2: 55 There is no employee with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection observed in the facility. Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program. Emailed owner with information CFPM information. Obtain in 90 days.
8: 170 Observed employee wash hands at the three compartment sink on two occasions. Corrective Actions: Discussed with employee about washing hands at the handwashing sink. Food employees should clean their hands in a handwashing sink and not in a sink used for food preparation or utensil washing.
9: 450 Observed kitchen employee grab a handful of crutons and place them on a ready-to-eat salad with no gloves and after wiping his mouth with the top of his hand. Corrective Actions: Employee voluntarily discarded salad and put on a new pair of gloves and prepared a new salad. Food employees should not conact exposed ready-to-eat food with their bare hands. Deli tissue, spatulas, tongs, and single-use gloves are examples of approved methods to handle ready-to-eat foods.
10: 2310 The handwashing sink located in the kitchen was observed to have leftover food in the drain stopper. Corrective Actions: Discussed with person in charge about not dumping food or leftover food items down handwashing sink. Handwashing sink should only be used for handwashing sink and no other purposes.
16: 1700 (1-5) (6a) (6b). Observed food contact surfaces inside the dishmachine. With a chlorine sanitizer test strip; the dishmachine was registering at a concentration of 0ppm (parts per million). Observed chlorine sanitizer bucket to be at a concentration of 10ppm. Corrective Actions: Chlorine was manually added to sanitizer bucket. The sanitizer bucket was corrected to 50ppm. Until dishmachine is repaired/maintanenced; use three compartment sink to wash, rinse, and sanitize. Use chlorine sanitizer test strips to ensure dishmachine and sanitizer buckets are registering at 50-100ppm to effectivily to sanitize food and non-food contact surfaces.
22: 0820 (A2) Observed food items in the pizza prep unit cold holding above 41 degrees Fahrenheit (F). The following food items included shredded cheese at 51F; ricotta cheese at 54F; pepperoni at 45F; cooked broccoli at 45F Corrective Actions: Employee placed food items on an ice bath. Monitor temps and place food ietms on ice as needed to keep food under 41F or below. Recommend not storing food items in prep unit cooler until unit is repaired and able to maintin food at 41F or below. Food items under temperature abuse may cause foodborne illness.
23: 830 Observed items prepared and held over 24 hours with no prep or discard date. The following items with no prep or discard date included: two containers of cooked pasta and two buckets of sliced lettuce in the walk-in cooler; 3 containers of cooked pasta in the salad prep unit undercounter cooler. Employee stated that all the food items were made Saturday (05/04/2024) Corrective Actions: Food items prepared or opened and held over 24 hours need to have either a prep date or discard date to indicate the date or day by which food should be consumed on the premises, sold, or discarded for a maximum of seven days.
28: 3330 Observed two spray bottles with no label containing liquids on a shelf among other cleaning agents in the warewashing area. Corrective Actions: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly labeled and identified with the common name of the material to prevent accidental contamination.
47: 1570 Observed pizza prep unit unable to maintain food temperature at 41F or below. Corrective Actions: Have equipment serviced and adjusted or repaired as needed. Refrigerators should maintain food temperatures at or below 41F. Recommended ambient temperature for equipment is 34-38F.
Additional Comments
Discussed storage of personal care items.
Food Temperatures
Description
Temperature
State of Food
chicken (flat top grill)
168 °F
Cooking
philly cheesesteak (flat top grill)
170 °F
Cooking
sliced tomatoes (salad prep unit)
37 °F
Cold Holding
noodles (salad prep unit undercounter cooler)
39 °F
Cold Holding
sliced tomatoes (right prep unit cooler)
37 °F
Cold Holding
noodles (walk-in cooler)
41 °F
Cold Holding
marinara sauce with beef (stove) - temped at 11:10AM; placed on stove ~10:50AM
57 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizer bucket - corrected
chemical
50
chlorine
116 °F
dishwasher
chemical
0
chlorine
sanitizer bucket
chemical
10
Chlorine
116 °F
No records found
Equipment Temperatures
Description
Temperature
salad prep unit cooler
37 °F
right prep unit cooler
35 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
