Pepi's Pizza Box, 330 S. Pickett St, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 20, 2009 | Routine | 0 | 3 | Details / Comments |
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March 20, 2009 | Routine | 1 | 3 | Details / Comments |
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December 16, 2008 | Routine | 2 | 5 | Details / Comments |
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September 16, 2008 | Routine | 4 | 3 | Details / Comments |
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June 06, 2008 | Routine | 3 | 4 | Details / Comments |
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February 28, 2008 | Routine | 2 | 2 | Details / Comments |
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November 20, 2007 | Routine | 1 | 4 | Details / Comments |
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May 14, 2007 | Routine | 1 | 7 | Details / Comments |
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November 07, 2006 | Routine | 2 | 2 | Details / Comments |
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March 27, 2006 | Routine | 0 | 3 | Details / Comments |
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November 17, 2005 | Routine | 2 | 6 | Details / Comments |
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August 01, 2005 | Routine | 4 | 5 | Details / Comments |
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April 11, 2005 | Routine | 2 | 13 | Details / Comments |
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December 20, 2004 | Routine | 4 | 12 | Details / Comments |
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September 21, 2004 | Routine | 4 | 4 | Details / Comments |
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June 07, 2004 | Routine | 3 | 9 | Details / Comments |
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March 02, 2004 | Routine | 2 | 6 | Details / Comments |
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December 16, 2003 | Routine | 0 | 6 | Details / Comments |
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October 02, 2003 | Routine | 3 | 5 | Details / Comments |
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August 21, 2003 | Routine | 5 | 6 | Details / Comments |
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June 10, 2003 | Routine | 3 | 5 | Details / Comments |
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May 12, 2003 | Routine | 6 | 8 | Details / Comments |
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March 31, 2003 | Routine | 5 | 5 | Details / Comments |
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February 06, 2003 | Routine | 5 | 5 | Details / Comments |
July 20, 2009 (Routine)
Violations:
- 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
Discussed report with manager.
March 20, 2009 (Routine)
Violations:
- 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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 items. - 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-903.11A2 - Corrected During Inspection Observed a pencil stored along with forks in a cup.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 7-209.11 - Repeat 1. Observed employee belongings stored at a prep counter.2. Observed drawer at a prep counter filled with utensils and personal belongings.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Discussed report with the manager.
December 16, 2008 (Routine)
Violations:
- 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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 items. - 3-501.16A2 - Corrected During Inspection Critical Repeat Observed PHFs cold holding at 52-55F inside the Superior prep cooler.
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. - 4-203.12B - The ambient (air/water) temperature measuring device located in the Superior prep cooler is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 4-204.112B - Repeat There was no temperature measuring device located in the chest freezer.
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. - 4-501.11A - Repeat Observed Superior prep cooler registering its ambient temperature at 50F.
Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 6-501.11 - Repeat Observed floors in the WIR cooler damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 7-209.11 - Corrected During Inspection Observed personal belongings stored next to meat slicer.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Discussed report with the manager.
September 16, 2008 (Routine)
Violations:
- 11-2-24A - Critical Observed CFM card expired.
It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. Renew your CFM card. - 2-401.11A - Corrected During Inspection Critical Observed employee drinking cup stored w/out lid nor straw.
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 items. - 3-302.11A4 - Critical Observed foods uncovered in chest freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14B2 - Corrected During Inspection Observed wet cloth not stored in sanitizing solution.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-204.112B - Observed no thermometer inside chest freezer.
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. - 4-601.11A - Critical Observed inside of Amana microwave soiled.
Clean and sanitize these surfaces for food contact. - 6-501.11 - Observed floor in the WIR damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Great improvement from previous isnepction.
Please call ORS 703-533-7600 to renew your CFM card.
June 06, 2008 (Routine)
Violations:
- 3-302.11A1 - Corrected During Inspection Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-501.16A2 - Corrected During Inspection Critical Repeat Observed PHFs cold holding at improper temperature.
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. - 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form. - 4-204.112B - There was no temperature measuring device located in the chest freezer.
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. - 4-501.11A - Repeat Observed Superior cooler registering its ambient temperature at 48F.
Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 6-501.12A - Observed floors 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.
Discussed report with the manager.
