Good job of date marking opened foods. Good job of maintaining proper food temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Owner stated he does not have food handlers card per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Employees not wearing hair or beard 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
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed tongs stored on the oven handle. PIC removed.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device. EHS observed that this facility does not have a stem thermometer capable of measuring cold foods. Please obtain a stem thermometer capable of reading down to 0 degrees to 220 degrees F.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in freezer is in poor repair. EHS observed torn gasket on reach in freezer.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the kitchen entrance is not smooth and easily cleanable. EHS observed that the floor covering at the kitchen entry is in poor repair.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb over prep table not shielded, coated, or otherwise shatter-resistant. EHS observed lights over prep table near salad cooler are not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/09/2015 | Routine | |
Overall very good sanitation. Noted good handwashing, good no bare hand contact, good overall food temperatures with temperature issues in the sandwich make table. Good leftover labeling and mixed storage with issues noted corrected today. Good employee health knowledge. Some additional food thermometers needed. Most staff with updated food handler cards, new cards needed by owners.
- Person in Charge (repeated violation)
Observation: Owners without current district food handler cards (method used to ensure all staff have food safety training)
Correction: Obtain right away.
- Hair Restraints - Effectiveness (repeated violation)
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw hamburger stored with thawing luncheon meats, no items touching directly and no blood present in pan. Shell eggs stored above ready to eat cheeses. Tongs hanging on oven handle where will probably be "hit" by workers as they walk by. Also keep food covered in refrigeration.
Correction: Lunch meat removed from hamburger pan and hamburger placed on bottom shelf. Shell eggs must be stored the same as raw meat below or separate from ready to eat foods. Owner states bottom shelf will be filled with sauce, suggested finding different storage below ready to eat foods. Sanitize and properly store tongs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in sandwich preparation unit cold holding above 41 F x 1 hr, just after lunch period. Ham checked at 47 on top and 44 in bottom cut tomatoes were 44 F. All foods checked with EHS thermocouple calibrated at 31.9 F. Ham rechecked 30 minutes later with unit closed and temperatures the same. Cut tomatoes cold holding at top allowable temperature.
Correction: For the current time use time as a public health control, how to use time explained. Have maintenance done on unit, please call EHS when repaired. Cold holding foods must be held at 41 F or below to prevent the growth of harmful bacteria that can cause foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Surface temperature "gun" thermometer present and stem thermometer for hot foods that goes 130 - below 212 F. No thin tipped instant read thermometer or dial thermometer going from 0-220 F in 2 degree increments present.
Correction: Discussed, gun thermometer only good for surface temperatures, not able to be used for cooking, cooling, or reheating temperatures. Hot food thermometer not able to get cold temperatures or be calibrated. Obtain dial thermometer and instant read thin stemmed thermometer right away.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Wiping bucket with no residual, with new bucket prepared at over 200 ppm Cl present. Dishmachine initially with no chlorine residual.
Correction: Wiping bucket corrected. Dishmachine refilled, and primed with 100 ppm Cl seen.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Gasket on pizza prep refrigerator in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floor in front part of kitchen dips down with piece of metal coming through flooring.
Correction: Maintain physical facilities in good repair.
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06/30/2015 | Routine | |
EHS still observed deep large pots in walk in refrigeration for spaghetti sauce and tomato sauce. PIC explains that foods are cooked, being cooled in shallow pains and then once cooled are replaced in the deep pots due to storage space. Hair restraints are still not being utilized. Date Marking has improved. EHS observed various items date marked but other items as cooked pasta, cooked onions with no date marking. One container of Mozz. cheese shredded yesterday was improperly date marked and container of sliced mozz. cheese not date marked. Son stated he would correct cheese dates. Tongues still observed stored on oven doors and liquid cheese still observed stored on the shelf and the can used as a holding container which is not recommended due to the break down of the can material into the food. Once can is open it hs a 7 day date marking requirement. Facility is clean to sight and well organized.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers in including operator are not food safety Food handler cards are a city ordinance requirement.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be obtained right away.
- Hair Restraints - Effectiveness (repeated violation)
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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. EhS observed kitche manager handle sandwhich meat and bread with bare hands. When EHS approved worker bout the violation for food safety he ignored and still proceeded to serve food.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Observed tongues being stored hung on oven doors and clean utensils hanging low (counter top level) increasing opportunity cross contamination.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked spaghetti, pizza sauce and spaghetti 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.
