The ceiling tiles are in poor condition due to the lack of ventilation from the pizza oven. The mop sink tiles are in poor repair. Lights are not properly shielded throughout the facility. A plan for the ceiling tiles and physical cleaning of the facility is needed by March 10, 2016. The manager must obtain a three year Certified Manager Certificate. Employee health, hand washing and no bare hand contact was discussed during the inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling pasta 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of all the green racks, the storage shelves, the SS tables, the oven conveyer trays, the sides of the fryer, the inside of cooler door handles, and the reach in gaskets have 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.
- Toilet Rooms; Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Replace or repair the door.
- Physical Facilities in Good Repair
Observation: The commode in the lady's rest room continues to run. Commode covers are broken or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/29/2016 | Routine | |
No priority violations were observed. The facility is improving. The manager must post his certified Manager certificate, as well as a sign that states that the last inspection is available for review upon request. A plan to repair/replace the ceiling tiles, racks, floor drains and rest room door must also be submitted by September 15, 2015. The above items were observed during the last inspection and abatement must be implemented. Employee health, hand washing, and no bare hand contact with ready to eat food was also discussed. Employees are regularly monitoring temperatures. Permit issued. Thank You
- Nonfood Contact Surfaces
Observation: The shelves and the racks are in need of cleaning. The shelves are sticky to the touch and food debris was observed on many green racks.
Correction: Clean the shelves and the racks as needed.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device located in the walk in cooler is not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Toilet Rooms; Enclosed
Observation: The rest room door is not self closing.
Correction: Please repair the rest room door.
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09/01/2015 | Routine | |
All violations have been corrected or are scheduled for correction. The ventilation is working and new ceiling tiles have been ordered. Storage racks are being replaced with racks from a closed facility. Manager reminded to ensure employees are cleaning work stations as well as the dish machine area nightly or every four hours, as needed. Thank You.
No violation noted during this evaluation. | 05/11/2015 | Follow-up | |
All violations were discussed during the inspection. A follow-up has been arranged. At the time of the follow-up, all violations must be corrected or there must be a documented plan of abatement. The operator is using the wrong type of thermometer (probes not acceptable) in the cold holding units. Digital thermometers must be obtained for food temperatures. The Three year CFM certificate must alo be posted and visible to the public. Thank You
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. All food handler cards must be obtained prior to the follow-up inspection.
- Person in Charge Duties (corrected on site)
Observation: Employees are not informed of their responsibility to report with law, to the person in charge, information about their health and aactivities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A).
Correction: Ensure employees are informed as to transmissible disease spread, as specified under 2-201.11(A).
- Ventilation Hood Systems, Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the INTERIOR OF THE DISH MACHINE AND HOSE, THE INTERIOR/EXTERIOR OF THE PIZZA OVEN, ALL GREEN STORAGE RACKS THROUGHOUT THE FACILITY.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Removal Frequency
Observation: Objectionable odors were emanating from the refuse container in the kitchen. The mop sink also had an odor and visible debris was observed.
Correction: Increase the frequency that refuse is removed from the facility and clean the containers to prevent objectionable odors.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering at the fryer is no longer smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling at the fryer and pizza oven are no longer smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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04/24/2015 | Routine | |
Complaint could not be confirmed. There were no pests identified. The facility has a monthly pest inspection. Last pest control inspection was 09/07/14. Thank You.
No violation noted during this evaluation. | 10/01/2014 | Complaint | |
Discussed the following with the CFM: (1) Continue to clean the soiled storage racks, (2) Noted improvement since the previous inspection.
No violation noted during this evaluation. | 08/20/2014 | Risk Factor | |
Noted some improvement from previous inspection.
- Sanitizing Solutions, Testing Devices
Observation: The QAT test strips used to monitor the concentration of the chemical sanitizing solutions were water damaged and no longer accurate.
Correction: Obtain a QAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Storage shelves, evaporator fans and ceiling in the walk-in cooler, the floors of the walk-in refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/20/2014 | Routine | |
Noted improvement since last inspection. Observed good hand washing practices. Discussed with the PIC: 1.Observations, 2. Cleaning frequency of the evaporator fans of refrigeration units, 3. The facility's jewelry policy.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Empty soiled food containers being stored in the hot hold unit which was not in use.
Correction: Clean and sanitize these surfaces for food contact.
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11/21/2013 | Risk Factor | |
Discussed observations with the PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Obtain a valid certified food service manager's card.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Temperature Measuring Devices; Ambient Air and Water (corrected on site)
Observation: The ambient air temperature measuring devices (degrees F) located in the following equipment were not accurate
Correction: McCall reach-in cooler and the single door lowboy freezer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Baking pans stored as clean observed soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The storage shelves, the walk-in cooler and freezer's floors, and the evaporator vents.
Correction: Maintain nonfood-contact surfaces of equipment clean..
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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07/25/2013 | Routine | |
Discussed observations with the CFM.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The manager was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: The soap dispenser at the hand sink near the single door freezer and the freezer shelf in the lowboy single door freezer.
Correction: Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following was noted in need of cleaning: The walk-in cooler and freezer evaporator's fan, shelves, ceiling and light shield. The walk-in freezer's floor. The ceiling tiles above the ware washing and prep area.
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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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04/01/2013 | Routine | |
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