February 28, 2008 (Routine)
Violations:
- 3-501.14A - Corrected During Inspection Critical Cooked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. - 3-501.16A1 - Critical 1. Observed improper method of reheating gravy.2. Observed chicken hot holding at 130F.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Reheat foods to 165F, then hot hold at 140F. - 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: exterior of flour container.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-501.11 - Observed coving tiles in front of the Walkin cooler missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Discussed report with the manager.
November 20, 2007 (Routine)
Violations:
- 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperatures: ham 54F and chicken 54F.
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. CFM voluntarily discarded these food items that were out of temperature. - 4-204.112B - There was no temperature measuring device located in the chest freezer and 3-door pizza prep cooler.
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. - 4-501.11A - Observed Superior prep cooler cold holding its ambient temperature at 55F.
Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 6-303.11C - Corrected During Inspection Inadequate light was noted in the hood system.
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. CFM turned on the lights for the hood system. - 7-209.11 - Corrected During Inspection Employee's keychain was stored in such a way that they could contaminate utensils on a prep counter.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. CFM removed the key chain from the prep table.
Discussed my report with the CFM.
May 14, 2007 (Routine)
Violations:
- 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 3-501.16A2 - Critical Observed potentially hazardous foods cold holding at improper temperature.
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. - 4-204.112B - There was no temperature measuring device located in the chest freezer.
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. - 4-501.11A - Observed Superior prep cooler registering its ambient temperature at 50F.
Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 4-501.11B - The gaskets are torn at Superior prep cooler.
Repair or replace the gaskets in accordance with the manufacturer's specifications. - 4-501.12 - The cutting board(s) along the prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. - 6-501.12A - Physical structure (floors) was 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.
Discussed report with the manager.
November 07, 2006 (Routine)
Violations:
- 3-304.11 - Critical There was a mold build-up in the ice machine
Remove mold build-up by thorough cleaning. - 3-501.16A2 - Critical Cheese, chicken and ham in the open top unit were slightly high in temperature. Move to walk-in box until the cause is found.
Move 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. - 4-501.11A - The door sill of the walk-in refrigerator needs refacing/repair.
This rough, exposed area needs to be repaired. - 7-209.11 - Personal medicines were stored in the utensil drawer.
Throw out or store properly in personal lockers.
The above observations were discussed with the manager and appropriate employees.
March 27, 2006 (Routine)
Violations:
- 2-301.15 - 2 food employees was observed cleaning their hands in a food preparation sink.
Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi - 6-301.12 - No disposable towels were provided at the hand washing facility at the bar 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 drying their hands on their clothing or other unclean materials. - 6-303.11A - Repeat Inadequate light was noted in the walk-in.
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.
November 17, 2005 (Routine)
Violations:
- 3-302.12 - Unlabeled food containers, sugar, etc.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. - 3-304.12A - Ice scoop handle in the ice.
Keep the handle out of the ice. - 4-501.11C - Can opener blade splintering.
Replace blade. - 4-501.12 - The cutting board on the pizze prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Remove the stains or resurface/replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-601.11A - Critical Repeat Slicer not clean (has not been taken apart)
Take slicer apart at least daily when used and wash/rinse and sanitize. - 6-303.11A - Repeat Inadequate light was noted in the walk-in. Repair/replace the fixture that lacks a light bulb.
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. - 6-501.12A - Repeat Ceiling was 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. - 7-102.11 - Critical Repeat Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
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.
August 01, 2005 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat Tuna in sandwich unit 45F, raw egg in sandwich unit 50F..
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. - 3-501.17A - Critical Repeat The prepared, refrigerated RTE tuna salad, egg salad, sliced ham held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-204.112D - The temperature measuring device located in sandwich refrigerator and pizza refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer and attach it so it remains easy to read.. - 4-501.11A - Repeat Sandwich refrigerator 50F.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning (41F or below),, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer,
Clean and sanitize these surfaces for food contact. - 6-403.11B - Repeat Purses stored with single-service items.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination. - 6-501.114A - Repeat The facility is storing unnecessary items, unused dishmachine, to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects - 6-501.12A - Repeat Ceiling is not clean, it is especially dark at pizza oven.
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. - 7-102.11 - Critical Working containers of cleaners are not properly labeled.
