Health Report #112495

Establishment Name: Giardinos
Report Date: 09/08/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment prep area ice machine With accumulation of debris Observed interior of ice machine faceplate and ice chute area with an accumulation of slime mold. All ice machine fcs must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. To correct, need to remove all ice from machine then wash, rinse and sanitize all interior surfaces as needed. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Cooling Methods Food item(s) cooled walk in cooler shelf Improperly Covered Observed large covered plastic container of recently cooked chicken breasts (tightly packed in container) in wic with internal food temperatures of 85-99f (chicken has been in wic for 1 hour per pic). Pic stated that cooked chicken is normally cooled by leaving on counter for unknown length of time then placing in wic to finish cooling. As stated at last routine inspection. . . This cooling method is not approved. Cannot leave phf at room temperature in the temperature danger zone for unknown lengths of time. Also, do not tightly pack chicken breasts in a covered container to cool (this method will not work). All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans (like sheet pans) and ice baths as needed. Whatever cooling method you employ, staff need to be monitoring foods as they pass through the temperature danger zone. Temporarily corrected violation by spreading chicken breasts on large sheet pan and placing in freezer to finish rapidly cooling and educating owner/staff on proper cooling methods at time of inspection. I will check on this item at follow up inspection to ensure compliance. Correct within 10 days. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Fax copy of plan to 734 222-3930 (attn: carl) within 7 days. If this same violation is cited at any time in the next year, enforcement actions will be required. , , ,
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans dishwashing area clean dish rack area Stored/stacked wet Observed several plastic tubs stored and stacked wet on clean dishware shelf in dishwashing area. Stagnant water observed on edges of all tubs. Please remember that stagnant water can accumulate bacteria. To correct, all pans and utensils must be completely air dried before placing or stacking on shelf
Normal Cooking and Baking Equipment Baking and cooking equipment prep area microwave oven Not cleaned Through out the day as necessary Observed door handle on microwave oven in prep area with an accumulation of sticky debris. Please clean now and on a more frequent schedule
Normal In-Use Utensils, Between-Use S Dispensing utensil(s) ice machine utensils Improperly stored With handle in product Observed in-use ice scoop laying in pop machine ice bin in prep area. All ice scoops must be stored so they do not possibly contaminate rte foods. To correct, please store ice scoop so the handle is extended up and out of ice to protect ice from potential contamination (employee hands).
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) prep area reach in cooler With accumulation of debris Observed the following areas in need of cleaning: *interior of prep unit cooler in prep area (bottom portion of cooler has heavy accumulation of sticky food debris). *sliding door tracks of ice cream freezer in prep area (accumulation of debris). *floor drain receptacle behind ice machine (accumulation of mold and debris). To correct, please clean all these areas now and on a more frequent schedule
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet front counter area wiping cloth solution Stored in Less than 50-100 ppm chlorine Observed 0 ppm of chlorine in wiping cloth bucket in front counter server area. All wiping cloths must be stored in 50-100ppm of chlorine at all times and changed throughout the day as needed
Normal Cleaning, Frequency and Restri Physical facilities/structures floors prep area under upright coolers/freezers With accumulation of debris Observed floor under 3 door freezer in dishwashing area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule