The inspection began shortly before the facility opened for business.
Hot and cold holding temperatures are acceptable. Ready-to-eat foods are date marked is not used in 24 hours.
The facility is not cleaned thoroughly or frequently enough: significant accumulations of debris are observed in multiple areas. Mold is observed on cardboard on shelves in walk-in refrigerator and on walls of kitchen. The facility is not being maintained in good condition: ceiling tiles are broken and some have visible signs of water damage
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee is handling sliced cheese with bare hands.
Correction: Use barriers to handle ready-to-eat foods to reduce risk of contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: A box of cannolis and a bag of flour in the walk in are not closed or covered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils*
Observation: A cardboard box is used to keep shredded mozzarella from spilling out of the shredder. The box is not capable of being sanitized for use as a food contact surface.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. A cutting board or other equipment which can be washed, rinsed and sanitized should be substituted. Employees did not respond to my request to make an acceptable substitution.
- Critical: Cooling* (corrected on site)
Observation: A large pan of lasagna in the walk-in was cooked last night. It is not at 48°F and has not been cooled properly.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard the lasagna. Two employees discarded the large pan of lasagna.
- Handwashing Signage/Handwashing Facilities
Observation: The women's restroom has no sign notifying food employees to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A container of rubbing alcohol is stored on a shelf above a prep table. The table was recently used to prepared cheese for shredding.
Correction: Store non-food containers of chemicals in a manner to prevent accidental contamination of food or food contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer solution in the dining area measures far in excess of acceptable concentration.
Correction: Mix the quat sanitizer to 150-400 parts per million. An employee diluted to an acceptable concentration.
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10/17/2015 | Risk Factor | |
Hand sink available and in use with soap and towels. Reviewed food safety information with PIC: cooking and cooling
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the on the sandwich prep unit is heavily scratched and scored. 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 (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all inside areas of chest freezers
Correction: outside of dough mixer.
- Physical Facilities in Good Repair
Observation: Walk-in refrigerator floor is not maintained in good repair (excessive rust).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/16/2015 | Routine | |
Hand washing sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available at 300 ppm. Reviewed food safety information with PIC and staff. PIC to monitor adequate temperature recovery of sandwich prep unit during peak use times. PIC to keep mop sink from being blocked with bread racks.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in walk-in refrigerator is not smooth and easily cleanable. Floor is very rusty.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/03/2014 | Routine | |
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed: cooking temps
- Equipment - Good Repair and Proper Adjustment
Observation: Glass in refrigerator in kitchen was observed in a state of disrepair and damaged.
Correction: Repair the glass/refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: prep table shelves and surfaces are soiled
Correction: outside and inside of sandwich prep unit requires cleaning.
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07/03/2014 | Routine | |
No dented cans observed. Package integrity is now inspected during inventory receiving and shelving. Dry storage area (old walk-in) is OK. Walk-in refrigerator floor has been cleaned, however floor is getting old and rusty which makes it hard to clean. Prep table shelves and can opener are much cleaner, however frames of tables remains encrusted with dirt and debris. Frames should be reconditioned to improve cleanability. Some cleaning and control of dripping grease on outside parking lot has been conducted. Extensive cleaning of all floors and walls is required in kitchen and front food preparation areas behind equipment and in corners of walls and floors. Dual pane glass in dough refrigerator is to be replaced.
- Equipment and Utensils - Good Repair and Calibration
Observation: Glass in 1 door dough refrigerator was observed in a state of disrepair and condition preventing effective maintenance and easy cleaning. One of the panes of glass is broken.
Correction: Repair the glass in the door to provide proper operation and food safety.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease build-up was observed dripping from the grill ventilation hood system onto the parking lot causing a natural food source for rodents and vermin.
Correction: Exterior area, vent hoods, and grounds are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in storage room (old walk-in) and current walk-in refrigerator 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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04/22/2014 | Follow-up | |
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed: cooking temps
- Critical: Package Integrity* (corrected on site)
Observation: Food packages (several dented cans observed in storage area inventory) are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- 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: all prep tables and bottom shelves
Correction: can opener and holder.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease build-up was observed dripping from the grill ventilation hood system onto the parking lot causing a natural food source for rodents and vermin.
Correction: Exterior area, vent hoods, and grounds are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in storage room (old walk-in) and current walk-in refrigerator 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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03/13/2014 | Routine | |
Conducted general facility inspection and observed the following: grease is dripping from the outside vent onto the parking lot surface
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors (kitchen areas, front prep areas, behind equipment, and walk-in refrigerator) are 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ventilation systems to the outside are creating a public health hazard. Grease and discharge dripping out of hood vent system onto the parking lot causing a puddle of grease next to the building.
Correction: Clean ventilation systems so that it does not create a public health hazard or nuisance or unlawful discharge
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12/20/2013 | Complaint | |
No violations observed. PIC has good food safety knowledge. Hand washing station available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 200 ppm. New dough trays observed.
No violation noted during this evaluation. | 09/11/2013 | Routine | |
No violations observed. Gloves being utilized. Hand washing sink available and in use. Sanitizing wiping cloth solution available and in use at 100 ppm. Sanitizing testing strips available and in use. Reviewed food safety information with PIC. Reviewed cleaning and refrigeration process check-list with PIC.
No violation noted during this evaluation. | 04/18/2013 | Routine | |
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution at 250 ppm. Sanitizing testing strips available and in use. PIC has good food safety knowledge.
- 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: All refrigeration doors, gaskets, shelves, and handles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/14/2012 | Routine | |
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