- Equipment - Good Repair and Proper Adjustment
Observation: The marinara hot holding unit (top/cover) was observed in a state of disrepair and damaged.
Correction: Repair the marinara unit 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 marinara untit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: interior of the bulk ice machine (mold) and the pizza hot/cold holding racks..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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02/25/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The top of the marinara sauce hot holding unit was observed in a state of disrepair and damaged.
Correction: Repair the hot holding unit 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 hot holding unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in cooler is in poor repair and ice build-up on walk in freezer door gasket, preventing proper closure.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications and remove ice build up..
- 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 interior of the bulk ice machine has black mold growth and observed wihin ice.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation area (several lights out)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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10/19/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The sensor and interior plate on the bulk ice machine was observed in a state of disrepair and damaged.
Correction: Repair the bulk ice machineto 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 bulk ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the bulk ice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/09/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Light in walk in freezer was observed in a state of disrepair and damaged (out).
Correction: Repair the light 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 light, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners 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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01/27/2015 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that chicken wing sauces, marinara, and ice bin was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk in freezer door was observed in a state of disrepair and damaged (not closing properly and ice build-up).
Correction: Repair the walk in freezer door 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 freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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 holding racks, in hot hold units, throughout the facility.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the walk in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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09/18/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (cooked pizza) with their bare hands.
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.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto the floor in the walk in cooler and freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/13/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following nonfood contact surfaces: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping in the walk in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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01/28/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza prep cold holding unit was observed in a state of disrepair and damaged (not cooling). Pizza toppings stored in containers in ice.
Correction: Repair the pizza unit 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 pizza unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware
Observation: Single service containers stored with food surface facing up.
Correction: Invert containers to protect from contamination.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the walk in cooler and in the walk in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/24/2013 | Routine | |
- 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 (above clean dish area).
Correction: Employees may drink from a closed beverage container 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands while boxing personal size pizzas.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes (no sanitizer being pumped into 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (stored above clean pizza pans).
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/20/2013 | Routine | |
- 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: the hot holding racks in the Traulsen unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping in the walk in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner is 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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01/31/2013 | Routine | |
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