Critical violations must be corrected in 10 days. PIC registered for Servsafe class in March 2016.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped ham, shredded mozzarella, sliced Italian sausage observed cold holding at improper temperatures
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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks are provided on the menu board, table tent or brochure without proper disclosure. Menu includes a proper foot note but is missing the asterisk next to the N.Y. steak and Ribeye steak.
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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02/23/2016 | Routine | |
The concrete blocks behind the deep sinks needs to be painted, the splash from the faucet has damage the white paint. The wood rack next to this deep sink has been damage by the splashed water of the sink. The rack needs to be removed , sanded and painted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the rack were the mops are hanged is made of wood that is not painted, is not corrosion resistance, 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall by the deep sink is not smooth and easily cleanable. The white paint of the concrete blocks is chipped.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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10/19/2015 | Routine | |
Pizza table is supporting cold holding temperature below 41 F! Keep monitoring unit every day.
All non-critical violations must be corrected within 30 days.
- Person in Charge
Observation: Unauthorized personnel such as child in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer found in the bucket with wiping clothes.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: Food containers for cooling cooked pasta are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce cold holding at improper temperatures in the walk-in cooler.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Sanitizer was not coming thru the tube. Primed.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Water Pressure (repeated violation)
Observation: Hot water under insufficient or inadequate pressure (Turned off) was found to serve the following equipment: lady's restroom (#2)
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front (near cash register) and back (near 3 VAT sink) areas.
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
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06/19/2015 | Routine | |
Data Logger was placed inside pizza table to monitor internal temperature of the unit over weekend.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings cold holding at improper temperatures inside pizza table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza table is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust pizza table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board that is also a wooden table is heavily scratched and has a hole in it. 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the hand sink at the register and near dish machine.
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
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04/17/2015 | Routine | |
Notes:
The pizza table was broke at the time of inspection. The new parts have been ordered. All pizza items have been stored in the walk-in cooler.
The proper cooling practices have been followed by kitchen employees. Date marking is in effect.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: hand sink in lady's restroom.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand washing sink immediately.
- Physical Facilities in Good Repair
Observation: The sink cabinet in the lady's restroom is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/05/2015 | Routine | |
Notes:
Risk Control Plan was created for cooling procedure along with PIC (see not to file). The copy was provided and explained to PIC.
- Critical: Cooling* (repeated violation)
Observation: Tomato sauce cooked the day before and two days ago noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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10/21/2014 | Follow-up | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
All kitchen employees must be retrained on proper personal hygiene and food safety. Strongly recommended for all kitchen staff to attend Food Safety Class provided by Health Department.
The follow-up inspection will occur on October 8, 2014.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Male employee observed handling ready-to-eat (RTE) food with his bare hands.
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.
- Utensils - In-Use - Between-Use Storage
Observation: The wooden pizza peel stored on the kitchen floor.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) 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.
- Critical: Cooling*
Observation: Tomato sauce cooked the day before and two days ago noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings cold holding at improper temperatures in the pizza unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employee observed washing pots and pans in the separate prep sink.
Correction: Discontinue to wash dishes in other sink then 3 VAT sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near 3 VAT sink and front hand sink.
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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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10/01/2014 | Routine | |
Unit freezing up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Hove unit serviced to prevent icing of coils.
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07/17/2014 | Other | |
Notes:
All PHFs pizza toppings kept on ice inside pizza table, ice changed after lunch and food relocated into walk-in cooler at the end of day. Refrigeration technician is coming to repair unit between July 2 - 4, 2014. Owner will give a call at (804)751-4456 when unit is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the bar hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening screen mesh is more than 16 to 1 inches
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/01/2014 | Follow-up | |
Notes:
Keep all pizza toppings on ice inside pizza table.
Discussed proper cooling methods when cooling large amount of tomato/meat sauce.
Discussed eating and drinking designated area for employees.
Thermometer is missing in the beer cold unit in the bar, where PHFs are stored
Box with floor tiles must be removed or relocated from the floor area in the kitchen so floors can be cleaned easily.
The follow-up inspection will occur on July 1, 2014.
- Critical: Cooling* (repeated violation)
Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cutting board along sandwich table.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near sandwich unit is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the bar hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening screen mesh is more than 16 to 1 inches
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. 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
Observation: No disposable towels were provided at the hand washing lavatory in the front, bar and kitchen sinks.
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
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06/26/2014 | Routine | |
Notes:
Demonstration of knowledge test taken by kitchen employee.
Pizza table have been adjusted to 38 F and all toppings cold holding at 41 F or less. All PHFs inside walk-in cooler cold holding at 35 - 40 F
No effective date marking system in effect in the facility. Not all PHFs that made in advance or pulled from freezer marked properly. Lasagna after being made 8 (eight) days ago still offered for sale. Again, discussed proper date marking for commercially processed and prepared in the facility foods.
Encourage employees for often and proper hand washing by supplying hand sinks with PAPER TOWELS.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad and meat 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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04/03/2014 | Follow-up | |
Notes:
Walk-in cooler found at 38 F internal temperature, however, all PHFs inside walk-in cooler found at 43 - 44 F.(???) No effective date marking system is in effect, tomato sauce, tuna salad, ground beef found with no date of preparation.
