PIC has explained that he will go to Lowes in the near future to look for lights to replace in the dishwashing area. He stated that it was difficult to find the right size due to the age of the ballasts. Plans are in the works for replacing/refinishing the walk-in freezer door. Ice has been cleaned from the walk-in freezer. Please correct these within 2 more weeks from this date.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
Provided PIC with handwashing signs for restrooms.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: 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. CORRECT IMMEDIATELY.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces (cardboard) in the walk-in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Please remove cardboard from the cooler. CORRECT WITHIN 2 WEEKS.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface (containers used to dry dough boxes) is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. Containers had duct tape and were broken in various places.
Correction: Replace the containers 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. CORRECT WITHIN 2 WEEKS.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza prep table and a broken device in walk-in 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. CORRECT WITHIN 2 WEEKS.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the tea, coffee maker, drink machine area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECT WITHIN 2 WEEKS.
- Floors, Walls, and Ceilings - Cleanability
Observation: The door to the freezer is not smooth and easily cleanable. Door in poor condition.
Correction: Repair or replace door or door covering to make it smooth and easily cleanable. CORRECT WITHIN 4 WEEKS.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the dishwashing area. Less than 20 foot candles of light noted in the dry storage area.
Correction: 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 and provide at least 20 foot candles of light in storage areas. CORRECT WITHIN 4 WEEKS.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in freezer has accumulation of ice and in need of cleaning.
Correction: All floors, walls, and ceilings and equipment 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. CORRECT WITHIN 4 WEEKS.
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03/02/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (raw chicken) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer too strong.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/03/2015 | Follow-up | |
Spoke with PIC about signing up to re-take the food safety certification exam. Next local exam is in March 2015. Contact the local extension office if interested in taking exam locally. Spoke with PIC about correcting floor in walk-in cooler. PIC has someone who can repair floor. Health Dept. will follow-up with repairs 90 days from inspection dated Dec. 4, 2014.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the walk-in cooler is not maintained in good repair. Several floor tiles missing allowing water and food debris to absorb into the the subfloor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within in 90 days.
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12/17/2014 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the approved thawing methods.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, There are four (4) ways in which to properly thaw food: 1) Under refrigeration that maintains the food temperature at 41 degrees F or less
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Garlic knots stored in plastic grocery bags.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Only store food in equipment or containers that are approved food contact surfaces.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the italian dressing bottle is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the bottle with a food grade container that is meant to re-used to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Physical Facilities in Good Repair
Observation: Floor in the walk-in cooler is not maintained in good repair. Several floor tiles missing allowing water and food debris to absorb into the the subfloor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within in 90 days.
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12/04/2014 | Routine | |
Keep up the good work. Spoke with owner about record keeping and highly suggested he continue to keep records of cooling, cold holding and hot holding.
- Food - Plant Food Cooking for Hot Holding (corrected on site)
Observation: Garlic and butter mix intended for hot holding was not cooked to the proper temperature.
Correction: Cook fresh fruits and vegetables for hot holding to at least 135°F.
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12/10/2013 | Routine | |
Demonstration of Knowledge quiz given to the PIC. Correctly answered 12 out of 18 questions, needed 14 to pass. Observed sleeping bag in storage room. PIC said that no one was sleeping here. The PIC was asked to remove the sleeping bag from premises.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: 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.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Product was discarded.
- Critical: Cooling* (corrected on site)
Observation: Cooked tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Product was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli ham and sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/07/2013 | Follow-up | |
Handwashing checklist that was given at the April 4th meeting as part of the risk control plan was partially filled out. The last date in which the checklist was filled out was April 29th.
No violation noted during this evaluation. | 05/03/2013 | Other | |
Any person in charge (PIC) should have a certain level of knowledge of food safety. Any and all PICs should sign up for a food manager's safety class. Health Dept. provided list of available classes. Health Dept. was unable to see handwashing checklist at the time of inspection. The checklist is at the home of the owner. Will need to see the checklist within the next 2 days.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge (PIC) was unaware of the proper cooling techniques.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about proper cooling techniques. 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Slice tomatoes and deli turkey cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
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 lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/01/2013 | Follow-up | |
The Health Dept. strongly suggests that the current PIC on duty sign up for the next available food manager's safety class.
- Critical: Demonstration of Knowledge*
Observation: The person in charge (PIC) was unaware of the proper cooling techniques.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about proper cooling techniques. 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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: 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 articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (chicken) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sausage.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Tomato pasta sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Slice tomatoes and deli ham cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the in both make tables.
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.
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Sanitizing Solutions, Testing Devices (repeated violation)
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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice scoop stored in location on top of ice machine that is open to contamination.
Correction: Ensure food contact surfaces are not subject to contamination. Ice scoop should either be stored in the ice machine with handle pointing upward or in a container that can be properly washed, rinsed, and sanitized.
- Non-Food Contact Surfaces
Observation: The floor behind the drink and ice machines has accumulations of mold and standing water.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Also investigate where water is coming from and eliminate.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the dishwashing area.
Correction: 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
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 lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials (pesticides) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer concentration too strong for food contact surfaces.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Make sure that the chlorine sanitizer is at the proper concentration for food contact surfaces.
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03/20/2013 | Routine | |
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