- R/*4.5/4.6 Observed dust and food debris build-up on the pizza oven conveyer racks. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *4.5/4.6 Observed the following food contact surfaces that contain food debris:
- -utensils on the clean equipment rack
- -dough mixer blade
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *5.1 Unable to get water at the front hand sink until the hot water is turned on. Also, when the hot water is turned on, the 3- compartment sink faucet leaks. Make necessary repairs. Fax MCHD a copy of the completed work order.
- 4.5 The following equipment needs cleaned:
- -R/black residue build-up on the reach-in cooler door seals
- -food residue build-up on the plastic dough rack covers in the walk-in cooler
- -dusty walk-in cooler condenser fan covers
- -build-up on dough mixer exterior and legs
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 4.4 Repair the torn door seal on the walk-in cooler in order to keep equipment in good repair.
- 3.2 Observed a bag and box of onions stored on the floor of the walk-in cooler. Store food 6 inches off of the floor in order to prevent possible contamination.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat at 200ppm.
- NOTE: Discussed wearing single-use gloves with ready-to-eat foods and items that are used to prepare salads and subs.
- NOTE: Discussed date marking and ready-to-eat, potentially hazardous foods (PHFs) that are opened and held beyond 24 hours.
- NOTE: Operation is in the process of remodeling the floor in the restroom. Replace the floor with a smooth, easily cleanable material and place base coving at the floor wall junctures.
- NOTE: Discussed wash, rinse, and sanitize utensils every 4 hours if they are used with PHFs.
- NOTE: Any interested employee should visit: www.servsafe.com/starters or www.statefoodsafety.com for Level 1 Certification in
- Food Protection.
- -1 accurate long stem thermometer available for use.
- -PIC reported proper thawing procedures under refrigeration.
- -Observed proper chemical storage and labeling.
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1/19/2012 | Standard2 | |
- R/*4.5/4.6 Observed dust and food debris build-up on the pizza oven conveyer racks. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*2.3 Observed an open beverage container on top of the prep/reach-in cooler. Maintain beverages covered in order to prevent possible contamination.
- *4.1 Observed an inaccurate long stem thermometer. Maintain thermometers accurate to 32°F, in an ice bath, in order to properly monitor food temperatures. Discussed thermometer calibration today.
- 4.5 The following equipment needs cleaned:
- -black residue build-up on the reach-in cooler door seals
- -black debris on the top shelf of the walk-in cooler
- Equipment shall be free of debris and clean to the sight and touch.
- 4.4 Repair the torn door seal on the walk-in cooler.
- 4.4/6.4 Observed a large amount of grease on the floor surrounding the grease trap. Make necessary repairs to the grease trap and clean the floor.
- C/3.2 Observed the following items lacking a label:
- -flour container on the dough sheeter
- -sugar container on the prep table shelf
- Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- -Observed proper cold holding temperatures below 41°F.
- -Observed proper chemical storage and labeling.
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9/26/2011 | Standard 1 | |
- C/R/*2.4/6.2 No paper towels observed at the back hand sink. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *4.5/4.6 The following food contact surfaces were soiled:
- -R/dust and food debris on the pizza oven conveyer racks
- -food debris on utensils in the clean dish tub
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 5.1 The following items need repair:
- -no cold water at the front hand sink (shut off)
- -manually turning the hot water on and off at the 3 compartment sink due to leaking
- Repair these in order to keep plumbing in good repair.
- 6.1 Repair the self closure on the rear door in order to maintain in good repair and prevent possible pest entry.
- 4.5 Observed grease build-up on the exterior of baking sheets. Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- NOTE: Discussed date marking. If ready-to-eat, potentially hazardous foods (PHFs) are held longer than 24 hours, date the food the day of opening or preparation and use or discard within 7 days.
- -One accurate long stem thermometer available for use.
- -PHFs are cold holding properly below 41°F.
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2/11/2011 | Standard2 | |
- The following are repeat violations from the Follow-up 1 inspection dated 8/27/10:
- *4.5/4.6 The following food contact surfaces are soiled:
- -R/food debris and excessive dust build-up on the pizza oven racks
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 3.2 Label the flour container on the dough sheeter in order to avoid confusion or misuse. Label all unidentifiable substances
- (white, clear, etc).
- 4.5 The following equipment was soiled:
- -exterior of trays contain food/grease
- -continue efforts cleaning the exterior of the dough sheeter
- -continue efforts cleaning equipment racks
- Equipment shall be free of dust, dirt, and food debris, and clean to the sight and touch.
- NOTE: Walk-in cooler door was re-secured, however, several damage spots are still visible. In the future, this door seal may need to be replaced.
