HACCP: Date Marking
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Establishment has pizza buffet Monday-Friday from 11 am-4 pm.
- Critical: Foods properly cooled
The following cooked and cooled foods were not labeled with day or date of preparation/package being opened: six baggies of cooked pasta in the walk in cooler, baggie of sausages in the prep cooler, baggie of pasta in the prep cooler. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand washing sink next to three compartment sink has pulled away from the wall. Recaulk hand washing sink.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
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10/19/2015 | Routine | 94 |
HACCP: Date Marking
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
Two packages of hot dogs and a large plastic bag of diced ham are stored in the walk in cooler without a day or date that the package was originally opened. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand washing sink next to three compartment sink has pulled away from the wall. Recaulk hand washing sink.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in the walk in cooler are soiled. Clean fan guards.
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7/16/2015 | Routine | 93 |
HACCP: Food Handler Training. Manager, Allison, provided Food Handler Certificates of staff. Continue to maintain these on-site.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Cooked chicken pieces cooling in the walk in cooler in a plastic container did not have the time of cooling labeled. Label chicken with date and time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Multiple containers of food stored throughout establishment with no lid or covering, including: pizza sauce stored with no lid on make table, cheese stored in container with no lid in prep cooler, pizza sauce stored with no lid in single-door True fridge.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Duct tape is being used as a surface on the microwave shelf in the kitchen. 2) Prep table lids are broken (All three). Correct by removing duct tape and resealing shelf to provide a smooth, nonabsorbent, easily cleanable surface. Correct by repairing or replacing pizza prep table lids.
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.
- Wiping cloths clean, used properly, stored
Observed a wet wiping cloth stored on the prep table in the kitchen. Store all wet wiping cloths in sanitizer solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave in kitchen, interior shelves of single-door True fridge, interior bottom shelves of prep coolers, shelf where microwave is stored. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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1/15/2015 | Routine | 93 |
No hot foods at| time of inspection. Frozen foods frozen.
Quat sanitizer used in 3 compartment sink and in sani bucket at 400 ppm.
Salad Bar and Pizza Buffet line currently not in use. Discussed storage of clean plates on salad bar.
Maintainance work currently being done on soda fountain. Manager notified me of upcoming planned water shutoff due to leak for 24 hours - will let me know when this is expected to take place.
No food storage issues identified at time of inspection.
- Critical: Foods properly cooled
Ready to eat foods on the make table including sliced tomatoes, ham slices and mozzerella cheese are in open containers without dates on containers as to when they were opened.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food contact surfaces designed, constructed, maintained, installed, located.
Pizza. prep table with broken lids at the make table station.
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.
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11/5/2014 | Routine | 93 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 compartment sink and sanitizer buckets.
HACCP - Discussed date marking for pizza on buffet, discussed storage of hot sauce, discussed food handler training for employees.
- Original container, properly labeled, consumer advisory
Salad-dressings stored in squeeze bottle containers without labels identifying what they are.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Foods properly cooled
Several containers of sliced tomatoes in pizza table, in salad make area, on salad bar, not labeled with date of prep on container.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Containers of pizza sauce, chicken wings, mushrooms, other foods in refrigerator near salad table do not have lids on packages. Hot sauce on shelf above is leaking from container.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Pizza make tables have broken lids (3) on top of table. Hinged doors will not freely stay open. Shelving in the pizza make table on the left is rusty with coating chipping.
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.
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8/18/2014 | Routine | 90 |
HA|CCP: Toxic items must be labeled clearly and specifically regardless of where they are kept or what they are kept in.|
THE RED AND GREEN DOUGH CONTAINERS ARE VERY MUCH IMPROVED!
- Original container, properly labeled, consumer advisory
No date or time on the cooked and cooled wings in the walk in cooler and the single door reach in.
Label all cooling potentially hazardous food with the date and time of preparation.
- Foods handled with minimal manual contact
2 Styrofoam portion cups in the hot pepper flake container by the freezer.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food. Use utensil with handle.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the Randall cooler are damaged with a peeling lifted surface coating.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Critical: Sanitizing concentration
The•dish machine was not dispensing any detectable level of chlorine on the dishware.
Sufficient sanitizer concentration must reach the surfaces of dishes and utensils to be effective.
*The dish wash machine service tech was here before the inspection was complete and the solution was bad. Dish machine now dispensing correct amount of sanitizer.*
- Food contact surfaces of equipment and utensils clean
1) Dicer blade and plastic housing that go to the food processor were soiled.
2) Pizza screens had large chunks of food debris on the surfaces that could have easily been removed.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Underside of the white wall mount shelf where microwave sits is soiled with splatter.
