain nonfood-contact surfaces of equipment clean. Food and grease debris creates pathogen growth and harboring conditions for pest and rodents. Oven needs a cleaning schedule.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. EHS observed rags in the sink and chemicals stored hanging on the sink. Handwashing sinks are for hand washing only to prevent cross contamination.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Door by the mop storage area is not maintained in good repair. The door needs repaired. and a light bulb is out under the hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility is noted in need of cleaning. EHS observed several items under the shelves. Establish a daily cleaning schedule.
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. EHS observed mops being stored on the floor. Mops must be hung with heads facing downward to allow proper air flow in preventing pathogen growth and contaminating handles which employees touch and can spread through out the facility.
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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10/26/2015 | Routine | |
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