Observed excellent hand washing practices by employees during inspection. Thank you!
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the food preparation area is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the back of the pizza oven and the back of the computer monitors over the pizza prep table are noted to have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The vinyl coving along the right-side wall in the mop room is no longer sealed to the wall and there are a few cracked floor tiles in front of the three compartment sink.
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: The mop sink basin, and the floor under the three compartment sink are noted in need of a detailed cleaning.
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.
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08/24/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. The pizza prep unit had just been re-stocked prior to inspection. Ambient air temperatures read about 43'F. Ensure ambient air temperature drops to between 36-38'F, and foods are held at 41'F and below.
2. Ensure employees follow first in, first out practices. Observed several boxes of shredded cheese with various "received on" dates stored inter-mingled in the walk in cooler. Dates observed were 8/12 and 8/15. None of these have passed manufacturer expiration dates, however re-organization of stock is recommended.
Overall, observed facility to be clean and in good repair. Thank you!
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The food preparation area hand sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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: the veggie dicer. Per discussion with PIC, dicer had not been used yet today. PIC agreed to clean and sanitize the equipment properly prior to use.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pizza paddles (used to remove pizzas from the oven) were found wedged between the right-hand side of the three compartment sink and the wall.
Correction: Store pizza paddles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over several clean pieces of equipment to the right of the three compartment sink. PIC stated this insect control device would be removed.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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08/18/2014 | Routine | |
Overall facility clean and well maintained. Thank you!
No violation noted during this evaluation. | 03/11/2014 | Risk Factor | |
Facility in general is very clean and well maintained. Observed significant improvement from previous inspections. Thank you!
PIC stated he is certified in food safety, but certificate is not currently located in this store. If possible, please fax/email a copy to the EHS for placement in facility file. Thank you.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several sauce bottles were observed heavily stained and in a condition preventing easy cleaning.
Correction: Discard, replace or repair the sauce bottles to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor drain under the three compartment sinks is noted in need of cleaning.
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.
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08/28/2013 | Routine | |
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