6: Several employees observed not wearing gloves upon entry to kitchen— immediately put on gloves without washing hands; Corrective Action: trained proper hand washing technique
20: Shrimp held in ice bath at 60 F, pasta held in ice bath at 57 F. person in charge states that items were put in bath at 5 PM; Corrective Action: replaced items in walk-in cooler for rapid cooling
20: Cooked garlic in oil and cooked tomatoes in line cooler 1 held at 50 F. Cooler is directly across from pizza oven; Corrective Action: lowered lid to allow product to cool
20: Observed raw shelled eggs, lasagna (76 F) held ambiently on speed pro cooker; Corrective Action: embargoed, discussed putting items on time policy with person in charge
26: Observed chemical bottles stored over clean dish area; Corrective Action: removed chemical bottles, discussed keeping chemicals away from dishes
26: Unlabelled bottle of yellow, nonfoaming liquid stored with chemicals. Person in charge states it is apple cider vinegar used for cleaning; Corrective Action: labelled
33: Observed industrial processed vaccuum sealed fish held in ice bath without venting
37: Obseved employee water bottle stored directly on cutting board
37: Ciabatta bread stored directly on floor
41: Observed pizza cutter stored in stagnant water in sixth pan
42: Observed wet nesting of dishes in clean dish area
43: Observed deli quart used as scoop in marinara
43: Observed to-go containers stored right side up
47: Observed excessive build-up on can opener blade
Additional Comments
A follow-up will be conducted regarding establishment's cold holding practices and potential implementation of time policy.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
