2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. There was not a manager on duty that was certified in food safety and there were multiple priority violations.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. There was not a manager on duty that was a certified food protection manager.
1.0
4.
2-201.11 (D )and (F); Priority; The PERSON IN CHARGE shall ensure that a FOOD EMPLOYEE who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under Subparagraphs (A)(1) - (5) of this section is:
(1) EXCLUDED as specified under par.par. 2-201.12 (A) - (C), and Subparagraphs (D)(1), (E)(1), (F)(1), or (G)(1) and in compliance with the provisions specified under par.par. 2 201.13(A) - (G); P or
(2) RESTRICTED as specified under Subparagraphs 2-201.12 (D)(2), (E)(2), (F)(2), (G)(2), or par.par. 2-201.12(H) or (I) and in compliance with the provisions specified under par.par. 2 201.13(D) - (I). P
CDI Printed policy given
0.0
5.
2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI printed policy given
0.0
21.
3-501.16(A)(1) ; Priority; Marinara and alfredo sauce that were in the steam table on the hot bar were temping under 135 F. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained At 57oC (135oF) or above. (CDI) PIC removed the sauces and reheated them in the oven to 170 F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chopped lettuce on the buffet salad bar was at 50 F. Foods inside this cooler are 45F. This unit must be able to hold foods at or below 41F. Unit needs to be cleaned and serviced so it can hold foods at or below 41F. If unable to do so, time control can be used. The foods that are TCS (cut lettuce) must have a time stamp on them of when the foods were removed from the walk in cooler and placed on serving line OR the time that is 6 hours past the time they were removed from the walk in cooler. Since the foods are still capable of being held below 70F, foods can be held under temperature control for 6 hours max. They must be discarded after 6 hours. Manager discarded and replaced the lettuce with a time control stamp. CDI
3.0
24.
3-501.19; Priority Foundation; Uncooked pizzas with meat and cheese on rack did not have the time on preparation labeled. TCS foods on time control must be documented so that the 4 hour hold time can be tracked. CDI PIC was able to state the time the pizzas were prepared and documented it.
1.5
38.
6-501.111; Core; Under the flour in the dough prep area and on the storage racks there were mouse droppings. In the pizza prep area there was a roach crawling on the counter. 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
PIC stated that she would call pest control.
1.0
47.
4-202.16; Core; In the ice machine there was a piece of plastic attached to a wire that should be attached to the machine was hanging in the ice. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
0.0
49.
4-601.11(B) and (C); Core; Continue to work on cleaning to remove food debris and build up. Clean inside the salad bar cooler. Clean the entire pizza oven including the tray inside and the pizza rollers.
0.5
55.
6-201.11; Core; The area under the flour in the pizza prep area the floor has caked up food debris. In the dish wash area there are multiple tiles broken which is allowing water to pool. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
3-501.16 (A)(2) and (B); Priority; Chopped lettuce and pasta salad on the buffet salad bar at 52F-56F. Foods inside this cooler are 45F. This unit must be able to hold foods at or below 41F. Unit needs to be cleaned and serviced so it can hold foods at or below 41F. If unable to do so, time control can be used. The foods that are TCS (cut lettuce and pasta salad at this time) must have a time stamp on them of when the foods were removed from the walk in cooler and placed on serving line OR the time that is 6 hours past the time they were removed from the walk in cooler. Since the foods are still capable of being held below 70F, foods can be held under temperature control for 6 hours max. They must be discarded after 6 hours. Manager removed and replaced the foods with a time control stamp. Cooked pasta and hash browns are foods that require time or temperature control. Keep in the cooler until ready to use or serve.
1.5
24.
3-501.19; Priority Foundation; The two racks by the pizza cooler are used to hold pizzas under time control. It had several pizzas on it with cheese and sauce but did not have the required time documentation. All foods under time control must have the time clearly documented to track the time it is allowed to be under time control. Since the pizzas are >70F, they can only be held for a maximum of 4 hours. Operator use date stickers to label time.
1.5
44.
4-903.11(A), (B) and (D); Core; In the dish room, there is a rack with the storage of clean dishes and utensils that is stored directly next to the dish drain board of the 3 compartment sink. Due to a cross contamination risk, a splashguard needs to be added to separate the dirty side of the dish sink from the clean dish rack. All items moved away in the time until splashguard is installed.
0.0
47.
