- HANDWASHING/PREVENTION OF CONTAMINATION FROM HANDS: Observed 2 employees handling ready-to-eat foods, including pizza and sandwich/sub buns. Exposed ready-to-eat foods should not be touched by bare hands, use utensils or gloves to prevent contamination.
- Note: Observed large pan of baked beans cooling in the walk-in cooler. Temperature was 105°F. Put foods in shallower pans to facilitate cooling in proper time frame. PIC relocated this item to a shallow container
- R/6.2 Provide 10 foot-candles of light in the walk-in, currently 4 foot-candles.
- 6.4/4.5 Clean the following areas which are soiled:
- - walk-in condenser fan cover
- - the catch tray on the pizza oven which soiled.
- R/3.2 Label the squeeze bottles in the cook's area, and in the salad area, with the name of the food to avoid confusion and misuse.
- R/5.1 Repair the leaky mop sink faucet. Plumbing shall be maintained in a state of good repair.
- 5.4 Store the grease receptacle on a concrete or asphalt surface that is sloped to drain.
- 4.4 Repair the damaged door seals on the True upright pizza unit, to provide a cleanable surface.
- 6.2 Repair the non-functioning light fixture on the bakery case to provide 10 foot-candles of lighting.
- 3.2 Observed portion cups for pizza ingredients were lacking handles. Provide a handled scoop or cup for dispensing food products.
- 6.2 Provide a hand washing sign for the cook's hand sink to promote proper hand washing practices.
- Note: Operation is using the upstairs area for storage. This area is approved on a performance basis for equipment and paper products only. If any foods or liquid items are relocated to this area, the floors, walls, and ceilings, shall be cleanable. Also, if this area can not meet OAC 3717, it must be repaired to meet the code.
- Non-commercial Emerson microwave located by the employee restroom is for employee use only.
- Discussed with PIC the hand sink on the cook's line shall be accessible, and adequate supplied to promote proper hand washing.
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11/28/2011 | Critical Control Point 2 | R/HAND WASHING: Observed no paper towels were available at the cook's hand sink. Provide an adequate supply of paper towels to promote proper hand washing.
PROTECTION FROM CONTAMINATION: Observed dented food cans- 1 of baked beans and 2 of sliced peaches.
Packages of food shall be in good condition to protect the integrity of the contents and protect against potential contaminants.
DATE MARKING/TIME AS A PUBLIC HEALTH CONTROL: Observed cheesecakes in the walk-in cooler with dates of 10/28 and 11/14. Food shall be dated at time of preparation and consumed or discarded within 7 days.
HOLDING:* Refer to temperature log below. Foods shall be maintained at 41°F and below, to limit the growth of organisms.
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- Notes: Non-commercial Emerson microwave located by the employee restroom is for employee use only.
- *4.5/4.6 The cutting board attached to the reach-in unit is scored. Resurface or replace this piece of equipment in order to effectively washed, rinsed, and sanitized.
- R/6.2 Provide 10 foot-candles of light in the walk-in, currently 4 foot-candles.
- 6.4/4.5 Clean the following areas which are soiled:
- - ceiling fan in the women's restroom
- - vent on the side of the ice machine is dusty
- - underside of the handles on the two door dough cooler
- - upright freezer contained ice accumulation
- 3.2 Label the water squeeze bottle above the cook's reach-in unit with the name of the food.
- 4.8 Store the oven rack six inches off the floor to facilitate cleaning and to prevent contamination.
- 5.1 Repair the leaky mop sink faucet. Plumbing shall be maintained in a state of good repair.
- Note: Operation is using the upstairs area for storage. This area is approved on a performance basis for equipment and paper products only. If any foods or liquid items are relocated to this area, the floors, walls, and ceilings, shall be cleanable. Also, if this area can not meet OAC 3717, it must be repaired to meet the code.
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6/1/2011 | Standard 1 | HAND WASHING: Observed no paper towels were available at the cook's hand sink. Provide and adequate supply of paper towels to promote proper hand washing.
TEMPERATURE MEASURING DEVICE: Observed the temperature measuring device was reading 25°F when placed in an ice bath. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of potentially hazardous foods. This device was calibrated toady.
Foods were observed properly cooling under refrigeration.
Foods were properly date marked throughout.
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- Notes: Non-commercial Emerson microwave located by the employee restroom is for employee use only.
- C/R/*7.0 Observed two chemical spray bottles in the dish and waitress areas were unlabeled. Label chemicals with the name to avoid confusion and misuse.
- C/R/*3.4 Observed peanut butter cheesecake was dated 12/13/10, key lime cheesecake was dated 12/8/10, salami was dated
- 12/10/10, ham was dated 12/13/10, and turkey was lacking a date mark. Food shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.4 Observed Buan Natale soup was cooled overnight and contained and internal temperature of 47°F. Foods shall be cooled from 135°F-70°F with a total of two hours and from 135°F-41°F within a total of six hours.
- *3.2 Observed raw eggs were stored above white chocolate chips in the bakery storage box. Raw animal foods shall be stored separate or not above ready-to-eat foods to prevent potential cross contamination. PIC was educated on this requirement.
