Follow up inspection. Observed signed copies of employee health Form 1B. Observed leak under 3 basin sink repaired. Observed most cleaning completed
No violation noted during this evaluation. | 02/01/2016 | Follow-up | |
Discussed complaint. PIC is certified food handler through ServSafe. Rhinehart is the food supplier. Proteins are received precooked except for the Philly steak topping that is received raw, frozen and cooked directly from a frozen state. Steak is cooked through pizza oven and then cooled. Chicken wings are received precooked, reheated in pizza oven, cooled, and reheated again when ordered. Discussed cooling (handout posted), reheating and cooking temp. for steak. Discussed reheating of pizza sauce cups for breadsticks that are hot held
- Person in Charge (repeated violation)
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed Form 1B posted but not signed by employees.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend having employees read and sign the posted employee health Form 1B.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Recommend ensuring that 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: Observed the ready-to-eat (RTE) prepared and commercially processed pizza sauce/ pizza sauce cups, sliced ham, and beef topping in the refrigeration unit not properly dated for disposition after preparing/ opening.
Correction: Recommend marking a "consume by" date on the prepared and commercially processed RTE foods at the time the original container is opened or when the food is prepared. 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside surfaces of the prep unit, tables in dining area, glass door to Pepsi reach in cooler in dining room, outside surfaces of trash can in dining room, front counter, tray racks, lower shelving of prep tables, inside surfaces of dough rounder equipment, storage rack above the prep table, and floor rack in front area by pizza ovens.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes in the 3 basin sink and no sanitizer present in the facility. The food-contact surfaces of equipment were not observed being sanitized.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC obtained bleach during inspection and setup bleach sanitizer at 3 basin
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed plumbing connections under the 3 basin sink leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed the coving in poor repair and falling off wall in the area behind the dough mixer. Floor wall juncture is not coved and closed to no larger than 1/32 inch space.
Correction: Recommend repairing coving in this area. Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the following areas of the physical facility in need of cleaning: floors throughout facility, including in the dining area and in the walk in cooler, wall above 3 basin sink, mop sink, and bathroom (specifically around toilet and mirror).
Correction: Recommend cleaning. 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.
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01/25/2016 | Routine | |
Prep unit observed repaired and properly cold holding. All violations observed corrected. Reminded PIC that back door must remain closed or screening installed.
No violation noted during this evaluation. | 11/03/2015 | Follow-up | |
EHS called and spoke to GM regarding status of prep unit repair during inspection. EHS was told that the unit was serviced Wed., 10/21/15, and a new thermostat is needed. They are in the process of scheduling to have the new thermostat installed. EHS asked GM to follow up once this is scheduled. EHS reviewed with GM and employees that no TCS (time temperature controlled for safety) foods maybe held in the reach in cooler of the prep unit until it is repaired and can cold hold food at or below 41 F. EHS asked employees to keep a temperature log, until next follow up inspection, checking foods hourly for the foods held on the top of the prep unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the Randell prep unit in a state of disrepair and damaged. Observed the top of the unit with significant ice build up and the bottom of the unit cold holding > 41 F. PIC stated the unit had been adjusted warmer to help with the top that was frozen. PIC adjusted unit colder and will not store TCS foods in the bottom/ reach in cooler until able to cold hold at or below 41.
Correction: Recommend repairing the prep 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. PIC adjusted unit colder and will not store TCS foods in the bottom/ reach in cooler until able to cold hold at or below 41. Recommend defrosting top. Recommend having unit serviced if needed.
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10/23/2015 | Follow-up | |
Follow up inspection. PIC relocated all TCS foods in the reach in portion of the prep unit to the walk in cooler. PIC called the owner and scheduled service for the prep unit during the inspection. Foods on the top portion of the prep unit observed properly cold holding.
- Person in Charge (repeated violation)
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend PIC maintain a means to verify that employees are advised of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Observed Form 1B posted but not signed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the Randell prep unit in a state of disrepair and damaged. Observed the top of the unit with significant ice build up and the bottom of the unit cold holding > 41 F. PIC stated the unit had been adjusted warmer to help with the top that was frozen. PIC adjusted unit colder and will not store TCS foods in the bottom/ reach in cooler until able to cold hold at or below 41.
Correction: Recommend repairing the prep 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. PIC adjusted unit colder and will not store TCS foods in the bottom/ reach in cooler until able to cold hold at or below 41. Recommend defrosting top. Recommend having unit serviced if needed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors throughout facility in need of cleaning.
Correction: Recommend cleaning. 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.
