Restaurant is in clean sanitary condition. Violations discussed with owner.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) FOOD 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep fridge are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Microwave in the kitchen 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* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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09/14/2015 | Routine | |
Health department permit issued.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer
Correction: Clean and sanitize these surfaces for food contact.
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04/02/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Prohibited Areas (corrected on site) (repeated violation)
Observation: Food stored in toilet rooms. Bottles of soda and boxes of soda syrup are stored in employee toilet room, including adjacent to toilet.
Correction: Cease food storage in toilet rooms.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The door to storage unit (formerly functioning refrigerator) was observed in a state of disrepair and damaged. It is not attached and is propped on the unit.
Correction: Repair or replace 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. Otherwise remove it as it is a safety hazard and may fall on someone.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored behind faucet fixtures of bar handsink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in employees' toilet room.
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
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. There is a backpack on bottles of soda.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Pests - Controlling Pests* (corrected on site)
Observation: Cockroach seen in employee toilet room.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: The spray bottles of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/07/2014 | Routine | |
Opening inspection. Health department permit issued.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Boxes of soda syrup are stored in toilet room.
Correction: Cease food storage in toilet rooms.
- Equipment - Good Repair and Proper Adjustment
Observation: The door of one storage unit (previously a refrigerator) is broken.
Correction: Repair or replace 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.
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04/03/2014 | Routine | |
Restaurant representatives - add corrected or new information about Albie's Pizza (01-0504), 200 21st Street #105, Virginia Beach, VA 23451 »