4-101.19; Core; The pipe below the new pasta boiler is in bad repair. It is taped together and hanging onto the floor. The tape is trapping debris in it and the part on the floor is trapping debris to prevent cleaning. Replace with a single pipe that is in good repair and allows for the area to be able to be cleaned.
0.0
49.
4-601.11(B) and (C); Core; Continue to work on cleaning to remove food debris and build up. Clean inside the salad bar cooler. Clean the entire pizza oven including the tray inside and the pizza rollers. Clean the nozzles, tap and area behind tap at the dish sink to remove debris.
2-401.11; Core; Employee beverage on the dough prep table. Keep all beverages stored in a location that is below and away from all food prep areas and food storage areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Box of block cheese on the shelf outside of walk in cooler was 59F, cut lettuce and cheese on the salad bar were 45F. Foods in cold holding must be at or below 41F. Salad bar needs to be adjusted or serviced so it hold foods at 41F or below. Only remove from the cooler what you are getting ready to prepare. Do not remove excess ahead of time. Cheese removed. CDI with education.
1.5
23.
3-501.17; Priority Foundation; Ham, chicken, bbq chicken, etc. in the pizza prep cooler without the required date labels on them. All TCS foods that are held over 24 hours must have a date label on them. Foods can be held for a maximum of 7 days and there must be a label on the food to track this. Manager able to label with expiration date.
1.5
44.
4-901.11; Core; Many food containers found stacked wet on the clean dish drying rack in the dish room. All food contact items must be allowed to air dry before directly stacking on top of each other. Do not stack wet.
0.5
47.
4-501.11; Core; The tall dish rack in the dish room is rusty and in bar repair. Rack needs to be cleaned and recoated or replaced.
0.0
49.
4-601.11(B) and (C); Core; Continue to work on cleaning to remove debris and food build up: all storage racks below and around prep areas. Clean inside the salad bar cooler. Clean the entire pizza oven including the tray inside and the pizza rollers. Clean the door to the walk in cooler to remove build up. Clean the container that holds the ice scoop, it had pooled water and build up in it. Holes should be drilled into the bottom of the container so the water from scooping ice drains out.
0.5
55.
6-201.11; Core; The floors in many areas is missing grout or missing part of the tile which is allowing food and moisture to build up. The baseboard around the dough prep/food prep room is separating from the wall and damaged. Food debris is under equipment and storage areas. Walls are soiled around the food prep areas. All floor, walls and baseboards that are in bad repair need to be repaired so they can be cleaned and prevent build up. Clean the floors and walls throughout to remove build up.
3-501.16 (A)(2) and (B); Priority; Foods in the top of the salad bar and the cooler below the salad bar are holding in the range of 44F-45F. In the open top portion of the pizza prep cooler, foods in the back row uptop were 43F-44F, foods in the front row up top were 38F. Unit needs to be serviced and clean to get even sir flow to keep all foods at 41F or below. CDI with education.
1.5
24.
3-501.19; Priority Foundation; On the wall rack by the pizza prep cooler there was 8-10 uncooked pizzas with meat and cheese on them without any documentation of time. Pizzas in this location are required to be on time control since they are not in temperature control. Document the time they were removed from temperature control on the white board by each pizza OR the time that is 4 hours past the time they were removed from temperature control. CDI, with writing the times they were placed here.
1.5
28.
7-201.11; Priority; Bottle of blue spray cleaner hanging on rack by the dry food storage at pizza prep area. Keep all chemicals stored in a location that is below and away from all food storage areas. Bottle was removed.
0.0
44.
4-901.11; Core; Food containers found stacked wet on the back clean dish rack, employee observed drying plates with a towel using the same towel on multiple towels. All food contact items must be allowed to air dry before stacking on top of each other, do not stack wet. Do not towel dry any item, allow them to air dry.
0.5
47.
4-501.11; Core; The gaskets to both the salad bar cooler and the pizza prep cooler are damaged and not allowing the doors to completely shut and seal shut. Replace the damaged gaskets. Inside the ice machine, the walls have a black discoloration to them in scrape marks. Manager stated they break this down and clean but unable to remove. If the unit is not able to be cleaned then it should be replaced.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed to remove water and food debris from inside the salad bar cooler. Clean to remove food debris from inside the pizza prep cooler. The roller racks on the pizza oven have heavy build up of baked on food that needs to be removed and cleaned. Clean all shelving throughout to remove debris and build up.
