3-302.11; Priority; raw chicken sitting over a box of mozzarella and over raw fish in the walk in. Store all raw meats in order of final cook temperature with chicken on the bottom. Keep all raw meats separated from ready to eat foods such as cheese. Items rearranged at inspection. CDI A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
1.5
41.
3-304.14; Core; chlorine solution in the wet wiping cloth bucket was weak and tested less than 1.0ppm. Make new fresh sanitizers daily and store all wet wiping cloth in solution with at least 50 ppm of chlorine. Maintain at 50-100ppm.
0.5
55.
6-501.12; Core; clean shelves on the back wall that have a buildup of debris. Remove all unneccessary items from the back storage area of the restaurant and storage closet that may serve as pest harborage areas. Remove all cardboard from the storage area that is unnecessary for the restaurant. ) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
3-501.16 (A)(2) and (B); Priority; the prep top reach in unit was holding TCS foods at 45f. All TCS foods must be held at 41F or below at all times. The thermostat was set to 41F. Lower the thermostat to help ensure foods inside will hold at 41F or below. CDI education provided. Have the unit checked by a technician for proper setting and make any necessary adjustments or repairs.
1.5
55.
6-501.12; Core; Remove all unneccessary items from the back storage area of the restaurant and storage closet that may serve as pest harborage areas. Remove all cardboard from the storage area that is unnecessary for the restaurant. ) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
3-305.11; Core; Store all dry goods covered to prevent pest contamination. large container of flour with loose pizza pan on top. Cover with plastic wrap or lids to prevent contamination.
0.0
41.
3-304.14; Core; A few dry/dirty wiping cloths were located on the meat slices and other prep tables and shelving. Store all wet wiping cloths in a properly prepared food contact surface sanitizer.
0.5
48.
4-302.14; Priority Foundation; Chlorine test strips were not available at inspection. Test strips provided to PIC at inspection. CDI
0.5
55.
6-501.12; Core; continue to work on facility cleaning and removing of unused items and litter. clean floors to remove built up debris. maintain facility clean.
3-501.16 (A)(2) and (B); Priority; All tCS foods must be held at 41f or below during cold holding. the prep top reach in cooler is holding TCS foods at 43f. The integrated thermostat on the unit is reading 44f. Monitor this unit and food temperatures to ensure the unit will be able to hold foods at 41f or below. The whole vegetables in the drink cooler were holding at 43-44F. Do not store any TCS foods in the unit if it is not able to hold foods at 41F or below. Make any necessary adjustments/repairs to the refrigeration units to maintain 41f or below internal food temperatures. CDI education.
1.5
39.
3-307.11; Core; Sausage in the two door freezer uncovered. Store all foods covered during storage to prevent contamination.
0.0
55.
6-501.114; Core; Remove all unneccessary items from the back storage area of the restaurant and storage closet that may serve as pest harborage areas. Remove all cardboard from the storage area that is unnecessary for the restaurant. ) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
0.5
General Comments
Repair the back employee handsink to deliver cold water as well as hot to allow for tempered water for handwashing. Hot water at the sink did not exceed 120F and was comfortable for handwashing. Monitor hot water at this sink as hot water in excess of 120F may deter proper handwashing. deliver tempered water to the sink.
6-501.111; Core; Live roaches observed in the back storage area room and dish sink area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all outsides of equipment and all shelving units. buildup of visible debris on the wire shelving throughout the facility. Clean all nonfood contact surfaces.
0.5
55.
6-501.114; Core; Remove all unneccessary items from the back storage area of the restaurant and storage closet that may serve as pest harborage areas. Remove all cardboard from the storage area that is unnecessary for the restaurant. ) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
0.5
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. General cleaning is needed of the facility floors and walls. Build up of debris on the floors contributing to pest harborage and attraction areas.
2-401.11; Core; employee water bottle sitting on the dish rack with clean dishes. store all employee drinks below and away from clean dishes.
0.0
16.
4-601.11 (A); Priority Foundation; The deli slicer has a build up of crusted food debris on the blade and housing of the slicer. The slicer does not work. Disassemble the slicer and thoroughly clean and sanitize to remove all food debris. PIC states machine is being sent to a mechanic and was disassembled and placed at the three compartment sink for cleaning. Maintain all food contact surfaces clean when not in use to eliminate pest harborage and attraction areas. CDI
1.5
43.
3-304.12; Core; tongs were being stored on the piping of the pizza oven. Do not store any in use utensils by hanging on equipment. This area is not cleaned and sanitized regularly. Store all in use utensils on a clean sanitized surface between uses. All tongs and pizza cutters must be cleaned and sanitized at least every 4 hours.
