3-301.11; Priority; Observed employee grab a pizza out of the oven and picked up the edges with bare hands to examine it.- Employees shall not touch ready to eat foods with bare hands.- CDI, pizza was voluntarily discarded and employee spoke to about using utensils or gloves to examine bottoms of cooked pizza.
2.0
10.
5-205.11; Priority Foundation; At beginning of inspection, the handsink was completely blocked by trash cans and pizza dough.- A handwashing sink shall be maintained so that it is accessible at all time for employee use.- CDI, handsink was unblocked.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to cold units. Please do not store items on top of the prep unit where they are sitting at room temperature. They need to be inside the unit to keep temperature.
1.5
39.
3-305.11; Core; At beginning of inspection, rolled pizza dough was being stored on top of in use trash cans.- Food shall be stored in a clean/dry location.- CDI, items were moved and PIC spoke to employee about proper places to store food.
0.0
55.
6-501.12; Core; Cleaning is needed underneath of equipment.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean floors.
The staff when asked were not aware of reporting responsibilities for signs/symptoms or top 6 diseases. All staffing should be aware of reporting responsibilities under an Employee Health policy to the person in charge.
2-201.11 (A), (B), (C), and (E); Priority; (A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover,P
(ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover,P or
(iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;P(2) Has an illness diagnosed by a HEALTH PRACTITIONER due to:
(a) Norovirus,P
(b) Hepatitis A virus,P
(c) Shigella spp., P
CDI: Educational materials given to designated PIC and staffing for corrective action.
0.0
6.
Staff were observed drinking out of water bottles and other containers that do not break hand/mouth contact. Drinks were observed being stored where they can contaminate food, utensils, single service items and equipment in prep refrigerators, prep tables.
2-401.11; Core; A) Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
CDI: Drinks were moved and types of containers were discussed during inspection.
0.5
10.
The hand wash sink at the bar front service area was being used to store spray bottles of chemicals and no longer in use. This hand sink is to used for hand wash only and to provide access to hand sink for the person performing food task production at the service line.5-205.11; Priority Foundation;
A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
CDI: Operator removed spray bottles form hand sink so is accessible to the staffing.
1.0
15.
Staffing observed not changing gloves between food production and cleaning. Gloves that are soiled are not being changed when visibly soiled with food residue and grease. Staffing including PIC were asked to change gloves several times during inspection.
3-304.15 (A); Priority;
A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P
CDI: PIC and operator were educated on using gloves properly during inspection.
1.5
22.
TCS (temperature control safety) food products observed not holding 41F or below as required. Walk in refrigerator unable to maintain cold holding below 42F. Observed garlic spread (refrigerated only product) 73F on countertop, deli meats stored on prep refrigerator unable to maintain cold hold air temperature below 45F. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
Verification for repair of walk in refrigerator by 12/31/23. All cold hold TCS food products from prep refrigerator moved to another refrigerator unless able to maintain 41F or below.
1.5
28.
Spray bottles of chlorine were not labeled with the contents. Ensure that all working containers of chemical are labeled and the concentration is correct.
7-102.11; Priority Foundation; 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. Pf
CDI: PIC labeled spray bottle
0.0
28.
First aid kits being stored with equipment on bottom shelf dish room rack.
7-208.11; First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be:
(A) Labeled as specified under sec. 7-101.11; Pf and
(B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P
CDI: PIC removed first aid boxes and stored properly on other shelving unit.
0.0
28.
Observed staff storing lotion and other personal care products on front service storage area.
7-209.11 ; Core; Personal care items must stored away from production areas and where FUELS are stored (food, utensils, equipment , single service and linen)
CDI: personal care items removed from area.
0.0
33.
The walk in refrigerator is unable to mintain cold holding air temperature 41F or below and was observed at 42F. 4-301.11; Priority Foundation; EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf
Verification is needed as main source of refrigeration. Please see Item #22 on report.
0.5
35.
Raw hamburger roll was observed being stored on top of chest freezer in rear storage room that is not enclosed. Hamburger was observed at 71F.
