- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. MANAGER ON DUTY AT TIME OF INSPECTION DID NOT HAVE THE REQUIRED ANSI FOOD MANAGER CERTIFICATION
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03/28/2016 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. AT TIME OF INSPECTION, 2 PACKAGES OF ALFREDO SAUCE WERE FOUND DEFROSTING IN HANDSINK. INFORMED P.I.C. OF IMPROPER THAWING PROCEDURE AND IMPROPER USE OF HANDSINK.
- 229.166 (i) (1) (A)HWS not accessible. PACKAGES OF ALFREDO SAUCE INSIDE HANDSINK BOWL MADE HANDSINK NOT EASILY ACCESSIBLE.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. No PAPER TOWELS at the restroom hand sink. Supply each handwash station with individual disposable paper towels.
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12/17/2015 | 90 |
| No violation noted during this evaluation. | 07/24/2015 | 100 |
| No violation noted during this evaluation. | 05/21/2015 | 100 |
| No violation noted during this evaluation. | 09/23/2014 | 100 |
- * 229.163(b) Demonstation of Knowledge. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority
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02/19/2014 | 97 |
| No violation noted during this evaluation. | 10/17/2013 | 100 |
| No violation noted during this evaluation. | 07/17/2013 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. ENSURE TO HAVE ALL CURRENT EMPLOYEES PRINT, SIGN AND DATE HAND WASHING POLICY. CURRENT POSTED POLICY DATED 2011.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings. REPEAT VIOLATION: Monday, July 16, 2012 Violation Codes: 229.164 (f) (2) (A) (iv) not covered Violation Comments: 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ENSURE TO COVER ALL POTENTIALLY HAZARDOUS FOODS IN PREP LINE TABLE USED TO MAKE PIZZAS TO PROTECT FROM CONTAMINATION.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course IN 60 DAYS.
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01/28/2013 | 89 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ENSURE TO COVER ALL POTENTIALLY HAZARDOUS FOODS IN PREP LINE TABLE USED TO MAKE PIZZAS TO PROTECT FROM CONTAMINATION.
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07/16/2012 | 96 |
- Ensure that all toxic items are properly stored. (Bottle of sanitizer stored on hand sink by walk in cooler.)
- Ensure that a certified food manager is present during all shifts. (Manager on duty wasn't sure whether she had certification. She could not get a hold of manager to find the files.)
- Ensure that all utensils are cleaned before being stored with other clean utensils. (Dirty scoop stored with clean utensils.)
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01/11/2012 | 91 |
- One spray bottle was not labeled. Need to properly label all toxic bottles.
- Mgr. on duty needs to have the food mgr. certification class. Need to send all management team if they are going to run a shift.
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05/31/2011 | 94 |
- Pizza cutter needs to be kepted clean.
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01/06/2011 | 97 |
- Need to clean the utensils used while slicing pizza.
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10/08/2010 | 97 |
- Do not place any items inside of the handwashing sinks.
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05/17/2010 | 97 |
| No violation noted during this evaluation. | 06/11/2009 | 83 |
| No violation noted during this evaluation. | 02/20/2009 | 100 |
| No violation noted during this evaluation. | 02/05/2008 | 91 |
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