Hinkle's Restaurant, 261 Locust St., Columbia, May 1.
Pass. Observed totes of food stored directly on the floor in walk-in cooler No. 2, rather than 6 inches off of the floor as required. Time in lieu of temperature being used in the food facility to control ready-to-eat, potentially hazardous foods (raw shell eggs) without written procedures or documentation to verify disposition of food. Observed static dust accumulation on the fume hood in the middle food preparation area. The inner walls of the ice maker in the basement are cracked and broken and no longer smooth and easily cleanable. Observed a plastic container being stored in the hand-wash sink in the preparation room in the basement. Observed old food residue on the underside and spindles of the milkshake mixer.
Parma Pizza & Grill, 232 Locust St., Columbia, May 1.
Fail. The person in charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this noncompliant inspection; prior violation. Observed in-use knives stored between edges of a spice holder and the cooling unit, an area not easily cleanable & sanitized. Observed static dust and a grease buildup on the fume hood, Ansul system, and the lights. Commercially processed, refrigerated, ready-to-eat, time/temperature-control-for-safety food (hot dogs), located in the walk-in cooler, and held more than 24 hours, is not being marked with the date it was opened; prior violation. Meatballs and sauce were held at 116 F, in the front service area, rather than 135 F or above as required.
Observed a package of turkey meat thawing on top of a hot pizza oven, which is not an approved thawing method. The hand-wash sink in the front preparation area was blocked by a chair and not accessible at all times for employee use. The hand-wash sink in the employee restroom is filthy. Observed a nonfood-grade paint brush, being used to apply and oil on a pan for baking items. Time in lieu of temperature being used in the food facility to control ready-to-eat, potentially hazardous foods (assorted pizzas) without written procedures or documentation to verify disposition of food. There were five different times displayed ranging between noon and 1 p.m., displayed above 11 items, which according to the person in charge were all taken out at 11 a.m. Salami, tomatoes, cheese, steak meat, (pizza toppings) were held at 51-58 F, in the pizza prep unit, rather than 41 F or below as required. The doors to this unit do not seal properly and remain partially open, leading to the temperature increase inside and on the top. Time control for temperature safety foods are not permitted to be stored in this unit until it is maintaining a temperature of 41 F or colder. The ceiling in the back storage area is not finished, observed plastic draped in some areas due to ceiling leakage, and holes observed in the insulation sheets. Exposed insulation hanging from the open ceiling tiles in that food storage area in the back; repeat violation. Prepackaged cookies are not labeled properly with the name of product, ingredient statement, and distributed by statement. Prepackaged cookies are not labeled to clearly indicate any "Big 9" allergen ingredients and/or the allergen warning statement. Back door located in the storage area of the food facility has a gap and does not protect against the entry of insects, rodents and other animals. Blade of the slicer, a food contact surface, was observed to have food residue and was not clean to sight and touch. The food facility does not maintain food employee certification records as required. The food facility has 90 days to enroll an employee in a state-recognized food safety course. Food facility does not have a certified food manager certificate to display.
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