2) Speed rack in the back store room soiled and in the walk in soiled.
3) Most plastic surfaces and the stainless table in the back store room had heavily soiled exteriors.
4) Top of the white Imperial freezer soiled.
5) Interior of the Gehls unit is soiled around opening fro dispenser.
7) Laminated recipe sheets on wall soiled.
8) Green and red dough tubs and flats and some other bowls and containers soiled with dried 'dough'.
9) Top of the dish machine is soiled.
10) Shelf under the pizza screen rack is heavily soiled with dried food debris that has fallen off of soiled screens.
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.
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3/11/2014 | Routine | 88 |
See the scanned attachement of handwritten documentation left with the facility.
- Critical: Outer openings protected from insects, rodent proof
Gap' at back door has been eliminated by installation of a new door strip at bottom.
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11/20/2013 | 1st Recheck | |
HACCP: Torn or ripped gasket seals on cooking equipment and coolers must be replace if the rubber starts to peel or shred or the damage does not allow for complete seal on the unit.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated racks in the Randall cooler have a lifted peeling surface.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
1) Interior of microwave soiled.
2) Soiled wooden calzone paddle left on rack above pizza prep cooler.
3) Racks in the single door True where wings are kept are soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Clear plastic containers have heavy build up on the surfaces that is dough like and thick.
2) Sides and front of stand up freezer door soiled mostly where hands contact.
3) Underside of white shelf above pre area has some splatter.
4) Cart with "flat" wheels soiled.
5) Both speed racks soiled with food debris at the bottoms.
6) Robot coupe base has some food debris on surface.
7) Top of the dishwasher soiled.
8) Flat cart in back under dirty dish area heavily soiled.
9) Green and red dough flats have build up on outsides - esp. edges.
9) Shelf underneath the pizza screens is heavily soiled with dried food -debris.
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.
- Critical: Outer openings protected from insects, rodent proof
Gap under the door in back is large enough to allow pest entry.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
*This will be rechecked on the date listed or sooner if contacted*
- Floors properly constructed, clean, drained
1) Floors around the entire kitchen along the baseboard are soiled with food debris.
2) Floors in kitchen have lifted worn surface exposing the concrete.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/5/2013 | Routine | 90 |
HACCP: Chlorine must be at a minimum level of 50 ppm to effectively sanitize dishes and utensils.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated surface of the racks in the single door Randell cooler is damaged and lifting revealing rust.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Both _stand up reach ins have seals that are beginning to shred.
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.
- Food contact surfaces of equipment and utensils clean
Top interior of microwave had small specks of stuck on splatter.
Racks in the walk in have debris forming around the rungs.
Robot coupe left soiled inside along every single cutting edge.
rThe food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
The following areas are soiled: crevice of the door handles of the True single door reach in, the door of the white stand up freezer (esp the side), tops of the shelves above the prep table where sauces sit, lid to sugar container, legs and lower shelf where sauces sit, speed racks (esp the lower rungs), Shelf under the pizza screens, outsides of the red and green shallow tubs, the drawer unit and white rolling tub in back room, front of the semolina container, and the shelf that the buffet plates sit on under salad bar.
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.
- Single service items properly stored, handled, dispensed
Pizza boxes stored under stainless table are not protected on either side and being contaminated from foods falling from above.
Open box of gloves on lower shelf at pizza oven area have food debris on the surface and are not being protected.
• Single-service articles shall be stored, handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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6/10/2013 | Routine | 93 |
| HACCP: Examine the seams and seals carefully on cans for dents that could cause separation of the seal from the body of the can possibly compromising contents.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in the single door Randell cooler damaged.
2) Plastic scoop on shelf used in flour cracked on both sides of handle.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
1) Interior of microwave soiled with pizza sauce. 2) Racks on far side of walk in soiled. 3) Standing water in draught cooler in front.
4) Onion chopper soiled. 5) Wooden pizza paddles over the 3 door prep cooler soiled with dried on food debris.
6) Interior of the single door True reach in soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
'1) Bottom of speed racks soiled. 2) White square can in back room and one by dough mixer soiled. 3) Tops of dish machine has lots of debris on it.
4) Fire extinguisher soiled. 5) Exterior of Gehls unit soiled. 6) High chairs (2) soiled. 7) Side, handle and side if door on Imperial white fridge soiled.
8) Sides of exit and entrance to pizza oven soiled. 9) Side of Randell prep cooler soiled. 10) Can opener mount soiled.
11) Top of shelf u under the pizza screen rack soiled.
ALL PLASTIC ITEMS
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall under the dish machine soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/9/2013 | Routine | 94 |
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