0.5
54.
5-502.11; Core; The cardboard dumpster is full and over flowing onto the ground. This dumpster should be emptied at a frequency to prevent it from overflowing. Contact management to have this dumpster emptied more frequent or provide a second one onsite.
0.0
55.
6-201.11; Core; The floors in many areas is missing grout or missing part of the tile which is allowing food and moisture to build up. The baseboard around the dough prep/food prep room is separating from the wall and damaged. Food debris is under equipment and storage areas. Walls are soiled around the food prep areas. All floor, walls and baseboards that are in bad repair need to be repaired so they can be cleaned and prevent build up. Clean the floors and walls throughout to remove build up.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection.
0.0
6.
2-401.11; Core; Employee drinks stored in food prep area next to clean utensils or cookware. Store all employee drinks in approved locations away from food or utensil areas. Keep lid on all drinks.
0.5
39.
3-305.11; Core; Lettuce and other food containers were stored in standing water in the reach-in cooler below salad bar. All food must be stored in a clean and dry location to minimize contamination risk! Have unit checked by qualified technician to resolve issue of water leaking into the bottom of unit. Store food on crates or avoid storing food in the bottom of unit until it can be repaired.
1.0
49.
4-602.13; Core; Clean bottom shelving of all grease buildup. Clean pizza oven of all grease or food buildup. General equipment cleaning.
0.5
General Comments
Good Food Temps this inspection especially at salad bar cooler. Good overall improvement since last inspection.
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!
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! Follow-Up: 06/14/2019
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Employee beverage on prep sink. All employee beverages need to be kept in a location that will not cause a cross contamination risk for foods. Keep away or below all food prep areas and food storage areas.
0.0
16.
Steam table is designed to keep hot foods hot, not to reheat. Use the oven to heat and reheat all foods (alfredo sauce) before placing in the steam table.
0.0
17.
Meats and Cheese in the open top portion of the pizza prep cooler were 49F-52F (reference the food temperature chart). This unit must be able to hold foods 45F or below. Ice is now being used to keep foods at proper cold hold temperature. Have unit repaired and monitor temperatures to make sure they can maintain 45F or below.
2.0
18.
None of the pizzas on the buffet had a time or a label of any kind to identify it to the time it was removed from temperature control. Racks in pizza prep area did not have the label that times are supposed to be written on. According to the TILT agreement, pizzas are to be time stamped when they were made and placed on rack. They are cooked and given the same stamp as when on the original rack. These procedures must be followed in order to continue using time control versus temperature control.
3.0
49.
Documentation of approved training - 2 point credit awarded.
Dishmachine did not have a high enough chlorine concentration to properly sanitize (using a hand mixed chlorine and water solution due to regular product not in stock). A new bucket of manufactured sanitizer was put into use and now providing 50ppm Chlorine. Ice machine has a small amount of black build up in the upper portion that needs to be cleaned.
1.5
18.
Facility states that they are using a time control procedure on pizzas on the buffet bar. Written procedures must be available in the store for review and training. All pizzas were labeled R1 with a 12:00 time stamp. Since all pizzas had this time stamp at 2:00 all pizzas should have been discarded. At 2:30, the pizzas were still on buffet for service. Provide the proper time control procedures and train employees on proper use.
Will return on January 13th to verify that the documentation is in house and followed.
1.5
49.
Documentation of approved training - 2 point credit awarded.
A large container of noodles were cooling. When cooling food you must cool in shallow pans, use ice baths, place in cooler or freezer and use lids or wraps with holes. Manager seperated the large amouont of noodles and placed back into cooler.
1.0
34.
Let all dishes air dry completely before stacking.
1.0
36.
Replace torn gaskets in pizza prep cooler and salad bar cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Dirty pizza utensils. Try rotating utensils with clean ones nomore than ever 2 hours.
0.0
16.
Sauce was out of temp. All hot foods shall be held at 135 F or above. Recommend heating in oven before placeing into hot hold units.
2.0
18.
Establishment is on a TILT agreement for there pizza rack and pizza buffet. No documentation was provided. Documentation must be filled out before placing pizza in rack or buffet.
1.5
30.
Do not store rags in hand sink.
0.5
40.
General equipment cleaning needed. Also, clean lids to dry food bins.
0.5
49.
Documentation of approved training - 2 point credit awarded.
