Date of inspection: March 13
Violations: Observed underside of cooler lids in disrepair. Ensure each are repaired so that underside of lids do no thang down and touch foods possible causing contamination.
- Finishing prep cooler
- Salad prep cooler
Observed multiple non-food contact surfaces with build-up of food residue. Ensure non-food contact surfaces are cleaned more frequently and maintained so that they are free of build-up.
- Shelving inside walk-in cooler
- Shelving below prep table (across from walk-in cooler)
- Shelving under bread stick warmer
- Drip tray on soda machine
- Around all trash cans
Observed floors, in multiple areas, with build-up of food residue. Ensure floors are cleaned more frequently and maintained so that they are free of build-up.
- Floors near rear exit door
- Floors under and around steam table and pasta boiler.
Comments: Spoke with PIC concerning cleaning frequency for food contact surfaces. All food contact surfaces shall be washed, rinsed, and sanitized after each use or every 4 hours, if they are used throughout hours of operation.
Discussed chemical storage with PIC. All chemicals, including sanitizer buckets, shall be stored separate from or below foods, single service items, utensils, and food prep surfaces.
PIC was informed to ensure all trash is properly disposed in a timely manner. Dumpster lids shall be closed at all times and area around dumpster shall be clean and maintained clean.
PIC informed that cheese and pepperoni pizzas are now held using time in lieu of temperature. Facility holds pizza for no more than 3 hours. PIC was informed to ensure pizza is time-stamped and discarded no longer than 4 hours after being cooked or leaving hot holding.
- At time of inspection, proper time-stamping was observed.
Observed all handsinks supplied with soap, hot water, and paper towels.
Observed acceptable level of chlorine bleach sanitizer in chemical sanitizing dish machine.
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