3-501.13 ;xcept as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf
CDI: Person in charge discarded hamburger in trash receptacle as corrective action.
0.5
36.
A food probe thermometer is not provided for use by staff preparing and cooking shallow meat/food products. 4-302.12; Priority Foundation; B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf
Verification: Thermometer (food probe) must provided as corrective action by January 7, 2024.
0.5
38.
The walls, roof eaves of the add on storage area where food products, single service items and freezers are being stored i snot sealed. The roof eaves are open to the exterior allowing entrance of animals and/or insects. Finish off this extensions of the kitchen.6-202.16; Core; Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
Provide corrective action plan by January 7, 2024 and/or finish room extension.
0.0
39.
Food items, single service, refrigeration equipment being stored in shed type building extensions not sealed allowing for entrance of animals and insects. Finish off this room or do not store single service, food items, refrigeration equipment in this unfinished area.
3-305.12; Core; FOOD may not be stored I) Under other sources of contamination.
Provide corrective action for this item to be repaired by January 7, 2024.
0.0
47.
The wooden blocks that are being used for storing shelving equipment at the make line are not sealed to prevent absorption of food residues and grease. Seal up wood blocks or replace with materials that can be cleaned.
4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
0.0
47.
The walk in refrigerator and the prep refrigerator are unable to maintain cold hold temperatures of 41F or below. The gaskets on the pizza prep, make line prep refrigerators observed poor repair/accumulated with debris.4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
54.
The current dumpster is not large enough to accommodate the amount of refuse being generated at facility. The current receptacle, doors cannot shut and overflow of trahs bags observed. 5-501.113; Core B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT
0.0
55.
Floors, walls and ceilings in building extensions not sealed.
6-201.13; Core;(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).
0.0
55.
Building extensions area does not meet definition for required walls, floor, ceiling finish.
6-101.11; Core; A) Except as specified in par. (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods
0.0
General Comments
Provide corrective action plan for building extension. Verification for repair of walk in refrigerator and cold hold food products by 12/31/23. Provide a trash/refuse receptacle large enough for generation on site. Follow-Up: 12/31/2023
6-301.12; Priority Foundation; At beginning of inspection, there were no paper towels in the dispenser.- Each handwashing sink shall be provided with individual, disposable towels.- CDI, the paper towel dispenser was refilled during inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods that are being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, the steam unit was turned up to get them to temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to cold units. Please do not store items on top of the prep unit where they are sitting at room temperature. They need to be inside the unit to keep temperature.
1.5
41.
3-304.14; Core; Observed multiple sanitizer buckets that were at 0ppm.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution at the proper concentration. (50-200ppm/ Chlor)- CDI, bleach was added to the buckets to reach proper concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed utensils being stored with mouth/food portion up to be grabbed.- Clean equipment and utensils shall be stored inverted to protect from contamination.- CDI, items were washed and placed back inverted after drying.
0.0
49.
4-602.13; Core; Cleaning is needed inside of the gaskets throughout.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the gaskets and do so more frequently to prevent buildup.
2-401.11; Core; Employee beverages were stored on the pizza cut table. Store beverages (bottles/cups) away from food prep surfaces, food and clean utensils.
0.5
15.
3-302.11; P; Raw chicken was stored above open bag of ravioli in the freezer. Raw eggs were stored above cucumbers in the walk-in cooler. Store foods according to final cook temperatures (follow chart given during the inspection). CDI - Foods were moved during the inspection.
1.5
16.
4-702.11; Priority; The can opener blade had a little black build-up on it. Carefully remove blade to clean and sanitize. CDI - The can opener was placed by the 3-compartment sink for cleaning.
0.0
37.
3-302.12; Core; A couple of bottles of oil were not labeled. Containers holding food or food ingredients that are removed from their original packages such as cooking oils, flour, herbs, salt, spices and sugar shall be identified with the common name of the food. Label oil bottles.
0.0
43.
3-304.12; Core; Scoop handles were lying in salt. A container without a handle was lying in the sugar. Food dispensing utensils shall be stored with their handles above the food.
