All deficiencies from the previous inspection have been corrected.
The fire extinguishers were inspected since the previous inspection (November 2015).
No violation noted during this evaluation. | 11/10/2015 | Follow-up | |
Discussed the following with the person in charge:
1. Observed the employee health policy signed by all staff and kept on file.
2. Provide a written plan for using time as a public health control (TPHC) for the pizza and calzones stored under the heat lamp during the lunch and dinner rush. The EHSS gave the PIC a template for the TPHC written plan.
3. The fire extinguishers were inspected in November 2014. Ensure that they are inspected annually.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) pizza and stromboli with their bare hands after they were removed from the oven. The person in charge (PIC) instructed the employee to wear gloves when handling the cooked pizzas, stromboli, calzones, etc. The employee began wearing gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil mixture cold holding at improper temperatures next to the warmer on the cook's line. The temperature observed was 58°F and was stored there for less than 4 hours. The PIC placed the garlic & oil mixture in a container of ice during the lunch period.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezer, the "True" display reach-in cooler and the sandwich prep unit (corrected on site).
Correction: Provide 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves in the walk in cooler were observed in a condition that prevents necessary maintenance and easy cleaning (rusted).
Correction: Repair or replace the rusted walk-in cooler shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces ice machine chute on the beverage dispenser and the can opener blade that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of this equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service take-out containers were observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor behind the chargrill and deep fryers is in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/27/2015 | Routine | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, PIC-person in charge
Observed time as a public health control used for the pizzas and calzones held under the heat lamps at the pizza station. All of the pizzas were marked with the preparation time and discard time.
Discussed the following with the PIC:
1. Recommend storing the tongs for the lemons (in the beverage area) near the container to minimize the risk of customers handling the lemons with their bare hands.
2. Provide a thermometer in the walk-in freezer.
Observed good food handling practices to include handwashing and glove usage.-
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders hot holding at improper temperatures. The temperature of the chicken tenders ranged from 123°F-130°F. The PIC rapidly reheated the tenders in the deep fryer.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic & oil mixture stored next to the stove was cold holding at improper temperatures. The temperature observed was 68°F. The PIC placed the mixture into an ice bath during the lunch hours and will place it back into the reach-in cooler after lunch.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade (corrected on site), 2. meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris:
1. Shelves that store the dinnerware (near the dishwashing machine),
2. Ticket holder above the pizza prep unit (dust buildup),
3. Exterior of the ice machine (remove the soiled plastic cover).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Many plastic and stainless steel food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service carry out containers were observed stored unprotected from contamination in the dry storage area. The containers were stored upright.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Observed employee's personal belongings (purses and cell phones) stored on the dry storage shelves where food is stored.
Correction: Provide an area for employees to store their personal belongings that is separate from food and food prep areas, clean equipment and utensils, and single service articles.
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10/30/2014 | Routine | |
EHS performed standardization inspection with EH Technical Specialist. Discussed cold holding, hot holding, time as public health control, cleaning of ice chute, glove usage,
No violation noted during this evaluation. | 08/25/2014 | Training | |
Chlorine sanitizer 100 ppm. Dishmachine - Wash temperature 130 degrees, chlorine sanitizer 50 ppm. Form 1-B used for employee health training. Discussed keeping signed copies on file for review. Pizza slices, calzones and stromboli kept under 4 hour time control plan. Hand washing observed, gloves used when handling RTE food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee fail to wash his or her hands after handling soiled utensils. Same gloves used to handle dirty and clean equipment.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before 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.
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02/25/2014 | Risk Factor | |
Oil and garlic mixture is now placed under refrigeration. Dish machine registering at 50 - 100 ppm. New reusable containers have been purchased for oil storage.
No violation noted during this evaluation. | 10/15/2013 | Follow-up | |
Dish machine 131 degrees, 0 ppm chlorine, ~ 50 ppm chlorine sanitizer once primed. Hand washing observed and gloves used. Good date marking observed. Form 1-B signed and observed during the last inspection. Discussed keeping these forms on site at the facility with the PIC.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloth stored on sink.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed garlic in oil mixture stored at 72°F for > 4 hours according to the PIC.
Correction: Recommend relocating discarding food and cold holding at 41°F or below to help prevent substantial growth of bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed pizza sauce, calzones, stromboli and pizza slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Recommend clearly labeling or otherwise marking the food with a 4-hour cook-serve or serve by time.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed lemon juice bottles being reused to store oil for cooking.
Correction: Recommend discontinuing the reuse of manufacturer containers for food storage. Recommend providing approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surface of the pizza oven, dishmachine, paper towel holder and ice bin plate has accumulations of soil and dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishmachine not sanitizing. Neither EHSs test strips nor the establishments test strips registered for chlorine residual.
Correction: Recommend that surface shall be effectively sanitized before coming in contact with food and before use after cleaning and rinsing. Dish machine was primed and afterward registered ~ 50 ppm chlorine sanitizer.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at restroom lavatories used by food employees
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/09/2013 | Routine | |
EHSS discussed nature of complaint with owner. Owner said that they are very good about wearing gloves and washing hands. EHSS reminded him that some of his past inspections have observed bare hand contact and he said that every once in awhile someone forgets. EHSS reminded that no bare hand contact with sub sandwiches, salads and desserts. EHSS informed about the wiping nose and mouth observance and he said that he wouldn't allow that. Employee would lose job if saw that. He has open kitchen and nothing to hide. EHSS recommended that he review glove use policy with staff. Owner said he would.
No violation noted during this evaluation. | 08/01/2013 | Complaint | |
All food used in 1-2 days. Discussed items received raw frozen, chicken, and ground beef. Discussed cooling: items put in smaller pans and put in WIF and then WIC. Grease trap cleaned 2x month. Discussed items cooked, cooled and reheated: meat sauce, lasagna and noodles. Fire extinguisher observed checked on February 2012. Fire suppression system checked on August 2012. Consumer Advisory observed on menu for Hamburgers. Discussed CDC handouts. Employee Health Forms observed signed by all employees. Digital thermometer used by owner for food temps.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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12/17/2012 | Routine | |
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