- DELI:
- R/C/*3.4 Observed calzones and pepperoni pizza, made this morning, stored at room temperature on top of the bread rack.
- Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth. Cool foods rapidly from
- 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours using small portions in the walk-in cooler or an ice bath.
- C/*3.4/4.4 Observed cheesecake cold holding improperly at 43°F due to an improper ambient air temperature in the cake cooler of 44°F-45°F. Maintain PHFs at 41°F or below to limit bacterial growth. Maintain coolers at 41°F or below. PHFs were relocated today.
- -Observed proper date marking.
- -1 accurate long stem thermometer available.
- RETAIL:
- R/3.5 No ingredient or product label observed on 1 package of Snowballs. Provide a label listing the name, ingredients in descending order, weight, and name and place of business.
- BAKERY:
- *2.4/5.1 Observed buckets stored in the hand sink near the walk-in freezer. Maintain hand sinks accessible at all times in order to facilitate proper hand washing.
- *4.5/4.6 Observed build-up on the ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/4.4 Repair the torn door seal on the upright freezer in the cake prep area in order to keep equipment in good repair.
- R/6.4 Observed an electric "bug zapper" stored on top of the pizza oven. Relocate pest control devices to areas separate from food and clean equipment in order to prevent possible contamination.
- R/4.5 The following equipment needs cleaned:
- -sides of fryer and oven
- -rolling racks in the walk-in freezers
- Maintain equipment free of debris and clean to the sight and touch.
- 6.4 The following areas need cleaned:
- -floor below shelving and rolling racks in the walk-in freezers
- -floor below fryer
- -floor below shelving near bakery crates
- Physical facilities shall be maintained clean.
- 3.2 Label all working containers of unidentifiable substances (flour, sugar, etc) in order to prevent confusion or misuse.
- 4.4 Observed glue build-up on the door seals of the 3-door upright cooler. Replace seals in order to provide a more easily cleanable surface.
- NOTE: The reach-in cooler near the fryers was 46°F. No PHFs were in this cooler. Also, the reach-in cooler near the dish area was at 44°F. No PHFs were in this cooler. Adjust/repair coolers to an ambient air temperature of 41°F or below prior to introducing any
- PHFs to them.
- -Observed proper glove use to prevent bare hand contact.
- -Observed proper chemical storage.
- -PIC knowledgeable of proper food handling procedures for catering. See Process Review dated 2/22/12.
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2/22/2012 | Standard2 | |
- The following are repeat violations from the Standard 1 report dated 8/19/11:
- BAKERY:
- C/*7.1 Observed a spray bottle of sanitizer stored above and beside food and equipment on dry storage shelving. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- C/*3.4 No date observed on opened pepperoni in the 3-door upright cooler. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- 4.4 Repair the torn door seal on the upright freezer in the cake prep area in order to keep equipment in good repair. Reportedly, repairs are scheduled.
- NOTE: Observed the ambient air temperature of the reach-in cooler near the fryers at 43°F. This cooler was not storing any PHFs today.
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9/16/2011 | Follow Up 1 | |
- DELI:
- R/C/*3.4 Observed calzones and pepperoni bread, made this morning, stored at room temperature on top of the coolers.
- Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth. Cool foods rapidly under refrigeration.
- R/*3.4 No date mark observed on fresh feta in the deli cooler. Ready-to-eat, PHFs, including soft cheeses, shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/4.1 Provide an accurate thermometer in the pizza cooler in order to monitor ambient air temperature.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
- -One accurate long stem thermometer available for use.
- RETAIL:
- 3.5 No ingredient label observed on packaged (4 in each) cupcakes with sprinkles. Provide a label listing the name, ingredients in descending order, weight, and name and place of business.
- BAKERY:
- R/C/*4.4 No chlorine residual observed on the sanitizing rinse of the dish machine because the chlorine container was empty.
- Maintain sanitizer at 50-200ppm in order to effectively sanitize.
- R/C/*3.2 Observed raw shell eggs stored above ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *2.4/3.2 Observed employee assemble sandwich cookies with bare hands. Wear single-use gloves or use utensils in order to avoid bare hand contact with ready-to-eat foods.
- C/*7.1 Observed fuel canisters stored above and beside food and equipment on shelving. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/C/*3.4 No date observed on opened pepperoni in the 3-door upright cooler. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*4.4/3.4 Observed the ambient air temperature of the reach-in cooler near the fryers at 45°F. This cooler was storing tubs of pasteurized egg product. Maintain PHFs at 41°F or below. Maintain coolers holding PHFs at 41°F or below.