GENERAL COMMENT Employees are partially documentation time for pizzas on buffet bar. Racks are being documented just not the bar on a consistant basis.
0.0
28.
Flies seen in kitchen improve pest management.
1.0
36.
Drying racks have chipped paint, repaint as needed. Replace all torn gaskets as needed. You have 2 hrs to cool from 135 to 70 f, and 4 hrs to cool from 70 to 45 f.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Ice dispenser to drink machine had mold build-up better cleaning is needed. Clean dispenser on a regular basis. it was cleaned during inspection.
1.5
20.
NOT APPLICABLE
0.0
23.
Noodles being cooked were placed in large plastic container and covered with lid. When cooling place in shallow containers, cover with lids with holes or plastic/aluminum wrap with holes.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Time method for food holding was not being followed. This process must be followed at all times or process will not be allowed and temp will be required.
1.5
34.
REPEAT VIOLATION Be sure all dishes are air dried completely prior to stacking. Do not stack dishes wet. Do not store dirty dishes next to clean utensil storage rack.
1.0
36.
GENERAL COMMENT Clean handles on coolers.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Prep cooler was leaking water into bottom of cooler. Food containers were moved from out of standing water. Containers were cleaned with sanitizer. If it appears water may have contacted food, discard. One bag of opened lettuce was discarded.
1.5
11.
Inside of ice machine had mold/slime build up. Clean & sanitize routinely so build up does not occur. Correct by 01/16/09! Make sure all pans are thoroughly cleaned prior to stacking.
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION 3 pizzas on buffet rack were 120-123 f. pizzas stacked on prep rack were out of temperature. hot holding requirement is 135 f or higher.
2.0
18.
GENERAL COMMENT T.i.l.t. procedures must be approved and kept on site. otherwise temp. requirements will apply.
0.0
34.
One dirty pan stored with clean items. served pans & lids stored stacked wet. Utensils & equipment must be air dried before stacking.
0.5
40.
purse stored on prep table. Absorbant towel under dough press. Replace towel with non absorbant material.
0.5
47.
GENERAL COMMENT Crates are not approved for storage.
0.0
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION browine mix box stored on floor. Store food boxes above floor. Sneeqe guard needed on buffet were plates are stacked.
0.0
11.
ice machine had pink & black mold on interior of machine. Pasta machine was dirty. dough mixer has oil leaking into mixing bowl. All food contact surface must be sanitized after each use or no more than four hours of continous use. Pizza slicer was dirty and in use more than four hours per manager.
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
21.
can wash hot water handle was missing. Hot water must be used to effectively wash.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
CLEAN FAN COVERS IN THE WALK-IN COOLER; REPAIR BROKEN GASKET AT WALK- IN. REPAIR COOLERS NOT WORKING PROPERLY SALAD COOLER, PIZZA PREP COOLER.
2.0
2.
PASTA SALAD AND CHEESE ARE HOLDING AT 55 F AT SALAD COOLER ON BUFFET LINE. ALL POTENTIALLY HAZARDOUS COLD FOODS MUST HOLD AT 45 F OR BELOW.HAVE COOLER REPAIRED WILL FOLLOW UP IN 4 DAYS ITEMS OUT OF TEMPERATUREDISCARDED, ITEM CORRECTED DURING INSPECTION.
5.0
3.
DO NOT PLACE FOOD BOXES ON THE FLOOR. ITEMS MOVED TO RACKS; CORRECTED DURING INSPECTION. DO NOT PLACE FOOD CONTAINERS IN STANDING WATER IN THE PREP COOLER. HAVE COOLER FIXED WILL FOLLOW UP IN 4 DAYS.
SANITIZER BUCKET WAS WEAK OR VACANT OF SANITIZER SOLUTION. ALL BUCKETSMUST BE 50-100 PPM. CLEAN AND SANITIZE DISHWASHER DRAINBOARD AS WELL AS INTERIOR MACHINE CLEAN AND SANITIZE INTERIOR OF ICE MACHINE (MOLD) WILL CHECK THESE ITEMS AND ITEM #2 IN 3 DAYS.
5.0
15.
AIR DRY PLATES, CUPS, BOWLS, PANS PIZZA PANS BEFORE STACKING DO NOT STACK WET.
1.5
17.
CLEAN RACKS AND FAN COVERS IN COOLERS REPAIR UNIT WITH STANDING WATER AND SALAD UNIT.
1.0
2.
