Very good date marking practices, all food temperatures were good, clean and organized facility, be careful not to use too much chlorine bleach in the 3 compartment sink
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: chlorine sanitizer in 3-comp sink was at too high of a concentration >200ppm
Correction: Use the chlorine sanitizer test strips to test and obtain a safe concentration of bleach (around 25-100 ppm)
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01/05/2016 | Routine | |
The above item was corrected. The health department permit has expired. Time to apply for a new health dept. permit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The 3 compartment sink was set up for washing, rinsing, and sanitizing,however, the quat sanitizer container was empty so the sanitizer concentration was to low.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Item corrected. Staff set up sanitizing solution with chlorine by hand.
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09/04/2015 | Routine | |
The quat sanitizer at the 3 basin sink was good @ 200 ppm, Manager has employee agreements that the employee must report signs and symptoms of illness to management.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees jackets were observed stored on the dry storage rack and not in designated area .
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Keep personal items such as jackets separate from restaurant supplies.
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03/30/2015 | Routine | |
The above items were corrected. Make sure staff is monitoring foods while they are heating, cooling, hot holding, and cold holding. Handout were given out in Spanish so that staff could better understand the requirements.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature, canned tomato sauce, not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item voluntarily discarded.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pizza pans. These were no sanitized because the employee did not put enough sanitizer in the sink or check the concentration.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/20/2014 | Routine | |
Provide a written plan for your time control of pizza in the warmer if you do not keep it above 135 degrees F. Employee provided information on reportable illnesses. The quat sanitizer at the 3 basin sink was good @ 200 ppm. Employee practices were good.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored above cheese and pizza dough.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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06/17/2014 | Risk Factor | |
Need to monitor pizza hot holding in the display case. Time control information was left with manager. Manager provided information on signs and symptoms of reportable illnesses. All foods were date marked. Quat sanitizer concentration at the 3 basin sink was good @ 200-300 ppm.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Holding cabinet turn up. Pizza prepared during inspection was re-heated prior to service.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/29/2014 | Routine | |
All items have been corrected. Monitor all food temperatures.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
This is the first operational inspection since the firm has opened. Manager posted the health department permit while I was on site. Manager provided information on reportable illnesses. All food temperatures were within the acceptable range.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans and utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. This item was brought to the attention of the manager who had staff set up sink then washed, rinsed, and sanitized the items.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/26/2013 | Routine | |
All items have been corrected. Approved for permit once application has been received along with payment.
NOTE: Must have occupancy permit to open.
No violation noted during this evaluation. | 06/13/2013 | Pre-Opening | |
Correct the above items and give me a call for a re-inspection.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall junction at exterior side of freezer is not smooth and easily cleanable..
The floor around the floor sink located below the 3 compartment sink is not smooth and even.
Correction: Remove / trim the foam insulation at wall / freezer joint to make it smooth and easily cleanable.
Grout around floor sink so that water does not stand and food debris does not accumulate there.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in at base of walk in cooler and freezer is not sealed.
Correction: Seal floor and wall juncture to facilitate cleaning.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: There is a hole around the vent pipe by the soda fountain drain. Also, the floor tiles need grouting in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/11/2013 | Pre-Opening | |
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