Castiglia's, Suite 108 - 10709 Courthouse Road, Fredericksburg, VA - Restaurant inspection findings and violations

June 18, 2009 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (shrimp, chicken). PIC unable to state hot holding temperature. PIC unable to state an adequate employee health policy.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 C - Corrected During Inspection Utensils without handle used to dispense salt and sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler and freezer. Observed food stored on the floor in the walk-in freezer, and the shelf in the walk-in cooler is installed less than 6" off the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Repeat The following foods cold holding at improper temperatures:- all PHFs in pizza prep unit, including ricotta (it) 52F.- all PHFs in walk-in cooler, including cheese (it) 50F, pasta (it) 48F.ASKED PIC TO VOLUNTARILY DISCARD FOODS. PIC DISCARDED PASTA. TEMPERATURE OF WALK-IN COOLER LOWERED.- in display case: garlic and oil mixture (48F - it). DISCARDED.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) foods such as deli meats in the refrigeration unit were inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. Some foods marked with a date range that exceeds the 7 day hold limit, such as 6/16 - 6/26 and 6/13 - 6/21.
  Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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.
• 0960 1 - Corrected During Inspection Critical Repeat The food contact surface of the trash bags used to store food are not safe.
  Replace the trash bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - Repeat The food contact surface of the metal banded brushes/paint brushes are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the rear 2-door RIC.
  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.
• 1550 - The waitstation handsink is not sealed to the adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Corrected During Inspection Wooden pizza paddle (wood was chipped) was observed in a state of disrepair and damaged.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gaskets to the 3-door prep unit and 2-door vegetable RIC are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1730 - Corrected During Inspection Repeat The food temperature measuring device was found out of calibration in the range of use. Thermometer read ~220F when placed in food stored in pizza prep unit.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Repeat Clean take-out containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap between bottom of door and floor (on left side of door); door sweep is needed.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Repeat Less than 20 foot candles of light was noted in the rear vegetable cooler, warewashing area, and by keg cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3180 - Restroom vents and ceiling tiles in rear of facility are noted in need of cleaning.
  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.

Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, RTE: ready-to-eat, PIC: person-in-charge, st: surface temperature, it: internal temperature
Front handsink towel dispenser is not dispensing towels well. Check unit. Replace if not functioning.
Discussed:
1) Recommend replacing ice machine. Interior of machine is beginning to rust.
2) Cooling. Advised that when cooling, place items in smaller, thinner portions, use metal (instead of plastic). Foods should not need to be tightly covered immediately, so steam can escape.
3)

May 11, 2009 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several drinking cups without lids stored throughout facility.
  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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food (vegetables and soup) in the refrigeration unit.
  Separate 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.
• 0560 - Linens in contact with food. Towel used to cover vegetables in pizza prep cooler.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  Mark 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 41F 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.
• 0850 - Critical Pizzas 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.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 0960 1 - Critical The food contact surface of the trash bags used to cover foods are not safe.
  Repair or replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - The food contact surface of the paint brushes (metal banded brushes) used for basting are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the paint brushes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1150 - The non-food contact surface of the crates used as shelving (such as in the walk-in cooler) are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Rusty shelving in walk-in cooler and 3-door prep unit were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gaskets to the 3-door prep unit and pizza prep unit are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1730 - The food temperature measuring devices were found out of calibration in the range of use. Two thermometer read 0F at room temperature.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1800 - Non-food contact surfaces (such as shelving, rolling carts, exterior of storage containers, and exterior of equipment) throughout facility noted in need of cleaning
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Cups were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2000 - Clean equipment and take-out containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Corrected During Inspection Critical The handwashing facility located beside the pizza oven is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
• 2350 ii - Observed a sewer gas smell emanating from the floor drain in front of the 3-compartment sink.
  Repair and maintain all plumbing components and fixtures.
• 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulbs in the walk-in cooler and hood are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the by the keg cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler and rear 2-door reach-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - The following areas noted in need of repair:- floor drain cover loose in front of the 3-compartment sink;- hole in floor near dishwashing machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Detailed and thorough cleaning needed throughout kitchen, to include floors, walls, ceilings, and vent covers in walk-in cooler and freezer.
  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.

