| No violation noted during this evaluation. | 03/16/2016 | Follow-up | |
Kitchen is in need of cleaning. The floor in the walk-in cooler must be replace or repaired by Oct.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labels on the lasagna.
Correction: Date lasagna when pulled from the freezer. Corrected by dating.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed sliced ham dated 2/29. Product should have been used or discarded on 3/7.
Correction: Product discarded by management.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at the hand sink in the kitchen.
Correction: Repair immediately.
|
03/09/2016 | Risk Factor | |
All items from previous inspection have been corrected. Time tracking for tomatoes and pizza by the slice is ok. Facility is much cleaner - maintain. Good job.
Permit issued.
No violation noted during this evaluation. | 10/30/2015 | Follow-up | |
Note: Add sliced tomatoes and pizza by the slice to the written time control policy. Better job date marking.
Follow-up inspection needed for permit renewal. Call when ready.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in sandwich prep unit above 41F: tuna 44, feta 46, roast beef 44. Unit is iced over.
Correction: Defrost and repair to maintain food at <41F.
- Critical: Time as a Public Health Control*
Observation: No time tracking on pizzas for pizza by the slice that are left out of temperature control.
Correction: Time track pizzas by marking with discard time or using a chart or other tracking method.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed lid for line chest freezer in poor repair. Line sandwich unit is incapable of maintaining food in top wells at <41F.
Correction: Repair or replace.
- Equipment - Cutting Surfaces
Observation: The cutting board at the line sandwich prep unit is heavily scratched, scored and stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer with food debris.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: gaskets and interiors of refrigerators and freezers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed lime scale in ice machine.
Correction: Clean and sanitize regularly.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign posted at kitchen hand sink.
Correction: Post handwash signs at all hand sinks.
- Lighting, Intensity
Observation: Inadequate light at pizza station (two overhead lights out), and at dishmachine.
Correction: Repair or replace lights.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed in need of cleaning: dusty ceiling around air vents (especially at pizza station)
Correction: two heavily water stained ceiling tiles at dishmachine
|
09/21/2015 | Routine | |
Note: Kitchen equipment needs detail cleaning - racks in walk in cooler, hood filters, etc. Set a cleaning schedule.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash hands with gloves still on.
Correction: Employees must remove gloves and then wash hands before changing to a new pair or gloves.
- Critical: Cooling* (corrected on site)
Observation: A large container of meat sauce made last night was improperly cooled, still at 45F.
Correction: Discarded. Cool foods quickly using shallow pans and/or ice baths from 135F to 70F in 2 hours then to 41F in 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on any prepared or open foods.
Correction: Date mark prepared and open TCS foods held over 24 hours.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No time marks on foods intended to be discarded after lunch period (tomatoes in sandwich unit - 50F, pizza by the slice left at room temperature).
Correction: Time must be tracked on items for which time is being used as a control.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Lime scale inside ice machine.
Correction: Clean and sanitize regularly.
|
04/15/2015 | Risk Factor | |
Note: Walk in cooler shelves are heavily soiled and need cleaning. Some items are not date marked - lasagna, meat sauce, eggplant rolls, etc. All prepared foods held over 24 hours must be date marked.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employee answered phone and then did not wash hands before returning to work with food.
Correction: Employees must wash hands when changing tasks, after answering the phone or touching body/clothing, and when switching from raw to ready to eat foods.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Time is not being tracked on foods intended to be discarded (sliced tomatoes in top portion of prep unit are at 48F, and pizza for pizza by the slice).
Correction: Time must be tracked for these items using some sort of marking system (post it notes, stickers, dry erase board).
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed heavy lime scale inside ice machine.
Correction: Clean and sanitize regularly.
|
01/13/2015 | Risk Factor | |
Facility is organized with good date labeling practices. Maintain level of cleanliness.
Ok for permit.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Grilled chicken for which time is used as a control was not labeled with the time.
Correction: Label chicken and sliced tomatoes for which time is used as a control with either "made at" or "discard by" times.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: standing water inside pizza make table, bulk container lids are cracked.
Correction: Repair and maintain equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: walk in cooler shelves and fan guards, hood filters, prep refrigerator racks.
Old date labels left on some containers.
Correction: Clean equipment regularly.
Remove old date labels.
- Physical Facilities in Good Repair
Observation: Two water stained ceiling tiles in the dishmachine area.
Correction: Repair leak, replace tiles.
|
09/11/2014 | Routine | |
Discussed Norovirus: contamination, prevention, and clean up. Employee health policy discussed.
No violation noted during this evaluation. | 05/12/2014 | Training | |
Large live roach seen by pizza oven. I was told kitchen was sprayed within the last two to three days. Continue to monitor situation. Reheating foods was being done properly. Label bags of bread crumbs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and cheese found in upper make table at 45 F.
Correction: It was agreed upon when your permit was issued that non TCS foods were to be held in the upper make table only. Store TCS foods in lower unit. The temperature is less than 41 F. Do not place any more ham, cheese or sliced tomatoes in the upper unit today. These foods were relocated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date marked on sliced turkey, tuna salad or roast beef.
Correction: Mark with appropriate date. Worker marked with proper date.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Slicer found soiled with dried food matter.