6-301.12; Priority Foundation; Front employee handsink did not have paper towels at start of inspection. Paper towels were replaced at inspection. Back employee handsink was properly stocked with paper towels and soap. CDI
0.0
23.
3-501.18; Priority; Continue to work on date labeling and disposal of items as required. do not store any ready to eat foods for more than 7 days. Slaw, and other vegetables had date labels that had exceeded the 7 day hold period. Many of these had old labels that were not removed during washing causing confusion as to how old items were. Remove all old date labels when washing and sanitizing food storage containers. Do not place any new food items into old containers without properly washing and sanitizing the containers. Date labels were added or removed at inspection. CDI
1.5
47.
4-501.12; Core; Portable cutting board has broken corners and deep cut markes. Replace any broken cutting boards that have sharp edges that cannot be cleaned effectively. Resurface boards when they have deep cut marks to ensure they can be properly cleaned. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Facility is in need of general cleaning under equipment and in the back hallway areas by the can wash. Clean under the three compartment sink and behind and under equipment. Remove any unused or broken equipment. Do not store dirty equipment in the facility. Clean the equipment and cover to protect it while waiting to be removed or serviced to prevent pests.
4-602.11; Core; the ice shield in the ice machine has a visible build up of debris. clean and sanitize the machine in accordance to the manufacturers instructions. The ice shield must be clean to sight and touch.
1.5
23.
3-501.17; Priority Foundation;All ready to eat Potentially hazardous foods that have been prepared and cooled and held for more than 24 hours must be date labeled and held for no more than 24 hours with the date of preparation as day 1. Slaw in the reach in did not have a date label. Continue to work on date labeling. Items were labeled at inspection. CDI
6-301.11; Priority Foundation; both employee handsinks were out of soap. Soap, paper towels, and hot water of at least 100f are required at all employee handsinks. Soap was replaced at inspection. CDI
1.0
10.
6-301.12; Priority Foundation; Paper towels for hand drying is required at all employee hand sinks. Both sinks were out of paper towels. paper towels replaced at inspection. CDI
0.0
16.
4-602.11; Priority; Meat slicer has a build up of dried food debris. PiC states the slicer has not been used in a long time. All food contact surfaces of equipment must be properly cleaned and sanitized after use to prevent bacteria growth. Slicer was cleaned during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; All ready to eat Potentially hazardous foods that have been prepared and cooled and held for more than 24 hours must be date labeled and held for no more than 24 hours with the date of preparation as day 1. Many foods in the walk in did not have date labels. Items were labeled at inspection. CDI
1.5
24.
3-501.19; Priority; Pizza held at room temperature out of temp control must have a time stamp label. One pizza was sitting on the pizza oven and did not have a time stamp. Time stamp added at inspection. All pizza slices are reheated to order. Follow all procedures of the time control policy. CDI
1.5
39.
3-307.11; Core; plastic film on the tortilla press appears to be plastic from a recycled bag. Only use products that are intended for food contact on the tortilla press. plastic to go bags are recycled and may contain toxins that can contaminate food. use deli paper or plastic bags that are made for food contact.
0.0
43.
3-304.12; Core; Pizza cutter was stored on the deli paper box. The cutter was dirty and was sitting next to some open medication. Store all in use utensils on a clean sanitized surface when not in use. These utensils must be cleaned at least every 4 hours.
0.5
47.
4-501.11; Core;Some plastic lids to containers are cracked or have melted and need to be replaced. Monitor all cutting boards for deep cuts and staining. All food contact surfaces and utensils must be in good repair and easy to clean.
0.0
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Cleaning is needed in the back of the kitchen area by the back door to remove all trash, food debris and clutter. Remove all food debris in the strainer under the sink as this will attract pests.
2-201.12; Priority; Employee health forms that list the 6 reportable illness must be available during inspection.
0.0
5.
2-501.11; Priority Foundation; A Vomit and diarrhea clean-up plan must be available during operating hours.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The main prep cooler is holding TCS foods from 43-45*F, all cold hold foods must be held at 41*F or below. It is recommended to turn the thermostat down or have the prep cooler serviced.
3.0
47.
4-501.11; Core; Some plastic lids to containers are cracked or have melted and need to be replaced.
3-501.16(A)(1) ; Priority; The chicken with vegetables in the front steam unit was being held at 125*F, all cold hold foods must be held at 135*F or below. Owner pulled the chicken to be reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler was holding all the food at 44*F, all cold hold foods must be held at 41*F or below. Turn the thermostat down on the prep cooler or get the prep cooler repaired.
1.5
35.
3-501.12; Core; A bag of fries had set out long enough to be room temperature when touched. When cooking frozen foods do not let the food stay out of freezer for a long time it does not need to thaw completely.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
