- The FSO did not have a person in charge that had completed a Level One Certification course.
Operator must complete a level one course before the next Standard inspection. Correct By: 31-Jan-2016
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- TCS foods were not being held at the proper temperature. Observed chicken breast at 90 F, garlic butter sauce at 101 F, liquid fryer seasoning at 78 F, and used seasoned flour at 78 F.
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. As discussed, all TCS foods must be held hot (135 F) or cold (41 F) at all times. All of these products were discarded. Operator agreed to store flours, and liquid seasoning in a cooler when not in use and is considering purchasing a small steam table to hold cooked foods.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Bare wood and cardboard boxes are being used in multiple places in the facility.
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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11/10/2015 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue storing and using used lemon juice containers to apply water to the grill
- TCS foods were not being held at the proper temperature. Several TCS foods were found out of temperature in the pizza making cooler (see list).
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. All of these foods were voluntarily discarded, except for the chicken which was moved to the walk-in.
- Observed inadequate equipment for cooling, heating or holding food.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Repair or replace the pizza making cooler to ensure that it maintains foods at or below 41 F at all times.
- Critical: Equipment food-contact surfaces or utensils are dirty. The dough mixer has heavy buildup and is not cleaned daily.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Wash, rinse, and sanitize the dough mixer parts after each use.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the fans, ceiling components, and exterior of the hood system to remove all dust and grease buildup.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Operators must utilize the wash, rinse, and sanitize procedure for all food contact surfaces.
- Critical: The handwashing sink was not easily accessible. The hand sink does not work properly and was leaking when it was turned on.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Repair or replace the handsink and make it accessible to employees at all times.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Bare wood and cardboard boxes are being used in multiple places in the facility.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 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. Thoroughly clean the entire facility to remove flour and food buildup from floors, walls, plumbing, etc.
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10/08/2015 | Standard Inspection |
- Observed the facility cutting raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. **Wash all vegetables before cutting.
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). *Discontinue lining bulk ingredient containers with garbage bags. Use only food-grade bags or containers for storage
- Critical: TCS foods were not being held at the proper temperature. **Observed chicken holding at 86°F. Chicken was not on the grill or in a warmer unit.
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. **Hold all items in a way that allows for temperature control as discussed. Reheated to comply.
- 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. **Date/label all opened containers or prepared food items as discussed.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. **Discontinue using cardboard for lining shelving, etc. All surfaces must be hard, smooth and easily cleanable.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. **Thoroughly clean equipment where necessary to eliminate build-up (ex. walk-in cooler door/handle, shelving, etc.).
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01/23/2015 | Standard Inspection |
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). *Discontinue lining bulk ingredient containers with garbage bags. Use only food-grade bags or containers for storage.
- 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. **Date/label all opened containers or prepared food items as discussed.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. --Observed cardboard lining shelving, interior cooler surfaces, etc.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. **Discontinue using cardboard for lining shelving. All surfaces must be hard, smooth and easily cleanable.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. **Thoroughly clean equipment where necessary to eliminate build-up (ex. walk-in cooler door/handle)
- Observed unnecessary or nonfunctional items and /or litter on the premises. --Observed unnecessary items/clutter in stock area.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. **Remove all unnecessary items from premises to allow for easy cleaning of all areas of the facility.
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10/29/2014 | Standard Inspection |
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