SALAD DRESSINGS AT SALAD COOLER, WERE 48 F. ALL POTENTIALLY HAZARDOUS ITEMS MUST BE HELD AT 45 F OR BELOW. COOLERS MUST BE ABLE TO HOLD PROPER TEMP. KEEP DRESSINGS ON 2 HR HOLD TIME UNTIL UNIT IS FIXED.
SANITIZER SOLUTION IN BUCKET WAS WEAK OR VACANT. KEEP A SOLUTION OF 50PPM-100 PPM WHEN USING CHLORINE. USE ON ALL WORK SURFACES.
2.5
17.
CLEAN INSIDE ALL COOLERS. DO NOT BLOCK DRIP PANS IN COOLERS WHICH CAUSES WATER TO SIT IN COOLER BOTTOM. REPLACE GASKET ON THE REACH-IN SALAD PREP COOLER.
1.0
2.
VARIOUS COLD PIZZAS ON RACKS BY PREP AREA 62 F-67 F(CHEESE,HAM,SPINACHSAUSAGE). LABELS READ 7:00 & 8:00, TIME OF INSPECTION WAS AROUND 1:30 PM. THESE LABELS MUST BE ACCURATE TO BE AFFECTIVE. ONCE 1 PIZZA IS PUTON RACK, DOCUMENT THE TIME THAT IS 2 HOURS PAST THAT TIME. COOK OR DISCARD W/IN THOSE 2 HOURS. CHEDDAR CHEESE SITTING ON PREP STATION 63FKEEP IN COOLER UNTIL READY TO USE.
LOTS OF FOOD CONTAINERS AND PANS FOUND STACKED WET. DO NOT STACK WET. LET ALL ITEMS AIR DRY BEFORE STORING.
3.0
2.
VARIOUS COLD PIZZAS (8-10) (CHEESE, MEATS, PASTA) ON THE RACK WAITING TO BE COOKED WERE 58 F - 63 F. THE TIME LABELS BOTH READ A TIME THAT WAS AHEAD OF THE CURRENT TIME. THE LABELS SHOULD READ THE TIME THAT THE FIRST PIZZA WAS PLACED ON THE RACK. THE PIZZAS MUST BE COOKED OR DISCARDED WITHIN 2 HOURS OF THAT TIME. SUGGEST MAKING THE DOUGH AND PLACING PIZZA SAUCE ON THEM, NOT THIS ITEM ON THE RACKS. REMOVE CONT.
5.0
23.
KEEP THE DUMPSTER DOORS AND LIDS CLOSED AT ALL TIMES. CLEAN THE AREA AROUND THE DUMPSTERS.
ICE MACHINE HAS SEVERE MOLD/MILDEW IN THE UNIT. ICE NEEDS TO BE DISCARDED, UNIT NEEDS TO BE CLEANED BEFORE REUSING.
2.5
15.
LOTS OF FOOD PANS, BUCKETS AND CONTRAINERS FOUND STACKED WET. AIR DRY ALL ITEMS BEFORE STACKING WET.
3.0
17.
REPLACE ALL OF THE TORN GASKETS ON THE REACH-IN PIZZA PREP COOLER. CLEAN THE PIZZA ROLLER RACK ON THE PIZZA OVEN. CLEAN THE DRY FOOD STORAGE CONTAINERS.
1.0
2.
VARIOUS COLD PIZZAS ON A RACK HOLDING TO GO INTO A OVEN (CHEESE, CHICKEN, HAMBURGER, HAM, ETC) 53 F - 57 F. NO FOOD CAN BE HELD WITHOUTTEMPERATURE CONTROL UNLESS THERE IS PROPER DOCUMENTATION. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 45 F. IF YOU CHOOSE TO HOLD THESE FOODS WITHOUT ANY TEMPERATURE CONTROL, THERE MUSTBE TIME CONTROL. EACH PIZZA MUST HAVE DOCUMENTATION OF THE TIME CONT.
5.0
28.
CLEAN THE FLOORS AND WALLS AROUND THE PIZZA PREP STATION AND UNDER EQUIPMENT.
LOTS OF PANS & FOOD CONTAINERS FOUND STACKED WET. AIR DRY ALL ITEMS BEFORE STACKING ON TOP OF EACH OTHER. PIZZA SPATULAS NEED TO BE KEPT IN/ON A CLEAN, DRY SURFACE WHEN NOT IN USE. DO NOT PUT A BUNCH OF USEDSPATULAS IN A SMALL CONTAINER TOGETHER.
