- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: The True 3 door under counter cooler is not sufficient in capacity to hold foods at 41°. There are currently only whole green peppers and raw potatoes in the cooler.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Multiple boxes and containers of food are stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: There is standing liquid in the bottom of the pizza prep cooler.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The wall covering throughout the kitchen are deteriorated and no longer smooth.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors throughout the kitchen are soiled especially under the stove, coolers, shelves, etc are with food debris, dust and grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/05/2015 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat food (garlic bread and pizza crusts) stored under raw fish in the 2 door cooler in the kitchen.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 05-Nov-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Meatballs in the hot holding unit are hot held at 122°F. They were reheated on the stove to 173°F and returned to hot hold.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: There are multiple canned fruits in the True 2 door cooler held past 7 days. They were discarded during the inspection. The diced tomatoes are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 05-Nov-2015
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The True 3 door under counter cooler is not sufficient in capacity to hold foods at 41°. There are currently only whole green peppers and raw potatoes in the cooler.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The pans used to bake garlic bread are visibly soiled. They were discarded during the inspection.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Multiple boxes and containers of food are stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The chest freezer is deteriorated with the inside lid no longer attached and ice accumulating.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The interior of the Arctic Air upright freezer has food debris. There is standing liquid in the bottom of the pizza prep cooler. There is dust and grease accumulated on the surfaces of the grease hood and the Ansul system.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The wall covering throughout the kitchen are deteriorated and no longer smooth.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under the cooking equipment, coolers, shelves, etc are soiled with food debris, dust and grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/29/2015 | Routine | |
| No violation noted during this evaluation. | 02/12/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 30 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils were not properly washed manually. They were washed, dunked in sanitizer very quickly and then rinsed.
Correction: Proper washing technique is to wash, rinse and sanitize. Equipement must be exposed to sanitizer for a minimum of 7 seconds.
- Critical: PLUMBING - APPROVED SYSTEM
Observation: The coke machine is not plumbed and is draining into a bucket in the storage closet.
Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code. Referral made to the department of safety and professional services for follow up.
- FOOD CONTACT SURFACES - SOILED
Observation: Large buckets used to store cheese and other bulk ingredients are visibly soiled. Plates stored above hot holding unit are soiled. An old product accumulation was found on the dough roller.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Multiple boxes of food are stored on the floor in the walk-in cooler and freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Fan above pizza prep cooler is covered in dust.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Large buckets used to store cheese and other bulk ingredients are not food grade.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Interior cover of chest freezer is cracked is not maintained in good repair. Handle of fork used to poke holes in pizza is duct taped. Paint has worn off of the wooden shelf in the front cook area.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS
Observation: Door seals on True 2 door prep cooler by girll are torn. Interior of doors are also peeling away.
Correction: Replace or have defective utensil repaired.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The mats used to keep the cutting boards from sliding are not cleanable.
Correction: Replace mats and be sure to use mats that do not extend past the sides of the cutting boards.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Door frame into back room is cracked and missing trim. The wall to the right of the closet is damaged. Their is water damage on the ceiling in the storage closet. The metal flooring below the cook line is peeling away. Tiles are missing on the floor in the storage closet.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following areas need to be cleaned of food debris, grease and grime
-Metal racks throughout facility
-Plastic rack in back room
-Walls throughout facility
-Floors throughout facility, especially under equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: Toilet room doors were found to be propped open.
Correction: Keep toilet room doors closed except during cleaning and maintenance operations.
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01/22/2015 | Routine | |
| No violation noted during this evaluation. | 11/21/2013 | Follow Up | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Gallon container of milk has expiration date of November 6, 2013. No longer fresh..
Correction: Discard unsafe or adulterated food items.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Eggs are stored above the tomatoes and green peppers in the True 2-door upright unit (rear area).
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: No sanitizing solution for wiping of work surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution OR provide a spray bottle of sanitizing solution.
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: Bulk ingredients are stored on the floor in the employee hall and are subject to contamination.
Correction: Store food products at least 6" off the floor so that they are not subject to contamination.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Soda syrup is leaking below the soda dispenser (accumulating).
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Shelving above the True 3-door prep cooler has dirt buildup and the side of the pizza oven has grease buildup..
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (corrected on site)
Observation: Soda dispenser heads have slime residue..
Correction: Follow cleaning schedule as required in 4-602.11 (D)..
- CONTROLLING PESTS - HARBORAGE CONDITIONS
Observation: Fruitflies were seen by 4-comp sinks and by garbage can used for storing used aluminum cans.
Correction: Remove all unnecessary items from this area to minimize harborage for pests.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors throughout the rear prep area and in the kitchen area has debris/grease under and behind the equipment. The ceiling above the exhaust canopy has buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/14/2013 | Routine | |
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