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.
1. This inspection noted 6 repeat violations. Tickets may be issued for repeat items. The sandwich refrigerator unit has had elevated temperatures for many past inspections and must maintain potentially hazardous foods 41F or below.
2. Recommend that you keep sanitizing sink set up at all times; while second sink is kept open for rinsing cleaned dishes under running water and at the same time having a open sink compartment.
April 11, 2005 (Routine)
Violations:
- 2-103.11I - Employees are not properly sanitizing cleaned multiuse equipment and utensils. CFM could not explain the proper sanitizing procedure.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and - 2-402.11 - 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. - 3-302.11A4 - Critical Repeat Unwrapped or uncovered flour at pizza dough roller and pizza table.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-304.14B2 - Repeat Wiping cloths improperly stored between use, observed dirty wiping cloth on prep surface.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-501.17A - Critical Repeat The prepared, refrigerated RTE tuna, sliced meats and cheese, desserts (with eggs, cheese), rice held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-202.16 - The nonfood contact surface of the wood shelves at front counter 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. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-502.11A2 - Rolling pin handle loose and plastic food pans was cracked preventing effective maintenance and easy cleaning.
Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. - 4-903.11A2 - Plastic container of plastic eatingware was uncovered and exposed to sweeping.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 4-903.11B1 - Clean bar glasses were observed stacked wet.
Store @TABLEWARE@ in a self-draining position that allows air-drying. - 4-904.11A - Single-service cups and multi-use cups were exposed to customer contaimination at front counter.
Store @TABLEWARE@ with food or lip-contact surface protected prevent contamination prior to use. - 6-303.11A - Corrected During Inspection Inadequate light was noted in the walkin.
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. - 6-501.113A - Equipment used to clean pizza ovens was noted to be stored over ice machine.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects - 6-501.12A - Repeat Ceiling throughout not clean, but especially in food prep area. Return air vents not clean.
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.
December 20, 2004 (Routine)
Violations:
- 6-403.11B - Lockers or other suitable facilities are not located to protect canned tomato sauce from contamination.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination. - 4-204.112B - There was no temperature measuring device located in the freezer chest or in the sandwich unit..
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. - 4-603.16A1 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order. - 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit. (eggs)
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: stove and oven.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 3-501.17A - Critical The prepared, refrigerated RTE tuna salad, chicken salad, soup held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 3-304.14B2 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 3-501.16A2 - Critical Repeat The yogurt dressing, tuna salad, and chicken salad are not held at the required temperature.
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. - 5-205.11B3 - The handwashing station at the bar is being used to clean equipment and utensils.
The handwashing facility identified above is to be used for washing hands only. - 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive heat.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. - 6-501.12A - The floors behind the mixer and the ceiling tiles in the prep area were 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. - 7-201.11B - Critical A container of stainless steel polish is improperly stored on top of the pizza boxes.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 6-303.11C - Inadequate light was noted in the walk-in freezer.
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. - 4-501.11A - Repeat The walk-in refrigerator does not have self- closing door; 2) the front display refrigerator and 3) the sandwich unit were not holding the required temperature.
Repair the walk-in refrig door and the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 3-403.11D - Critical Repeat The BBQ was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165°F or above within 2 hours. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (near the dishmachine)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
September 21, 2004 (Routine)
Violations:
- 4-501.11A - Repeat The walk-in refrigerator does not have self closing door; 2) the front display refrig; and 3) the sandwich unit were observed in a state of disrepair.
Repair the refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 3-501.16A2 - Critical Repeat Potentially hazardous foods in the display unit and sandwich unit..
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. - 3-403.11D - Critical Repeat The BBQ was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165°F or above within 2 hours. - 3-303.12A - Repeat Packaged food stored in direct contact with ice.
Store packaged food in ice in a manner or position that would prevent the entry of water or in drained ice. - 4-603.16A1 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order. - 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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 items. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (near dishmachine)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects - 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the coffee prep area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
June 07, 2004 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat The yogurt dressing and eggs are not held at the temperature in the sandwich unit.
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. - 3-403.11D - Critical The meatballs ands the BBQ were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165°F or above within 2 hours. - 3-303.12A - Repeat Packaged food stored in direct contact with ice. Coffee creamers are stored in ice bin used for customer drinks.
