| No violation noted during this evaluation. | 10/27/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: ZAFFIROS: Employee observed not washing hands after handling raw chicken with gloved hands and putting on new gloves to handle ready to eat food items.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 26-Oct-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: ZAFFIROS: The following temperatures were taken in the right prep cooler on the main line (30 F ambient): spaghetti-45 F, Alfredo sauce-44 F. Discussed putting out less product on the top of the prep coolers. Discussed that food shall be 41 F or less before being placed in the prep coolers.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 26-Oct-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: ZAFFIROS: The bar glass washer measured 10ppm chlorine during the inspection.
Correction: The bar glass washer shall have 50ppm chlorine concentration. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 26-Oct-2015
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: ZAFFIROS: Evidence of fruit flies at the bar.
Correction: Eliminate fruit flies.
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10/19/2015 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: ZAFFIROS: Employee observed not washing hands after handling raw meat with bare hands and putting on new gloves to handle ready to eat food items.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 19-Oct-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: ZAFFIROS: The following temperatures were taken in the right prep cooler on the main line (39 F ambient): spaghetti-50 F, alfredo sauce-57 F & 47 F, roast beef-63 F, 48 F. The mozzarella cheese in the left prep cooler on the main line was 51 F (cooler ambient temperature of 39 F). A cooler repair person began servicing the two unit during the inspection. Discussed putting out less product on the top of both coolers. Discussed that food shall be 41 F or less before being placed in the prep coolers. The cream cheese in the pizza prep cooler was 58 F (39 F ambient cooler temperature). The cream cheese was double panned and filled above the top of the cooler. Cream cheese was reduced to the cooler level during the inspection.
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CONCESSIONS: The following temperatures were taken in the concession stand cooler (44 F ambient): hot dogs-45 F & 46 F. Hot Dogs were moved to a back up cooler during the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 19-Oct-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: CONCESSIONS: Hot dogs in the concession stand cooler 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: 19-Oct-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: ZAFFIROS: The bar glass washer measured 0ppm chlorine at the beginning of the inspection. The glass washer was serviced during the inspection and measure 50ppm. The sanitizer concentration in the wiping cloth buckets was 0ppm quat. The quat dispenser was serviced during the inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 19-Oct-2015
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: ZAFFIROS: No time as a public health control plan is available for roasted garlic butter that is kept at room temperature for 4 hours. Roasted garlic butter was not marked with a discard time.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.
- HAND DRYING PROVISION (repeated violation)
Observation: ZAFFIROS: Single-use toweling or other hand drying device was not available at handwashing sink by salad prep cooler for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: ZAFFIROS: Evidence of fruit flies at the bar.
Correction: Eliminate fruit flies.
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10/12/2015 | Routine | |
| No violation noted during this evaluation. | 02/16/2015 | Re-inspection | |
| No violation noted during this evaluation. | 09/24/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: ZAFFIRO'S: Employee observed not washing hands after touching raw hamburger then handling herb shaker and ready to eat hamburger bun.
Correction: Wash hands AND change gloves after handling raw meat before touching ready to eat food. Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 26-Sep-2014 Correct By: 26-Sep-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: SNACK AREA: Hot dogs were cold held at 45F, 46F, 47F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 26-Sep-2014
- Critical: DATE MARKING - DISPOSITION
Observation: ZAFFIRO'S: The following items have exceeded their date mark (7 days):
Prep Cooler:
-Lasagna (9/9)
-Alfredo Sauce (9/10)
Walk-In Cooler:
-Cubed Mozz Cheese (9/6)
-Horseradish Sauce (9/10)
-Sliced Mozz Cheese (9/1 & 9/1)
The potentially hazardous food above was voluntarily discarded during the inspection.
SNACK AREA:
-Hot dogs were not date-marked.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 26-Sep-2014
- FOOD CONTACT SURFACES - SOILED
Observation: ZAFFIRO'S: Inside of ice machine noted in need of cleaning.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION
Observation: ZAFFIRO'S: No single-use toweling or other hand drying device available at handwashing sink near the ice machine for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
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09/18/2014 | Routine | |
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