Discussed the following with the person in charge:
1) Cleaning schedules/methods
2) ServSafe handouts provided during the inspection
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following units are not sealed to the adjoining walls: 1) the mop sink 2) the hand sink in the employee's bathroom 3) the 3-compartment sink.
Correction: Seal the units to adjoining walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door knob leading into the kitchen storage room is missing.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) the blade of the can opener 2) the interior of the fryer including the fry basket and the fry well.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following equipment, that is in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris: 1) the interior of the ice machine 2) the interior of the cotton candy maker 3) the interior of the pop corn machine.
Correction: Clean the surfaces of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1) the interior of the baking oven 2) the cavity of the microwave oven.
Correction: Clean the food contact surfaces of the following equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of the reach-in cooler 2) the interior/exterior of the pizza display case 3) all of the hand sinks near the skating rink area 4) the exterior of the fryer 5) the exterior of the pizza oven.
Correction: Clean the surfaces of the equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed single-use utensils stored uncovered and with the food-contact surfaces facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: The back door, in the food supply room leading to the outside, has a small hole above the door knob and a small gap along the bottom of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (repeated violation)
Observation: The heated air hand drying device was in disrepair at the hand washing lavatory near the skating rink area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bathroom lavatories near the skating area. Provided hand washing signs to the PIC during the inspection.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all of the hand washing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the women's bathroom. The following foot candles (FC) were measured in each stall, beginning with the furthest from the entrance door: 0 FC, 0 FC, 4 FC, 11 FC, 4 FC, 1 FC.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1) several missing floor tiles in the Men's and Women's bathrooms 2) large hole in the wall inside the employee's bathroom 3) several missing/broken floor tiles throughout the kitchen and back storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls, and ceilings throughout kitchen and the bathrooms are in need of a thorough cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/23/2016 | Routine | |
Improvement noted since the previous inspection dated 3/11/15. Thank you.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden pizza paddle is not corrosion resistant, nonabsorbent, and/or smooth. The paddle is splintered and worn.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the employee rest-room is not sealed to the adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: Stone inside pizza oven cracked, Particle board cabinet below soda machine (closest to popcorn machine) is damaged (split and water damage). The door knob leading into the kitchen store room is missing.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The fry basket, fry well, and chute for the ventless fryer and the popper part of the popcorn machine (improvement noted) are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Dust accumulation on counter and right side of pizza oven, Non food contact surfaces of the inside of the ventless fryer, Counter top below equipment such as the pizza warmers, microwave, nacho machine, popcorn popper, etc., Upsplash of the soda machine (around nozzle connections).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service items such as cup lids, nacho trays, and portion cups stored directly on the floor.
Correction: Store single service items on shelving elevated at least 6 inches above the floor.
- Outer Openings - Protected (repeated violation)
Observation: The back door in the food supply room leading to the outside has a small hole above the door knob and at the lower corner, where insects may possibly enter.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the employee rest-room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. The hand dryer for the rest-room hand sinks was not functioning.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the girl's rest-room. The following foot candles were measured in each stall, beginning with the furthest from the door: 0 FC, 0 FC, 5 FC, 15 FC, 5 FC, 1 FC.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Floor tiles missing below urinals in boy's rest-room, Stall panels and divider between urinals rusty in boy's rest-room, Floor tile missing in girl's rest-room 2nd stall, Floor tile missing below 3-compartment sink, Tile coving missing on corner near mop sink, Floor tile damaged/missing around drain to front counter soda machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Floor below popcorn machine, Pipes below 3-compartment sink, Pipes below kitchen hand sink, Dust on ceiling vent and along ceiling in employee rest-room, Floor below soda hoses and hand sink in kitchen (syrup spilled/floor sticky), Dust on ceiling, vent, post, rope to hang popcorn, and sign chain in kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/18/2015 | Routine | |
Code #3170 The exposed wire beside the pizza oven has been removed.
PIC states that he does have a ServSafe certificate but does not know where it is at this time. PIC was unable to state cold or hot holding temperatures, also was unable to name the 5 major foodborne illnesses.
Spoke with district manager about non compliance. We return with district manager and food supervisor to do inspection and may issue and NOAV for non compliance.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed pizza sauce and pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Wood, Use Limitation (repeated violation)
Observation: Observed splinters and frayed areas of the wooden pizza paddle.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the employee bathroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) popcorn scoop 2) ice cream scoops 3) tongs have rust on the food contact portion 4) spatula 5) pizza cutters 6) serated knives 7) can opener 8) pizza paddle
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed soda nozzles and hot cheese nozzle that were soiled with accumulations of grime and debris.