- R/4.8 Observed large bakery paddle stored on the floor between the oven and the proofer. Store equipment 6 inches off the floor in order to prevent possible contamination.
- R/4.4 Repair the torn door seal on the upright freezer in the cake prep area in order to keep equipment in good repair.
- 3.2 Observed Raid insect spray, in the bakery, that is not approved for use around food and equipment. Use sprays that are safe for use around food and equipment in order to prevent possible contamination. This spray is only for outdoor use and should be stored in a separate designated area.
- 6.4 Observed 2 fly strips stored above clean equipment shelving next to the 3-compartment sink. Relocate pest control devices to areas separate from food and clean equipment in order to prevent possible contamination.
- 4.5 The following equipment needs cleaned:
- -grease build-up inside the fryer door
- -food debris build-up on bread crates and some rolling racks
- Maintain equipment free of debris and clean to the sight and touch.
- -PIC knowledgeable of proper food handling procedures for catering. See Process Review dated 8/19/11.
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8/19/2011 | Standard 1 | |
- R/*3.4 Observed calzones stored at room temperature on top of the coolers. Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth. Recommend discarding any contaminated food.
- R/*4.4 Observed improper ambient air temperatures in the following coolers:
- -cooler with custard puffs and pizza
- -cooler with packaged cakes
- -cooler with cookies
- Maintain coolers containing PHFs at 41°F or below in order to keep PHFs at 41°F or below.
- *3.4 The following foods were lacking a date mark or held beyond 7 days:
- -several deli meats and prepared foods dated 2/14
- -R/no date on fresh mozzarella and fresh feta cheese
- -C/no date on opened pepperoni in the upright cooler
- Ready-to-eat, PHFs, including soft cheeses, shall be dated the day of opening or preparation and used or discarded within 7 days.
- *4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain sanitizer at 50-200ppm in order to effectively sanitize. Sanitize in 3 compartment sink until repairs are made.
- C/*3.2 Observed raw shell eggs stored above ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*3.2 Observed a can of black olives dented on the seam. Do not use canned goods dented on the seam in order to prevent possible contamination. Store damaged cans in a separate designated area for return/credit.
- C/*4.1 Observed the long stem thermometer reading 20°F in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures.
- R/4.8 Observed large bakery paddle stored on the floor between the oven and the proofer. Store equipment 6 inches off the floor in order to prevent possible contamination.
- 4.2 Provide a chlorine test kit in order to monitor the concentration of the sanitizing rinse on the dish machine.
- R/6.4 The following areas need cleaned:
- -floor below icing shelves
- -floor under walk-in freezer shelving (attached to walk-in cooler)
- Physical facilities shall be maintained clean.
- R/4.4 The following equipment was damaged:
- -torn door seals on the 3 door upright cooler
- -torn door seal on the upright freezer in the cake prep area
- Equipment shall be maintained in good repair.
- 6.2 Observed 2 burned out lights under the vent hood. Replace these.
- NOTE: Foods are canned at the Parma location.
- NOTE: Detergent is added manually to the dish machine. Provide automatic detergent dispenser.
- NOTE: Recommend cooling pizza, calzones, ect in the walk-in cooler prior to placing into display coolers.
- -Observed proper retail package labeling.
- -Observed employees wearing single-use gloves to handle ready-to-eat bakery items.
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2/22/2011 | Standard2 | |
- The following are repeat violations from the Standard 1 report dated 9/2/10:
- *3.4 The following foods were cold holding at improper temperatures:
- -C/pepperoni rolls stored at room temperature on the bread rack
- Potentially hazardous foods (PHF) shall be cold holding at 41° or below in order to limit bacterial growth.
- C/*4.5/4.6 Observed pop residue build-up on the pop nozzles. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.4 Observed the ambient air temperature of the cake cooler at 43°F. No PHFs were in the cooler today. PIC adjusted the temperature. Recommend storing PHFs in other coolers at 41°F or below until repairs can be made.
- NOTE: Re-setting the date mark sheet today. Be reminded to add the block, fresh feta and the fresh mozzarella (and any soft cheeses). Ready-to-eat, PHFs, including soft cheeses, shall be dated the day of opening or preparation and used or discarded within 7 days.
- NOTE: Gloves and deli tissue is available at the slicers in order to prevent bare hand contact with ready-to-eat foods.