- NOTE: Discussed making plans for repairs, etc if owner is out of town for an extended period of time in order to ensure equipment/maintenance is in compliance.
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9/15/2010 | Follow Up 2 | |
- The following are repeat violations from the Standard 1 inspection dated 8/13/10:
- 4.4 The prep portion of the pizza cooler has an ambient air temperature of 49°F. The reach-in portion is at 36°F. Repair this unit. Potentially hazardous foods are kept in the reach-in portion or the walk-in until pizza prep, then they are moved to the top temporairly. This process is not a permanent solution, make necessary repairs.
- *4.5/4.6 The following food contact surfaces are soiled:
- -R/food debris and excessive dust build-up on the pizza oven racks
- -continue efforts cleaning the blade attachment of the dough mixer
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.2 Observed a can of mushrooms dented on the seam. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return to supplier.
- R/6.1 Maintain doors to the outside closed or screened in order to prevent possible pest entry. Observed the rear door to be tight fitting today.
- 3.2 Label the salt and flour container in order to avoid confusion or misuse. Label all unidentifiable substances (white, clear, etc).
- 4.5 The following equipment was soiled:
- -exterior of trays contain food/grease
- -continue efforts cleaning the exterior of the dough sheeter
- Equipment shall be free of dust, dirt, and food debris, and clean to the sight and touch.
- 4.4 The following equipment was damaged:
- -R/Pizza prep cooler is missing a handle.
- -R/Walk-in cooler has a torn door seal.
- Equipment shall be maintained in a state of good repair.
- R/6.4 Observed employee aprons on the canned goods equipment rack. Store employee personal items in a separate designated area away from food and clean equipment.
- R/4.1 Observed paint brushes being used in the butter. Provide food grade brushes in order to ensure that the materials are safe to be used in food.
- 6.4 Re-secure the coving in the bathroom in order to provide a cleanable surface.
- 6.4 Observed a fly strip hanging in the clean dish area. Relocate pest control devices to areas that will not contaminate food or clean equipment.
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8/27/2010 | Follow Up 1 | |
- R/*2.4/6.2 The rear and front hand sinks were not stocked with paper towels. Hand sinks shall be adequately stocked with paper towels and soap at all times in order to facilitate hand washing.
- R/*3.4/4.4 Observed the following foods cold holding at improper temperatures:
- -Sausage 48°F
- -Ham 48°F
- -Tomatoes 46°F
- Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of the prep cooler was 49°F-52°F and the reach-in part was 39°F. PIC relocated the PHFs to the reach-in portion until repairs can be made.
- *4.5/4.6 The following food contact surfaces are soiled:
- -R/food debris and excessive dust build-up on the pizza oven racks
- -dough mixer, used last night, contained food debris
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.2 Observed a can of mushrooms dented on the seam. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return to supplier.
- R/6.1 Maintain doors to the outside closed or screened in order to prevent possible pest entry. Flies and other flying insects observed in the operation today.
- 3.2 Label the salt and flour container in order to avoid confusion or misuse.
- 4.5 The following equipment was soiled:
- -R/Walk-in cooler door seal was soiled.
- -equipment rack holding trays
- -exterior of trays contain food/grease
- -legs/wheels of the fryer oil table
- -exterior of the dough sheeter
- Equipment shall be free of dust, dirt, and food debris, and clean to the sight and touch.
- 4.4 The following equipment was damaged:
- -R/Pizza prep cooler is missing a handle.
- -R/Walk-in cooler has a torn door seal.
- Equipment shall be maintained in a state of good repair.
- R/6.4 Observed employee aprons on the canned goods equipment rack. Store employee personal items in a separate designated area away from food and clean equipment.
- R/4.1 Observed a paint brush being used in the oil. Provide a food grade brush in order to ensure that the materials are safe to be used in food.
- 6.4 Re-secure the coving in the bathroom in order to provide a cleanable surface.
- 6.4 Observed a fly strip hanging in the clean dish area. Relocate pest control devices to areas that will not contaminate food or clean equipment.
- 6.4 Clean the floor surrounding the entrance to the walk-in cooler in order to remove dirt build-up.
- 3.2 Observed a small plastic cup being used for a scoop in the parmesan cheese. Provide a scoop with a handle and store the scoop with the handle out of the food in order to prevent possible contamination.
- NOTE: Odor was detected near the grease trap. Clean as needed.
- NOTE: Employees Must Wash Hands signs were worn. Please replace with the ones provided today.
- -One accurate long stem thermometer available.
- -Observed proper chemical storage separate from food and equipment.
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8/13/2010 | Standard 1 | |
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