- The following are repeat violations from the Standard 2 inspection dated 2/10/12:
- C/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -white lasagna in the walk-in cooler
- -open ricotta in the walk-in cooler
- -chocolate mousse 2/29
- Ready-to-eat, potentially hazardous foods shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/3.2 Observed the following raw animal foods stored improperly:
- -raw meat above broccoli in the walk-in cooler
- -raw ribs above pierogies and meatballs in the walk-in cooler
- -raw beef above hard boiled eggs in the walk-in cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -residue build-up on the dish crates
- -food debris build-up on the pizza oven racks. Reportedly, cleaning has been scheduled.
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 6.4 Repair the damaged floor tile in the dish area in order to provide a more easily cleanable surface. Reportedly, repairs are scheduled.
- 4.5 The following equipment needs cleaned: residue on the walk-in cooler shelves
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.4 Clean the floor in the following areas:
- -under equipment in the back room
- Physical facilities shall be maintained clean.
- NOTE: The light bulbs in the office/storage room are not shatter-proof. Provide shatter-proof light bulbs or light shields in areas of food or equipment in order to prevent possible contamination.
- NOTE: Observed physical facilities and equipment lacking cleaning maintenance. Physical facilities and equipment shall be maintained clean. Please make necessary efforts to routinely clean these areas. Recommend a cleaning and maintenance schedule.
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3/9/2012 | Follow Up 1 | |
- -raw bacon wrapped scallops stored above pastas in the walk-in cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the foods today.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed the PIC handle ready-to-eat foods with bare hands. Use utensils or single-use gloves in order to prevent possible contamination from bare hand contact with ready-to-eat foods. Discussed with PIC.
- Single-use gloves are available for use.
- COLD HOLDING: Observed several PHFs cold holding improperly in the 2-door upright cooler due to an elevated ambient air temperature. See Standard 2 report dated 2/10/12. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth.
- PIC relocated the PHFs today.
- -PIC reported proper reheating on the stove top.
- -1 accurate long stem thermometer available for use.
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2/14/2012 | Critical Control Point 2 | R/DATEMARKING: No date marking observed on opened deli meat in the walk-in and reach-in coolers. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed date marking with PIC. NOTE: No date mark was observed on the pasta. PIC reported that it was made yesterday and will be used within 24 hours. If any ready-to-eat, PHFs are held beyond 24 hours they must be date marked.
PERSONAL CLEANLINESS: Observed the PIC drinking from an uncovered coffee mug while preparing foods. Drink from covered beverage containers only while in areas of food preparation. Discussed covered beverages with PIC.
PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-raw bacon stored above ready-to-eat (RTE) foods in the walk-in cooler
-raw scallops stored above RTE foods in the walk-in cooler
-raw shell eggs stored above meatballs in the walk-in cooler
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- *4.4 Observed the ambient air temperature of the 2-door upright cooler at 45°F-47°F. Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below in order to maintain the PHFs at 41°F or below. PIC relocated the PHFs. PIC agreed to adjust the temperature or call for repairs. See Critical Control Point report dated 2/10/12. I will verify the cooler temperature at report review on 2/14/12.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -R/residue build-up on the dish crates
- -food debris build-up on the pizza oven racks
- -food debris build-up on pizza paddles from previous evening
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.0 Observed strawberries, in the walk-in cooler, with mold-like growth. Foods shall be wholesome.
- R/6.4 Repair the damaged floor tile in the dish area in order to provide a more easily cleanable surface.
- 4.5 The following equipment needs cleaned:
- -R/residue on the walk-in cooler shelves
- -grease/dusty vent hood
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.2 Replace the burned out light above the broiler in order to provide adequate lighting.
- 4.1 Unable to locate the thermometer in the bar cooler with potentially hazardous beverages. Provide an accurate thermometer in all coolers with PHFs. The ambient air temperature was properly below 41°F.
- 6.4 Clean the floor in the following areas:
- -R/under fryer and broiler
- -behind dish machine
- -under equipment in the back room
- Physical facilities shall be maintained clean.
- NOTE: Unable to determine if the light bulbs in the office/storage room are shatter-proof. Provide shatter-proof light bulbs or light shields in areas of food and equipment in order to prevent possible contamination.