Comments:
Additional temperatures: PP: sausage (it) 39F, ham (it) 45F, cheese (it) 40F, tomatoes (it) 38F; WIC: cheese (it) 44F, soup (it) 42F, pepperoni (it) 41F, sauce (it) 42F; RIC: sausage (it) 35F, ham (it) 33F, minestrone (it) 39F; Bar: milk (it) 39F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, RTE: ready-to-eat, PIC: person-in-charge, st: surface temperature, it: internal temperature
PIC stated all meats, including hamburgers are only offered fully cooked.
Small diameter probe thermometer needed.
Ensure any unused equipment is removed.
Ensure facility has an active employee health policy. Ensure all employees are aware of the policy and proper actions are taken when an employees is ill.
Ensure the glass door RIC does not have a leak on the interior. Observed ice accumulated on lid of a container in the rear of the unit, but no other evidence of a leak was observed.
Food Source: Sysco, Roma

November 20, 2008 (Follow-up)

Violation: 0820 A 2 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:- in pizza prep: sausage (it) 44F, ham (it) 45F
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Discussed: Longer pan holding pepperoni is holding food at 41F or below in pizza prep unit. PIC switched other potentially hazardous foods to long pans. Observed ice accumulation in unit. PIC stated will defrost tonight. If unit is not capable of holding foods at 41F or below repair or replace unit.
Improved date marking observed. Only a couple items were not dated. Items corrected during inspection.
Discontinue storing food in trash bags.
WIC temperature lowered to 37F.
PIC will post employee health policy. PIC has discussed policy with employees.
Continue monitoring the issues revealed during the last few inspections..
Facility is no longer under enforcement actions.

November 10, 2008 (Critical Procedures)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. PIC unable to describe or present an employee health policy. PIC unable to state Big 5 foodborne illnesses that require employee exclusion.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several drinking cups stored on prep surfaces and shelving throughout facility.
  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.
• 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 2 dented cans on can rack not separated from cans in good condition.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands (placing toppings on salad).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:- in pizza prep: sausage (it) 50F, ham (it) 56F, garlic & oil mixture (it) 52F- in walk-in cooler: pasta (it) 47F, pasta (it) 47F, butter (it) 45F, cheese (it) 46F- in display case: butter (it) 47F, half-and-half (it) 45F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. PIZZA PREP FOODS DISCARDED. WALK-IN TEMPERATURE LOWERED. THERMOMETER READ 36F BY END OF INSPECTION. DISPLAY CASE FOODS RELOCATED.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and prepared lasagna in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwave, ice scoop, slicer, grater,
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical The food-contact surfaces of the equipment were not observed sanitized. Dishwasher chlorine sanitizer concentration measured at less than 50 ppm.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC CONTACTED REPAIR TECH.

Comments:
Additional temperatures: Prep: ham (it) 40F, calimari (it) 41F; RIC: sausage (it) 41F, minestrone (it) 39F
Food Source: Roma, Sysco
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Critical inspections focus on the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Please provide copy of most recent pest control report.
Monitor the temperature of the walk-in cooler. Potentially hazardous foods removed from display case. If case cannot hold PHF at 41F or below, discontinue using unit to store PHF, repair unit to hold foods at 41F or below, or replace unit with one capable of holding foods at the proper temperatures.
Notice of Violation issued due to repeat critical violations. Failure to correct violations in a timely manner may result in the revocation of the facility's permit. Re-inspection to be conducted in approximately 10 days.