- C/R/*2.4/3.2 Observed employees handling cookies and garlic bread with bare hands. Food employees shall wear gloves when handling ready-to-eat foods.
- *6.2/2.4 Observed no soap and paper towels were available at the bakery hand sink. Provide and adequate supply of soap and paper towel to promote proper hand washing.
- 4.4 Observed the following damaged areas:
- - Cabinet in the front bakery area with the Vita Mix pitchers
- - Door seal on the walk-in cooler
- - Door seal on the salad unit
- R/- Door seals in the freezer unit
- R/- Door seal on the pizza unit
- - Door seal on the two door upright pizza cooler
- - Handle on the pizza reach-in
- Repair these areas.
- R/6.2 Repair the non-functioning light fixtures in the pizza area, and (R)provide 10 foot-candles of light in the walk-in, currently 5 foot-candles.
- R/4.4 Repair the top interior surface on the chest freezer that was damaged.
- R/3.2 Observed a solo cup stored in blue cheese. Provide handled scoop and store the scoop in the food with the handle extended outward.
- R/3.2 Observed condiments on the salad bar were not stored under the food shield. These foods were relocated today.
- 4.5 Door seal on the freezer unit in the pizza area is soiled. Clean this area.
- Note: Operation is using the upstairs area for storage. This area is approved on a performance basis for equipment and paper products only. If any foods or liquid items are relocated to this area, the floors, walls, and ceilings, shall be cleanable. Also, if this area can not meet OAC 3717, it must be repaired to meet the code.
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12/22/2010 | Standard2 | |
- R/4.4 The door seals on the following units were in disrepair:
- - cook's reach-in unit - pizza reach-in cooler - door seals in the freezer unit
- Repair these areas. These seals are on order.
- R/3.2 Label the squeeze bottles in the pizza area, with the name of the food, to avoid to confusion.
- R/6.2 Repair the non-functioning light fixtures in the pizza area, and (R)provide 10 foot-candles of light in the walk-in, currently 2 foot-candles.
- R/4.4 Repair the top interior surface on the chest freezer that was damaged, also repair the damaged machine oil container.
- R/3.2 Observed a solo cup stored in salt. Provide handled scoop and store the scoop in the food with the handle extended outward.
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7/16/2010 | Follow Up 1 | |
- Notes: Operation added a custom made smoker/grill unit, and a Traulsen 2-door upright unit model number RHT-Q-32-WWT with
- NSF label. Smoker/grill unit will be permanently placed on the exterior of the building.
- Non-commercial Emerson microwave located by the employee restroom is for employee use only.
- Discussed a complaint with operator that this office received on 6/7/10. The complaint was regarding employees dusting pictures in the dining room while consumers were eating.
- This operation's license was transferred within the past 30-days. This will served as the operation's 30-day inspection. Next licensing year this operation will be Reclassified as a food service operation, commecial risk level 4<25,00 square feet.
- Cooling of the briskets was discussed with the PIC. Foods shall be cooled from 135°F-70°F with a total of two hours and from
- 135°F-41°F wtihin a total of six hours.
- The following violations were observed during this inspection:
- *4.5/4.6 Observed a soiled container on the equipment rack. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *7.0 Observed machine oil and blue chemical were unlabeled. Label chemicals with the name to avoid confusion and misuse.
- *3.1 Observed a can of baked beans which were dented on the side seam. Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
- *3.4 Observed a bag of peas and carrots were lacking date marking. Food shall be dated the day of preparationa shall be used or discarded in seven calendar days.
- *3.4 The following food items were holding at improper temperatures:
- - White American cheese 43°F - Provolone cheese 42°F - Hard Boiled eggs 43°F - Turkey pieces 47°F
- Foods shall be maintained at 41°F and below to limit the growth of organisms.
- *5.1/2.4/6.2 The hand sink was blocked with a rack and the reach-in cooler, this hand sink was also lacking paper towels. Hand sinks shall be accessible and contain an adequate supply of paper towels to promote proper hand washing.
- *2.4/3.2 Observed an employee handle ready-to-eat foods with gloves. Food employees shall use gloves, utensils, or deli tissue papers when handling ready-to-eat foods to prevent contamination of foods.
- *2.4/4.1 Observed the temperature measuring device was reading 35°F when placed in an ice bath. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of foods. This device was calibrated today.
- 4.4 The door seals on the following units were in disrepair:
- - cook's reach-in unit - pizza reach-in cooler - door seals in the freezer unit - Traulsen upright dough cooler
- Repair these areas.
- 3.2 Label the squeeze bottles with the name of the food, to avoid to confusion.
- 6.2 Repair the non-functioning light fixtures in the pizza area, and (R)provide 10 foot-candles of light in the walk-in, currently 2 footcandles.
- 4.4 Repair the top interior surface on the chest freezer that was damaged, also repair the damaged machine oil container.
- R/5.4 Provide a dumpster pad under the dumpster receptacle to prevent contamination.
- 3.2 Observed a solo cup stored in salt, and pepper. Provide handled scoop and store the scoop in the food with the handle extended outward.
- 3.2 Observed condiments on the salad bar were not stored under the food shield. These foods were relocated today.
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6/15/2010 | Standard 1 | |
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