- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the pizza.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener and soda nozzles located in the kitchen has adhering foreign material.
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Regular | 11/03/2015 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the eggs, raw in-shells. Basket stored in lettuce container.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the pizza/meat stuffed pastries. Need to maintain daily logs. The lasagna and deli meats that is/are located in the prep cooler and walk in has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of insect spray and grease for equipment are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized glasses and chill sticks stored in the upright freezer are exposed to splash, dust, or other contamination.
- Food Protection - GRP
Foods in walk in cooler on floor.' Flour is in opened bags on the floor.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen spinach lasagna is/are being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the area near the water heater are not clean .
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Regular | 07/22/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken and marinara are at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Employee handled raw chicken with gloved hands then handled open food film without removing gloves.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Employee did not use hand soap to wash hands.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving in the walk in cooler, tea nozzles, undersides of soft drink dispenser and ice chute located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(j)(2) - Page 39. Displayed lemons must be protected from contamination. Uncovered and in melted ice... Salads stacked without barriers. Need splash guard at handsink at warewash area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the 3-compartment sink area are not fitted with coving or closed and sealed.
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Regular | 03/11/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The marinara sauce is in/on the walkin refrigerator at a temperature of 45 to 49 degrees F after cooling for 48 hours. Prepared on 11-22-14 per staff.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beer is/are stored in contact with or under the raw shrimp. Strainer stored in sink designated as mop sink.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the pizza and other meat stuffed items. Establishment needs to submit written procedures to time as a public health control. The delicatessen product that is located in the freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F). The lasagna, sauces, marinara sauce, and cooked products that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Sewer gas scent in men's restroom.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the food preparation area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensil drawer and shelving inside the walk in cooler located in the food establishment has/have adhering foreign material. The storage containers(shoe-box type) used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The onions is/are not stored properly in food storage areas. Frozen, raw chicken stored above precooked items.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Using card board and styrofoam as shelving at the food prep area and underneath carbonator.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Foil to go type containers are not inverted on shelving.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean . Need to clean underneath all equipment. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Lighting - GRP
Light shields dusty.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 11/24/2014 | 75 |
- Cold Holding Temperature - 5 penalty points
The potentially hazardous food(s) is at an internal temperature of 43 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tomatoes sauce is in/on the food warmer at a temperature of 90 to 94 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The pasta is/are transported in/on the service utensil that is in contact with or under the unwholesome product. Observed strainer used for pasta stored in mop sink.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator and all reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. Procedures for using time monitoring for food safety are not followed for the pizzas on display. The all ready to eat foods that is located in the walkin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the food preparation area is used for purposes other than handwashing. Observed refilling pot of water at the hand sink. There is evidence that cook is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed cook smoking in food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and dough machine located in the kitchen has/have adhering food or food particles. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored between equipments.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 02/24/2014 | 75 |
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