May 14, 2008 (Routine)

Violations:

• 0060 - Critical Repeat The person in charge has not had food safety training since last inspection.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0240 - Repeat Employee observed working in the food service area without proper hair restraint.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Repeat Observed scoops without handles used to dispense ready-to-eat (RTE) foods (Parmesan cheese, sauce, spices). Employee observed sprinkling Parmesan cheese on top of calzone with bare hands. Employee observed adding toppings to sandwich with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. SCOOPS DISCARDED OR REMOVED FROM PRODUCTS. EMPLOYEE DONNED GLOVES TO ADD TOPPINGS.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop at bulk ice machine not stored on a clean, protected surface. Ice scoop stored on unclean area beside machine.
  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 135F.
• 0580 - Corrected During Inspection Single-use gloves saved for reuse. Observed employee wash single-use gloves.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 0800 - Corrected During Inspection Critical Sauce (93-99F - it) noted not being adequately cooled to prevent the growth of harmful bacteria. Sauce cooling in large pot outside of refrigeration.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC BEGAN REHEATING SAUCE.
• 0810 - The methods used for cooling were not adequate. Large pot of sauce left to cool at room temperature.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 A 2 - Critical Repeat Half-and-half (45F - it) and butter (44F - it) in display case cold holding at improper temperatures.Observed garlic & oil mixture stored at ambient temperature in wait station area.Foods in walk-in cooler cold holding at improper temperatures, including pasta (43F - it), shredded cheese (44F - it), pasta (45F - it), and calamari (44F - it).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. GARLIC & OIL MIXTURE DISCARDED. WALK-IN COOLER TEMPERATURE LOWERED.
• 0960 2 - Observed foods stored directly in plastic grocery bags.
  Repair or replace the grocery bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - Corrected During Inspection Repeat The food contact surface of the metal banded brushes used for basting are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the brushes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. DISCARDED.
• 1570 - The following equipment was observed in a state of disrepair and damaged:- right door to two door reach-in cooler does not close properly; - wood pizza paddles (1 with wood chipping, other is broken in half)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gaskets to the prep units are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, yellow container storing lids for dressing/condiment containers, interior of microwave
  Clean and sanitize these surfaces for food contact.
• 1960 - Repeat Cups were found stacked while wet after cleaning and chemical sanitization.
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted by the keg cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Repeat Less than 10 foot candles of light was noted at the rear 2-door reach-in cooler. Observed blown light bulb in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Broken floor tile between the rear reach-in units and blown light bulb in wait station area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls throughout facility noted in need of cleaning.
  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.
• 3200 - Vent filters in the hood system noted in need of cleaning.
  Maintain hood system vent filters in a clean condition.
• 3330 - Corrected During Inspection Critical Working container of an unknown chemical is not properly labeled. Chemical was stored in an old glass cleaner bottle.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. DISCARDED.

Comments:
Additional temperatures: Cook chicken (it) 173F; RIC: shrimp (it) 41F, ham (it) 41F; SP: ham (it) 35F, tomatoes (it) 43F, calamari (it) 39F; Cook steak (it) 207F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Audible sanitizer alarm present on dishwashing machine. PIC demonstrated the alarm.
Observed improved glove use at facility. PIC and employees must work further to improve glove use.
PIC has done a good job cleaning ceiling tiles in prep area.
Discussed with PIC:
1) Display case appears not capable of holding foods at 41F or below. PIC stated he believes the problem to be that the doors to the display case do not close on their own, allowing warm air to enter the display case. Recommended moving PHFs (such as desserts, butter, half-and-half) to beer cooler, which appears to be capable of holding foods at 41F or below and has a self-closing door.
2) Ensure desserts held in display case are properly date marked.

