Discussed the following with the person in charge:
1) Proper handling of ready-to-eat foods
2) ServeSafe handouts provided during the inspection
3) The facility is very clean and well maintained
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling RTE sub rolls with their bare hands. Discussed proper handling of RTE foods with the PIC and the employee.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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02/05/2016 | Routine | |
Discussed with the person in charge:
- Importance of avoiding bare hand contact with ready-to-eat foods
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a food employee slicing bell peppers to be used for salads with his bare hands. PIC instructed the employee about handling ready-to-eat foods.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on the prep tables and countertops throughout the facility. PIC placed all wet cloths in the sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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02/19/2015 | Routine | |
Discussed with the person in charge:
1. facility was not cooking during the time of inspection
2. facility is well organized
Allergen hand out given
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed onions, tomatoes, and cheese both of the sandwich prep units and foods in the reach in freezer that were uncovered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several plates and saucers that were in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean stainless steel bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service forks and spoons are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of chemical observed 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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02/27/2014 | Routine | |
Sanitizer: Bleach, Wiping Bucket @ 100ppm
Discussed with Person in Charge:
1. Employee Health
2. Cooling and thawing procedures
3. Storage of items in the Walk in Cooler, gave handout as guidance
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in the Chest freezers and Reach in Freezers.
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)
Observation: The following utensils were observed soiled to sight and touch: knives and whisk. Observed Person in charge move items to three compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture beside the pizza oven not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Observed two spray bottles without labels. Person in charge labeled bottles.
Correction: Label spray bottles with contents or discard.
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03/05/2013 | Routine | |
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