HACCP - Discussed and provided written information on proper date marking.
Sanitizer - buckets, 3 bay sink - quats
- dish machine - heat
Frozen foods were frozen.
- Critical: Sanitizing concentration
No sanitizer detected in bucket of sanitizing solution. Maintain sanitizer solution concentration at 400-500ppm. Worker prepared fresh sanitizer solution at 400ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled spigots on soda fountain dispensers. Clean and sanitize food contact surfaces.
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12/14/2015 | Routine | 94 |
HACCP - Discussed and provided written information on proper storage of foods.
Sanitizer - buckets, 3 bay sink - quats
- dish machine - heat
frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
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8/31/2015 | Routine | 97 |
HACCP - Discussed and provided written information on Food Handler Training
Sanitizer - buckets, 3 bay sink - quats
- dish machine - heat
- Food protection during storage, prepartion, display, service, transportation
Case of chips stored on floor in carryout area.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area. Store food product 6 or more inches above floor.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in main floor walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace rusted shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn.gasket on door of walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled compressor fan covers in main floor walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Several drawer coolers with soiled gaskets. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Open case of to go cups and to go portion cup lids stored on upstairs floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Place single service articles on shelving six or more inches above floor.
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3/10/2015 | Routine | 91 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in sani buckets/3 comp sink at 200 ppm. High temp dishwasher used with final temp 189F.
Some tomatoes were not date marked, manager informed me that it is policy to slice tomatoes each morning and if there are leftover tomatoes at end of the day they are discarded so tomatoes are not held for longer than 24 hours.
Discussed food handler training for employees and date marking of potentially hazardous foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Dishwasher door does not fully close,. causing a leak. Area by backdoor has missing tiles.
Repair dishwasher so that it closes fully to prevent leak. Replace tiles missing by back door.
- Non-food contact surfaces clean
Bottom of dishwashing machine is soiled.
Clean sanitize and maintain clean all non food contact surfaces on a routine basis.
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11/12/2014 | Routine | 98 |
HACCP: Food protection. Most light shields have been replaced but there is one missing from the lights in the dry storage room upstairs. Shield all lights.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal soda found stored in the top bin of the wrap sandwich prep table with tortillas. Corrected: drink moved to employee beverage area.
Employees shall consume food only in designated areas.
The employee dining areas shall not be so designated if consuming food or drink there may result in contamination of other food, equipment, utensils, or other items needing protection.
- Food contact surfaces of equipment and utensils clean
Interior white baffle of upstairs ice machine has pink mold. Clean and sanitize interior of ice machine as often as necessary to maintain clean.
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8/5/2014 | Routine | 93 |
. HACCP: Provided Boil Order Guidelines Handout.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Routine inspection conducted in conjunction with RFS 14-0076, which stated that complainant, her husband, and her son had Avanti's take out around 9pm on 2/24/2014. As of 11 am, on 2/25/2014, all three felt ill. Sanitarian conducted site investigation on 2/27/2014. Sanitarian spoke to the general manager, Lisa Calabrese, who stated that no employees had called in ill or went home ill in the last two weeks. Manager stated that if an employee is ill, they are informed to stay home until they bring a doctor's excuse that states that the employee can return to work. Ms. Calabrese had not received any customer complaints in the last few days regarding illness. Temperature logs for 2/24/2014 were reviewed by the Sanitarian. It was noted that spaghetti meat sauce was held at 135 degrees or above for the duration of the evening (195 degrees-196 degrees F recorded by employee). On-site investigation resulted in no findings that indicate there were temperature issues, as all mechanical refrigeration units were functioning and holding temps of 41 degrees F or lower and all hot holding units were maintaining temperatures of 135 degrees F and higher. Sanitizer was detected in all sanitizing buckets at 200 ppm Quat, as required. Dish machine was properly functioning and sanitizing with high heat at 196 degrees F. Sanitarian recommends complaint be closed.
- Critical: Hand washing sinks installed, located, accessible
Hand wash sink in upstairs prep room was blocked by dishes and food debris. As this is the only sink in that room, it must be cleaned and sanitized and accessible for hand washing at all times. This sink should ONLY be used for hand washing. Hand washing sink in room next to this is not close enough for convenient hand washing. Corrected by education.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at employee break-room sink. Corrected: Paper towels were replaced.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents above pizza prep area are soiled 2) Vents throughout kitchen area are soiled 3) Walk-in cooler ceiling upstairs and downstairs is soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
1) New light bulbs were recently installed that do not appear to be rubber coated and are not shielded. The following areas of lighting need shields: above bottled sodas in soda storage room, above paper goods in upstairs dry storage, and above single-service storage in larger dry storage room upstairs. 2) Shield that covers bulbs over the Gondola station is broken, leaving the light bulbs exposed. Replace shield.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items properly stored
A bottle of peroxide and spray air freshener was stored on the top and second shelf in the upstairs prep room over a box of tomatoes and clean dishes. Store all medicines, cleaners, air fresheners, and other toxic items in a location that does not provide the opportunity for contamination.
First-aid supplies and medicines shall be stored in a manner that prevents the contamination of food and food-contact surfaces.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- Critical: Toxic items labeled and used properly
A clear spray bottle of liquid was stored near the mop sink with no label identifying the contents. Corrected: Spray bottle was emptied.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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2/27/2014 | Routine | 87 |
HACCP: Discussed proper storage of toxic items in the upstairs preparation area to minimize any potential contamination or spillage.