April 08, 2008 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed one cup stored near microwaves and one cup stored above reach-in freezer.
  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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 3 dented cans stored on can rack.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. SEPARATE DAMAGED CANS FROM THOSE IN GOOD CONDITION.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food (preparing sandwich and handling fries) with their bare hands. Observed scoop without handle in sauce stored in walk-in cooler.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. SCOOP REMOVED.
• 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE). Scoops without handles used in salt and sugar containers.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0480 - Corrected During Inspection Unlabeled food containers (salt and sugar).
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 A 1 - Corrected During Inspection Critical Meat sauce (114F - it) and marinara sauce (124F - it) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. ITEMS WERE REHEATED.
• 0820 A 2 - Critical The following foods cold holding at improper temperatures:in sandwich prep unit: tomatoes (it) 48F, ham (it) 46F, turkey (it) 46F, salami (it) 48F;in display case: garlic & oil (it) 48Fin pizza prep: cheese (it) 45F, ricotta cheese (it) 47F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. SANDWICH PREP AND PIZZA PREP UNIT TEMPERATURES WERE LOWERED. SANDWICH PREP TEMPERATURE DECREASED BY 4F, PIZZA PREP BY 1F AT END OF INSPECTION.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pastas in the refrigeration unit are not properly dated for disposition.
  Mark 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 41F 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.
• 0840 - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) ham in the sandwich prep unit, the food should have been discarded one month ago. Ham in sandwich prep unit was dated 3/17/08.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 0960 1 - Corrected During Inspection Critical Repeat The food contact surface of the trash bags is not safe. Observed trash bags used to cover bread.
  Repair or replace the trash bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - The food contact surfaces of the paint brushes used as basting brushes are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the paint brushes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1150 - The non-food contact surface of the crate used in the walk-in cooler is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1180 - The food temperature measuring device (degrees F) is not accurate. Thermometer was not accurately reading hot holding temperature of food; when placed in hot food, dial did not go above 70F.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1570 - The door gaskets to the prep unit and rear reach-in cooler are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Walk-in cooler condenser was observed in a state of disrepair and damaged. Observed water leaking from front of fan inside unit.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1730 - The thermometer in the pizza prep unit is not in good repair. Unable to read the thermometer.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1750 - Manufacturer containers were observed reused for the storage of food (croutons & canolli shells).
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, can opener, interior of ice machine
  Clean and sanitize these surfaces for food contact.
• 1960 - Repeat Cups were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2310 - Corrected During Inspection Critical The front kitchen handwashing facility is blocked with a pitcher and small cup, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
• 2890 - Light bulbs in the walk-in cooler and walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the front kitchen handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the rear kitchen handsink.
  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 must 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
• 3080 - Repeat Less than 20 foot candles (FC) of light was noted in the keg cooler and rear reach-in cooler. Less than 10 FC measured in keg cooler. Light bulb burned out in reach-in cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3180 - Kitchen ceiling tiles, wall behind pizza oven, condenser covers in walk-in cooler, restroom ceiling vents, and floor behind equipment noted in need of cleaning.
  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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
Additional temperatures: RIC: meat sauce (it) 39F, sausage (it) 41F;
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
PIC stated facility has switched to vacuum packaged clams.
Discussed:
1) Employee health policy needed.
2) Regulation changes handout provided. OverEasy application provided.
3) Monitor the temperature of all refrigeration units. Units that are opened more often may need to have the temperature lowered.

April 09, 2007 (Routine)

Violations:

• 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense salt and sugar.
  Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical Repeat Raw veal stored in same container as cooked breaded chicken. (chicken will be reheated prior to serving)
  Separate raw animal foods from prepared and ready-to-eat foods during storage, preparation, holding, and display.
• 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Some foods such as pastas and deli meats have dates of 4/21 and 4/22, though some foods are properly dated.
  If the food is held at 41F 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.
• 0960 1 - Corrected During Inspection Critical Pizza stored in the walk in cooler is covered with a trash bag.
  Replace the trash bag with a food grade storage bag or plastic wrap to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1370 - Repeat The dish machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer.
  Clean and sanitize these surfaces for food contact.
• 1960 - Drinking cups were found stacked wet after cleaning and chemical sanitization.
  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.
• 2350 ii - Repeat The hot water knob to the right faucet at the 3-compartment sink is in poor repair.
  Properly repair plumbing.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas. Observed 20 foot candles in the grill area. Observed 35 foot candles at the cook's prep unit (corrected to 50fc). Observed 25 foot candles at the sandwich prep unit (increased to 30 foot candles). Observed 40 foot candles at the pizza prep unit.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3080 - Repeat Less than 20 foot candles of light was noted in the front display case, beer keg cooler, and front beer bottle cooler. There were no light bulbs in these units.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat 1. Coving below the 3-compartment sink and dish machine is not properly attached to the wall. 2. Paint peeling from back door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
ABBREVIATIONS: CP-Cook's Prep unit, SP-Sandwich Prep unit, HH-Hot Holding, PP-Pizza Prep unit, WIC-Walk In Cooler, RIC-Reach In Cooler, it-internal temperature, st-surface temperature.
The dish machine is sanitizing at 50ppm chlorine. Contact technician to install sanitizer indicator device
Ensure shell fish tags are kept on the container until the container is emptied, then kept on file for at least 90 days.
The overall cleanliness of the facility has greatly improved. Thank you! Continue to work on making corrections and maintaining cleanliness of the facility.

