Discussed the following with the person in charge (PIC):
1. Observed the employee health policy signed by all staff and kept on file in the office. A copy of the employee health policy is also posted in the kitchen.
2. Food sources are PFG and U.S. Foodservice.
3. The fire extinguishers were inspected in July 2015.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the Randell reach-in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back of the kitchen is blocked by a dough mixer, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dough mixer preventing its use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision
Observation: No disposable towels were provided at the handwashing sink in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the pizza cut station. Observed only 25 foot candles of light in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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11/12/2015 | Routine | |
violation 1800 was corrected. Violations 2790 and 3170 to be corrected on January 25th.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located at handsink, cut table, walls by pizza table does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair (repeated violation)
Observation: The following Physical structures not maintained in good repair: holes observed at handsink and at pizza table
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/14/2015 | Follow-up | |
Discussed menu. Sauce made in advance so discussed cooling methods and times and temperatures. Manager makes sauce 1 - 2 times per week. Discussed no bare hand contact, handwashing and glove use. Floor in back area observed being replaced with new tile since last inspection. Per PIC temperatures of equipment taken three times per day. Reviewed Employee Health. Form 1B observed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the vents in the top of dough box and top of WIC has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at handsink, cut table, walls by pizza table does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair
Observation: The following Physical structures not maintained in good repair: holes observed at handsink and at pizza table
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/16/2014 | Routine | |
Reveiwed menu. No raw product. All products pre cooked and or frozen. Employee Health notice observed. Gave 1B form to PIC and advised to start using for all employees. Discussed no bare hand contact. Discussed cooling: noodles and spaghetti sauce.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Make Line unit and Pizza Prep unit.
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.
- Indoor Areas - Surface Characteristics
Observation: The equipment being used as stabilizers under make table and prep table does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the equipment at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in back kitchen area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Back wall where piping is located is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under/at 3 vat sink 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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10/24/2013 | Routine | |
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