- TEMPERATURE MEASURING DEVICE: Observed one long stem thermometer reading 40°F in the ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in the ice bath, in order to monitor food temperatures. Thermometer was calibrated today. One other accurate long stem thermometer was available for use.
- HANDWASHING: Observed the baking/can rack room hand sink blocked. Maintain all hand sinks accessible at all times in order to facilitate proper hand washing. Discussed with PIC.
- COLD HOLDING: Observed pastas in the reach-in cooler cold holding improperly at 43°F-44°F. The ambient air temperature of the unit was 39°F-40°F. Pastas were cold holding properly in bulk in the walk-in cooler. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Discussed possibly adjusting the temperature of the unit or cleaning the condenser fan in order to increase air flow.
- NOTE: No soap and paper towels observed at the bar hand sink. Bar was not in use at the time of this inspection. Be sure to stock the hand sink area prior to opening the bar.
- -Observed proper chemical storage and labeling.
- -PIC reported proper cooling procedures.
- -Observed proper reheating on the stove top. Also, observed foods reaching 165°F or above in the 2 hour time frame.
- -Observed single-use gloves available to prevent bare hand contact.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -R/pop syrup build-up on the pop nozzles on the beverage unit in the kitchen
- -food debris on the meat slicer blade
- -food debris on pizza cutters and dough aerator on the pizza cooler
- -dried milk on the espresso steam wands
- Food contact surfaces shall be washed, rinsed and sanitized, and clean to the sight and touch.
- R/*5.1 No hot water observed on the hand sink near the pizza cooler. Reportedly, repairs are being made to fix a leak. Provide hot and cold running water in order to effectively wash hands.
- 4.4 The following equipment is damaged:
- -R/walk-in cooler door seal is torn
- -pasta boiler/strainers dented
- -rusty walk-in cooler shelving
- Repair/replace these items in order to keep equipment in good repair and provide easily cleanable surfaces.
- 3.2 Observed cheeses, potatoes, and lettuce stored on the floor in the walk-in cooler. Store food 6 inches off of the floor in order to prevent possible contamination.
- 6.4 The following areas need cleaned:
- -floor below reach-in freezers
- -floor under walk-in cooler sauces shelving
- -floor below pizza oven
- -black residue on floor behind dish machine
- Physical facilities shall be maintained clean.
- 4.5 Clean the walk-in cooler shelving with sauces in order to remove food debris.
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1/25/2012 | Critical Control Point 2 | PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-raw chicken stored above raw fish and raw ground beef in the upright cooler
-raw ground beef stored above raw fish in the upright cooler
-raw veal stored above deli meats in the walk-in cooler
-raw fish stored above cooked and deli meat in the walk-in cooler
-breaded raw fish stored above dough and desserts in the walk-in cooler
Raw animal foods shall be stored separate from and below ready-to-eat foods and each other, by cooking temperature, in order to prevent possible cross-contamination. PIC relocated the foods today.
DATEMARKING: Observed the following foods held beyond 7 days:
-1/14 pepperoni in the walk-in cooler
-11/25 deli meats in the walk-in cooler
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed to discard the foods.
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- */R/4.5/4.6 The following food contact surfaces were soiled and/or scored:
- - the soda cap and nozzles on the beverage unit in the kitchen
- - the can opener blade
- - the interior of the ice guard inside of the ice machine has blackened residue
- Food contact surfaces shall be washed, rinsed and sanitized, and shall be clean to sight and touch.
- *5.1 The water to the handsink in the dough is turned off. Turn the water on in order to wash hands.
- R/3.2 Label ingredient shakers, oil, wines, and condiments bottles in the cooking area, with the name of the food to avoid confusion and misuse.
- 4.4 The following equipment is damaged:
- R/- The left door seal cook's 3 door reach-in unit were damaged
- R/- Walk-in cooler door seal is torn
- R/- The salad cooler had torn door seals
- R/- The dessert cooler has a torn door seal
- Repair of replace the damaged items. Equipment shall be in good repair and condition.
- 4.5/6.4The following areas were soiled:
- - door seals on the cook's three door reach-in unit
- R/- Interior of the keg cooler is soiled
- R/- Door seals on the pizza reach-in cooler
- - Area between the cook's equipment
- - The door seals on the cook's reach-in freezer
- - The shelves below the front counter
- - The door seal on the walk-in cooler door
- - The floor below equipment (refrigerators, freezer, cook's equipment, prep tables)
- - The floor below the mixer
- Clean these areas at a frequency to prevent the accumulation of dust and residue.
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8/29/2011 | Critical Control Point 1 | PIC was Chris
An accurate long stem thermometer was available for use.
Reheating is done properly on stovetop to 165°F with in 2 hours.
Observed adequate date marking of ready-to-eat potentially hazardous foods.
Observed proper use of single-use gloves to prevent bare hand contact with ready-to-eat food.
Chemicals are properly labeled and stored throughout.
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- */R/4.5/4.6 The following food contact surfaces were soiled and/or scored:
- - The underside of the slicer blade
- R/- The interior of the ice guard inside of the ice machine has blackened residue
- Food contact surfaces shall be washed, rinsed and sanitized, and shall be clean to sight and touch.
- R/C/*4.4 The dish machine had a chlorine residual of 0ppm on the final rinse cycle. Maintain chlorine residual at 50ppm-100ppm to effectively sanitize food contact surfaces of equipment. The sanitizing solution bucket was empty. Be sure to monitor the sanitizer level in the bucket. Maintenance was called during the inspection.
- R/3.2 Food boxes stored on the floor in the walk-in freezer. Store food 6 inches off the floor.
- R/3.2 Store food 6 inches off of the floor in the walk-in freezer.
- R/3.2 Label ingredient all shakers, oil, wines, and condiments bottles in the cooking area, with the name of the food to avoid confusion and misuse.
- R/4.4 The left door seal cook's 3 door reach-in unit was torn damaged. Replace the damaged item. Equipment shall be in good repair and condition.
- 3.2 The ice scoop was stored in the ice inside of the ice machine. Store the ice scoop in its designated holder.
- 6.4 The floor fans are dusty. Clean these.
- 6.4 Relocate the equipment stored outside the back door. (EX. The unused shelving, the Cambo boxes, the grease buckets)
- 6.4 Observed small flying insects in the bar area and in areas throughout the kitchen. Take measures to control the presence of insects.
- 4.5/6.4 The following items were soiled:
- -the door seals on the keg cooler
- - the floor below all the reach-in units and the steam table
- -the floor below the ice machine
- -the dish crates are blackened
- -the floor/wall edge below the dish machine
- -the door seals on the salad unit
- -the wall behind the spray hose
- -door seals on the three door pizza reach-in unit
- R/- Interior of the keg cooler is soiled
- - the door seals on the cook's reach-in freezer
- Clean these areas at a frequency to prevent the accumulation of dust and residue.
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8/16/2010 | Standard 1 | PIC was Chris
Reheating is done properly on stovetop to 165°F with in 2 hours.
Observed adequate date marking of ready-to-eat potentially hazardous foods.
(repeat) PROTECT FROM CONTAMINATION: Observed a raw beef items stored in the same container with ready-to-eat meatballs, in the walk-in cooler. Store different types of raw animal foods separate from on another. Also, store ready-toeat foods separate from raw animal foods to prevent possible contamination.
CHEMICAL: A bottle a bathroom cleaner was stored on the table with the slicer. Store chemicals from food and food equipment in order to prevent possible contamination. The spray bottle was relocated.
Note: Operator was in the process of date marking ready-to eat foods during the beginning of the inspection.
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