Store packaged food in ice in a manner or position that would prevent the entry of water or in drained ice. - 2-401.11A - Critical The employee is eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 2-402.11 - 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. - 4-501.11A - Repeat The walk-in refrig does not have a self closing door, 2) The front display cooler and 3) and the sandwich unit are not held at the required temperature observed in a state of disrepair and damaged.
Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 4-501.16A - The compartment(s) of the manual warewashing sink was observed being used for handwashing activity.
A warewashing sink may not be used for handwashing due to risk of exposure of food or food contact equipment and utensils to contamination. - 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's purse is stored with single service spoons.
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment. - 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents.
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. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects - 6-303.11A - Inadequate light was noted in the walk-in refrigerator and freezer.
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. - 3-501.13A - Improper methods used to thaw defrost bacon.
Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
March 02, 2004 (Routine)
Violations:
- 3-303.12A - Packaged coffee creamer stored in direct contact with ice.
Store packaged food in ice in a manner or position that would prevent the entry of water or in drained ice. - 6-501.111B - The premises are not being routinely inspected for evidence of pests. Presences of live roaches in the prep area.
Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3-302.11A1 - Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit. The eggs are above produce and raw meat above salad dressing.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.11A4 - Critical Unwrapped or uncovered food in the walk- in freezer and flour is uncover on the storage shelf.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-204.112B - Repeat There was no temperature measuring device located in the freezer chest.
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. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects - 4-501.11A - Repeat The sandwich unit does not maintain the required temperature.
Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 3-501.16A2 - Critical The yogurt dressing and the cheese on the sandwich unit are not held at the required temperature.
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.
December 16, 2003 (Routine)
Violations:
- 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Whole shell eggs are stored above produce in the walk-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Food is stored on the walk-in freezer floor and pancake mix is stored on the floor in the rear storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-903.11A3 - Repeat Pizza boxes were found not stored 6 inches above the floor in the dry storage area.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 4-204.112B - There was no temperature measuring device located in the freezer chest.
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. - 5-205.15B1 - Plumbing connections at the three comparment sink and in the ladies restroom are in poor repair.
Plumbing systems and components shall be maintained in good repair. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. In the storage area near dish machine.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
October 02, 2003 (Routine)
Violations:
- 4-501.114A - Critical Repeat The chlorine sanitizing solution used was at +200 ppm.
Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. - 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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 items. - 3-501.16A2 - Critical Repeat The ham in the make table refrig and the salad dressing in the front display refrig are not held at the required temperature.
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. - 4-204.112B - Repeat There was no temperature measuring device located in the sandwich unit and in the freezer chest.
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. - 4-501.11B - Repeat The gasket of the walk-in refrigerator door is damaged.
Repair or replace the gasket on the walk-in door in accordance with the manufacturer's specifications. - 4-501.11A - Repeat The front display refrig and the make table were observed in a state of disrepair and damaged.
Repair the refrig units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 4-903.11A3 - The pizza boxes were found not stored 6 inches above the floor in the rear storage area.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. (food on the walk-in freezer floor)
Elevate food storage onto approved shelving with minimum 6" legs or casters.
August 21, 2003 (Routine)
Violations:
- 4-204.112B - Repeat There was no temperature measuring device located in the sandwich unit and in the freezer chest.
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. - 4-501.114A - Critical Repeat The chlorine sanitizing solution used was too high at +200 ppm.
Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. - 3-501.17A - Critical Repeat The prepared, refrigerated RTE foods (lunch meat and cheese) held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-501.11B - Repeat The gasket on the walk-in refrigerator is damaged and the door is not self closing. Also, the front display refrigerator is not holding PHFs at the required temperature.
Repair or replace the equipment in accordance with the manufacturer's specifications. - 2-402.11 - Repeat 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. - 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (pizza prep refrig)
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 items. - 7-202.11 - Mineral Oil was found in the establishment and are not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment. - 3-302.11A4 - Critical Unwrapped or uncovered food in the dry storage area. (salt, pancake mix & iced tea)
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (at the dish machine and in the dry storage closet)
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects - 6-501.12A - Repeat The ceiling tiles in the prep area and the floor under cooking equipment 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 - 3-501.16A2 - Critical Repeat The cole slaw, creamer and salad dressings were not held at the required temperature. (front display case)
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.
