Train staff and monitor corrections. Corrections need to stay corrected.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (Staff returned from break/eating
Correction: returned from bathroom
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (Staff using rear prep sink to wash hands).
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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. Slicer needs to be washed, rinsed and sanitized at least every 4 hours while in use.
- Critical: Handwashing Lavatory*
Observation: Handsink in kitchen (prep area / dishwash area) is not working. Staff must use handsink at front line for handwashing.
Correction: Repair handsink to proper working order.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors noted in need of cleaning, (mop).
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.
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Cleaners were stored over food at prep sink and at clean drainboard of 3 basin sink).
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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12/03/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in RIGHT prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Cooler adjusted during inspection (moved from #6 to &-monitor and adjust as needed). Thermometers were calibrated during inspection. CORRECTION INTITATED
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05/14/2015 | Follow-up | |
Please clean facility and fix plumbing at prep sink.
Store wiping cloths in sanitizing solution and not on counter.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Box of tomatoes stored on wet floor (plumbing to prep sink is broken)
Correction: Protect food from cross contamination by storing food off wet floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Itesm stored in display case and right prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: A container previously used to store poisonous or toxic materials (glass cleaner) is being used to dispense water to proof bread.
Correction: Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.
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05/06/2015 | Risk Factor | |
raw wood has been sealed.
serving utensils=be sure these are washed / rinsed/ sanitized at least every 4 hrs, (10-2
No violation noted during this evaluation. | 01/22/2015 | Follow-up | |
Serving utensils are not being stored properly in between uses. Marinara and meatball serving spoons need to be stored in the HOT food product
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara and meatballs hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in LEFT prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/12/2014 | Risk Factor | |
Discussed 2 critical violations with owner: provided times of violations (#6 touching raw then ready-to-eat) so facility could pull tapes and review for training.
* two critical items need to be addressed today
NOTE: spoon used to dispense marinara/meatballs is stored on clean surface (<135) and MUST be washed rinsed sanitized at least every 4 hours.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching raw steak then ready to eat buns.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DESIGNATE SEPARATE DUTIES OR MUST WASH HANDS/CHANGE GLOVES.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Display cooler at LEFT prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the raw wood surfaces is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls 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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07/23/2014 | Routine | |
deli case=cold=clean and sanitize food contacts at least every 24 hrs.
food contacts of marinara spoon, spatula etc= clean and sanitize at least every 4 hours.
Knowledgeable PIC-thank you for training efforts.
- 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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02/26/2014 | Risk Factor | |
Reminder: COOL 135 to 70 in 2 hours then to 41 in 4 additional hours
Sliding door of display cooler is broken. PIC has implemented repair-good. This maybe contributing to cooler condensation.
TIME rules are posted. Employee health policy posted and discussed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the display cooler
Correction: condensation dripping from cooler above.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and baseboards 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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10/08/2013 | Routine | |
All items have been corrected
Facility maintained cooling charts to determine best procedures-excellent (chart on file)
No violation noted during this evaluation. | 02/21/2013 | Follow-up | |
Employee health signed upon hire-excellent.
Discussed cooling methods for roasts, recommend smaller portions/may utilize freezer. Follow up to observe cooling charts.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Roasts noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Correction initiated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: tomato slicer and marinara serving utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in cooloers, sides of grill, interior of microwavew and door handles have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. < 150ppm QUAT in 3 basins sink, (the tubing is not feeding chemical)
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. Corrected by hand feeding sanitizer and using test strip to measure. Facility also called for repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners are not properly labeled and are stored with food.
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. Do not store with food.
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02/12/2013 | Routine | |
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