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2: 55 The person in charge was unable to provide a valid certified food protection manager certificate. The person in charge was able to demonstrate that they are knowledgeable.
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.
16: 1790 Observed the panini press and wire pizza trays heavy carbon build-up.
Corrective Actions: The food contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours.
20: 800 Observed the following foods cold holding above 41 degrees F: 1. large plastic pan of cooked linguini noodles 45-50 degrees F in the walk-in cooler (condensation was observed on the bag covering the pan); 2. partial small plastic pan of cooked chicken wings in the 2-door reach-in cooler 43-45 degrees F. Items were made the day prior per the person in charge. Items were voluntarily discarded by the person in charge. Per discussion with the person in charge no one is checking the temperatures of cooling foods to ensure that they are getting to correct temperature in the alloted time. Also, items are being left in large plastic pans to cool.
Corrective Actions: Cooked time/temperature control for safety food shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
23: 830 Observed multiple items in the reach-in coolers and walk-in cooler that were not date marked. The person in charge had a food employee date mark items.
Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F (5°C) or less for a maximum of seven days. The day of preparation shall be counted as day 1.
28: 3330 Observed 2 spray bottles of chemicals not marked with the common name. The person in charge marked the bottles with the common name of the chemical.
Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
38: 3270 (1) (2) (4) Observed a large number of live flying insects in the kitchen and bar areas, and several live crawling insects in the kitchen. Discussed with the person in charge the need to call pest control today in order to get them out to start controlling the issue.
Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. routinely inspecting incoming shipments of food and supplies;
2. routinely inspecting the premises for evidence of pests; and
3. eliminating harborage conditions.
38: 2930 Observed the following outer openings not protected: 1. large gap between the bottom of the window and the windowsill (a hand can touch the outer brick wall from inside of the kitchen) by the hot holding area; 2. the back door near the warewashing area is not close fitting (light can be seen around the door); 3. the back door near the dry storage area is not self-closing; 4. there is a large gap in the wall beside the three compartment sink (foam sealant was used on part of the wood underneath but the gap is not enclosed); 5. gap between the conduits and ceiling above the coca cola reach-in cooler.
Corrective Actions: Outer openings of a food establishment shall be protected against the entry of insects and rodents by:
1. Filling or closing holes and other gaps along floors, walls and ceilings; 2. Closed, tight-fitting windows; and
3. Solid self-closing, tight-fitting doors.
40: 240 Observed several food workers preparing food without hair or beard restraints.
Corrective Actions: Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
45: 2000 (A) (C) Observed the following being stored improperly: 1. eight spoons hung on the wall, right above the trash can, with the food contact surface in contact with the wall itself; 2. multiple rolls of paper towels no longer in the box, with no plastic covering them; and 3. one pizza cutter sitting on a prep table, in the pizza prep area.
Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
49: 1800 Observed the non-food contact surfaces equipment throughout the facility, to include the gaskets on the coolers and freezers, the pizza oven conveyor rack, and drink machine up splash soiled.
Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
55: 3170 Observed the following in need of repair: 1. missing and broken floor tiles throughout the facility; 2. missing coving throughout the facility; 3. replace gasket of two door reach-in cooler; 4. duct from pizza oven hood vent to wall is extremely bent.
Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
55: 3180 Observed the floors, walls, and ceilings throughout the facility soiled.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
55: 2810 Observed the following not smooth and easily cleanable: 1. plywood under window beside the 3-compartment sink; 2. exposed studs on the end of the separating wall between the ware washing area and hot holding area; 3. plywood on top of wire shelving above reach-in prep cooler on left; 4. porous acoustic tiles around the vent hood for the pizza oven; 5. spackle on the ceiling above the handwashing sink in the warewashing area; 6. rusty shelving near three compartment sink and pizza oven.
Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
56: 3100 Observed employee articles in multiple locations around the facility. Discussed having a designated area for personal belongings and a separate shelf for any employee refrigerated items.
Corrective Actions: Lockers or other suitable facilities shall be provided, for the orderly storage of employees' clothing and other possessions, to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
56: 2890 Observed no light shields for the fluorescent light fixtures in the kitchen. Discussed either getting replacements or LED bulbs with the person in charge.
Corrective Actions: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
Discussed the following with the person in charge:
1. Wash in place procedures - wash/rinse/sanitize
2. Checking food temperatures during the cooling process and handout given
3. Undercooked food is not offered
4. 3-compartment sink will need air gap if there is a change of ownership or plan review is needed
5. Use of spray paint (like Rustoleum) or semi-gloss paint to make surfaces smooth and easily cleanable
6. Keep walk-in cooler at a lower temperature to ensure all foods stay below 41 degrees F
7. Invert or cover all utensils, dishes, and single-service articles as to not expose them to pests since there is currently an issue
8. Place thermometers by the door of each cooler and freezer
9. Have pest control check for openings around the facility and have them send in invoices and what services were performed until pest issue is controlled, provide copies to EHS
| Description | Temperature | State of Food |
| Raw hamburger patty (Prep cooler #1) | 35 °F | Cold Holding |
| Chicken breast | 137 °F | Hot Holding |
| Shredded lettuce (Prep cooler #1) | 40 °F | Cold Holding |
| Cooked chicken wings (2-door reach-in cooler) | 41 °F | Cold Holding |
| Cooked noodles (2-door reach-in cooler) | 38 °F | Cold Holding |
| Diced tomatoes (Pizza prep cooler) | 39 °F | Cold Holding |
| Diced cooked chicken (1-door reach-in cooler) | 41 °F | Cold Holding |
| Sliced tomatoes (Prep cooler #1) | 41 °F | Cold Holding |
| Sliced provolone (Prep cooler #2) | 40 °F | Cold Holding |
| Crab soup (Prep cooler #2) | 38 °F | Cold Holding |
| Pepperoni pizza | 196 °F | Cooking |
| Cut lettuce (Prep cooler #3) | 40 °F | Cold Holding |
| Pizza sauce (Walk-in cooler) | 41 °F | Cold Holding |
| Cooked spaghetti noodles (Walk-in cooler) | 39 °F | Cold Holding |
| Cooked crumbled sausage (Pizza prep cooler) | 37 °F | Cold Holding |
| Gyro meat (Prep cooler #1) | 41 °F | Cold Holding |
| Cooked lasagna (Walk-in cooler) | 40 °F | Cold Holding |
| Sliced ham (Prep cooler #2) | 38 °F | Cold Holding |
| Diced cooked chicken (Pizza prep cooler) | 40 °F | Cold Holding |
| Diced tomatoes (1-door reach-in cooler) | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish machine | Chemical | 50 | Bleach | Chlorine | ||
| Wiping cloth bucket | Chemical | 100 | Bleach | Chlorine | 80 °F |
| Description | Temperature |
| Prep cooler #3 | 37 °F |
| Walk-in cooler | 41 °F |
| Pizza prep cooler | 37 °F |
| Walk-in freezer | 7 °F |