Correction: Wash, rinse and sanitize at any time when contamination may have occurred, at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior and exterior of the following equipment has accumulations of grime and debris: 1) microwave 2) hot cheese dispenser 3) popcorn maker 4) cotton candy machine 5) pizza oven 6) pizza pan handles 7) counter tops 8) all RIF's have accumulation of ice and need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Observed cleaned and sanitized utensils displayed in a stainless steel container that had accumulation of dirt and debris. Cleaned and sanitized utensils not displayed so that the food- or lip-contact surfaces are protected from contamination, some of the utensils were displayed with the food contact side upward out of the container.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use utensils were observed displayed so that the food- or lip-contact surfaces were not protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed public restroom handsink that is missing the hot water handle.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Refuse containers throughout the establishment are soiled and have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Observed several areas of the food facility that had missing coving between the floor and wall.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Observed door handle in supply room to outer opening is not tight fitting allowing entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in three of the stalls in the ladies room. Light measured at 5 foot candles in stalls and 10 foot candles overall for ladies restroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is in need of repair and maintenance: 1) missing door knob to door entering food area 2) several broken or missing floor tiles throughout facility including restrooms 3) holes in walls under sink in employee bath and wall beside paper towel holder 4) the dividers in both restrooms are rusted and not easily cleanable 5) exposed wires coming out of wall beside the pizza oven
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are in need of a deep, thorough cleaning. All handsinks and toilets in both restrooms are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Four of the five handsink bowls are cracked.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/11/2015 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed pizza sauce and pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Wood, Use Limitation (repeated violation)
Observation: Observed splinters and frayed areas of the wooden pizza paddle.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the employee bathroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment is stored on floor in the supply room. Fire stone in bottom of pizza oven is broken allowing debris in between pieces of stone.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) popcorn scoop 2) ice cream scoops 3) tongs have rust on the food contact portion 4) spatula 5) pizza cutters 6) serated knives 7) can opener 8) pizza paddle
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed soda nozzles and hot cheese nozzle that were soiled with accumulations of grime and debris.
Correction: Wash, rinse and sanitize at any time when contamination may have occurred, at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior and exterior of the following equipment has accumulations of grime and debris: 1) microwave 2) hot cheese dispenser 3) popcorn maker 4) cotton candy machine 5) pizza oven 6) pizza pan handles 7) counter tops 8) all RIF's have accumulation of ice and need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Observed cleaned and sanitized utensils displayed in a stainless steel container that had accumulation of dirt and debris. Cleaned and sanitized utensils not displayed so that the food- or lip-contact surfaces are protected from contamination, some of the utensils were displayed with the food contact side upward out of the container.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use utensils were observed displayed so that the food- or lip-contact surfaces were not protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed public restroom handsink that is missing the hot water handle.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Refuse containers throughout the establishment are soiled and have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Observed several areas of the food facility that had missing coving between the floor and wall.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Observed door handle in supply room to outer opening is not tight fitting allowing entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in three of the stalls in the ladies room. Light measured at 5 foot candles in stalls and 10 foot candles overall for ladies restroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is in need of repair and maintenance: 1) missing door knob to door entering food area 2) several broken or missing floor tiles throughout facility including restrooms 3) holes in walls under sink in employee bath and wall beside paper towel holder 4) the dividers in both restrooms are rusted and not easily cleanable 5) exposed wires coming out of wall beside the pizza oven
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are in need of a deep, thorough cleaning. All handsinks and toilets in both restrooms are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Four of the five handsink bowls are cracked.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/05/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed pizza sauce and pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Wood, Use Limitation (repeated violation)
Observation: Observed splinters and frayed areas of the wooden pizza paddle.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the employee bathroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment is stored on floor in the supply room. Fire stone in bottom of pizza oven is broken allowing debris in between pieces of stone.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) popcorn scoop 2) ice cream scoops 3) tongs have rust on the food contact portion 4) spatula 5) pizza cutters 6) serated knives 7) can opener 8) pizza paddle
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed soda nozzles and hot cheese nozzle that were soiled with accumulations of grime and debris.
Correction: Wash, rinse and sanitize at any time when contamination may have occurred, at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior and exterior of the following equipment has accumulations of grime and debris: 1) microwave 2) hot cheese dispenser 3) popcorn maker 4) cotton candy machine 5) pizza oven 6) pizza pan handles 7) counter tops 8) all RIF's have accumulation of ice and need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Observed cleaned and sanitized utensils displayed in a stainless steel container that had accumulation of dirt and debris. Cleaned and sanitized utensils not displayed so that the food- or lip-contact surfaces are protected from contamination, some of the utensils were displayed with the food contact side upward out of the container.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use utensils were observed displayed so that the food- or lip-contact surfaces were not protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed public restroom handsink that is missing the hot water handle.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Refuse containers throughout the establishment are soiled and have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Observed several areas of the food facility that had missing coving between the floor and wall.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Observed door handle in supply room to outer opening is not tight fitting allowing entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in three of the stalls in the ladies room. Light measured at 5 foot candles in stalls and 10 foot candles overall for ladies restroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is in need of repair and maintenance: 1) missing door knob to door entering food area 2) several broken or missing floor tiles throughout facility including restrooms 3) holes in walls under sink in employee bath and wall beside paper towel holder 4) the dividers in both restrooms are rusted and not easily cleanable 5) exposed wires coming out of wall beside the pizza oven
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are in need of a deep, thorough cleaning. All handsinks and toilets in both restrooms are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Four of the five handsink bowls are cracked.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/05/2014 | Follow-up | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed large stainless steel spoon with the handle portion wrapped in aluminum foil laying in the pizza sauce in the RIC.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths stored wet in the sink at the 3 compartment sink area.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Wiping cloths for wiping counters and other equipment surfaces shall be laundered daily as specified under 12VACS-421-1920 D.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed pizza sauce and pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Frozen pizza pies are stored in green trash bags in the freezer.