Pizza table is not supporting cold holding temperature of 41 F or less, no any repair/replace work have been done since the last inspection.
Employees are unaware of proper cooling procedures, temperature monitoring and could not locate food testing thermometer.
Handouts on proper food handling and cooling methods provided and the questions will be asked next time reinspection will occur.
The second follow-up inspection will occur on/about April 2, 2014.
- Critical: Cooling*
Observation: Tomato sauce cooked 2 (two) days ago noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings in the pizza table and all PHFs inside walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad and meat 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza table and walk-in cooler are not supporting cold holding temperature of 41 F or less.
Correction: Repair both refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/24/2014 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Retrain all employees on proper hand washing procedures using designated hand sinks!
All food cooked in advance and stored in the refrigeration unit for more than 24 hours must be dated! Frozen food pulled for later use must also be dated.
Pizza table is not supporting cold holding temperatures of 41 F or less, until repaired, all pizza toppings must be kept on ice!!!!!
The follow-up inspection will occur on/about March 20, 2014.
- Hands - Where to Wash
Observation: A food employee was observed cleaning his hands in 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: Eating, Drinking, or Using Tobacco*
Observation: Employee was eating pizza while cooking.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling bread with her bare hands.
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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings in the pizza table and all PHFs inside walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad, meat sauce and 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced ham, turkey and salami 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza table and walk-in cooler are not supporting cold holding temperature of 41 F or less.
Correction: Repair both refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near 3 VAT sink.
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
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink near 3 VAT sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/13/2014 | Routine | |
Date marking is not in effect. Brought to the owner's attention that is not necessary to have commercially made labels for marking time, tape and marker or any other method can be used to date mark RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna and tomato 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed and sliced at the facility deli meats and cheese 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted inside 2 door freezer.
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
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12/12/2013 | Follow-up | |
The follow-up inspection will occur on/about Dec 12, 2013, all critical violations must be corrected by that time.
Notes:
Discussed purpose and use of single use gloves during food preparation with PIC. Also discussed proper cooling procedure and time for tomato sauce or any other food prepared in large quantity.
Only chlorine or quaternary ammonium sanitizer can be applied to food contact surface equipment(slicer). DO NOT use windex !!
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Cooling*
Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced sausage and shredded cheese cold holding at improper temperatures inside pizza table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna and tomato 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed and sliced at the facility deli meats and cheese 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair /adjust pizza unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted inside 2 door freezer.
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
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12/05/2013 | Routine | |
Notes:
Same violations have been observed during today's follow-up inspection. New gaskets have been ordered and per discussion with PIC going to be installed tonight, on October 16, 2013.
Owner to give a call to EHS at (804)221-7828 or 748 - 1610 and report when gaskets are replaced. PIC to monitor cold holding temperature inside walk-in cooler and pizza unit. Start temperature chart and mark cold holding temperature twice a day daily, provide upon request.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs inside walk-in cooler and pizza refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler internal temperature at 45 F, pizza unit found at 44 F of internal temperature. Gaskets to both refrigeration units are in poor repair also.
Correction: Adjust both refrigeration units to cold holding temperature of 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/16/2013 | Follow-up | |
The follow-up inspection will occur on October 4, 2013.
Notes:
Both refrigerators must be adjusted to 41 F or less within 10 days.
Keep all PHFs on ice to support safe cold holding temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs inside walk-in cooler and pizza refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler internal temperature at 45 F, pizza unit found at 44 F of internal temperature. Gaskets to both refrigeration units are in poor repair also.
Correction: Adjust both refrigeration units to cold holding temperature of 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/03/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Do not overload containers in the top portion of make-up table, keep it covered if unit is not in use.
Adjust refrigeration to lower temperatures, monitor food and equipment temperature daily, ensure safe cold holding temperature of 41 F or less.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Meat sauce, deli meats, lasagna, sliced tomatoes in the walk-in cooler and sliced deli meats and cheese, sliced tomatoes in the make-up table, also sliced ham and sausage inside pizza unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza unit registered at 46 F of internal temperature.
Correction: Adjust pizza unit 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 pizza unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulbs above grill and ceiling lights not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the upright reach-in freezer.
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
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05/22/2013 | Routine | |
All violations have been corrected since the last inspection.
New dish wash machine installed, tested at proper chlorine concentration.
Old shelving in the walk-in cooler removed and replaced with a new rack.
New hand washing station installed in the bar area.
Facility found very clean and organized.
No violation noted during this evaluation. | 03/07/2013 | Follow-up | |
Critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Remove ALL card board from the facility.
Maintenance call was placed to get sandwich unit repaired(Freon refill).
The follow-up inspection will occur on/about February 25, 2013.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced ham, salami and cheese cold holding at improper temperatures in the top portion of salad make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving in the walk-in cooler 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad make up table was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 50 F.
Correction: Repair the salad make-up table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of mold or other soil on the following food contact surfaces: dish rack.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the bar area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors underneath cooking equipment, grill and prep tables 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Dish wash machine is not in use and must be removed from the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/14/2013 | Routine | |
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