- Cold Holding Temperature (corrected on site) - 5 penalty points
The marinara sauce is/are at room temperature with an internal temperature of 45 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the walkin refrigerator at an internal temperature of 41 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the pizza. Observed time documented but temperature was not.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 12/07/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The marinara sauce (54.5 F), Cut Tomatoes (48.2 F), Pepperoni (45.1 F), Mozzarella cheese ( 46.2F) and cooked ham (44.0 F) is at an internal temperature of 44 F to 54 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The mushrooms and red bell peppers is/are stored in contact with or under the raw chicken. The spaghetti is/are served with tongs that the cook is using to turn the oven knobs with which are dirty.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The all employees did not follow procedures for proper handwashing. Employees not washing their hands for the required 20 sec duration.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the FOH is used for purposes other than handwashing. An employee was seen to rince and clean a pizza slicer in this handwashing sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The slicer located in the BOH food prep area has/have adhering foreign material. The in-use utensils( knives, spatulas, tongs and ice scoop) used for preparation or serving in the food establishment are not stored in a manner to prevent contamination of the product. Knives, spatuals and tongs are stored in stand still water around the food establishment. The ice scoop was stored on top of the ice machine not protected from potential physical contamination.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The pre made salads is/are not covered during storage. TFER 229.164(i)(2) - Page 38. The pre-made salads is/are not stored in food storage areas. The equipment or utensil that is in use does not provide protection from contamination. These utensils include: tongs, knives, spatulas and any other equipment involved in food production.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. These areas include: shelving, storage areas, railing and tops, doors, handles, gaskets of all equipment.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Towels are left out of the sanitizer bucket around the food establishment.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Venti hoods inside food establishment have grease build up and debris.
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Regular | 08/31/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 41 degrees F, it has been maintained above 34°F for greater than four (4) hours. The meat sauce is/are at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The displayed pizza is in/on the food service area at a temperature of 80 to 84 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw shrimp.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food items on walkin floor ( pot of tomato sauce) is/are not stored in food storage areas. The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 04/15/2015 | 82 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Protection - GRP (corrected on site)
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Follow-up | 12/11/2014 | 96 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The chicken is in/on the reachin refrigerator at a temperature of 85 to 89 degrees F after cooling for 02 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato sauce is/are at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °B or below. The dressings is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The cheese pizza and calzones is in/on the display table at a temperature of 85 to 89 degrees F and is not being maintained at 135 °F or above.
- Sound Condition - 4 penalty points
The bread dough is/are unwholesome and should not be sold, served or consumed, dough observed touching dirty box in walkin refrigerator without proper protection.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken. The cheese is/are stored in contact with or under the eggs, raw in-shells.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the all refrigeration units has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. The all ready to eat foods that is located in the reachin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Proper/Adequate Handwashing - 4 penalty points
The servers did not follow procedures for proper handwashing. Observed using sanitizer instead of washing hands. Sanitizer does not replace handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that cooks is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing, observed a server refilling bucket at hand sink station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoops and ice machine located in the cashier's area has/have adhering dirt. The wiping towel for tables located in the dining room is/are not properly sanitized, observed having 0pp of bleach solution.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed bakery products must be protected from contamination. Observed breads placed under the oven. The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 12/09/2014 | 62 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Raw shrimp held at 40°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of alcohol are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Pasta stored in a non commercial grade container in walk in cooler. Ice paddle stored against wall over warewash sink area.
- Food Protection - GRP
Onions stored on the floor. The hot water in the dish machine is reaching only 90°F.
- Non-food Contact Surfaces - GRP
Floor mixer has adhering flour.
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Regular | 08/15/2014 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the eggs, raw in-shells.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Clorox wipes being used in establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin freezer in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Upright freezer gasket is damaged and improperly repaired. Walk in shelving is beginning to rust. Shelf above warewash sink has adhering dust and grime.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 04/08/2014 | 87 |
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