Left glove use and bare hand contact posters.
No violation noted during this evaluation. | 01/21/2016 | Follow-up | |
Left 2016 ServSafe class schedule, highly recommended employees and PICs attend.
Discussed using sanitizer test strips to ensure sanitizer in three compartment sink is not too high (observed to be >200 ppm at time of inspection). Concentration should be between 50-100 ppm.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sandwich prep unit observed to be out of temperature (45 degrees F) at time of inspection. Food within and on top of prep unit were about 45 degrees F, also (sliced cheese: 45 degrees F).
Correction: Have unit serviced to hold unit and food at 41 degrees F or below.
- Light Bulbs Protective Shielding
Observation: Observed unprotected light bulbs in rear food prep area over three compartment sink and chest freezers.
Correction: Ensure light bulbs are shielded to protect food and food prep area from potential contamination if light bulbs were to shatter.
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01/13/2016 | Routine | |
No violations observed during today's follow up inspection. NOTE: Repairman has worked on prep cooler again and it is now holding foods 41 degrees F. or below. The area around the grill has been cleaned and a new wall covering installed. THANK YOU! Management is planning to sign up for a ServSafe food safety training in the summer or early fall.
No violation noted during this evaluation. | 04/30/2015 | Follow-up | |
NOTE: Manager/owner was again highly encouraged to attend one of the upcoming ServSafe manager food safety training as well as have some staff attend a ServSafe food handler training. Discussed the importance of keeping foods such as meats and dairy products 41 degrees F. or below. Since even with recent repair the top portion of the pizza prep cooler cannot maintain foods 41 degrees F. or below discussed not keeping time control for safety foods such as meat, dairy products, cooked vegetables, etc. in the prep cooler overnight and have pans holding foods stored on ice during hours of operation.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge was not knowledgeable about correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment
Correction: cooking temperatures
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Two coolers were found holding above 41 degrees F. at this facility and inspector arrived just as firm opened so these cold holding units had been closed overnight. The small Pepsi reach-in cooler was holding 57 degrees F. and the top part of the pizza prep cooler was holding 46 degrees. Chicken wings - 57 degrees F.
Correction: pizza sauce 56 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The pizza prep cooler was holding time control for safety foods such as pizza sauce 56 degrees F.
Correction: shredded cheese 53 degrees F.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No chlorine/bleach sanitizer test strips were available to monitor the sanitizer concentration used for to clean dishes, utensils, pans, and other food contact surfaces..
Correction: Obtain chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. These strips can be purchased online or from a restaurant supply store.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and under equipment were observed to have a heavy accumulation of grease and/or old food particles near the fryer. Additionally, the area around the prep coolers and three-compartment sink was also observed in need of cleaning.
Correction: Create a weekly cleaning schedule for the kitchen and food preparation area to prevent visible accumulation of old food particles, dirt, & grease.
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04/23/2015 | Follow-up | |
NOTE: Manager/owner was highly encouraged to attend one of the upcoming ServSafe manager food safety trainings as well as have some staff attend a ServSafe food handler training. A 2015 ServSafe class schedule was left. The following handouts/posters were left and explained: Steps for Manual Dishwashing
- Critical: Demonstration of Knowledge*
Observation: The person in charge was not knowledgeable about correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment
Correction: cooking temperatures
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before putting on gloves to work with ready-to-eat foods. Additionally, an employee was handling just cleaned, sanitized dishes without first washing his hands.
Correction: 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. Always wash hands before putting on gloves, when changing gloves, or before putting away clean dishes.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food, sub rolls, with bare hands after handling raw philly steak meat and paper from raw meat.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves (put on gloves AFTER washing hands for at least 15 seconds) or dispensing equipment to handle RTE food to prevent contamination from hands.
- Gloves - Use Limitation (corrected on site)
Observation: An employee was observed touching raw beef & then a ready-to-eat sub roll.
Correction: Ready-to-eat sub rolls should not be touched with same gloved hand used to touch raw meat or any contaminated surface as this can cause foodborne illness. Wash hands before putting on new gloves when switching between raw & ready-to-eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Two coolers were found holding above 41 degrees F. at this facility and inspector arrived just as firm opened so these cold holding units had been closed overnight. The small Pepsi reach-in cooler was holding 57 degrees F. and the top part of the pizza prep cooler was holding 46 degrees. Chicken wings - 57 degrees F.
Correction: pizza sauce 56 degrees F.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No chlorine/bleach sanitizer test strips were available to monitor the sanitizer concentration used for to clean dishes, utensils, pans, and other food contact surfaces..
Correction: Obtain chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. These strips can be purchased online or from a restaurant supply store.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surface such as bottom shelf in prep coolers, cooler doors, and shelving in tall 1-dr cooler were observed to be soiled and in need of cleaning.
