All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 04/27/2015 | Follow-up | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Use chemical test kit to ensure proper sanitizing when running dish machine, prime sanitizer if needed.
The follow-up inspection will occur on/about April 27, 2015.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. White bulk food near ice cream chest is not labeled.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken strips and sliced ham (overloaded containers, sandwich table), pizza toppings and chicken wings in the pizza table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza table is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust pizza table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink are leaking. Hot water have been turned off in hand sink up-front.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/20/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: RELOCATED. 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/05/2014 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Monitor cooling procedures to ensure adequate cooling from 135-70 degrees within 2 hours, and from 70-41 degrees within 4 additional hours (6 total). If 70 degrees cannot be achieved within first 2 hours than foods must cool with 4 total hours.
* Observed adequate hand-washing procedures, calibrated food thermometer, sanitizer concentrations, sanitizer test kit, and employee health policy.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice-scoops being stored on top of ice machines on surfaces that are not being adequately cleaned and sanitized while in use.
Correction: REMOVED. Ensure ice scoops are stored safely to prevent potential cross-contamination with consumer ice.
- Critical: Cooling* (corrected on site)
Observation: Cooked Chicken & Cooked Pasta prepared on 8-5-2014 cooling in walk-in cooler with an internal food temperature of 48-52 degrees at the time of inspection.
Correction: DISCARDED. Monitor the cooling processes of potentially hazardous foods to ensure cooling from 135 degrees to 70 degrees within 2 hours, and from 70 degrees to 41 degrees or below within 4 additional hours to prevent potential for bacterial growth.
- Cooling Methods (corrected on site)
Observation: Chicken and Pasta cooling in the walk-in cooler in balk portions in pastic containers/wrap.
Correction: DISCARDED. To begin the cooling process, portion foods into small separate portions and utilize metal containers in place of plastic to encourage temperature transfer.
- Outer Openings - Protected
Observation: The exterior outer openings to the rear kitchen door and the front entrance door are not completely enclosed to prevent potential entry from unwanted pests.
Correction: Ensure all exterior outer openings to the establishment are completely enclosed to prevent potential entry from unwanted pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in 3-vat sink & dish area are noted 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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08/06/2014 | Routine | |
Notes:
The belt on exhaust system was replaced and it took control of the heat in the kitchen.
Refrigeration is working properly and all food is at 38 - 41 F range.
Hand sink still needs to be sealed to the wall.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen sink is not completely sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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04/16/2014 | Follow-up | |
Notes:
Due to the extremely hot air temperature in the kitchen refrigeration units can not support cold holding temperatures of 41 F or less. All food from sandwich tables and top of pizza unit was relocated to the walk-in cooler.
Replace thermometer in the reach-in freezer.
The follow-up inspection will occur on April 15, 2014.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs in the large and small make-up tables and top portion of pizza unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen sink is not completely sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Large and small make-up tables and pizza unit were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair/adjust refrigeration units to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both kitchen sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/11/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Change sanitizing buckets every 4 hours, check concentration with test strips.
Work order was placed to get floors inside walk-in cooler sealed.
- 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Walk-in Freezer and front small Pepsi cooler.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the Walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/06/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) lasagna in the refrigerator, the food should have been discarded 2 days ago.
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 - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed heavy carbon build up on the pizza flat sheet pans..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The hand sink in front area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/07/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Sanitizing solution in buckets and dish machine tested correctly at 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced salami and shredded cheese cold holding at improper temperatures in the small salad unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Small black reach-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature registered at 48 F. No PHFs stored inside.
Correction: Adjust cold holding unit to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toxics - Separation of Toxics
Observation: Containers of HOT SHOT fly and roach spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers found near condiments and clean equipment.
Correction: Containers of fly and roach spray must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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07/11/2013 | Routine | |
Non critical violation must be corrected within 30 days.
Note:
Do not overload food plastic containers in the top portion of pizza and make-up unit.
Sanitizing solution tested correctly at 100 ppm in wiping cloth buckets and dish washer.
Floors around soda syrup area must be kept clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap under and around back and front door. Maintenance call was placed to put rubber strip around.
Correction: 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.
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04/11/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Sanitizing solution tested slightly above 100 ppm in the wiping cloth buckets. Dish wash machine sanitizing solution tested correctly at 100 ppm.
Employees must wash hands between changing gloves.
- 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: interior of all refrigeration units.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surface of the following equipment was not observed sanitized: grill spatula. Observation: after cleaning grill surface ( touching trash can) with spatula, used with food, employee dry cleaned spatula with wiping cloth and placed it back on the grill.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: The hand washing sink basin in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/07/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Salami and cheese - 42, Tomatoes, sliced - 38
Adequate food testing thermometer is on hand. Dish machine chlorine sanitizer solution tested between 100 - 200 ppm.
Non-critical violations must be corrected within 30 days.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice Cream scoop was in a container of standing water.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizer solution concentration was low.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pizza prep unit, Pepsi reach-in and freezer units.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler condenser unit was observed in a state of disrepair and damaged. The unit is leaking water and being collected by open containers.
Correction: Repair the walk-in condenser unit 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sinks in the kitchen and at the front counter.
Correction: 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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under and behind cooking equipment and upright freezer noted in need of cleaning. A build-up of dirt and food debris is visible.
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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01/03/2011 | Routine | |
Dish machine has proper concentration of chlorine.
Adequate metal stem thermometers.
Non-critical violations must be corrected within 30 days.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: meatballs, chicken breast, cheese, vegetables and several other food items. Food was observed uncovered in the pizza make-up table and the fridgidare reach-in freezer.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Several boxes of food were observed being stored on the floor of the walk-in cooler and the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Vent in the walk-in cooler was observed in a state of disrepair. Vent in the walk-in cooler observed leaking into plastic containers which are full.
Correction: Repair the vent in the walk-in cooler 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 vent in the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room.
Correction: Provide a cover for the trash receptacle in the ladies room.
- Outer Openings - Protected (corrected on site)
Observation: Back door was propped open.
Correction: Protect the food establishment against the entry of insects and rodents by keeping the back door closed. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/06/2010 | Routine | |
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