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2/10/2012 | Standard2 | |
- *4.5/4.6 Observed residue build-up on the blue dish crates. Wash, rinse, and sanitize the crates in order to avoid possible contamination of clean dishes.
- R/6.4 Repair the damaged floor tile in the dish area in order to provide a more easily cleanable surface.
- 4.5 Clean the walk-in cooler shelves in order to remove the mold-like growth.
- 6.4 Clean the floor in the following areas in order to remove food debris:
- -R/under fryer
- -under steam tables
- -under reach-in cooler
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9/16/2011 | Critical Control Point 1 | DATEMARKING: Observed the following lacking a date mark or held beyond 7 days:
-no date on open lunch meat in the reach-in cooler, pulled from the freezer on 9/14
-6/15 ham in the reach-in cooler, pulled from the freezer on 9/14
-no date on pepperoni in the walk-in cooler, opened on 9/14
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the foods today. Note: Meatballs, soup, and pasta have not been held for 24 hours yet. If any of these foods are held longer than 9/16 they will require a date mark.
TEMPERATURE MEASURING DEVICE: Observed one non-functioning digital thermometer. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to monitor food temperatures. PIC agreed to provide thermometer.
-PIC reported proper cooling and reheating procedures
-Observed proper raw animal food storage throughout.
-Observed proper chemical storage.
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- Visited the operation today in order to verify walk-in cooler temperature.
- -Walk-in cooler ambient air temperature 36°F
- -Potentially hazardous foods (PHFs) in the walk-in cooler cold holding below 41°F
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3/3/2011 | Follow Up 1 | |
- *4.4 The ambient air temperature of the walk-in cooler is 42°F-45°F. The potentially hazardous foods were cold holding improperly at 43°F (See CCP dated 2/24/11). Make necessary repairs to maintain cooler at 41°F or below.
- R/6.4 The following areas are damaged:
- -cracked/chipped floor tile in the dish area
- -walk-in cooler floor
- Repair these areas in order to provide more cleanable surfaces.
- 6.4 Clean the floor under the fryer more thoroughly in order to remove food debris.
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2/24/2011 | Critical Control Point 2 | R/PROTECTION FROM CONTAMINATION: Observed raw sausage stored above vegetables in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the sausage to the bottom shelf.
COLD HOLDING: Observed all potentially hazardous foods cold holding improperly in the walk-in cooler, including but not limited to: raw beef, pasta, and meatballs. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of the walk-in cooler was 42°F-45°F. PIC is calling for repairs on the cooler.
-One accurate long stem thermometer available for use.
-PIC reported proper cooling procedures, using an ice bath.
-PIC reported proper reheating procedures, using the stove top.
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- The following are repeat critical violations from the Follow-up 1 inspection dated 11/10/10:
- C/*3.2 Observed the following raw animal foods stored improperly in the walk-in cooler:
- -raw chicken stored above raw beef and beside lasagna
- -raw shrimp above spinach
- -raw salmon on a tray with vegetables
- Store raw animal foods separate from and below ready-to-eat foods, and each other, in order to prevent possible crosscontamination.
- PIC relocated the raw animal foods today.
- -Long stem thermometer available for use.
- -Reach-in cooler not in use. All potentially hazardous foods (PHFs) are in other coolers.
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11/16/2010 | Follow Up 2 | |
- The following are repeat critical violations from the Standard 1 and CCP 1 inspections dated 10/14/10:
- *4.4/3.4 Observed the ambient air temperature of the prep cooler near the oven at 52°F. PHFs in this unit were cold holding improperly at 47°F-48°F. Make repairs/adjustments to ensure 41°F or below is maintained. PIC relocated PHFs to the walk-in cooler. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth.
- C/*3.2 Observed raw beef stored above ready-to-eat foods in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the raw beef.
- *4.1 Unable to locate a long stem thermometer to monitor food temperatures. Provide a long stem thermometer, ranging from
- 0°F-220°F, in order to properly monitor the temperature of foods.
- C/*2.4/6.2 Observed a large colander stored in the hand sink. Maintain hand sinks accessible at all times in order to facilitate proper hand washing and prevent possible contamination of the colander.
- The following critical violation was observed at today's follow-up 1 inspection:
- C/*7.1 Observed a bottle of Advil stored on the prep table. Store personal medications and chemicals separate from food and equipment in order to prevent possible contamination.