Correction: Clean the surfaces at a frequency necessary to prevent accumulation of food, dirt, grease,etc. as this may attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and under equipment were observed to have a heavy accumulation of grease and/or old food particles near the fryer. Additionally, the area around the prep coolers and three-compartment sink was also observed in need of cleaning.
Correction: Create a weekly cleaning schedule for the kitchen and food preparation area to prevent visible accumulation of old food particles, dirt, & grease.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The three-compartment sink was in-use during the inspection and the chlorine/bleach sanitizer was found to be >200 ppm
Correction: Chlorine bleach should be 50-100 ppm in the sanitizing basin at the three-compartment sink. Utensil and dishes should be soaked for several minutes. An employee with clean, washed hands should set freshly sanitized dishes somewhere clean to air dry prior to being put away. * Corrected during inspection to 100ppm. .
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04/16/2015 | Routine | |
NOTE: Good job labeling bins holding salt & sugar near mixer. Left and explained employee health policy. Discussed taking a food safety class with test such as ServSafe. Reminder always wash hands before putting on gloves to touch any ready-to eat food such as bread, pizza crust, or deli meat. Cold Holding is 41 degrees F. or below. Hot holding is 135 degrees F. or above.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Marinara (79 degrees F.) was found slowly reheating on hot holding table.
Correction: Rapidly reheat store-made foods to 165 degrees F. for 15 seconds before hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pepperoni 50 degrees F., and pizza sausage 45 degrees F. were found out of temperature at the pizza prep unit that is in need of repair.
Correction: Ensure all time control for safety foods that are being held cold are 41 degrees F. or below/
- Food Contact Surfaces - Cleanability*
Observation: Several tubs used to hold food were observed chipped, cracked, & not smooth/easily cleanable.
Correction: Discard broken/cracked food containers which cannot be properly washed, rinsed, & sanitized.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer (0-220 degrees F.) was available.
Correction: Obtain a probe thermometer & monitor cooking, cooling, & reheating food temperatures regularly. .
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No sanitizer test kit available
Correction: Obtain chlorine/bleach test kit & monitor sanitizer strength at three-compartment sink & wipe rag buckets.
- Non-Food Contact Surfaces
Observation: Non food contact surfaces such as bottom of shelf in prep coolers & doors to cooler are visibly soiled.
Correction: Clean non-food contact surfaces at a frequency that prevents visible accumulation of dirt, grease, & old food particles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, & under equipment were observed with a heavy accumulation of grease/old food particles near the fryer. Accumulations of old food particles was also observed around prep coolers.
Correction: Create a weekly cleaning schedule in the kitchen & food prep area to prevent visible accumulation of dirt, grease, & old food particles.
- Personal Care Items - Storage (corrected on site) (repeated violation)
Observation: Personal care items (floss, haircare, Debrox earwax removal, etc) were observed either above slicer or above where clean dishes are air dried at three-compartment sink.
Correction: Have a designated area AWAY from dishwashing food or food prep areas for storage of chemicals or personal care items.
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12/16/2014 | Routine | |
Proper hand washing with soap for 15-20 seconds then using single-use paper towels to dry was discussed. An employee health policy was explained and left at the firm. Discussed reheating foods to at least 165 degrees F. for 15 seconds before hot holding at 135 degrees F or higher.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: An employee was observed washing hands for less than five seconds (twice) as well as drying hands on apron.
Correction: Wash hands with soap and running water for at least 15 seconds and dry using single-use paper towels.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was observed touching contaminated surfaces & face and then returned to working in the kitchen without washing hands.
Correction: Wash hands prior to beginning food preparation after touching arms or face and whenever hands may have become contaminated
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs were found to be 120 F & marinara 56 F as it was slowly reheating on hot holding table.
Correction: Rapidly reheat foods to 165 F for 15 seconds before hot holding.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer was available.
Correction: Get a probe thermometer and monitor cooking, cooling, and reheating temperatures.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test strip kit was available.
Correction: Get test strips and check sanitizer strength.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and under equipment were observed to be in need of cleaning in the kitchen and food prep areas.
Correction: Clean the kitchen area & food prep area regularly to prevent visible accumulation of dirt & dust.
- Personal Care Items - Storage
Observation: Personal care items ( floss, pills, toothpaste, etc.) were observed mixed in the with spice bottles & scattered throughout the kitchen and food prep area.
Correction: Have a designated area in the kitchen AWAY from food/food prep for the storage of personal care items.
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04/04/2014 | Routine | |
Sanitizer @ 3X sink:50 ppm bleach.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located in the walk in is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls behind and under equipment in kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings 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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02/22/2013 | Routine | |
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