Health Report #108883

Establishment Name: Aubree's Pizzeria & Grill
Report Date: 03/12/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding N/A N/A N/A Single service creamers requiring refrigeration were found stored out at room temp at the bar and at the server station. Must keep at 41*f or less. Corrected by discarding.
Critical Separation, Packaging, & Segre N/A N/A N/A I observed some trays of raw shell eggs stored above apples in the walk in cooler, creating a potential for cross contamination. Always store raw animal product on bottom shelves and seperated from any ready to eat foods. Corrected at time of inspection.
Critical Sanitizers N/A N/A N/A All sanitizer in the wiping cloth buckets was above 200 ppm. Person making up solution put in 4 pumps, when it requires 1. Staff need to be trained and using test papers to verify sanitizer is kept at 50-100 ppm. Corrected by making up new solution at proper strength for all buckets.
Critical Working containers, Common Nam N/A N/A N/A I observed 2 spray working spray bottles not labelled. Always label with common name of contents within. Corrected by discarding bottles.
Critical Reheating for Hot Holding N/A N/A N/A I found chili recently stocked onto a steam well at 115*f. Re-heated foods must be heated on stove to >165*f before stocking in steam wells. Staff need to use thermometers to verify heating temps. Corrected by further heating to above 165*f.
Critical Storage, Separation N/A N/A N/A I observed chemicals stored right next to hanging kitchenware by the dishmachine. I also observed boxes of food service gloves stored on rack with the cleaning agents. Store gloves in another location. Lastly, chemicals were found stored above pop in the storage room in the ladies restroom. You need to remove all pop and beverage glasses from this storeroom. I will be back in 2 weeks to verify permanent locations for storing the above items
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A Beverage pitchers/caraffes were stored under the handsink in the server area, exposed to drain pipes. Do not store any foods or food contact items under the handsink.
Normal Cooling, Heating, and Holding N/A N/A N/A The main prep cooler on the cool line was found holding product at 43-44*f. Needs to be holding 41*f or less at all times. Unit must be serviced within 24 hours. Also, the walk in cooler by the pizza prep station was found holding product at 42*f. Have this serviced also. The left side beverage cooler at the bar was found holding at 44*f. Lastly, the "cut station" prep cooler tripped the gfi circuit and all product was 65*f in this unit. You need to have an electrician determine what is causing the circuit to trip and repair that. All food in this cooler was non-potentially hazardous.
Normal Using a Handwashing Sink N/A N/A N/A The handsink in the pizza prep station was obstructed by the placement of the working pizza pans being stored in front of it. You need to not have anything stored near handsinks as they need to be easily accessible. Furthermore, the pizza pans are exposed to splash in this area from handwashing.
Normal Light Bulbs, Protective Shield N/A N/A N/A Replace the missing light lense covers in the kitchen.
Normal Temperature Measuring Devices N/A N/A N/A Make sure there are accurate thermometers in all of your cooler and be taking temps in coolers at least 2 times a day.
Normal Handwashing Signage N/A N/A N/A Post a sign at the salad prep area handsink.