No Violations. Food is very cold. Spoke on temperature monitoring with logs kept. Noted to keep food handlers cards on file.
No violation noted during this evaluation. | 01/13/2016 | Routine | |
Spoke on sanitizing non-food contact surfaces and maintaining all employee food handlers cards. I issued the new regulation requirements for temperature logs.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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09/11/2015 | Routine | |
Violations corrected. Permit Issued.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory.
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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05/22/2015 | Follow-up | |
Follow up required for food handlers cards.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory.
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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05/20/2015 | Routine | |
This facility has knowledgeable employees, passionate about their food. All employees have food handlers cards and the mop sink was repaired.
No violation noted during this evaluation. | 02/19/2015 | Follow-up | |
2 Employees working without valid food handlers cards. Follow-up inspection required on 2/19/15.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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02/05/2015 | Routine | |
The temperature was decreased on the prep unit and TCS foods were relocated to cool. This unit will not be used until an adequate holding temperature can be maintained. Cooling techniques were discussed. The permit was issued. Thank You.
No violation noted during this evaluation. | 05/21/2014 | Follow-up | |
The permit was not renewed. Thank You
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken, turkey, and tomatoes are holding improperly in the prep reach in unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. All food was relocated to properly cool, as the unit had been unplugged from the surge protector.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken and noodles 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The storage shelves in the Pepsi cooler 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 - Cutting Surfaces
Observation: The cutting board(s) 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The ambient air temperature gauges in the cold holding prep units are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The cart that holds the slicer, as well as the containers the condiments and cups are stored in, are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the three compartment sink basin is less than twice the diameter of the water supply inlet.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front and back doors were open.
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
- Physical Facilities in Good Repair
Observation: Large gaps are observed in the hood filters,
Correction: Ensure filters are installed properly. .
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05/07/2014 | Routine | |
During the inspection, new code requirements, employee health, no bare hand contact with ready to eat foods and proper hand washing was discussed. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The foil used to line the shelves 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person In Charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils(slicer,knives, and cutting boards) were not observed cleaned before each use with a different type of raw animal food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The storage racks, refrigerator shelves and the splash area of the microwave oven had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Rodent Bait Stations/Pesticides* (corrected on site)
Observation: Rodent killer stored on a equipment storage shelf
Correction: Ensure all pesticides are approved and stored properly.
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03/26/2014 | Routine | |
The facility looks good. The owner /operator understands food sanitation and service. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken 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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09/09/2013 | Risk Factor | |
During the inspection, employee health, hand washing, and no bare hand contact with ready to eats foods was discussed. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food Employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information to obtain cards was provided.
- Employee Health (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen deli meats.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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05/08/2013 | Routine | |
During the inspection, set-up of the three compartment sink, hand washing, no bare hand contact with ready to eat foods, and employee health was discussed. Information to obtain a Food Handler card was also given. Thank You.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food (Chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Pasta, hot dogs, and baked chicken cold holding at improper temperatures in the prep unit.
Correction: Ensure cold holding equipment is able to maintain food temperatures at 41 degrees or below. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bella Pizza, 1125 Port Centre Parkway, Portsmouth, VA 23704 »