- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: Shredded cheese was stored under raw chicken in the left walk in cooler.
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.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Pepperoni and pizza sausage in the pizza prep cooler were cold held at 53°F and 47°F respectively.
Correction: Maintain cold Potentially Hazardous Foods (PHF) at or below 41°F OR use time as a public health control. Note: Time as a public health control was used during this inspection and the pepperoni and pizza sausage were labeled with their discard time.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods were observed for marinara sauce in the Traulsen 2 door cooler. The marinara was in a deep covered container at 168 degrees F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- CONSUMER ADVISORY
Observation: No consumer advisory is provided on the lunch and dinner menus.
Correction: Provide a consumer advisory on the menus AND place an asterisk next to the animal-derived foods listed on the menus that may be served raw or undercooked to draw attention to the consumer advisory.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in the female bathroom.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage was provided at the handwashing sinks located in the kitchen and waitstaff area.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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12/04/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by dipping in container of soapy water, and rubbing hands together for less than 10-15 seconds.
Correction: Train food employees in proper handwashing techniques.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food with bare hands (bread, bacon, sandwich assembly).
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Facility has supply of gloves.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat food (cooked lasagna, vegetables) stored under raw shell eggs in 2 door upright cooler at cookline and in walk in cooler in basement.
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.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Many food items in several coolers are not date marked. These include cooked lasagna, open packages of deli ham, cheeses, tiramisu, etc.
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.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Bleach is not being used according to manufacturer’s use directions. Chlorine concentration found to be over 200 ppm in wiping cloth bucket.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Maintain chlorine concentration at 100 ppm in wiping cloth bucklets.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods (e.g. chicken breasts, meatballs, etc).
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
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03/27/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer is not being used according to EPA registed label use instructions and is at correct PPM. There is bleach on hand for manual warewashing if needed, but repair person coming today.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop was improperly stored on top of ice machine
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The pan of meat balls and bag of chicken in basement walk-in coolers are stored on the floor.
Correction: Store all food items 6 inches above the floor.
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03/03/2014 | Routine | |
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