This visit was made to conduct a risk based assessment. The Person in Charge was very helpful throughout the visit. The following items require attention:
1. Observed Time/Temperature Control for Safety Foods (TCS foods) above 41°F on top of the prep units . Please ensure that inserts on top of the prep units are not filled above the fill line to ensure that food is maintained cold.
2. Observed the handwashing sink next to the pizza prep area being used for purposes other than handwashing. Please ensure that handwashing sinks are used to wash hands only.
Note:
- The establishment is no longer using Time as a Public Health Control for the gyro meat. The gyro is cooked completely and then stored in the walk in refrigerator. Meat is cut off the gyro and reheated when ordered.
- Provided a new foodborne illness poster to the establishment and explained updates to the Manager.
-Provided new handwashing sticker for the restroom as existing sign was faded and difficult to read.
*Repeat Observations are Subject to Civil Penalty
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut beef (44°F) in True 2 door in back near fryers, cut tomatoes and meatballs in inserts on top of prep unit at 39-43 °F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Item in True 2 door was relocated to the walk in unit which was functioning well at 39°F. Manager adjusted the unit and at the end of visit the temperature of the unit was 39°F. Discussed with Manager that food should not be filled above the fill line on inserts on prep unit and he instructed employees to reduce amount of food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station adjacent to the pizza prep table is being used for purposes other than washing hands. Observed utensil in sink and employee rinsing wiping cloth in the sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Discussed with Manager and he will instruct employees that the sink is for handwashing only.
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08/25/2015 | Risk Factor | |
Time as a public health control procedure form was provided.
Submit completed and signed "Time as a public health control" procedure within 3 business days.
Renew FPM card within 10 business days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pizza sauce, cheese in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Relocated.
- Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Gyro.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: under counter refrigerator next to cookline.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pans.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room doors are being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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05/08/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: gyro meat.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
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12/09/2014 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. contaminated equipment/cross-contamination
2. improper holding temperatures/time-temperature relationships
No violation noted during this evaluation. | 09/02/2014 | Training | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored over sauces.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: bottom of prep coolers
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: lasagne, rice, ground beef, etc.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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06/04/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
Note: This food facility does not serve hamburgers raw or undercooked and does not need a consumer advisory on their menu. As per Certified Food Manager/owner all hamburgers are fully cooked, they do not give consumers the option to order an undercooked patty.
Note: Floor to wall coving along with 48" from floor of vinyl wall covering is expected to be installed with-in the next month. Certified Food Manager/owner intends to repair damaged walls and add additional lighting in the kitchen/prep areas.
Note: Certified Food Manager Guidance handout provided.
--Repeat violations are subject to civil penalties.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: portioned cheesecake in the Imbera 2-glass door upright refrigerator ("Coca-Cola" refrigerator).
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Corrected by discussing date marking and properly dating the portioned cheesecakes.
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03/05/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) When you are reheating foods that you have prepared on-site, the food items must be reheated to a minimum of 165F for 15 seconds prior to hot holding.
2) Foods that are being cooled must be cooled from 135F to 70F within 2 hours and then down to 41F within 4 hours (or within a total of 6 hours).
3) Remove any unused or not restaurant related items from the premises.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. Several employees observed wearing bracelets and watches.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Foods being dispensed with a cup and not a utensil with a handle.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs used with foods in fryer are stored on the handle of the unit in a location that is not washed, rinsed and sanitized.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: taco meat/119F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. (Taco meat was put back on stove and reheated to 172F).
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken/46F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Chicken discarded).
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: chicken was placed in a plastic container and tightly covered with a lid.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken, taco meat, beans
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. (Thermometer's batteries were dead).
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Physical Facilities Good Repair
Observation: Observed that the wall by the pizza oven is not maintained in good repair. (holes present).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (equipment that is not used and fans present in area with large mixer).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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11/20/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to use paper towel to turn off faucets. Employee was instructed on proper hand washing during the inspection.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. employees put on hair restraints during the inspection.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room doors are being kept open. The door was closed during the inspection.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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07/29/2013 | Routine | |
Keep up the good work!!!
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: sanitizer concentration was +200ppm. Corrected during the inspection.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
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03/26/2013 | Routine | |
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