Correction: Clean and sanitize thoroughly.
|
02/12/2014 | Risk Factor | |
A lot of cleaning has been done. Daily cleaning is necessary. Mixer splash area was overlooked. Clean. Walk in floor is rusty. Within the next year consider refurbishing floor. Sandwich unit was not replaced. The top portion is holding non TCS foods. TCS foods are held in lower part. At this time of year the temperature on the foods were satisfactory. It may be harder to maintain foods below 41 F when they are removed during the lunch/dinner periods. You must continue to monitor the usage of this unit. We discussed cooling of pasta. Pasta to be immersed in ice and water, then drained. Use the ice bath to decrease temp to 41 F. To cool meat sauce, an ice bath with stirring is needed to cool quickly. Consider two small containers for cooling less volume at a time. Verify your processes with your thermometer. Managerial control is necessary to ensure compliance with the food regulations. Annual permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed limoncello dessert in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) salami in the refrigeration unit was not discarded by the ""consume by"" date. Date on salami was 10/17/13.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. PIC discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact. Worker began to clean this piece of equipment during visit.
|
10/24/2013 | Risk Factor | |
Permit expires 10/31/13. Many items are repeat. Cleaning issues are many. Remove rust on walk-in floor. 50 ppm dishwash. Note: can of tomatoes has been used to hold up shelf. Correct. Dirty rag under wine vinegar bottle. Remove. Remove equipment that does not work. Reinspection is needed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink in kitchen.
Correction: Personal drinks to have lids and straws. Drink was removed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bread crumbs.
Correction: Identify.
- Critical: Cooling* (corrected on site)
Observation: Found pasta in deep containers, covered and stacked in walk-in. Linguini at 61.7 degrees. Another container at 52 degrees.
Correction: You must cool quickly. Both were immersed in ice and water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No dates found on several different foods: lasagna, tuna salad, pasta, open roast beef (unsliced), lemoncello dessert, cooked egg plant.
Correction: Date foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: Date on salami 7/24/13.
Correction: Deli meats are to be held for 7 days or less. This has exceeded that. Discard.
- Critical: Time as a Public Health Control*
Observation: It appears that proper time control is not being followed.
Correction: Salami at 49 degrees was stacked very high. Food is to be discarded at the end of the time control period not just removed to be used again. You must have better temperature control on these foods.
- Cooling, Heating, and Holding Capacities
Observation: Sandwich table is incapable of holding foods at 41 degrees or below.
Correction: Repair or replace. We have discussed replacing sandwich table. Time control was to be used only until unit could be repaired or replaced. Food temperatures were elevated and there was no attempt to keep smaller amounts of food in unit.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine test strips for dishmachine.
Correction: Supply.
- Equipment - Good Repair and Proper Adjustment
Observation: String has been used on dishmachine. Gasket torn on pizza table. Marble top is cracked. Lid to chest freezer is cracked.
Correction: Remove. Repair these items.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Dirty slicer, dirty cutting boards. A lot of debris on slicer. Cutting boards have blackened.
Correction: Thoroughly wash, rinse and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found soiled and to be cleaned: spray hose attachment, dish racks (replace if they cannot be cleaned), exterior of dishmachine, dishmachine dispensing trough, can opener holder, shelf under can opener, interior of reach-in refrigerators, exterior of ovens, drip trays to stove tops, exterior of "Continental" freezer, top of dishmachine, interior of keg box, stove back splash, interior dessert box, interior make table gaskets to pizza table.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pizza boxes (slice) unprotected. A few pizza boxes on floor by pizza unit.
Correction: Turn upside down or keep covered. Elevate 6".
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Following areas found dirty and to be cleaned: walk-in floor, floor under cook area, exterior of walk-in door, floor behind ice machine, stained ceiling panel over dishmachine.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood and hood filters are very dirty.
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up.
Correction: Hang to air dry.
|
08/07/2013 | Routine | |
Other observations: Since lasagna is difficult to cool verify your procedure. Know what temperature it is upon removing from oven and document cooling time/temperature. Step up cleaning practices: cutting boards, slicer, edges to oven doors, stove top, interior of make table (blood spilled), top of dishmachine, interior keg box, iced tea urn mat, dish racks, walk-in ceiling. Refrigerator for sandwich items is not holding foods at proper temperature. Consider replacing. Ham 49 degrees, salami 60 degrees, sliced tomato 54 degrees, cheese 50 degrees - at 5 p.m. these to be discarded if any remain.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open cup on steam table.
Correction: Personal drinks to have lids and straws. PIC discarded.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: No gloves worn when handling lemons, onions, cucumbers.
Correction: Corrected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on sliced turkey, open bag of hot dogs.
Correction: These to have dates.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Date on four packs of sliced salami was 4/20/13. This exceeded the 7 day shelf life requirement. Salami was labeled "keep refrigerated".
Correction: PIC discarded. Utilize your freezer for portions.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: 10 ppm of chlorine residual on plate surface using dishmachine. It appears there is a leak from chlorine feeding line to dishmachine. Chlorine is pooling on top of unit.
Correction: Service person was called. Do not use machine until serviced.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled "Solo" cup of pink substance.
Correction: Identify cleaner.
|
04/29/2013 | Risk Factor | |
Discussed cooling. Information left with PIC. Cooling log is included. Next time you cool a food product such as lasagna consider using log to verify your cooling procedure for this food item. We discussed flu and keeping sick people home. Time is being used for sandwich table - owner is planning to replace unit. Time control is a temporary solution to this unit's cooling capacity (ham at 54 degrees). Other observations: Walk-in shelves have rust. Interior of glass door refrigerator has dirty racks. Dish racks are deteriorating. 100 ppm at dishwasher.
No violation noted during this evaluation. | 01/25/2013 | Risk Factor | |
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