- Cooking equipment or pan surfaces are dirty. Clean the pizza oven to remove buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Repair/ replace flooring where damaged to be smooth and easily cleanable surface.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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01/21/2016 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee put on gloves but not wash hands after switching tasks that required them to do so
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed employee drinking from cup that did not contain a lid in the kitchen area
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Observed improper use and/or maintenance of wiping cloths.Wiping cloths were observed laying around kitchen area. They must be placed in a bucket with sanitizer solution or accompanied with a bottle of sanitizer solution so that sanitizing of prep area is performed when cleaning
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed box of cucumnbers on the floor of walk in cooler
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.
- 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 food-contact surfaces or utensils are dirty. The interior of the ice machine contains mold. This needs to be cleaned, drained, and properly refreshed with clean ice before service
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Observed employees eating, drinking, or using tobacco where food, equipment, or utensils may be contaminated. Observed employee person items stored in the walk in cooler along with items for food prep. these items need to be segregated from food prep items if placed in the walk in cooler
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
- Observed a build-up of dirt and debris. Hard to reach areas in walk in cooler needs thorough cleaning as well as the microwave and can opener. Shelves of the walk in cooler needs cleaning as well
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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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08/24/2015 | Standard Inspection |
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