| No violation noted during this evaluation. | 12/30/2015 | Risk Factor | |
Refrigeration unit working.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed black mold on the inside of the ice machine.
Correction: Clean.
|
09/08/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods ( lasagna and cooked noodles) in the 2 door refrigerator at 48°F.
Correction: Products were pulled and put in the walk-in cooler. Do not use units until the temperature is 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed black mold on the inside of the ice machine.
Correction: Clean.
|
08/31/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods ( lasagna and cooked noodles) in the 2 door refrigerator at 48°F.
Correction: Products were pulled and put in the walk-in cooler. Do not use units until the temperature is 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed black mold on the inside of the ice machine.
Correction: Clean.
|
08/26/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods (cooked noodles and sliced meats) at 57-61°F in the sandwich prep unit. Also, observed TCS foods (tuna salad, sliced ham and lasagna) in the 2 door refrigerator at 51°F.
Correction: Products were pulled and put in the walk-in cooler. Do not use units until the temperature is 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed black mold on the inside of the ice machine.
Correction: Clean.
|
08/24/2015 | Risk Factor | |
- Lighting, Intensity (repeated violation)
Observation: Observed light intensity 37-41 ft. candles on the cook line.
Correction: Increase to 50 ft. candles. (shields need cleaning and bulbs replaced.)
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed debris in the floor drain under the 3 compartment sink.
Correction: Clean.
|
05/08/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed TCS foods such as diced ham and sausage at 59 and 51°F in the pizza unit. The unit temperature was 59°F. TCS foods in the sandwich unit were 47-51°F and the unit temperature was 60°. TCS foods in the walk-in cooler were 44-45°F and the walk-in cooler temperature was 48°.
Correction: Items were iced down since they had not been in the unit overnight. Data logger put in the walk-in cooler.
- Cooling, Heating, and Holding Capacities
Observation: Observed the pizza and sandwich prep units at 59-60°F and the walk-in cooler at 49°F.
Correction: Refrigeration must be at least 41°F or less.
- Lighting, Intensity
Observation: Observed light intensity 37-41 ft. candles on the cook line.
Correction: Increase to 50 ft. candles. (shields need cleaning and bulbs replaced.)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed debris in the floor drain under the 3 compartment sink.
Correction: Clean.
|
05/07/2015 | Routine | |
Training was done with the owner of Gino's. She took and passed the DOK. She had taken the DOK back in 2008. We also discussed the symptom of diseases when employees should not work.
No violation noted during this evaluation. | 02/04/2015 | Training | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee with gloves on break down boxes, take them to the dumpster, return, removed the gloves and put on new gloves without washing hands.
Correction: Hands must be washed after doing different tasks and changing gloves. Discussed with employee.
|
11/04/2014 | Risk Factor | |
Gloves worn. Dishmachine - 50 ppm chlorine rinse cycle.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found lasagna, tomatoes, ham at 50-52 degrees.
Correction: All cold hold to be 41 degrees or lower. Please hold at 41 degrees or less (unit needed coils cleaned).
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Found pizza on shelf above make table had no time recorded.
Correction: Time held must have time started on product. Please provide time start indicated on product.
|
07/28/2014 | Risk Factor | |
Gloves worn. Dishmachine - 100 chlorine sanitizer - test kit (ok).
- Critical: Cooling* (corrected on site)
Observation: Found small amount of cooked cut up chicken in reach-in at 85 degrees after 2 hours.
Correction: Cooling to take place at 70 degrees in 2 hours, 41 degrees after 6 hours total. Please cool food according to procedures. Food was placed in freezer spread out on pan (41 degrees in 20 minutes).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found lasagna, cut tomatoes, meat sauce in walk-in had no date label.
Correction: All cooked ready to eat are to be date labeled. Please date these food products (done).
|
05/05/2014 | Routine | |
No risk factor violations observed. Gloves worn. Discussed date labeling and employee eating, drinks. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
Gloves worn. Discussed cleaning of grease pans and inside ice machine. Dishmachine - chlorine sanitizer - 100+ ppm final rinse.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Found several employee drink cups in kitchen, no top or straw present, coffee mug, plastic cups, bottle drinks.
Correction: All employees are to be aware of proper way to use drink cups. Please have all employees use drink cups properly. (All cups were disposed).
|
11/13/2013 | Risk Factor | |
Gloves worn, hands washed. Dishmachine - 100 ppm chlorine final rinse/test kit (ok). Discussed using time control on pizza.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found cut tomatoes, salami, condiments in sandwich make table at 52+ degrees.
Correction: All cold hold food products in cold storage/holding are to be 41 degrees or less. Unit control knob was changed to have unit operate at lower temperature. Check unit for proper temperature range and call for service if needed.
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08/30/2013 | Risk Factor | |
No routine violations observed. Gloves worn, hands washed. Annual permit inspection. Discussed - one gasket split on bottom of door and top inside of one microwave needs more thorough cleaning. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 06/10/2013 | Routine | |
No risk factor violations. Gloves worn. Discussed cleaning of ice machine and chilling of lasagna dishes prior to cutting into single slices. Noticed a rise in temperature due to warmth of plates. Dishmachine - chlorine - final rinse 100 ppm/test kit(ok). 3 compartment sink - Quat - 200 ppm/kit (ok).
No violation noted during this evaluation. | 03/08/2013 | Risk Factor | |
No risk factor violations observed. Gloves worn, hands washed. Discussed procedure for reheating meat sauce from food previously cooked for hot hold. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok).
No violation noted during this evaluation. | 12/19/2012 | Risk Factor | |
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