Operator informed that they will be adding asterisks infront on items that can be cooked to order. (Perviously cited violation will be corrected)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked food items are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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02/27/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food workers observed drinking from an uncovered container in the food preparation area in that food workers observed drinking coffee from open cup in kitchen and in dishwashing area.
Correction: Employees 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The beef chilli and marinara sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Said food was registered at 90 degrees F and 101 degrees F respectively in hot holding unit from walk in refrigerator.
Correction: Operator rapidly reheated the food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pizza sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked food items are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Old food debris observed on equipments and floor wall junctions.
Correction: Maintain the premise clean and in good sanitary condition.
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02/18/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meat balls and meat sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria in that meat balls were reheated to 110 degrees F and meat sauce was reheated to 120 degrees F prior to hot holding.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.Operator voluntarily reheated said food to 165 degrees F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pasta salad and meat sauce in the walk in refrigerator is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.Operator voluntarily provided date marking.
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06/19/2014 | Risk Factor | |
All previously cited violations were corrected. Facility in excellent condition.
No violation noted during this evaluation. | 12/02/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken noodle soup and minestrone soup hot holding at improper temperatures in that said food were registered at 118 - 120 degrees F on stove that was turned off.
Correction: Operator rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures in that said food were registered at 45 degrees F after more than 4 hours of being sliced.
Correction: Operator voluntarily discarded said food.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Food contact surfaces must be cleaned and sanitized in that cutting boards on top of low boy refrigerator observed dirty, discolored and with deep stained cut marks. Active food preping of RTE food observed on said cutting board during inspection.
Correction: Cutting boards must be cleaned, sanitized or replaced.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair in that tiles observed missing under fryer and flat griddle in kitchen. Grease and old food debris accumulation observed on floor in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Facility must be maintained clean.Grease and old food debris accumulation may be conducive for pest harborage.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches was found in dishwashing area on the premises.
Correction: Remove dead pests from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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11/14/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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06/21/2013 | Risk Factor | |
Note: Replace bulb in back cooler
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Food was observed stored without being in packages, in covered containers, or wrapped.
Correction: Store food in packages, covered containers, or wrappings.
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03/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Metro Joe's Pizzeria & Sub, 22360 S Sterling Blvd. #d103, Sterling, VA 20164 »