Follow up inspection. Observed walk in cooler at 34 F and cold holding food at or below 41 F. Observed service receipt/ report from refrigeration service company for service on 12/2/15. Report stated condenser and evaporator coils were cleaned but no other issues found. Report stated air curtains will be ordered and added to prevent heat drawn into unit as door opens. Temperature logs observed. EHS completed risk control plan for cold holding with PIC/ owner.
No violation noted during this evaluation. | 12/03/2015 | Follow-up | |
Food suppliers are Ferraro and Roma. Discussed employee health and Form 1B is in use and signed
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee fail to wash his hands before donning gloves for food prep.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw veal stored above lettuce, tomatoes, and onions in the walk in cooler. Observed raw veal stored above uncovered mozzarella cheese in the walk in cooler.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous TCS (time temperature controlled for safety) foods in the walk in cooler cold holding at improper temperatures
Correction: observed foods in the walk in cooler cold holding between 39-45 F
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12/02/2015 | Risk Factor | |
Ferraro Food Service and Roma are the suppliers. Gelato purchased from Gelati Celesti. Employee health Form 1B in use and signed. Brian Williams Pest Control is the LPCO. Discussed date marking and cooling. Little food prep observed during inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced ham cold holding at improper temperatures. Observed sliced ham in the pizza prep unit at 49 F. Observed container sitting above refrigeration level of the top of the prep unit. PIC stated the ham had been left there since last night and was not sure how long it had been improperly cold holding.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend storing food on the top of the prep unit down into the refrigerated wells. PIC discarded the ham.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared and commercially processed ready-to-eat (RTE) ground beef pizza topping, cooked peppers, pizza sauce, tiramisu, and sliced ham in the refrigeration unit(s) is not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened, if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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08/03/2015 | Risk Factor | |
Follow up inspection. Observed walk in cooler properly cold holding food at or below 41 F. Observed back splash behind grill clean. PIC has scheduled grill vent cleaning for June.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the grill vents and back-splash behind grill with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/30/2015 | Follow-up | |
Food suppliers are Ferraro and Roma Foodservice. Ice cream is supplied from Gelati Celeste. Most proteins received raw. Clams are received in can or precooked and frozen. Mussels are received precooked and frozen. Discussed cooling and reheating of sauces and pasta. Little food prep observed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pizza sauce cold holding at improper temperatures
Correction: observed at 48 F. PIC stated this was left out for about 1-2 hours during the lunch rush.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the grill vents and back-splash behind grill with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Recommend that hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/27/2015 | Routine | |
Food suppliers are Roma and Ferraro. Per PIC, all foods are served fully cooked (steaks and hamburgers included). Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed mozzarella cheese and pizza sauce in the pizza prep unit cold holding at improper temperatures. Observed mozzarella cheese at 45 F and pizza sauce at 45 F. PIC stated these were removed from the walk in cooler during lunch rush at 12:00pm, temperature taken at 3:00pm.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC placed cheese in the reach in freezer to quickly cool and pizza sauce in the reach in cooler. PIC to monitor foods to ensure they cool to 41 F within 4 hours (by 4:00pm).
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02/03/2015 | Risk Factor | |
Ferraro and Roma are the food suppliers. Mussels are received precooked and frozen. Clams are received in can or precooked and frozen. Pasta and sauces are cooled for carry over
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed PIC handle sliced cheese used for toasted sandwiches with his bare hands.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Recommend discarding cheese handled with bare hands
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) pastas and sauces in the refrigeration units not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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09/24/2014 | Risk Factor | |
Follow up to check walk in cooler. All food checked in WIC observed properly cold holding at or below 41 F. Risk control plan completed for cold holding. Data logger setup to monitor WIC for 24 hrs. Observed new/ calibrated thermometers.
No violation noted during this evaluation. | 06/09/2014 | Follow-up | |
| No violation noted during this evaluation. | 06/02/2014 | Other | |
Discussed having mop sink accessible and using it for disposable of waste water instead of outside. Signed copies of Form 1B observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time or temperature controlled for safety (TCS) foods in the walk in cooler cold holding at improper temperatures > 41 F. PIC did not have equipment or food temperature logs and was not sure how long the foods had been cold holding > 41 F. Metal stem thermometers in the unit observed at 38 F and 40 F
Correction: when calibrated in ice water these read 36 F and 40 F. The thermometer on the outside of the WIC observed at 28 F and the thermometer mounted by the door on the inside of the WIC observed at 40 F. EHS thermometer observed ambient air in WIC at 47 F
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in cooler not in good repair
Correction: observed a water leak inside the unit from the fan unit. Observed food in walk in cooler cold holding between 41-42 F.
