Shredded cheese has been placed on time control. No critical violations found today. Employee health was reviewed. Owner has symptoms and the big 5 diseases posted.
No violation noted during this evaluation. | 01/08/2016 | Risk Factor | |
Most violations have been corrected. Permit can be issued.
- 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: spray hose attachment, fryer cabinet and fryer wheels.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/14/2015 | Follow-up | |
When heating food on stove or other device be sure to stir during this process. Meat sauce was found at 83 F in the center and 157 F on the outside rim. Stirring helps distribute the heat. Permit expires 10/31/15. Call for reinspection.
- Critical: Time as a Public Health Control*
Observation: Pizza by the slice 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.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes reused for storing condiment cups of ingredients.
Correction: Cardboard is not cleanable. Use equipment that can be cleaned.
- Nonfood Contact Surfaces
Observation: Soda crates being used as shelves.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards are heavily scratched and scored and have mildew in the cuts. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: mixer splash area, spray hose attachment, can shelf, metal shelves for oil and other liquids, blinds in window by pizza prep area, gaskets to refrigerated units especially to pizza table, fryer cabinet and fryer wheels, exterior of white pepper container, shelf under flat grill and lower shelf under flat grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener found dirty.
Correction: Clean this more frequently. Opener was pulled.
- Plumbing System Maintained in Good Repair
Observation: Leak under 3-c sink.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Holes in wall by 3-c sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Make wall smooth and cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls around dish area and floor by mopsink and mixer found dirty.
Correction: Clean thoroughly.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system above pizza oven are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/25/2015 | Routine | |
Follow up to ensure dishmachine is sanitizing properly. Unit is working satisfactorily. 50 ppm
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pasta, cooked spinach, cooked peppers, tiramisu, cooked chicken in the refrigeration unit is not properly dated for disposition. REPEAT
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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04/16/2015 | Follow-up | |
Repair leak under 3-c sink. Replace light shield in back. Do not reuse cardboard boxes. Detailed cleaning needed on walls and on floors around equipment. Clean out non-working refrigerators
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese found on counter at 63 F. REPEAT
Correction: This is to remain cold at 41 F or below at all times. If you want to place on time control of 4 hour duration, write a policy that supports your procedure but it must be discarded at the 4 hour mark. Cheese was put into refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pasta, cooked spinach, cooked peppers, tiramisu, cooked chicken in the refrigeration unit is not properly dated for disposition. REPEAT
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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: Dishmachine was not dispensing sanitizer. REPEAT
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. Stop using machine. Owner called service company.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals 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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04/15/2015 | Risk Factor | |
We discussed the saving of breading after using for egg plant or chicken. It must be sifted after use or refrigerated in order to be able to keep it. Dishmachine to be checked daily.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. PIC discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded pizza cheese is placed onto counter during lunch. Used breading found on shelf.
Correction: Maintain 41 F or below or place on time control and discard. You must have a written policy to use time control. PIC put into refrigerator. Breading was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Meat sauce and cooked peppers found without a date Other foods were also undated that may need one if kept longer than 24 hours.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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. PIC placed date onto these foods.
- 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: slicer.
Correction: Clean and sanitize these surfaces for food contact. PIC cleaned and sanitized slicer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer was being dispensed in dishmachine.
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. Unit was primed and now supplying 100 ppm chlorine.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the both hand washing sinks in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/13/2015 | Risk Factor | |
Gloves worn during prep. Dishmachine chlorine level satisfactory.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee enter kitchen, punch in at time clock and attempted to begin work without washing hands.
Correction: Corrected by washing hands. Instruct all employees in proper handwashing - when and how to wash.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed gaskets torn, split or not properly fitting on refrigerators and freezer.
Correction: Correct by repairing/replacing gaskets.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean - gaskets, hinges, shelving (walk-in, under grill, storeroom, etc.), base of mixer, etc.
Correction: Correct by cleaning.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at front handsink.
Correction: Correct by providing soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no towels at rear handsink.
Correction: Correct by providing towels.
- Lighting, Intensity
Observation: Observed light out in restroom.
Correction: Correct by replacing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean under equipment and in walk-in - window ledge and blinds, not clean at oven.
Correction: Correct by cleaning.
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08/05/2014 | Routine | |
Set up time control policy for holding of pizza slices.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee wiped nose with tissue - did not wash hands before going back to work.
Correction: Corrected by washing hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS foods held above 41 degrees (pizza make - meatballs 46 degrees, sausage 44 degrees). Items were on ice due to equipment not maintaining correct temperatures. Chicken breasts in sandwich prep unit holding at 47.4 degrees - stored above fill line.
Correction: Correct by contacting repair company. Move items to reach-in refrigerator. Correct by moving to section in bottom of unit.
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03/28/2014 | Risk Factor | |
Sanitizer - chlorine - dishmachine - satisfactory.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hands used to touch bread and lettuce.
Correction: Correct by using gloves, tongs, etc. to avoid bare hand contact with ready to eat foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cheese, ham and tomato sauces not labeled with use by date.
Correction: Correct by labeling with use by date (not to exceed 7 days from preparation or opening of ham, cheese, etc).
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed pizza on rack being held at ambient temperature did not have discard time posted.
Correction: Correct by labeling pizzas with a discard time not to exceed 4 hours from time removed from oven.
- Hand Drying Provision (corrected on site)
Observation: Observed no paper towels at handsink.
Correction: Correct by providing towels.
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12/04/2013 | Risk Factor | |
Issued annual permit.
No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards with numerous deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean (exterior of dough pans, mixer, shelving, gaskets on refrigerators).
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed mold or mildew on wall at 3 compartment sink
Correction: floor drain not clean. Observed floor not clean under equipment and along wall in walk-in.
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10/16/2013 | Follow-up | |
Gloves worn. Dishmachine chlorine 100 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed cooked meatballs stored too close to raw chicken.
Correction: Correct by storing meatballs separately.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards with numerous deep cuts.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (exterior of dough pans, mixer, shelving, gaskets on refrigerators).
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold or mildew on wall at 3 compartment sink
Correction: floor drain not clean. Observed floor not clean under equipment and along wall in walk-in.
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09/05/2013 | Routine | |
Video: Food Safety is in Your Hands. Covered reporting illnesses. Discussed handwashing. No bare hand contact with ready to eat food. Proper use of gloves. In English to 2.
No violation noted during this evaluation. | 06/20/2013 | Training | |
No critical violations observed. Dishmachine 100 ppm chlorine. Ice wand cooling of tomato sauce.
No violation noted during this evaluation. | 03/04/2013 | Risk Factor | |
Dishmachine chlorine level satisfactory.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cooked TCS ready to eat foods not labeled with use by date (meat sauce, tuna salad, tomato sauce, etc.).
Correction: Correct by properly labeling.
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12/07/2012 | Risk Factor | |
No critical violations observed. Observed handwashing. Gloves worn preparing RTE food. Good label and date used. Dishmachine 50 ppm chlorine - good. Good application of exclusion of ill employee. Reviewed cooling procedures.
No violation noted during this evaluation. | 05/31/2012 | Risk Factor Assessment | |
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