- *4.5/4.6 The following food contact surfaces were soiled:
- -food debris build-up on the pizza oven rollers
- -black residue on the fountain pop ice chute
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.4 Observed sandwiches, in the hot case, hot holding improperly at 126°-132°F. Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above in order to limit bacterial growth. Recommend increasing the temperature of the hot case.
- R/6.4 The following areas need cleaned:
- -dirt and debris under walk-in cooler shelving
- -black, mold-like growth on the wall behind the hot water tank
- Physical facilities shall be maintained clean.
- 4.5 Clean the bottom of the pizza reach-in cooler in order to remove food debris.
- 6.4 Observed a fly strip stored above a prep table (with biscuits) and clean knife storage. Store/install pest control devices in areas separate from food and clean equipment in order to prevent possible contamination.
- NOTE: Observed egg salad sandwiched, in the retail cold case, for sale beyond 3/19/12. Check and rotate stock.
- NOTE: Unable to determine if the lights in the retail coolers with deli meat and eggs are shatter-proof. If these bulbs are not shatter-proof, provide light shields or shatter-proof bulbs in order to prevent possible contamination from glass.
- -Observed proper date marking. -Observed proper raw egg storage in the retail cooler.
- -Observed proper glove use. -1 accurate long stem thermometer available. -Observed proper cold holding temperatures.
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3/20/2012 | Standard 1 | |
- R/*3.4 The following food items were holding at improper temperatures on the top of the reach-in units:
- - Egg pieces 63°F (R)- Provolone cheese 47°F (R)- American cheese 52°F
- - Cheddar cheese slices 43°F - Pepper Jack cheese 46°F
- Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Air temperature on the bottom of the pizza unit was 40°F.
- R/*4.5/4.6/4.0 The attached cutting board on the reach-in unit is soiled/scored. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Resurface or replace this cutting board.
- *7.1 Observed the pot and pan detergent chemical dispenser was attached to the third vat of the sink above the thawing food products. Toxic chemicals shall be stored in a separate, designated area from food and equipment to prevent contamination.
- 4.4/6.4 The following areas were damaged or uncleanable:
- R/- exterior of the cabinet surface under the steam table, heat lamp, and roller unit
- - damaged floor tile under the ice machine
- - observed containers throughout were damaged and can no longer be effectively cleaned
- - walls behind the hot water tank were soiled or appeared to contain a mold-like growth, as provide lacking base cove in this area
- - floor in the walk-in cooler is stained or soiled
- Repair these areas, to provide a cleanable surface.
- 4.5/6.4 Clean the following areas:
- R/- floor under the shelves in the walk-in cooler and rear storage area
- - light shields which contains dead insects
- - clean the pooling water on the floor by the door of the walk-in freezer
- - walls behind the pizza oven, and the microwave was dusty
- - vent in the donut case is dusty
- - wall surfaces in the walk-in cooler
- Clean these areas.
- 4.8 Store the reach-in cooler lid, and the racks in the beer cave, six inches of the floor to facilitate cleaning and to prevent contamination.
- 3.2/4.0 Remove the uncleanable towel lining the surface under the Smiths Dips in the walk-in cooler, to provide a cleanable surface.
- Launder soiled linens.
- Note: Operation added a new True TPP-44 unit with the NSF Label
- Discussed with Becky Shotwell (Owner/operator) that pickled eggs are considered a potentially hazardous food (TCS). Once the package is opened, the product shall be dated and used or discarded in seven calendar days. This item must be held under refrigeration at 41°F and below.
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9/22/2011 | Standard2 | |
- R/*3.4 The following food items were holding at improper temperatures on the top of the reach-in units:
- - Swiss cheese 53-55°F - Provolone cheese 47°F - American cheese 44°F
- - Pepper jack 54°F - Air temperature in the bin holding cheese slices was 48°F
- Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Air temperature on the bottom of the pizza unit was 38°F.
- *3.0 Observed the cheddar cheese slices contained a mold-like growth. Foods shall be safe wholesoe and unadulterrated.
- Discard unwholesome food products.
- C/*7.2 Observed lighters were stored above food items and hand sanitizer was stored with food on the storage rack in the office area. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent contamination.
- *4.5/4.6/4.0 The attached cutting board on the reach-in unit is soiled/scored. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Resurface or repalce this cutting board.
- 4.4/6.4 The following areas were damaged or uncleanable:
- R/- damaged door seal on the pizza reach-in unit
- R/- door seal on the bottom of the display door case with 6 pack Bud Light items
- - damaged bottom edge on the beer cave display doors
- - exterior of the cabinet under the steamtable, heat lamp, and roller unit.
- Repair these areas, to provide a cleanable surface.
- 3.2 Label the water squeeze bottle with the name of the food.
- 4.5/6.4 Clean the following areas:
- R/- floor under the shelves in the walk-in cooler, and beer cave
- R/- the floor/wall juncture in the Market place area as needed were stained or soiled
- - floor under the food/equipment storage rack in the Marketplace area.
- - exterior of the thermometer case
- - interior of the donut case
- - cabinet with the garbage can in the self service area
- Clean these areas.
- R/3.5 Provide the lacking ingredient sheet for the MaryAnn Donuts with the name of the food, ingredients in descending order, and the manufacturers name and address.
- 3.2 Observed the temperature measuring device was stored in sanitizing solution. Clean the thermometer prior to and following use. Do not store thermometer in sanitizing solution.
- 3.5 Chef salad ingredient label lists mozzarella cheese, but the salad contains American cheese. Also the Italian sub and pizza sub ingredient labels listed the ingredients in descending order, but does not specify the food item. Properly label these foods. List on the label lunchmeats or cheeses contained in the sandwich in addition to the ingredients in descending order.
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3/11/2011 | Standard 1 | |
- R/*3.4 The following food items were holding at improper temperatures on the top of the reach-in units:
- - Swiss cheese 47°F - Cheddar cheese 46°F - Provolone cheese 48°F - Tomatoes 51-52°F
- - Bologna 44°F - Ham 47°F - Turkey 44°F - Pepperoni 47,43°F - Salami 44°F - Roast beef 42°F
- - Pepper jack 46°F
- Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms. Also, observed Styrofoam bowls and deli tissue paper was used under the food items, because grates for the containers are in the process of being cleaned.
- Discussed with PIC providing extra grates and to eliminate bowls and tissue paper, additionally adjust this unit. Air temperature on the bottom of the pizza unit was 41°F.
- *3.1 Observed a can of Spaghetti-O's was dented on the retail shelves. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
- *4.5/4.6 The ice chute on the pop dispensing machine is soiled or contains a mold like growth. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 3.5 Relocate prices from the sell-by or use-by dates on the packaged food items.
- 4.4/6.4 The following areas were damaged or uncleanable:
- - board behind the containers on the shelf under the preparation table is bare wood. Resurface this area.
- R/- damaged door seal on the pizza reach-in unit
- - door seal on the bottom of the display door case with 6 pack Bud Light items.
- Repair these areas.
- 4.5/6.4 Clean the following areas:
- - floor under the shelves in the walk-in cooler, and storage shelves
- - the floor/wall juncture in the Market place area as needed
- - walls in the walk-in cooler as needed
- - walls in the men's restroom are stained or soiled
- - floor/wall juncture under the women's hand sink
- - interior door of the iced tea machine
- Clean these areas.
- 3.5 Provide the lacking ingredient sheet for the MaryAnn Donuts with the name of the food, ingredients in descending order, and the manufacturers name and address.
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10/29/2010 | Standard2 | |
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