Correction: Repair or replace the bags with food grade materials to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Wood, Use Limitation
Observation: Observed splinters and frayed areas of the wooden pizza paddle.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the employee bathroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment is stored on floor in the supply room. Fire stone in bottom of pizza oven is broken allowing debris in between pieces of stone.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) popcorn scoop 2) ice cream scoops 3) tongs have rust on the food contact portion 4) spatula 5) pizza cutters 6) serated knives 7) can opener 8) pizza paddle
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed soda nozzles and hot cheese nozzle that were soiled with accumulations of grime and debris.
Correction: Wash, rinse and sanitize at any time when contamination may have occurred, at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior and exterior of the following equipment has accumulations of grime and debris: 1) microwave 2) hot cheese dispenser 3) popcorn maker 4) cotton candy machine 5) pizza oven 6) pizza pan handles 7) counter tops 8) all RIF's have accumulation of ice and need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Observed cleaned and sanitized utensils displayed in a stainless steel container that had accumulation of dirt and debris. Cleaned and sanitized utensils not displayed so that the food- or lip-contact surfaces are protected from contamination, some of the utensils were displayed with the food contact side upward out of the container.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware
Observation: Single-service or single-use utensils were observed displayed so that the food- or lip-contact surfaces were not protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Observed public restroom handsink that is missing the hot water handle.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Cleaning Receptacles
Observation: Refuse containers throughout the establishment are soiled and have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed several areas of the food facility that had missing coving between the floor and wall.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Observed door handle in supply room to outer opening is not tight fitting allowing entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in three of the stalls in the ladies room. Light measured at 5 foot candles in stalls and 10 foot candles overall for ladies restroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is in need of repair and maintenance: 1) missing door knob to door entering food area 2) several broken or missing floor tiles throughout facility including restrooms 3) holes in walls under sink in employee bath and wall beside paper towel holder 4) the dividers in both restrooms are rusted and not easily cleanable 5) exposed wires coming out of wall beside the pizza oven
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are in need of a deep, thorough cleaning. All handsinks and toilets in both restrooms are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Four of the five handsink bowls are cracked.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Observed several chemical spray bottles throughout facility observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed bottle of unmarked chemical stored on the side of the prep counter.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/15/2014 | Routine | |
Discussed with PIC:
1. Nacho cheese must maintain a temperature of 135'F
Will return on or around November 2, 2013 to give more time to do repairs.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed large container of unpopped popcorn without a cover on the shelf under the cheese dispenser.
Correction: Ensure food items are covered in storage to protect them from potential sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed the nacho cheese hot holding at improper temperatures. Cheese holding at 107'F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Observed frozen pizza crust stored directly in green garbage bags in the chest freezer.
Correction: Repair the bags with a food-grade material to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the freezers have accumulations of frost and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the last 2 stalls in the ladies toilet. Light measured 0 candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the following not maintained in good repair: 1) holes in the wall above the 3 compartment sink 2) rusty partitions in the men's toilet room 3) missing floor tiles in the men's toilet room 4) hole in ceiling tile in the ladies toilet room 5) missing door knob to the snack area 6) missing floor tile by the soda machine 7) laminate coming off on the side of the cabinet holding the soda machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Chemical spray bottle observed on shelf with dry goods without a label.
Correction: Label spray bottles with contents or discard.
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10/23/2013 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Package Integrity*
Observation: Observed several cans of pizza sauce with dents along the rims and seams of the cans offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Storage - Clean and Dry Location
Observation: Observed large container of unpopped popcorn without a cover on the shelf under the cheese dispenser.
Correction: Ensure food items are covered in storage to protect them from potential sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the nacho cheese hot holding at improper temperatures. Cheese holding at 107'F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed frozen pizza crust stored directly in green garbage bags in the chest freezer.
Correction: Repair the bags with a food-grade material to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed syrup from the Siberian Chill machine dripping onto the floor from the dispensing nozzle.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) can opener blade unit and holder 2) nozzles on both soda machines 3) pizza cutter in the drawer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the freezers have accumulations of frost and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the last 2 stalls in the ladies toilet. Light measured 0 candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the following not maintained in good repair: 1) holes in the wall above the 3 compartment sink 2) rusty partitions in the men's toilet room 3) missing floor tiles in the men's toilet room 4) hole in ceiling tile in the ladies toilet room 5) missing door knob to the snack area 6) missing floor tile by the soda machine 7) laminate coming off on the side of the cabinet holding the soda machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls and ceiling are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed on shelf with dry goods without a label.
Correction: Label spray bottles with contents or discard.
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09/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cavalier Family Skating Center, 1924 Jefferson Davis Highway, Stafford, VA 22554 »