HACCP: Hand washing
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The caulk line behind the three compartment sink and behind the hand sink by the dish area has become black with mildew and no longer easily cleanable. The splash gaurd to the right side of the hand sink is coming off the sink. Non food contact surfaces shall be easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
Found excess of sticker residue on clean plastic pans. Found char build up on several pizza pans.
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
Non food contact surface cleaning: dust shelf by the pizza slicing area, the plastic covers for the computers are in need of cleaning, non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Found excess of food debris on the floor in the walk in freezer. Found excess of fry oil on the floor under the fryer. Floors shall be clean.
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8/11/2015 | Routine | 95 |
Haccp
- Food contact surfaces of equipment and utensils clean
Found plastic lids stored clean with dried on pizza sauce on them. Found several clean plastic containers with sticker residue on them. Make sure to remove stickers before washing plastic containers. Excess of char build up on several pans and baking sheets. Tableware shall be washed, rinsed, and sanitized after each use.
- Non-food contact surfaces clean
Non food contact surface cleaning: please clean the saftey goggles for fry station. Detail the outside of the dish machine, remove lime accumulation on stainless fixtures. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Found debris on the floor in the walk in cooler. Clean as needed. Floors shall be clean.
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3/3/2015 | Routine | 96 |
HACCP = food handler training
quat sanitizer = 300ppm
dish machine final rinse temperature = 183 degrees F
As of January 1, 2015, all food handlers within a restaurant, are required to take a 2 hour online training course. This does not include anyone who currently has their food service sanitation manager certification. All courses available are listed on our website www.pcchd.org On the right side of the screen, under "Recently Updated Pages", click on "Food Protection Program". This will take you to a page that has all classes listed. Once this class is taken, print out the certification and have all employee certifications available for any inspections starting in 2015.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The gasket on the right door of the Randell pizza prep cooler is torn. 2) The gasket on the Delfield freezer is torn. Maintain all non-food contact surfaces in good repair and so they are smooth and easily cleanable. Replace these gaskets.
- Food contact surfaces of equipment and utensils clean
The racks inside the McCall pizza prep cooler are soiled. Maintain all food-contact surfaces clean. Clean this area.
- Non-food contact surfaces clean
1) The exterior surface of the dish machine is soiled. 2) The top surfaces of the gaskets on the doors of the Randell pizza prep cooler are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor between the prep area and the back room is missing tiles. 2) The floor near the walk-in cooler door is missing tiles. Maintain all floors so they are smooth, easily cleanable and in good repair. Replace the missing tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The coving on the wall at the corner of the outside of the walk-in cooler is torn and portions are missing. 2) The cover on the ventilation fan on the ceiling of the restroom is soiled. Maintain all walls, ceilings and attached equipment in good repair, smooth, easily cleanable and clean. Replace the coving and clean the vent fan.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The head of a mop is being stored in the mop bucket between uses. All mops shall be either hung up or inverted between uses in order to dry properly. Either invert or hang this mop up between uses.
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10/16/2014 | Routine | 93 |
Complaint was received this morning about on Saturday a pizza was ordered and a long piece of hair was found baked into the pizza. The pizza was a meat lovers pizza. Request for Service number 14-0046
Discussed with Linda who is the manager on duty at this time. Her hair is short and the other manager keeps her hair in a pony tail with a hat on.
Discussed reviewing properly restraining hair. It is recommended that if the women with the pony tail has a long pony tail that the hair be put into a bun or other means taken to better restrain her hair. Please note this is a recommendation and this particular women was not available to asses how her hair was restrained.
No violation noted during this evaluation. | 2/3/2014 | Complaint Investigation | |
HACCP: Discussed date marking of portioned liquid cheese and portioned marinara sauce.
Sanitizer used is Quats for the 3-compartment sink and wiping cloth buckets. (300ppm) The dish machine uses high temperature for sanitizing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The right door gasket of the pizza prep cooler is torn.
Replace the torn door gasket.
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 bottom interior of the prep cooler is soiled.
Clean and sanitize non-food contact surfaces
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
1) The floor under the rack on your left as you walk into the cooler is soiled and the floor under the fryer and prep table next to the fryer is soiled. 2) The wall coving is missing under the 3-comparment sink.
Clean and maintain clean floors. Replace the wall coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- No Certified Manager Present
Current manager on duty was not food certified. CJ Littlejohn is now in a different location. Provide proof of having a food service sanitation certificate for the new manager at the next routine inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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1/22/2014 | Routine | 97 |
HACCP - Discussed cleaning and sanitizing of food contact surfaces. Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on door of undercounter freezer and pizza prep table cooler. Repair or replace gaskets
- Non-food contact surfaces clean
Heavily soiled gaskets on doors of pizza prep table cooler. Soiled shelving above food preparation table at back of walk in cooler. Clean and sanitize non food contact surfaces.
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6/26/2013 | Routine | 98 |
HACCP - Discussed proper hand wash procedures. Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Delfield freezer. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing clean pans soiled. Clean and sanitize non food contact surfaces.
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1/9/2013 | Routine | 96 |
.HACCP - Storage of toxic solutions Sanitzer - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on Delfield freezer next to fryer. Repair or replace torn gasket.
- Single service items properly stored, handled, dispensed
Cases of pizza boxes stored on floor in storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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5/9/2012 | Routine | 98 |
HACCP - Proper handwash procedures sanitizer - buckets - quats dish machine - heat
- In-use food dispensing utensils properly stored.
Scoops stored in product with handle in product (chesee, sausage).
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces clean
Soiled gasket on Delfield (fryer) freezer. Shelving used to store pans soiled with oily residue. Clean and sanitize non food contact surfaces.
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1/31/2012 | Routine | 98 |
HACCP - storage of toxic solutions sanitizer - buckets - quats - dishmachine - heat
- Non-food contact surfaces clean
Shelving above prep table oily and sticky. Soiled gasket on walk in cooler door. Clean and sanitize non food contact surfaces.
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9/21/2011 | Routine | 99 |
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