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06/11/2015 | Follow-up | |
EHS observed minimal efforts in correcting discrepancies. Some date marking was conducted. Per operator's son he date marked foods "prepared yesterday". Other food items observed not dated include cooked pasta, cooked chicken and a can of commercial soft cheese. EHS observed repeat cooling process of tomato and spaghetti being cooled in walk in refrigeration in very large deep pots. EHS observed temperatures of 66F and 53F. Operator stated the sauce was made "yesterday". At that point EHS expressed the concern to operator and his son and recommended that the food item be discarded due to the potential of causing someone to be sick.Operator then expressed that he was not going to discard the food item and he plans on serving to his patrons. EHS tried to explain the health risk but operator was becoming irritated and asked me to just go do my job and leave. EHS then asked calmly what are his concerns or questions. Operator repeatedly stated he did not want to talk to me and repeatedly kept stating to do what I needed to do and leave. I then expressed that i would have to call my supervisor. EHS call District Manager about the situation. Operator was also informed that he has a right for a hearing. A certified letter is being sent to the operator concerning the observed discrepancy and his rights. Food handler cards are still not obtained. Utensils observed hanging on oven door. Observed one wiping cloth in sanitizer bucket and other wet to the touch wiping cloths stored on counter and observed food in reach in refrigeration still not covered.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers in including operator are not food safety Food handler cards are a city ordinance requirement.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be obtained right away.
- Hair Restraints - Effectiveness (repeated violation)
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Observed tongues being stored hung on oven doors and clean utensils hanging low (counter top level) increasing opportunity cross contamination.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping clothes observed stored on counters. Wiping clothes must be stored in sanitizing solution at the right concentrations.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed several large and deep pots in refrigeration with spaghetti and pizza sauce.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked spaghetti, pizza sauce and spaghetti 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.
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05/21/2015 | Follow-up | |
A few tiles located in front of pizza ovens are broken/cracked. Repair area to create smooth and cleanable surface. Several hood vents were missing during operation. Please ensure vents are in replaced after cleaning and in place during operation. Also observed couple cans that are dented on seams. Ensure these are discarded due to possible break in seal and pathogen growth.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers in including operator are not food safety Food handler cards are a city ordinance requirement.
Correction: Train all employees in food safety as it relates to their assigned duties. Food handler cards must be obtained right away.
- Hair Restraints - Effectiveness
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed tongues being stored hung on oven doors and clean utensils hanging low (counter top level) increasing opportunity cross contamination.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping clothes observed stored on counters. Wiping clothes must be stored in sanitizing solution at the right concentrations.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed several large and deep pots in refrigeration with spaghetti and pizza sauce.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid cheese cold holding at improper temperatures. Observed temperature at 75F and setting on counter. PIC discarded item. EHS explained proper cold holding process.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked spaghetti, pizza sauce and spaghetti 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.
- Kitchenware and Tableware
Observation: Tableware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
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05/14/2015 | Routine | |
Overall facility is very clean and well organized. Discussed issues of concern with owner. Two employees do not have valid food handler cards, it is a requirement for all employees to have valid Western Tidewater Health Cards. The Sandwich prep unit is at 45 but temperature was coming down from lunch rush, need to ensure all units are capable of keeping required temperatures. Proper cooling techniques were also discussed for handling large vats of sauces (temp was good at 35).
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken and ground beef stored over prepared pasta dishes (all in individual cling wrap)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the backerboard behind dish machine and 3-comp sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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01/30/2015 | Routine | |
- All staff are required by IOW County Code to maintain food handler cards from the Western Tidewater Health Dept (IOW, Suffolk, or Franklin).+
- Place thermometers in the warmest part of the cold holding units.
- Per owner/operator, the walk-in refrigerator was just defrosted.
- Facility is very clean.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit are 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.
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08/27/2014 | Risk Factor | |
Discussed with manager that on-line "food handler cards" are not accepted in Western Tidewater and that all employees should have valid food handler cards within six weeks of inspection. No violations were noted at time of inspection
No violation noted during this evaluation. | 01/07/2014 | Risk Factor | |
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