- 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.
- Food is not protected from environmental sources of contamination during preparation. Nesting dough on dirty pans and storing it in garbage bags could cause contamination.
During preparation, unpackaged food shall be protected from environmental sources of contamination. Protect food from contamination. Discontinue storing nested dough on dirty pans or in garbage bags
- Critical: TCS foods were not being held at the proper temperature. Pizza in hot holding was 118F
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.
- 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.
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12/30/2015 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- TCS pizza with pepperoni and cheese was not being hot held at or above 135F to inhibit pathogen growth.
Store this product at or above 135F or use time in lieu of temperature by time stamping these products and discarding it withing 4 hours (must have written policy in place).
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Bulk foods such as cleaned lettuce, meat and cheeses that are carried over for more than 24 hours are not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required. Date mark these products to ensure a one week turnover and to prevent food contamination.
- Observed improper storage of food items. Pizzas on pizza pans in the walk in cooler have dirty pans resting on their surfaces which allows contamination of the dough. Also, garbage bags are touching dough which could contaminate this food.
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 nesting dough on dirty pizza pans to prevent food contamination. Also, only food grade bags can be used to prevent the contamination of food.
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12/30/2015 | Critical Control Point Inspection |
- 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.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open ready to eat foods (meatballs, salad, pepperoni, salad dressings, cheese, etc. do not have the required date mark to ensure a one week rotation
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 mark to limit pathogen growth and ensure a one week rotation.
- Critical: Equipment food-contact surfaces or utensils are dirty. The True one door upright cooler, the True two door upright cooler and the flip top pizza prep cooler (and its door gaskets) contain significant food build up that could attract pests.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these areas to deter pests.
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04/13/2015 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Numerous cooked or ready-to-eat foods that were open did not have the required date marking including shredded cheese, prepared salads, cooked chicken wings etc.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required. Date mark these foods to ensure a one week rotation.
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04/13/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Numerous open ready to eat foods did not have the proper date mark to ensure a one week rotation and to prevent the spread of pathogens like Listeria monocytogenes.
Date mark open cheese, cold cuts, salad dressings, lettuce, tomatoes, etc. to ensure a one week rotation and to limit pathogen growth. Raw foods and foods that will be used the same day do not need a date mark.
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02/05/2015 | Critical Control Point Inspection |
- 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.
- 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.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Interior of the two door upright Superior cooler and the flip top pizza prep cooler are very dirty with accumulated food build up.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Thoroughly clean and sanitize these surfaces to deter pests.
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02/05/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Food prep employees were hand washing
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appeared wholesome and free from contamination.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
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11/20/2014 | Critical Control Point 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. Correct By: 21-Nov-2014
- Non-food contact surfaces of equipment are dirty. Several surfaces were dirty including the area below the slicer, the area below the cheese chopper, the area below the #10 can rack.
Nonfood-contact surfaces of equipment shall be kept clean. Clean these areas to remove build up and deter pests.
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11/20/2014 | Standard Inspection |
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