March 07, 2007 (Other)

Comments:
Delivered and discussed inspection report.

March 07, 2007 (Other)

Comments:
Prepared inspection report.

March 06, 2007 (Routine)

Violations:

• 0140 - Corrected During Inspection Critical Employees in the kitchen could not properly wash hands because soap and paper towels were not provided at the hand washing sinks.
  Ensure all food employees clean their hands and exposed portions of their arms with soap in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds, thoroughly rinsing with clean water, and drying with a disposable towel.
• 0440 - Critical Tag missing from the clam bag in the walk in cooler.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 0440 - Critical The tags for the clams are not available.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0470 - Corrected During Inspection Critical Raw hamburgers stored above cooked shell eggs in the sandwich prep cooler.
  Store raw meats, eggs, and seafood on shelving below ready-to-eat foods.
• 0480 - Corrected During Inspection Unlabeled food containers such as bulk salt and sugar containers and salt and pepper bottles in the server station.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat The following foods cold holding at improper temperatures: Sandwich Prep Cooler- Cappacoli (it) 53'F, Salami (it) 53'F, American Cheese (it) 51'F, Turkey (it) 43'F, Pastrami (it) 53'F; Pizza Prep Cooler- Pizza Cheese (it) 53'F; Front Display Case- Half & Half creamer (it) 44'F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Meat sauce (it) 132'F hot holding at improper temperatures on the steam table. (sauce was reheated to 168'F.)
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods in the refrigeration units such as Deli Meats, Cooked Pastas, Lasagna, open bag of Meatballs and Cooked Breaded Chicken are not properly dated for disposition.
  Mark 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1560 - The Pepsi reach in cooler and Imperial freezer are not easily movable and are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine. Dishes and food contact equipment are not being properly sanitized.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:1. Meat slicer (corrected). 2. Soda Nozzles (corrected). 3. Can opener blade.
  Clean and sanitize these surfaces for food contact. Also replace the can opener blade- it is dull.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. Door gaskets to the cook's prep cooler (corrected). 2. Inside fryer cabinet area. 3. Back side of pizza oven (corrected). 4. Door gaskets to the Glenco reach in cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - 1. Hot water knob to the right faucet at the 3-compartment sink is in poor repair. 2. Running water is not available at the mop sink.
  Repair plumbing.
• 2660 - There is no covered trash can for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3020 - Soap was not provided at the 2 hand washing lavatories in the kitchen. (soap was then provided at 1 sink).
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the 2 hand washing lavatories in the kitchen.
  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 must 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas. 24 foot candles at the stove, 25 foot candles at the pizza prep unit, and 18 foot candles at the sandwich prep unit.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3080 - Less than 20 foot candles of light was noted in the front display case, front beer keg cooler, and front beer bottle cooler- light bulbs were out or missing.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - The following physical structures are not maintained in good repair: 1. Coving coming off wall below 3-compartment sink. 2. Gap in floor tiles between dish washing area and slicer area. 3. Paint peeling from back door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures observed unclean: 1. Sugar or salt spilled on floor in corner between shelves and walk in cooler (corrected). 2. Floor below Glenco reach in cooler. 3. Drain trough to water heater. 4. Mildewed caulking behind 3-compartment sink. 5. Floor below slicer table. IN GENERAL, FLOORS THROUGHOUT FACILITY NEED DETAILED CLEANING.
  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.
• 3270 - Critical Live roach crawling on wall above canned food rack.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. CONTACT PEST CONTROL OPERATOR FOR IMMEDIATE TREATMENT.