Frozen foods are frozen.
Quats and chlorine bleach are the sanitizers used in the establishment.
Note: There are cardboard cut out pieces that are by the delivery prep area as these assist with the stabilization of the delivery items. These are NOT to be utilized as dividers or for any other food contact areas.
Note: Spartan Hard Surface Disinfecting Wipes utilized for disinfecting of screens at cash register and door handles.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Potato bacon soup was found stored on the floor of the walk in freezer. 2) Box of cookies were found stored on the floor in the side room. 3) Cheese sticks were found stored uncovered in the upright freezer.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The door at the hot holding unit at the carry out area is in disrepair. 2) Paper towels are being utilized in utensil and other storage baskets. 3) Shelving in WI 3, WI 2, C10 and C11 is rusted.
1) Replace the door. 2) Corrected
- Food contact surfaces of equipment and utensils clean
The interior white baffle of the ice machine is soiled. The Pepsi cooler by the pizza oven is soiled. The interior and seals of C11 is soiled. The scales in the prep room are soiled. The exterior of the spice bins in the prep room are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The back and side portions of the pasta boiling and hot holding/cooking units are soiled. The exterior lower portions of the coolers are soiled. The shelving units in the prep room are soiled. The counter under the soda fountain at the to go area is soiled. The bread hot slicing prep area is soiled.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling and vents in the kitchen are dusty/soiled. The walls in the upstairs prep room are soiled.
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12/13/2013 | Routine | 89 |
This is a complaint investigation for RFS #13-0283 in regards to a potential food borne illness due to eating delivered foods which consisted of pizza, gondola and hot wings. I spoke to Ashley, the manager on duty both at the time of the complaint and at the time of the investigation conducted today. The complainant did call Avanti's and did speak to the manager. A report was provided by Avanti's which had 'sausage' also being on the pizza. The establishment provided a temperature log of the various foods for the various food storage containers. There were a few items during the lunch hour that were in the temperature danger zone, however, nothing at the time the foods were purported to have been eaten. The complainant had eaten on 6/19/2013, according to Avanti's records.
In regards to other employees being ill, there was one pregnant employee that felt nauseous according to the records, however, no other employees had been ill. It was reported by Pete, the COO, that an employee with the same last name had been fired that day. As stated, there were no sick employees, and since the complainant was unable to be contacted, it is difficult to determine what foods may have potentially been involved, if any.
Discussed with Ashley, the manager, to continue to monitor the temperatures
- Potentially hazardous foods properly thawed
Thawing food in the sink was found sitting in standing water.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sinks at the men's and women's employee restroom are not sealed to the wall. 2) The wood under the small pizza cooker is not sealed.
Caulk or seal the sinks to the wall and seal all wood areas.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) upstairs dry storage shelving, 2) exterior handles of various coolers, 3) under microwaves and equipment in hot prep area, 4) the counters under the soda fountains, 5) white moveable storage bin by elevator.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The elevator/lift area is heavily soiled. The upstairs area under the soda syrup dispenser is soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in the walk in coolers are dusty. The walls and ceilings above equipment and around attached ceiling equipment in the hot holding and pizza areas are soiled. The walls in the elevator are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/3/2013 | Complaint Investigation | |
HACCP: Discussed maintaining the back door closed, except for deliveries in order to minimize entrance of pests.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Potentially hazardous foods properly thawed
Thawing food in the sink was found sitting in standing water.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sinks at the men's and women's employee restroom are not sealed to the wall. 2) The wood under the small pizza cooker is not sealed.
Caulk or seal the sinks to the wall and seal all wood areas.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) upstairs dry storage shelving, 2) exterior handles of various coolers, 3) under microwaves and equipment in hot prep area, 4) the counters under the soda fountains, 5) white moveable storage bin by elevator.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The elevator/lift area is heavily soiled. The upstairs area under the soda syrup dispenser is soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in the walk in coolers are dusty. The walls and ceilings above equipment and around attached ceiling equipment in the hot holding and pizza areas are soiled. The walls in the elevator are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/3/2013 | Routine | 90 |
5/30/2013 - FOOD BORNE ILLNESS INVESTIGATION: I SPOKE TO THE MANAGER WHO EXPLAINED THE PROCEDURES OF PREPARATION OF THE SUSPECTED FOOD ITEMS (BAKE CHICKEN, MIXED VEGGIE, SOUPS, SALAD). FOOD TEMPERATURES WERE TAKEN, AND TEMPERATURE LOG WAS VERIFIED, HOWEVER, TEMPERATURE OF SALAD DRESSINGS ON A PREP COOLER WERE OVER THE REQUIRED LIMIT. DRESSINGS WERE DISCARDED, WHILE SHE CALLED FOR THE REPAIR OF THE COOLER. THE FOLLOWING ISSUES WERE DISCUSSED AND STRESSED: MONITORING OF FOOD TEMPERATURES, PROPER AND FREQUENT HAND WASHING BY EMPLOYEES, AND SANITIZATION OF FOOD AND NON-FOOD CONTACT SURFACES.
No violation noted during this evaluation. | 5/30/2013 | Complaint Investigation | |
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