discussed time control for pizza used for slices.
No violation noted during this evaluation. | 07/08/2015 | Routine | |
Discussed the following with the operator: cooling, sink maintenance and reheating
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
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11/26/2014 | Routine | |
Discussed corrections to violations with operator.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigerator interior and counters were in poor repair. Refrigerators holding above 41* F.
Correction: Repair/adjust equipment.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the food prap area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceilings were noted in need of cleaning.
Correction: All walls and ceilings must be cleaned as often as necessary to keep them clean.
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08/12/2014 | Routine | |
Discussed the following with the operator: employee health, cooling, date marking, and corrective actions to violations. All food employees without food handler cards must obtain them within 90 days. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed BBQ, pepperoni, and cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator needs to be adjusted to hold foods at 41* F or below.
Correction: Repair/adjust refrigerator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelving
Correction: Clean and sanitize these surfaces for food equipment storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/27/2013 | Routine | |
FOLLOW-UP: Back flow preventer (air gap) has been installed on carbonator. Violation corrected permit issued.
No violation noted during this evaluation. | 02/01/2013 | Routine | |
Discussed the following with the operator: employee health. All employees need to obtain food handler cards within 90 days. Permit will be issued when back flow preventer is installed. Refrigerator is in the process of being repaired.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: 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 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator is in poor repair and gaskets are torn.
Correction: Repair refrigerator.
- Equipment and Utensils, Air-Drying Required
Observation: Equipmement was 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on drink machine system as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair
Correction: Maintain physical facilities in good repair.
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01/30/2013 | Routine | |
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