- NOTE: Joshen unhooked the quat sanitizer from the dish machine and ordered the proper chlorine sanitizer for the machine. The dish machine is being used to wash and rinse and the 3 compartment sink is used for sanitizing until the chlorine arrives. Be advised that, if the dish machine was modified after March 1, 2005, detergent must be dispensed into the machine automatically.
- Consult Joshen for proper installation.
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9/10/2010 | Follow Up 1 | |
- DELI:
- *3.4 The following foods were cold holding at improper temperatures:
- -roast beef in the deli cooler 43°F
- -R/corned beef in the deli cooler 43°F
- -R/turkey in the deli cooler 43°F
- -C/calzones stored at room temperature on top of the display coolers
- -C/pepperoni rolls stored at room temperature on top of the display coolers
- Potentially hazardous foods (PHF) shall be cold holding at 41° or below in order to limit bacterial growth.
- 4.4 Observed the ambient air temperature of the deli cooler holding deli meats at 43°F (top shelf) and 41.7 (bottom shelf).
- Maintain coolers containing PHFs at 41°F or below. PIC adjusted the cooler temperature and removed some of the unopened meat in order to increase air flow.
- *4.5/4.6 Observed pop residue build-up on the Tropicana pink lemonade and Pepsi pop nozzles. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.4 No date mark observed on the block, fresh feta and the fresh mozzarella. Ready-to-eat, PHFs, including soft cheeses, shall be dated the day of opening or preparation and used or discarded within 7 days.
- *2.4 Observed a bakery employee (for personal lunch) cut an end of deli meat on the slicer using bare hands. Always use gloves/deli tissue or utensils when handling ready-to-eat foods in order to prevent possible contamination from bare hand contact.
- *4.2 Unable to locate a long stem thermometer.
- Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures.
- 4.4 Observed the ambient air temperature of the cake cooler at 43°F. This cooler contained Cassata cake which needs refrigeration.
- Maintain coolers holding PHFs at 41°F or below.
- C/4.1 Unable to locate an ambient air thermometer in the reach-in cooler. Ambient air temperature was below 41°F today. Provide a thermometer in each cooler in order to monitor ambient air temperature.
- NOTE: No date marking observed on pizza, calzones, and pepperoni rolls. Reportedly, these products were all made today and will not be served beyond 7 days.
- NOTE: Pizza in the cooler was at 43°F. However, the pizza was made at 5 a.m., checked at 9 a.m., and still has 2 hours left to reach
- 41°F. Monitor temperature to ensure 41°F is reached.
- BAKERY:
- *4.4 Observed quat sanitizer in the wiping cloth bucket at a concentration of 400ppm. Maintain quat sanitizer at 200ppm in order to effectively sanitize without leaving a toxic residue.
- 4.5 The following equipment needs cleaned:
- -food debris build-up on the rolling racks throughout
- -flour build-up on the equipment rack in front of the dough mixers
- -R/food/grease build-up on the equipment rack with vegetable oil
- -icing build-up on the wire donut trays
- -residue on walk-in cooler shelving
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- R/4.8 Observed large bakery paddle stored on the floor between the oven and the proofer. Store equipment 6 inches off the floor in order to prevent possible contamination.
- 4.7 Launder the soiled oven mits stored on the vegetable oil equipment rack in order to prevent possible contamination.
- R/6.4 The following areas need cleaned:
- -floor below the fryer
- -floor under walk-in cooler shelving
- Physical facilities shall be maintained clean.
- R/4.4 The following equipment was damaged:
- -torn door seals on the 3 door upright cooler
- -torn door seal on the upright freezer in the cake prep area
- -masking tape on the handle of a rolling pin
- Equipment shall be maintained in good repair. Remove tape in order to provide a cleanable surface.
- 6.4 Observed a fly strip hanging in the cake prep area above the mixing bowl of whipped topping/icing. Relocate pest control devices to an area where food or clean equipment cannot become contaminated.
- NOTE: When food preparation is complete, clean under the prep tables.
- NOTE: Observed a can of Hot Shot flying insect spray on the dish area chemical shelf. This product is for outdoor use only. Provide insect sprays that are safe for use around food/equipment if indoor spray is desired.
- NOTE: Observed the dish machine hooked up to quat sanitizer, which is not a typical set-up. No detergent pump was observed.
- Documentation is needed from Uni Kem, provided by Joshen, in order to determine if this is a proper method for this particular dish machine. In addition, a detergent is required in order to provide wash, rinse, and sanitize steps. Wash, rinse, and sanitize in the 3 vat sink until details are obtained.
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9/2/2010 | Standard 1 | |
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