3.0
16.
KEEP THE SLEEVE UP AROUND THE TOGO CUPS AT FRONT COUNTER OR MOVE CUPS AWAY FROM CUSTOMER ACCESS.
1.0
17.
CLEAN INSIDE ALL COOLERS, GASKETS ON COOLERS, PIZZA ROLLER RACKS AND UNDER BEVERAGE STATION.
1.0
2.
VARIOUS COLD PIZZAS ON RACK HOLDING TO GO INTO OVEN (MEATS & CHEESES) 72 F - 74 F. THE ONLY WAY THESE PIZZAS CAN REMAIN WITHOUT ANY TEMPERATURE CONTROL IS TO HOLD USING A TIME CONTROL METHOD. THEY MUST BE MARKED W/THE TIME THEY WERE PLACED THERE OR THE TIME THAT IS 2 HOURS PAST THE TIME THEY WERE PLACED THERE. ENTIRE PIZZA PREP COOLER IS HOLDING PIZZA TOPPINGS (HAM,CHEESE,HAMBURGER,SAUSAGE, ETC.) CONT.
PLATES FOUND ON SERVICE LINE DIRTY. WASH AND SANITIZE THOROUGHLY BEFORE RE-USING. INSTALL A GUARD ON LEFT SIDE OF DISHSINK BY STORAGE RACK OR ONLY USE THIS SIDE FOR THE CLEAN UTENSIL DRAINBOARD. NO DIRTY DISHES ON TEH CLEAN SIDE OF THE DRAINBOARD ON THE 3-COMPARTMENT SINK. PIZZA PANS NEED TO BE CLEANED WHEN SOILED. TAKE TO DISHROOM, DO NOT STORE NEXT TO OTHERS UNDER COUNTER.
2.5
15.
LOTS OF PANS AND CONTAINERS WERE STACKED WET. ALL ITEMS NEED TO DRY BEFORE STACKING (AIR DRY). SUGGEST INSTALLING MORE SHELVES ON RACK TO ADD SPACE. PANS CANNOT BE REUSED UNTIL AIR DRIED COMPLETELY. DO NOT PLACE CLEAN PANS ON TOP OF TRASH CANS.
3.0
17.
CLEAN INSIDE REACH IN COOLERS AND GASKETS ON COOLERS. PIZZA ROLLER RACKS NEED TO BE CLEANED SOON.
1.0
2.
VARIOUS COLD PIZZA'S ON RACK HOLDING TO COOK (CHICKEN RANCH, HAMBURGERCHEESE, ETC) 62-68F. COOKED PIZZA ON RACK UNDER SERVING LINE 128-135FVARIOUS PIZZA'S ON BUFFET BELOW 140F. COLD POTENTIALLY HAZARDOUS FOODSMUST BE 45F OR BELOW. HOT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT 140F OR ABOVE. WHEN USING TIME CONTROL INSTEAD OF TEMPERATURE; EACH PIZZA (COLD OR HOT) NEEDS TO BE LABELED WITH THE TIME IT WAS PUT ON
DISHMACHINE WAS NOT SANITIZING AT FIRST, MANAGER HAD TO CHANGE OUT SANITIZER SOLUTION. SOME PLATES WERE ON BUFFET THAT WERE NOT THOROUGHLY CLEAN. TEA NOZZLES NEED SOME GENERAL CLEANING ALONG WITH THE ICE MACHINE.
5.0
15.
FOOD PANS AND EQUIPMENT ARE BEING STACKED WET. LET AIR-DRY COMPLETELY BEFORE STACKING.
3.0
2.
CHEESE AND PASTA SALAD IN SALAD COOLER WERE HELD AT 50 F. ALL COLD HOLD FOOD SHOULD BE HELD AT 45 F OR BELOW. COOLER MAY NEED TO BE CHECKED.
2.5
20.
LADIES RESTROOM HAND SINK NEED TO BE REPAIRED. REPEAT
4.0
6.
THERE IS NOT SIGN SAYING CLEAN PLATES ARE NEEDED TO EACH TRIP TO THE BUFFET.
