All non risk factor observation noted on the 8/24/15 inspection report have been corrected.
No violation noted during this evaluation. | 09/28/2015 | Other | |
Suppliers: Ferro Foods, Rienhardt, Sebastianos (dry goods). Employee health information is posted and Form 1B signed by employees and available for review. PIC requested more forms for all employees. No consumer advisory is required. Discussed reheating times and temperatures. Ensure dishmachine is run several times to reach required 140 wash and rinse temperature.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee washing gloved hands after working with food and before moving to another task.
Correction: Instruct food employees that gloves are to be used for only one task and then discarded. Single use gloves shall not be washed and reused. Employees must discard gloves and wash hands before moving to a different task. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. EHSS and PIC discussed removing gloves and washing hands with employee.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed several containers of pasta including spaghetti noodles and penne pasta made 8/21 and 8/22 not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Pasta was discarded. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. EHSS discussed cooling times/temperature and methods with PIC. For noodles, recommendation is to cool using cold running water and ice, spread pasta out in shallow metal containers and place uncovered in walk in cooler. Cover noodles once they cool to 41 degrees as presented above.
- Cooling Methods (repeated violation)
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. Ensure refrigeration units are not overfilled and containers are not stacked to allow for maximum cold air circulation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous foods in True sandwich reach in cooler including sliced meats, cheese, sliced tomatoes cold holding at improper temperatures. PIC stated foods had been replenished around 12 p.m. Several foods in front pizza prep unit including sausage, pepperoni and green peppers cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ensure refrigeration units are not overfilled and that containers are not stacked. This will facilitate better air flow and ensure better cold hold of foods. Ensure sanwich prep reach in coolers near cooling equipment are kept at 38-39 degrees to maintain foods at 41 degrees or below consistently and tops to units are not left open. Monitor temperatures to ensure temperatures are maintained at 41 or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition including sliced roast beef, sliced turkey, numerous containers of sauce, spinach and garlic.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the the GE chest freezer, Frigidaire reach in freezer and the pizza prep reach in cooler in the front prep area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the True reach in freezer, GE reach in freezer, True reach in coolers are in poor repair. Soap dispenser at handsink next to dishmachine in need of repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair soap dispenser so that soap is easily dispensed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the food storage containers has accumulations of grime and debris. Tops of containers are in need of cleaning. Gaskets on True sandwich prep reach in cooler in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed large plastic storage containers found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed cooling area ventilation system in need of cleaning.
Correction: All floors, walls, and ceilings and attached equipment must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/24/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. Ensuring that pasta is cooled properly. The PIC stated that he has instructed his staff to cool the pasta using ice. Recommend retraining the staff on the proper cooling procedures.
2. Alternative areas (3 compartment sink) to presoak equipment prior to being washed.
3. Recommend lowering the thermostat in the reach-in cooler located next to the walk-in cooler since many containers of pizza sauce are stored in that unit which inhibits air circulation.
4. The PIC was given (2) handwashing signs that he immediately posted at each handsink in the kitchen.
Observed good handwashing and glove usage by the food handlers.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked penne pasta was not adequately cooled to prevent the growth of harmful bacteria. The PIC stated that the penne pasta, stored in the reach-in cooler, was cooked yesterday and the temperature of the pasta was observed at 48°F during the inspection. The PIC discarded the pasta.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulation of grease and/or food debris: 1. exterior of the bulk salt and sugar storage containers, 2. ventilation hood, 3. exterior (sides) of the deep fryer and grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station located next to the dishwashing area is being used for other purposes than handwashing. Observed equipment soaking in the sink prior to placing them into the dishwashing machine..
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both hand washing sinks in the kitchen 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer (tablets) in the wiping cloth buckets that is being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. The concentration was 400 ppm. The PIC diluted the sanitizer to a concentration of 200 ppm.
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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09/25/2014 | Routine | |
Observed 4 large containers of pasta sauce without meat cooked and portioned around 1:30 p.m. in WIC at 44/44/44/61 degrees. Recommend removing pot tops and dividing largest pot. Dishmachine under repair at time of inspection. PIC stated that no sanitizer was coming through line. Machine was not in use. Dishmachine repaired by 4:55 p.m. and sanitizer was reading at 70 ppm chlorine according to repair service. Discussed menu. No consumer advisory required. Discussed employee health. Recommend not keeping meats, cheese and sliced tomatoes in Morello cooler.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed pasta cooked on 9/9/13 at 45/46 degrees. Pasta did noy cool to 41 degrees in 6 hours. Observed pasta cooked at 10 a.m. at 44/45 degrees. Temperature taken at 3:30 p.m. Potentially hazardous noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Rcommend discarding pasat cooked on 9/9/13. Recommend moving pasta cooked this morning to cooler to cool to 41 or below by 4:30. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site)
Observation: Observed foods in the cooling process covered and not divided into small quantities to facilitate cooling. 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. Discussed cooling times, temperatures and methods with PIC and employees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed deli meats including sliced turkey, sliced ham, sliced salami and tuna salad cold holding at improper temperatures in True sandwich unit. Meat sliced today at 12:30. Recommend dividing meats into smaller quantities and relocating to reach in cooler. Observed ground sausage made 9/9/13 holding at 53 degrees.
Correction: Recommend dividing sliced meats into smaller quantities and relocating to reach in cooler. Recommend discarding tuna salad and ground sausage. Discussed cooling times, temperatures and methods with PIC and employees.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. filters in hood above stove, grill and fryer
2. shelving above food prep area with dust
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed plates stored on front service counter. Plates could be contaminated by customers handling plates or coughing or sneezing on plates.
Correction: Store plates in a clean, dry location where not exposed to splash, dust or other contamination.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink in the kitchen.
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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09/10/2013 | Routine | |
Chlorine sanitizer 50 ppm. Dish machine 130 degrees, chlorine sanitizer 50 ppm.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed pasta sauce cooling at improper temperatures from ambient.
Correction: Recommend cooling all potentially hazardous foods from ambient temperatures to 41 degrees within 4 hours to prevent growth of potentially hazardous bacteria. Sauce was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed tomato sauce hot holding at improper temperatures.
Correction: Recommend reheating to 165 degrees and hot holding at 135 degrees to prevent growth of bacteria. Sauce was reheated to 180 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed ham cold holding at improper temperatures.
Correction: Recommend placing ham in prep unit pans in smaller volume and cold holding at 41 degrees or below to prevent bacterial growth.
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01/16/2013 | Risk Factor | |
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