- Observed employee eating, drinking, or using tobacco in non-designated area. - Observed pizza for employee stored on rack in back of kitchen (near 3 comp sink), above food containers.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. - PIC stated a holding time of 45 minutes for hot-n-ready pizzas. Per policy, pizzas should be discarded if not sold within 30 minutes. - PIC could not properly identify symptoms of food born illness for exclusions and restrictions of ill employees. - PIC could not properly state cooking temperature of 165F for chicken wings or a cooking temperature of 155F for pizzas. - PIC did not ensure food employees were time stamping for time in lieu of temperature.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils. - Per conversation with PIC, sanitizer test strips are not used to check the concentration of quat in 3 comp sink.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Observed food that was unsafe, adulterated, or not honestly presented. - Observed damage to a can of jalapenos in dry storage area.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented.
- Observed improper storage of food items. - Observed individual serving cups of ranch and cheese dip stored in boxes directly on floor behind sales counter.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. - Discontinue storing food items directly on floor. Provide an empty box or pallet to keep items at least 6 inches off the floor.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. - No date marks observed on any opened tcs items in walk-in cooler and prep cooler (ex= shredded cheese, sausage, pepperoni).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Time as a public health control was being used without the proper written procedures. - No policy/handbook available for time-in-lieu of temperature for hot-n-ready pizzas or wings. Did observe signs posted (facility was not following signs- pizzas held for 45 minutes per conversation with pic- pizzas to be held 30 minutes per sign- no time stamps observed).
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor.
- A food thermometer was not readily accessible. - Observed no thermometer to measure ambient air temperature in prep cooler.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. - Provide a thermometer to be kept inside prep cooler to display ambient air temperature. Check thermometer on regular schedule to ensure cooler is holding below 41F.
- Equipment components are not intact, tight or properly adjusted. - Observed loose door handle to reach-in freezer.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris and dust on non-contact sufaces throughout facility (ex= storages racks, inside hot boxes, exterior of equipment, door gaskets of prep cooler, door gaskets of walk-in, etc). - Observed a build-up of dust on condenser fan guards in walk-in cooler and on oven hood. - Observed a build-up on plumbing under 3 comp sink, plumbing under hand sink next to 3 comp sink, and on spray nozzle of 3 comp sink.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize all non-food contact surfaces of equipment to remove build-up and prevent contamination of food.
- The plumbing system was not properly maintained. - Observed leak coming from plumbing under 3 compartment sink. Facility using a sanitizer bucket to catch drip.
A plumbing system shall be properly maintained. - Repair plumbing.
- The physical facilities are not being maintained in good repair. - Observed several cracked tiles in front of 3 compartment sink. - Observed (1) water damaged ceiling tiles above pizza flour storage and (3) above back exit of facility.
The physical facilities shall be maintained in good repair. - Repair and/or replace floor and ceiling tiles as necessary.
- Observed a build-up of dirt and debris. - Observed a build-up of food debris on floor throughout facility (including floor of walk-in cooler), concentrating under equipment and at floor/wall juncture.
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 floors to provide a sanitary surface and deter pests.
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08/13/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Label/date mark all foods preped/repackaged at facility to ensure wholesomeness of foods served. A maximum of seven days ia allowed for such foods to be used. Correct By: 05-Feb-2015
- Observed a build-up of dirt and debris.
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. Ensure floors equipment are cleaned at end of each day's activities to address flour/corn startch etc.. as discussed.
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02/05/2015 | Standard Inspection |
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