- Food storage containers are not properly labeled. Dry storage such as flour, sugar, etc should be labeled in their bulk containers
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Observed the manufacturer's dating information concealed or altered. Observed price labels placed over the expiriation dates on several food items
An FSO, RFE, or manufacturer's dating information on foods may not be concealed or altered.
- A food thermometer was not readily accessible. Internal thermometers should be placed in each refrigeration unit to verify that food items can be held below 41 degrees F
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Equipment and/or components are not maintained in good working order. Refrigeration units throughout facility were measured above 41 degrees F. However, PIC noted that defrost is set to occur about 3 times throughout the day
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Critical: The handwashing sink was not easily accessible. Observed items placed in the handsink
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. Perform a general cleanup especially in hard to reach areas under and behind machinery, the bakery area and hot foods area where built up grease/flour, etc is noticable
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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09/24/2015 | Standard Inspection |
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light bulb in walk-in bakery cooler is missing shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Observed missing and/or cracked floor tiles on sales floor, floor of bakery, and floor of prep area. Wall behind 2-comp sink of prep area and wall behind 2-comp sink of bakery is tearing.
The physical facilities shall be maintained in good repair.
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03/05/2015 | Follow-up Inspection |
- Critical: The sanitizer concentration is not being monitored with a test kit or other device. Measured bleach concentration at 200+ in sanitizer bucket. Measured bleach concentration at 0ppm in another sanitizer bucket.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. PIC stated facility had just run out of bleach and is purchasing more. Ensure a bleach concentration of 50-100ppm.
- Cooking equipment or pan surfaces are dirty. Observed a build-up of mold on nozzles of soda machine.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean and sanitize nozzles of soda machine to prevent contamination of soda.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris in microwave of prep area, interior surfaces and shelves of coolers/freezers. Also observed a build-up of mold on shelves of beverage coolers.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and keep clean interior of microwave, all coolers/freezers, and shelves of beverage coolers to provide a sanitary surface and prevent contamination of food.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light bulb in walk-in bakery cooler is missing shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- The physical facilities are not being maintained in good repair. Observed missing and/or cracked floor tiles on sales floor, floor of bakery, and floor of prep area. Wall behind 2-comp sink of prep area and wall behind 2-comp sink of bakery is tearing.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris on floor, concentrating behind and between equipment. Grease and food debris build-up can be observed on exterior of cooking equipment (cooking cabinet, kettles, fryer, etc.), plumbing under sink in prep area, exterior of grease trap, exterior of coolers, and wall behind 3-door low boy cooler in prep area.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean and keep clean exterior of all cooking equipment, coolers, floors, and walls.
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01/21/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris on the exterior of meat/cheese cooler, trays countaining lids behind meat/cheese cooler, grates and shelves of open coolers behind meat/cheese counter, gaskets and doors of reach-in cooler next to pasta/salad bar, and exterior of cooking cabinets.
Nonfood-contact surfaces of equipment shall be kept clean.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris in microwave.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize microwave to prevent contamination of food.
- The physical facilities are not being maintained in good repair. Observed missing and water damaged tiles on ceiling of sales floor. Observed a tearing of wall behind 2 comp sink. Observed missing floor tiles on sales floor and on floor of bakery.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on floor, concentrating under, behind, and inbetween equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floors to provide a sanitary surface and deter pests.
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09/16/2014 | Follow-up Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Equipment and/or components are not maintained in good working order. Two-door reach-in cooler behind meat/cheese counter is temping food items (salami, pasta salad) at 48F. Open cooler behind meat/cheese counter is temping food items (ham, cheese) at 50F. Pasta/pizza display table is temping at 60F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair cooler. PIC will put in service request for coolers immediately.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris on the exterior of meat/cheese cooler, trays countaining lids behind meat/cheese cooler, grates and shelves of open coolers behind meat/cheese counter, gaskets and doors of reach-in cooler next to pasta/salad bar, and exterior of cooking cabinets.
Nonfood-contact surfaces of equipment shall be kept clean.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris in microwave.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize microwave to prevent contamination of food.
- The physical facilities are not being maintained in good repair. Observed missing and water damaged tiles on ceiling of sales floor. Observed a tearing of wall behind 2 comp sink. Observed missing floor tiles on sales floor and on floor of bakery.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on floor, concentrating under, behind, and inbetween equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floors to provide a sanitary surface and deter pests.
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09/09/2014 | Follow-up Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Discussed time in lieu of temperature with PIC.
- Food received from approved source.
- Temped items (salami, pasta salad) in two-door, reach-in cooler at 50F. Temped items (ham, cheese) in open cooler behind meat/cheese counter at 48F.
Ensure temperatures of at or below 41F for all cold-holding items. Move all TCS food items to a properly working cooler.
- Temped stuffed shells at 60F. Temped pizza at 110F.
Ensure temperatures of at or above 135F for all hot-holding items or discard after 4 hours using time in lieu of temperature.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in nozzles of soda machine. Observed a build-up of food debris on cheese cutting equipment.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Chemicals stored separate from food to prevent chemical contamination.
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09/02/2014 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature. Temped items (salami, pasta salad) in two-door, reach-in cooler behind meat/cheese counter at 48F. Temped items (ham, cheese) in open cooler behind meat/cheese counter at 50F. See CCP.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Move all TCS food items to a properly working cooler.
- Critical: TCS foods were not being held at the proper temperature. Temped stuffed shells at 60F. Temped pizza at 110F. See CCP.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Ensure temperatures at or below 41F for cold-holding items and at or above 135F for hot-holding items or discard after 4 hours using time in lieu of temperature.
- Equipment and/or components are not maintained in good working order. Two-door reach-in cooler behind meat/cheese counter is temping food items (salami, pasta salad) at 48F. Open cooler behind meat/cheese counter is temping food items (ham, cheese) at 50F. Pasta/pizza display table is temping at 60F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair cooler. PIC will put in service request for coolers immediately.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in nozzles of soda machine. Observed a build-up of food debris on cheese slicer/grinder.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize nozzles and food-cutting equipment to prevent contamination. Correct By: 02-Sep-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and food debris on the exterior of meat/cheese cooler, trays countaining lids behind meat/cheese cooler, grates and shelves of open coolers behind meat/cheese counter, gaskets and doors of reach-in cooler next to pasta/salad bar, and exterior of cooking cabinets.
Nonfood-contact surfaces of equipment shall be kept clean.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris in microwave.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize microwave to prevent contamination of food.
- The physical facilities are not being maintained in good repair. Observed missing and water damaged tiles on ceiling of sales floor. Observed a tearing of wall behind 2 comp sink. Observed missing floor tiles on sales floor and on floor of bakery.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Observed a build-up of dirt and debris on floor, concentrating under, behind, and inbetween equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floors to provide a sanitary surface and deter pests.
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09/02/2014 | Standard Inspection |
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