- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloth bucket measured at 0 ppm bleach. The PIC obtained bleach and corrected the concentration to 50 ppm during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the sandwich prep cooler were observed to be cold holding at improper temperatures. Observed sliced tomato (48'F), raw hamburger (50'F), raw bacon (48'F) and sliced turkey breast (52'F) all stored in the prep cooler that measured at 49'F. The foods were discarded and a work order placed for repairs during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and the handsink beside it is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer blade and surrounding areas and the ladle on the storage rack over the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. The facility did not have any sanitizer available. An employee left immediately and purchased bleach to use as sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Cups and food storage containers were 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.
- Kitchenware and Tableware
Observation: Unwrapped straws were provided at the wait station.
Correction: Provide wrapped straws or an approved dispenser for straws at the wait station to prevent contamination of multiple straws.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (corrected on site)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Water from the mop buckets is being disposed of on the ground surface in the back of the facility. The PIC stated the facility will discontinue this immediately.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed on the ground in front of the grease receptacle outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the side and bottom of the back door of the establishment.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing stations throughout the kitchen. The PIC provided paper towels at all handsinks during the inspection.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the 3 compartment sink and the ceiling vents 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored with the pizza screen under the prep station. The PIC moved the chemicals during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/14/2016 | Routine | |
Inspection conducted due to complaint received.
Details of the complaint were discussed with the person in charge.
The above observations and the following were also discussed with the person in charge:
-Replace the old permit with the current permit that expires on 12/31/2015-copy provided.
-Employee health handouts provided.
-Clean the walls behind the 3 compartment sink and the prep cooler/table. Also clean the floors under equipment such as the 3 compartment sink and the prep tables.
-Replace the missing light shield over the back prep area.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee place raw steak on the grill then obtain cheese without removing gloves and washing hands. Discussed washing hands after handling raw foods with the employee during the inspection.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored over vegetables and cheese in the reach in cooler. Shell eggs were placed on the bottom shelf of the cooler during the inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the spatula and pizza cutter stored over the 3 compartment sink 2. the plastic food storage containers stored under the prep table in the back of the kitchen. All items were taken to the warewashing area to be washed and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front 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
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09/30/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are washed, rinsed and sanitized or changed out at least once every 4 hours.
-A new door has been purchased for the back of the kitchen and will be installed within the week.
Excellent date marking and hand washing procedures observed during the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over prepared sauce in the walk in cooler. The PIC placed the raw chicken in an area away from ready to eat foods during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the to go bags is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed potato skins to be stored in to go bags in the reach in freezer.
Correction: Replace the to go bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1. the seal used on the legs of the pizza prep table 2. the shelf over the 3 compartment sink.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the food prep area and the 3 compartment sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was observed to be dull. Metal shavings were observed along the sides of the can opener blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment
Observation: The floor of the reach in cooler in the kitchen was observed in a state of disrepair and damaged.
Correction: Repair/replace the floor on the reach in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of the reach in freezer inside the kitchen 2. the fans in the walk in cooler and in the reach in cooler in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the spatula and cutter were not observed sanitized. Observed an employee wash the utensils but did not sanitize them. The PIC discussed sanitizing procedures with the employee during the inspection and the employee sanitized the utensils before use.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed on the ground adjacent to the grease receptacle container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outdoor Areas, Surface Characteristics
Observation: Outdoor storage areas for refuse, recyclables, or returnables not made of approved materials. Observed the dumpsters stored on the ground in the back of the facility.
Correction: Outdoor storage areas for refuse, recyclables, or returnables shall be made of approved materials. Ensure the dumpster is stored on the concrete/blacktop in the back of the facility.
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03/24/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Replace the door gasket on the pizza prep cooler.
-Repair or replace the broken light shield over the sandwich prep table.
-Handouts provided for certified food handlers courses.
The person in charge was extremely complaint and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling sliced tomatoes with her 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw bacon stored over prepared sauce and corn beef in the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee place raw steak on the grill then continue with food preparations while wearing the same gloves.
Correction: Ensure gloves are being removed after contamination occurs.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Bleach sanitizer in the sanitizer buckets measured at 0 ppm. PIC corrected to 100 ppm during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. exterior of the soda dispenser 2. the vents throughout the facility.
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 (repeated violation)
Observation: The red plastic cups that are stored in the dining room were 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.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed on the ground adjacent to the grease receptacle outside of the facility.
Correction: The storage area and grounds adjacent to the grease receptacle are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the food storage shed are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the men's restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/13/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Provide a thermometer for the pizza prep cooler.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Clean the tops of the pizza prep table doors.
-Employee health policy observed.
-Bleach sanitizer in the sanitizer buckets measured at 50 ppm.
Lots a good date marking and glove use observed throughout this inspection, great job by staff members!
Handouts Provided: Spanish and English Slicer Breakdown
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored over ready to eat foods in the reach in cooler. PIC moved the eggs immediately and discarded them.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed uncovered foods in the large chest freezer, in the reach in cooler across from the warewashing area and in the reach in freezer across from the pizza oven.
Correction: Store foods in a manner where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard used to line shelves in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the can opener blade 2. the slicer blade and surrounding areas 3. the interior of the ice chute in the lobby.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: The plastic cups stored in the lobby were 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed adjacent to the grease receptacle outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the side and bottom of the back door of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle containing window cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottle stored next to pizza pans in the pizza prep area. PIC removed the spray bottle during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/05/2013 | Routine | |
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