DIRTY DISHES MIXED WITH CLEAN DISHES, CLEAN DISH CONTAINER (HOLD MANY DISHES) HAD STANDING WATER. AT 3 COMP. SINK AND CLEAN DISH RACKS A PROTECTIVE WALL IS NEEDED. DISHWATER WAS NOT SANITIZING AT FIRST. MANAGER CHANGED AND BUCKET AND DISHWASHER THEN BEGAN SANITIZING. DO NOT STORE ANY UTENSILS IN ANY HANDWASHING SINK OR FOOD PREP AREAS.
2.5
15.
PANS, TRAYS AND FOOD CONTAINERS WERE STACKED WET. LET ALL UTENSILS ANDEQUIPMENT AIR DRY COMPLETELY BEFORE STACKING.
3.0
2.
PIZZA OUT AT PREP TABLE HAD P.H. FOOD (SAUSAGE, HAM, BEEF AND CHICKEN)AT 60 F. ONCE PIZZAS ARE PREPARED PLACE INTO OVEN OR INTO COOLER, DO NOT LEAVE SITTING OUT. PIZZA ON BUFFET LINE CAN EITHER BE HELD AT 140FOR CAN USE TIME INSTEAD OF TEMP. FOR EAT IN MEALS CAN HOLD FOR 4 HOURSAND TAK-OUT CAN ONLY HOLD FOR 2 HOURS.
INTERIOR OF DISH MACHINE NEEDS CLEANING. KEEP DIRTY DISHES SEPARATED FROM CLEAN DISHES. DISHES SHOULD FLOW IN THE PROPER ORDER. KEEP CLEAN DRAINBOARDS CLEANED AND SANITIZED. SANITIZER BUCKETS WEAK OR VACANT OFCHLORINE.
5.0
15.
AIR DRYING STILL NEEDS MUCH IMPROVEMENT; PIZZA PANS AND OTHER UTENSILSAND POTS STACKED WET. STORE CLEAN UTENSILS IN A CLEAN PLACE. GET PLEXIGLASS BARRIER FOR AIR-DRYING RACK IF IT IS TO BE USED FOR AIR-DRYING CLEAN UTENSILS.
3.0
17.
WIPE DOWN EQUIPMENT; CLEAN ALL SURFACES SO BUILDUP DOES NOT GET HEAVY ON EQUIPMENT
1.0
28.
CLEAN FLOORS BETTER UNDER EQUIPMENT AND IN CORNERS.
DO NOT USE A RAG TO DRY UTENSILS. ALL UTENSILS SHOULD BE AIR-DRIED
3.0
17.
CLEAN INTERIOR OF COOLERS AND TOPS OF EQUIPMENT CLEAN LID OF ICE MACHINE.
1.0
2.
PIZZA PREP COOLER WAS OUT OF TEMPERATURE 51-53 F. A COUPLE OF PIZZA'S WERE 112-114 F ALL COLD PRODUCTS SHOULD MAINTAIN 45 F OR BELOW HOT FOODS SHOULD MAINTAIN 140 F OR ABOVE OR BE PROPERLY LABLED FOR TIME HOLD METHOD.
5.0
20.
NO STORAGE IN THE HANDWASHING SINK; HANDWASHING LAVATORY MUST STAY ACCESSIBLE AT ALL TIMES.
2.0
28.
CLEAN FLOORS BETTER IN THE KITCHEN UNDER EQUIPMENT AND IN CORNERS.
0.5
32.
KEEP STORAGE OFF THE FLOOR; ON APPROVED STORAGE
0.5
9.
STORE ALL DRINK CUPS WITH A LID AND STRAW AND AWAY FROM FOOD PREP OR UTENSIL AREAS STORE SCOOPS SO HANDLE DOES NOT TOUCH FOOD ALL EMPLOYEESSHOULD WASH HANDS BEFORE RETURNING TO WORK AFTER A BREAK.
SANITIZER LESS THAN 10 PPM IN BUCKET AT LINE. MUST KEEP CHLORINE MIXED50-100 PPM. RECOMMENT TWO BUCKETS ONE TO CLEAN WITH AND THE OTHER TO SANITIZE.
2.5
15.
DO NOT STORE DISHES WET. THEY MUST BE AIR DRIED COMPLETELY BEFORE STACKING.
1.5
2.
VARIOUS UNCOOKED PIZZAS 55-65 F. VARIOUS PIZZA ON BUFFET BAR 130-135 FALL HOT FOODS MUST BE KEPT 140 F OR ABOVE AND COLD FOODS MUST BE KEPT 45 F OR BELOW.