Comments:
ABBREVIATIONS: ST-Steam Table, WIC-Walk In Cooler, CP-Cook's Prep Unit, SP-Sandwich Prep Unit, PP-Pizza Prep Unit, RIC-Reach In Cooler, (it)-internal temperature, (st)-surface temperature.
ADDITIONAL TEMPERATURES: CP-Breaded Chicken (it) 41'F, Garlic & Oil (it) 41'F; SP- Raw Hamburger (it) 41'F, Shell Egg (cooked) (st) 39'F; PP- Pizza Dough (st) 37'F, Fried Mushrooms (it) 40'F; WIC-Meatballs (st) 40'F, Fetuccini (st) 41'F, Shell Eggs (st) 40'F; Pepsi RIC-Raw Veal (st) 39'F, Gnocchi (st) 37'F; Server RIC-Canoli Filling (st) 37'F.
Having 3 or more critical repeat violations or 10 total repeat violations places a facility under enforcement which may lead to the revocation of the health permit to operate. A follow up routine inspection will be conducted in approximately 30 days.

April 25, 2006 (Routine)

Violations:

• 0060 - Critical Repeat The person in charge does not demonstrate food safety knowledge. Paulo and Luigi are registered for the June "Over Easy" food safety class.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Corrected During Inspection REPEAT OBSERVATION: Wiping cloths improperly stored between use. No sanitizer in either wiping cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (50-100ppm chlorine.)
• 0820 - Corrected During Inspection Critical Repeat The following foods cold holding at improper internal temperatures: 1. Chicken breading on counter at room temperature (placed in cooler). 2. In the top of the small sandwich prep cooler- Salami 46'F, Provolone Cheese 48'F, Capacoli 54'F, Turkey 51'F, Sandwich Steak 53'F (all meats discarded). 3. Pizza Prep- Garlic & Oil 49'F (placed in bottom of cooler). 4. Display case- Creamers 52'F.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical REPEAT OBSERVATION: The prepared and commercially processed ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Deli meats dated 5/4/06. Lasagna not dated. Each package of meats and cheeses not dated.
  Mark 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1180 - 1 thermometer reading 58'F in ice water bath.
  Calibrate thermometer to read 32'F in ice water.
• 1570 - REPEAT OBSERVATION: 1. Light bulbs out in the dish washing area and storage hallway. 2. Duct tape inside bottom of Glenco reach in cooler. 3. Duct tape inside pizza prep cooler. 4. Two door reach in cooler not functioning .
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - REPEAT OBSERVATION: Grease accumulation inside the fryer cabinet.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Styrofoam take out containers stored with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - REPEAT OBSERVATION: Ceiling surrounding pipes above water heater not sealed.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - REPEAT OBSERVATION: Less than 50 foot candles of light was noted in the pizza prep area (25FC) and stove top (20FC).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - REPEAT OBSERVATION: Damaged wall left of the slicer prep table. Damaged wall right of the canned goods rack.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
ABBREVIATIONS: WIC-Walk In Cooler, RIC-Reach In Cooler, WIF-Walk In Freezer, SP-Sandwich Prep Cooler, SLD-Salad Prep Cooler, HH-Hot Holding, ST-Surface Temperature, IT-Internal Temperature, CP-Cook’s Prep Cooler, ST-Steam Table, PP-Pizza Prep Cooler.
Additional temperatures: RIC-Pasta (st) 38'F.
Establishment has done an outstanding job in correcting the violations noted in the previous inspection. Thank you.