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Violation Code Number |
Inspection Item Description | |
|---|
| 15 |
| Food separated and protected |
|
3-302.11: There is a fan that is dusty near the pizza prep area. This fan is blowing onto food, which exposes it to contamination. Ensure that this fan is either cleaned or removed from the prep line entirely. Continue to frequently clean it or keep it away from food.
(A) (1)-(2) FOOD shall be protected from cross contamination during storage, preparation, holding, and display (P). |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
|
4-601.11: There are multiple tongs observed stored on the handle of the pizza oven doors. These ovens are used and so the handle is not a sanitized surface for the tongs to be stored on. This area also allows for employee’s to brush their pants against the surface of the tongs as they walk by or lean into towards the ovens. These tongs were placed into the wash, rinse, sanitize cycle during today’s inspection and PIC will be establishing a new storage method to properly store the tongs to prevent contamination during their storage between use.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
|
4-601.11: The following food-contact surfaces were observed to be in need of a cleaning:
1. The baffles of the ice machine next to the soda fountain.
2. The baffles of the second ice machine.
3. The magnetic knife strip and the knives next to the pizza topping cooler.
Ensure that all of these surfaces are cleaned and are maintained cleaned. Food contact surfaces should always be clean to sight and touch.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. |
| 22 |
| Proper cold holding temperatures |
|
3-501.16: The left salad cooler and the pizza topping cooler were both observed to be out of range for proper cold holding temperature. Salami in the pizza topping cooler was probed and temped to be 47F. Cheese, ranch, and other salad toppings were probed and temped to be between 50F and 55F in the salad cooler. The bottom of the salad cooler was also temping to be above 41F. Sliced bell peppers were probed to be 48F. CORRECTED- The facility voluntarily discarded all items in both coolers and called in a repair service for the coolers immediately.
(A) (2) TCS FOOD shall be maintained at 41F or less. |
| 33 |
| Proper cooling methods used; adequate equipment for temperature control |
|
4-301.11: The pizza topping and left salad cooler were both observed to be out of proper cold holding temperature during the inspection. The items in these coolers were probed and temped to be between 46F and 55F. The items were all discarded and the PIC immediately called a repair service to fix the coolers. Ensure that all cold holding units are holding TCS foods below 41F.
EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures. |
| 36 |
| Thermometers provided & accurate |
|
4-204.112: There was not a thermometer in the milk or pizza topping cooler. CORRECTED- An employee placed a thermometer in both coolers during the inspection. Ensure that all hot or refrigerated food storage units have a temperature measuring device to measure the air temperature.
(A) In refrigerated or hot FOOD storage unit, TEMPERATURE MEASURING DEVICE shall be located to measure air temperature. Pf |
| 45 |
| Single-use/single-service articles: properly stored and used |
|
4-903.11: Styrofoam to go cups are observed with the food contact surfaces facing up (exposed to possible contamination). There are also unwrapped straws that servers are grabbing with their bare hands and placing in drinks. The situation was discussed with the PIC and they were instructed to ensure that the food contact surfaces are protected. The stacks were flipped over to correct.
(A) clean EQUIPMENT and clean ARTICLES shall be stored in clean, dry location where they are not exposed to contamination and at least 6 inches above the floor. (C) SINGLE-USE ARTICLES shall be kept in original PACKAGE or stored in manner to protect it against contamination. |
| 49 |
| Non-food contact surfaces clean |
|
4-602.13: The shelves in the walk-in cooler are soiled with an accumulation of debris and food. Ensure that these shelves are cleaned and then maintained cleaned to prevent accumulation in the future.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 55 |
| Physical facilities installed, maintained, and clean |
|
6-501.12: The following locations were observed with an accumulation of dust/soil debris:
-FIRST REPEAT: The ceiling vents are observed with a slight accumulation of dust build-up in the kitchen.
-FIRST REPEAT: Along the bar on the floor near the ice machine and the hand sink have soils/debris present.
-The floor of the back room is observed to be soiled.
Ensure these areas in the facility are cleaned to remove the current build-up of soils/debris and then ensure these area are cleaned at a frequency necessary to maintain them clean.
6-501.12: (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. |
| 55 |
| Physical facilities installed, maintained, and clean |
|
6-101.11: FIRST REPEAT- There is observed a piece of trim next to the fryer station that is in a state of disrepair. This piece of trim being moved has also allowed for the accumulation of food debris in this location. Ensure the area is cleaned to remove the food debris and then ensure the trim is replaced to create a smooth, nonabsorbent, and easily cleanable surface.
(A) Materials indoor shall be SMOOTH, durable, and EASILY CLEANABLE. Areas subject to moisture must be Nonabsorbent. (B) In TEMPORARY FOOD ESTABLISHMENT, floor may be material effectively treated to control dust and mud. Walls and ceilings may be material that protects interior from weather and windblown dust and debris. |
| 55 |
| Physical facilities installed, maintained, and clean |
|
6-101.11: FIRST REPEAT- The following gaskets were observed in a state of disrepair in the kitchen:
-The double door fry freezer gasket.
-The gasket of the double door cooler under the hanging pots.
-The triple door bread cooler.
-The milk cooler.
-Server station double door cooler.
Ensure these gaskets are either repaired or replaced to create a smooth, nonabsorbent, and easily cleanable surface.
(A) Materials indoor shall be SMOOTH, durable, and EASILY CLEANABLE. Areas subject to moisture must be Nonabsorbent. (B) In TEMPORARY FOOD ESTABLISHMENT, floor may be material effectively treated to control dust and mud. Walls and ceilings may be material that protects interior from weather and windblown dust and debris. |