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05/30/2014 | Follow-up | |
Ferraro and Roma are the food suppliers. Most proteins are received raw and frozen
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use. Observed several knives stored between the prep unit and prep table.
Correction: Recommend storing in-use utensils on a clean surface of the prep table and cleaning/ sanitizing every 4 hours or as needed. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. PIC washed knives.
- Gloves - Use Limitation (corrected on site)
Observation: Observed improper glove use. Observed employee place raw, frozen steak on the grill with gloves and then touch clean non-food contact surfaces, including handling the salt shaker, with contaminated gloves.
Correction: Recommend discarding gloves after using them to handle raw animal food and/ or whenever gloves become contaminated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed roast beef, sliced turkey, mozzarella cheese and tiramisu cold holding at improper temperatures in the grill prep unit. Observed roast beef at 45 F, turkey at 45 F, mozzarella cheese at 50 F and tiramisu at 46 F. PIC stated the roast beef and turkey were removed from the walk in cooler and placed in the prep unit within the last 2 hours. PIC stated the tiramisu and the cheese had been in the unit overnight and did not know when they were last cold holding at or below 41 F.
Correction: Recommend relocating the roast beef and turkey food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding the tiramisu and cheese. PIC relocated roast beef and turkey to the WIC and discarded other food. Recommend not storing any time-temperature controlled for safety (TCS) food in the prep unit until serviced and capable of cold holding food at or below 41 F. PIC called for service during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the walk in cooler not in good repair
Correction: observed a water leak inside the unit from the fan unit. Observed food in walk in cooler cold holding between 41-42 F.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels were provided at the hand washing lavatory.
Correction: Recommend ensuring that hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed several medicines (for employees) located on top of canned goods.
Correction: Recommend locating and storing medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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05/16/2014 | Routine | |
Food suppliers are Roma and Ferraro. Form 1B in use and signed. Discussed not re-using manufacturer's containers for food storage. Reminded PIC that hair restraints are needed. Per PIC, no food (hamburgers, steaks) are served undercooked (consumer advisory is NA)
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food (mozzarella cheese and sausage topping) stored in plastic grocery bags.
Correction: Recommend storing food in single use food grade bags or containers that are designed to be cleaned and sanitized.
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02/20/2014 | Risk Factor | |
Roma Foods and Ferraro are the suppliers. Per PIC, no items, including hamburgers, may be ordered raw or undercooked
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes in the prep unit cold holding at improper temperatures
Correction: observed sliced tomatoes at 45 F. PIC stated the sliced tomatoes had been cold holding in the prep unit overnight.
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11/13/2013 | Risk Factor | |
Observed signed copies of Form 1B and all other violations corrected.
No violation noted during this evaluation. | 06/20/2013 | Follow-up | |
Suppliers include Ferraro Foods and Roma Foods. Per PIC, no foods are served raw or undercooked. Most proteins are received raw and frozen. Sauces are hot held, cooled and reheated. Fire suppression system was serviced June 2013. Observed good date marking, most foods are given 2-3 days. Facility observed clean. Discussed and provided handouts on cooling, reheating, cold/hot holding and date marking. Discussed no bare hand contact with ready to eat foods
- Person in Charge
Observation: Observed no means to verify that employees are trained on employee health and their responsibility to report to the PIC certain related symptoms, exposures and diagnosed food borne illness.
Correction: Recommend providing a means to verify employee health training. EHS provided Form 1B.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed in use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Recommend that employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Observed food stored on the floor or food stored less than 6" above the floor in the walk in cooler and buns stored on the floor.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed sliced turkey at 47 F, sliced provolone at 44.7 F, mozzarella cheese at 46 F and meatballs at 45 F. PIC was not aware how long the food had been cold holding above 41 F, but stated the tops of the units had been opened during lunch. No temperature logs kept.
Correction: Recommend discarding TCS food cold holding above 41°F for 4 or more hours. PIC discarded all food.
- Temperature Measuring Devices
Observation: Observed was no temperature measuring device/ no working temperature measuring device located in the walk in cooler and 3 door reach in cooler.
Correction: Recommend providing a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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06/12/2013 | Routine | |
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