3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. The PIC was unaware of proper cleaning and ware washing procedures. Education was provided to improve ware washing procedures (wash, rinse, sanitize, and air dry) and the required frequency.
3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. The kitchen staff was unaware of basic food safety procedures (date marking, storage, hand washing, cooling, etc.). Education was provided to improve food safety.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. The PIC was unable to produce a written sick policy and was unable to describe a proper sick policy at time of inspection. Education was provided to the PIC about a proper sick policy.
3717-1-02.4(B)(2)(c) / PIC: Demonstration of Knowledge - Describing the symptoms associated with foodborne disease
Critical PIC unable to demonstrate knowledge of symptoms of foodborne disease. The PIC was unaware of a proper sick policy. Education was provided to improve food safety.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required. A food preparation employee failed to change gloves and wash hands after taking a cell phone call during food preparation. Education was provided to the PIC to improve food safety.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw chicken was stored over pizza sauce in the preparation cold holding unit. The staff was able to move the containers at time of inspection and education was provided to improve procedures going forward.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Multiple pieces of equipment are not clean (deli slicer, dough equipment, food storage containers, pizza pans, etc.). Education was provided to the PIC about proper ware washing.
3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Equipment and utensils contacting TCS food not cleaned every four hours. PIC was unable to describe the proper war washing procedure and frequency for equipment. Education was provided to the PIC to improve cleaning and ware washing.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (ham, lettuce, tomatoes, rice, sausage, meatballs). Education was provided to the staff to improve date marking procedures.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A working metal stem food thermometer not readily accessible.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (cooking oil).
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The exterior door was propped open for an extended period of time.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employees not wearing proper hair restraint.
3717-1-04.8(F) / Storage - prohibitions - single-use/single-service articles.
Single-use items (deli paper, foil, to-go containers, etc.) are improperly stored under sewage lines and adjacent to the mop sink.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Pizza boxes are stored on the basement floor.
3717-1-04(J) / Single-service and single-use articles - characteristics.
A styrofoam cup was used to heat meatballs improperly in the microwave.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The main preparation cold holding unit has a lid in disrepair.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (microwave, cold holding equipment, cooking equipment, tables, storage racks and shelving).
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Improperly cleaned storage area for refuse/recyclables. There was an excessive amount of litter near the uncovered dumpster.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There are multiple areas throughout the kitchen that are in disrepair (flooring, walls, coved base, screen doors, etc.).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items stored in the basement (paint, old doors, old equipment, etc.).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The floors are not clean throughout the entire facility. The walls are not clean near the cooking equipment and near the dough equipment. The ceilings are not clean near the exhaust hoods.
3717-1-04.2(D) / Ventilation hood systems - adequacy.
Repeat Ventilation hood system not sufficient to prevent grease or condensation buildup (along the nearby ceilings, walls, lights, and equipment).
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Ventilation system not maintained (exhaust hoods over cooking equipment).
901:3-4-16(C) / Level one Certification in Food Protection
RFE does not comply with Level One Certification requirements.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 12-February-2020
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| Process Review: Catering of sausage pizza. A re-inspection will take place 2/17/20 to confirm that violations have been corrected. |