|
04/26/2022
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee drink was observed stored in the standing refrigerator adjacent to the cook line.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A soiled rag was observed in the basin of the hand sink at the cook line. Food debris was observed in the basin of the hand sink next to the pizza conveyor.
Corrective action: the inspector educated the operator that hand sinks are only for hand washing and no items should be stored or dumped there.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not readily available at the bar hand sink.
Corrective action: the operator stocked the sink with paper towels.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken and ready-to-eat ranch were stored in close proximity in the walk-in refrigerator.
Corrective action: the items were moved to limit chance of cross contamination (raw meats at the bottom, ready-to-eat foods at the top).
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed handling dirty dishes and moving on to food preparation at the cook line without changing their gloves and washing their hands in between.
Corrective action: the inspector educated the operator that employees are required to switch gloves and wash their hands in between when gloves have become soiled.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
As per the operator, food contact boards are not cleaned and sanitized every 4 hours.
Corrective action: the inspector educated the operator that food contact surfaces are required to be cleaned and sanitized at least every 4 hours.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Heat treated cherry tomatoes (54° F) in the cold top of the cook line and ranch dressing (63° F) in the prep counter of the cook line measured greater than 41° F.
Corrective action: the cherry tomatoes were moved to another unit to rapidly cool, and the ranch dressing was placed in an effective ice bath to rapidly cool.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The following ready-to-eat items were not properly marked with a preparation date to be kept at the facility for less than 7 days: (in the pizza line reach-in refrigerator) lasagna, (in the standing refrigerator adjacent to the cook line) cheese cake desserts, and (in the cook line reach-in refrigerator) meatballs.
Corrective action: the cheese cake desserts were properly marked with their preparation date, and the lasagna and meatballs were discarded (see voluntary condemnation).
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
Chicken wings placed in racks near the pizza conveyor were cooling in room temperature and were not being monitored to ensure they reached 70° in 2 hours from measuring 135° F.
Corrective action: the wings were moved to the walk-in refrigerator to rapidly cool. Proper cooling methods, like cooling in refrigerated temperatures and using cooling logs, were discussed.
|