- NOTE: Observed a half smoked cigarette sitting on the ledge above the prep table in the back room. Reportedly, no one smokes indoors. Discussed extinguishing cigarettes outside and discarding in order to prevent possible contamination.
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11/10/2010 | Follow Up 1 | |
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the raw animal foods to the bottom shelf of the walk-in cooler and the ready-to-eat foods to a higher shelf in the walk-in cooler due to temperature issues with this reach-in/prep unit (see Standard 1 inspection dated 10/14/10).
- TEMPERATURE MEASURING DEVICE: Unable to locate a long stem thermometer. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures. Provided PIC with a MCHD long stem thermometer today and discussed calibration.
- COLD HOLDING: Observed the following foods cold holding improperly:
- -pepperoni in the prep cooler next to the oven 50°F
- -brown sauce in the prep cooler next to the oven 48°F
- -raw chicken in the reach-in cooler next to the oven 43°F
- -raw beef in the reach-in cooler next to the oven 43°F
- -raw ground sausage in the reach-in cooler next to the oven 44°F
- Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC relocated these foods to the walk-in cooler due to temperature issues with this reach-in/prep unit (see Standard 1).
- COOLING: Observed the following foods cooling improperly:
- -chicken breasts, prepared earlier, at 82°F in the prep cooler next to the ovens (see Standard 1)
- -ground beef, cooled last night, at 43°F in the walk-in cooler
- Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Discussed cooling chicken in the walk-in cooler in order to more rapidly cool. Reportedly, ground beef is cooled on baking sheets in the walk-in cooler and then added to a large container. Discussed checking temperature of beef to ensure 41°F is reached before adding to a closed container.
- PIC relocated the chicken due to reach-in cooler temperature issues (see Standard 1).
- HANDWASHING: Observed a large pot of pasta in the hand sink. Maintain the hand sink accessable at all times in order to facilitate hand washing and prevent possible contamination. Discussed using indirectly drained prep sink for food prep and hand sink for hand washing only.
- NOTE: Observed linguine covered with plastic wrap, cooling from earlier, at 44°F-59°F in the walk-in cooler. PIC removed the plastic wrap to cool the pasta more rapidly.
- NOTE: Discussed maintaining shellfish tags on site for 90 days.
- *4.5/4.6 Observed pop residue build-up on pop nozzles. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 6.4 Observed a fly strip hanging in the food prep area. Relocate pest control devices to an area separate from food and clean equipment.
- 6.2 Replace the burned out light bulb under the broiler vent hood.
- 4.5 The following areas need cleaned:
- -pink residue on the middle reach-in cooler door seal (near the steam tables)
- -R/defrost freezer stored in the walk-in cooler
- Equipment shall be maintained clean and in good repair.
- 6.4 The following areas are damaged:
- -R/cracked/chipped floor tile in the dish area
- -walk-in cooler floor
- Repair these areas in order to provide more cleanable surfaces.
- C/4.1 Unable to locate a thermometer in the bar cooler with juices. Provide an accurate thermometer in refrigerated units with potentially hazardous foods (PHFs) in order to ensure 41°F or below is maintained.
- *4.4 Observed the ambient air temperature of the prep cooler near the oven at 60°F and the reach-in portion at 42°F. PHFs in this unit were cold holding above 41°F (see Critical Control Point inspection dated 10/14/10). Make repairs/adjustments to ensure
- 41°F or below is maintained. PIC relocated PHFs to the walk-in cooler.
- -Kenmore freezer model #253.28052806, serial #WB93841524 was added to operation.
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10/14/2010 | Critical Control Point 1 | R/DATE MARKING: The following foods were lacking a date mark or held beyond 7 days:
-sausages in the reach-in cooler dated 6/25
-deli meat in the reach-in cooler lacking a date mark
-lasagna in the reach-in and walk-in coolers, prepared Tuesday, lacking a date mark
-fettuccini noodles in the reach-in and walk-in coolers, prepared yesterday, lacking a date mark
-penne pasta in the reach-in and walk-in coolers, prepared yesterday, lacking a date mark
-open pepperoni, opened yesterday, in the walk-in cooler lacking a date mark
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC and he agreed to date the lasagna and pastas. Recommend discarding foods with unknown preparation dates.
R/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly in the reach-in cooler next to the oven:
-raw beef above container of sauce
-raw chicken beside sauce
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