June 10, 2003 (Routine)
Violations:
- 3-501.16A2 - Critical The following foods are not held at the required temperature: sausage (pizza prep refrig); ham & salad dressing (sandwich unit); creamer & salad dressing (front display case) and rice & hashbrown (walk-in refrig)
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. - 4-501.11A - The pizza prep refrig, the sandwich unit and the front display case were observed in a state of disrepair and damaged.
Repair the pizza prep refrig, the sandwich unit and the front display case to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. - 4-204.112B - There was no temperature measuring device located in the sand wich unit and the freezer case.
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. - 4-501.114A - Critical The chlorine sanitizing solution used was at 200 ppm.
Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. - 3-501.17A - Critical Repeat The prepared, refrigerated RTE foods held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 4-501.11B - The gasket of the pizza prep refrig and the front display refrig are damaged.
Repair or replace the gasket in accordance with the manufacturer's specifications. - 6-501.12A - Repeat The ceiling tiles in the kitchen were 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. - 3-302.11A1 - Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
May 12, 2003 (Routine)
Violations:
- 3-501.16A1 - Critical The baked chicken hot holding at 92F.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.16A2 - Critical The salald dressing, the ham, and the creamer are held at 44, 50,46, and49.
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. - 4-204.112B - There were no temperature measuring device located in the sandwich unit, the pizza prep refrig, the front display refrig, or the freezer chest.
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. - 4-501.114A - Critical Repeat The chlorine sanitizing solution used was too low at the bar and no sanitizer bucket is provided at the grill area.
Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. - 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the inside of the pizza prep refrig.
Clean and sanitize these surfaces for food contact. - 3-501.17A - Critical Repeat The prepared, refrigerated RTE lunch meat, tuna salad, and chicken salad held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. - 2-401.11A - Critical Repeat The employee is drinking from an uncovered container in the food preparation area.
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 items. - 4-501.11B - The gasket of the walk -in refrig is damaged.
Repair or replace the gasket in accordance with the manufacturer's specifications. - 6-501.12A - Repeat The ceiling tile in the prep area were 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. - 3-302.11A1 - Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 5-205.11B3 - The handwashing station in the prep area is being used to clean equipment and utensils.
The handwashing facility identified above is to be used for washing hands only. - 2-402.11 - 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, ut - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. (walk-in refrig)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects.
March 31, 2003 (Routine)
Violations:
- 6-501.11 - The men's toilet,, the faucet in the ladies restroom, and the hot water heater not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12A - Both restrooms, the liqueur storage area, the walls and the ceiling in the prep area, were 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 - 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm in the wiping cloth bucket.
Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soiled dishes are placed on the pizza prep table..
Clean and sanitize these surfaces for food contact. - 3-501.17A - Critical The prepared, refrigerated RTE in the walk-in refrigerator held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is freque - 2-401.11A - Critical The employee's is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: Exposed foodclean equipment, utensils, and linens unwrapped single-service items. - 2-301.14F - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use a - 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment. - 4-501.11A - Repeat The sandwich unit was observed in a state of disrepair and damaged.
Repair the the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prio - 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
February 06, 2003 (Routine)
Violations:
- 3-304.14B2 - The wiping cltoh at the cookline is not stored in sanitizer.
- 3-501.17A - Critical PHFs that are ready-to-eat are not date marked in the sandwich unit.
- 2-401.11A - Critical Employee's soft drink is placed on top of the large mixer.
- 4-501.11A - The sandwich is holding 54F it should be 41F or below.
- 4-204.112B - There was no temperature measuring device located in the walk-in refrig or in the pizza refrig.
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. - 4-501.17 - Detergent or cleaning agent was not present in the water of the wash compartment while in use for manual warewashing.
In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization. - 4-501.114A - Critical The sanitizer concentration is too strong at the sandwich refrig. It is +400ppm it should be 50-100ppm. No sanitizer is used at the three compartment sink.
- 3-302.11A4 - Critical Unwrapped or uncovered coffe in the coffee filter near the coffee maker.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 6-501.114A - Remove unused and unnecessary items near the dish machine.
- 3-403.11D - Critical The spaghetti sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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