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10/15/2015 | Follow-up | |
PIC is ServSafe Food Handler certified. Food supplier is Rhinehart. Proteins are received precooked. Chicken wings are received precooked, frozen, thawed, reheated in pizza oven and then cooled. Wings are reheated again when ordered. Discussed cooling
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend PIC maintain a means to verify that employees are advised of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Observed Form 1B posted but not signed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS (time temperature controlled for safety) foods in the prep unit reach in cooler (RIC) cold holding at improper temperatures
Correction: observed shredded mozzarella cheese at 45 F, diced ham at 44 F, chopped steak at 44 F, and chicken wings at 45 F. PIC stated these had been in the prep reach in cooler overnight, and he was not sure how long they had been cold holding > 41 F. PIC stated the unit temperature had been turned up because the top of the prep unit was frozen.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the Randell prep unit in a state of disrepair and damaged. Observed the top of the unit with significant ice build up and the bottom of the unit cold holding > 41 F. PIC stated the unit had been adjusted warmer to help with the top that was frozen. PIC adjusted unit colder and will not store TCS foods in the bottom/ reach in cooler until able to cold hold at or below 41.
Correction: Recommend repairing the prep 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. PIC adjusted unit colder and will not store TCS foods in the bottom/ reach in cooler until able to cold hold at or below 41. Recommend defrosting top. Recommend having unit serviced if needed.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: blue wire storage shelves and lower shelves of prep tables near dough prep area.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (corrected on site)
Observation: Observed outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door left open.
Correction: Recommend protecting the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Recommend keeping the back door closed or installing screening/ screen door. PIC closed the door.
- Physical Facilities in Good Repair
Observation: Observed the floor behind the dough mixer and ceiling in the dining area not maintained in good repair. Observed broken floor tiles and missing/ damaged ceiling tiles. PIC stated the AC unit had leaked damaging the ceiling tiles
Correction: the leak had been corrected.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors and walls throughout facility in need of cleaning.
Correction: Recommend cleaning. 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.
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09/23/2015 | Routine | |
Follow up inspection. All violations observed corrected. Observed signed copies of Form 1B, floors and walls observed clean, and leak under 3 basin sink observed repaired. Discussed replacing the few broken floor tiles under the dough mixer. PIC stated marinara cups for breadsticks are no longer kept in the front countertop hot hold unit. These cups are kept in the walk in cooler and reheated as ordered.
No violation noted during this evaluation. | 06/23/2015 | Follow-up | |
Reinhart is the food supplier. All proteins are received precooked. Chicken wings are received precooked, frozen, reheated in pizza oven, cooled and reheated when ordered. Discussed cooling/ reheating. Pizzas are mostly cooked as ordered but may be hot held. Pizzas hot holding are on 30 minute time control. Discussed reheating of pizza sauce cups for breadsticks. Sauce cups are reheated in warmer
- Critical: Employee Health*
Observation: Observed employees or applicants 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 virus or Norovirus. EHS provided Form 1B.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Recommend ensuring that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. Recommend employees be shown to use the paper towel to turn off faucet handle after washing their hands.
- Critical: Plumbing System Maintained in Good Repair
Observation: Observed the plumbing connections under the sanitizer basin of the 3 basin sink leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair. PIC scheduled plumber for service during inspection. Discussed cleaning and sanitizing procedures using 2 basins.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed walls throughout facility and floor around flour storage/ dough mixer in need of cleaning.
Correction: Recommend cleaning. 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.
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06/11/2015 | Routine | |
Initial visit to make sure facility stays closed until power is restored and EHSS reopens.
No violation noted during this evaluation. | 11/06/2014 | Other | |
PIC moved all items to WIC and took temps of items moved once power was restored. All items were less than 41 degrees. Prep RIC = 40, WIC= 34, RIF= frozen. Ok to reopen.
No violation noted during this evaluation. | 11/06/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Provide a thermometer in the display refrigerator where the salads are stored.
2. All foods are precooked including the chicken wings. Chicken wings are reheated to order.
Observed excellent holding temperatures of foods and the overall facility very clean.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in the 3 compartment sink was not at an acceptable concentration. The concentration was observed at less than 50 ppm when tested. The PIC stated that she had not washed any equipment or utensils yet today. The PIC added more bleach to the solution and increased the concentration to 50 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of 50 to 100 ppm.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two spray bottles of chlorine sanitizing solution are not properly labeled. The PIC labeled both bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/28/2014 | Routine | |
Employee Health information posted. Clean, well organized establishment. No Violations. All food temperatures within safe ranges.
No violation noted during this evaluation. | 05/07/2014 | Risk Factor | |
Utensils and food containers air dried. Very clean, well organized establishment. PIC Olivia Beck. Reviewed Employee Health information.
- Toilet Room Receptacle Covered
Observation: Observed trash container in rest-room not covered.
Correction: Recommend covered trash container be available in rest-room.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Observed sanitizer spray above 200 ppm chlorine.
Correction: Recommend sanitizer level be 50-200 ppm chlorine to prevent corrosion. Other spray container at 50-200 ppm , 3 basin sanitizer for dishes, containers at 50 ppm.
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10/02/2013 | Routine | |
Reminders / recommendations: All employee personal items shall be separated from items for sale. Employee lockers should be used for non-food items. Employee foods should be stored separately from items offered for sale to reduce potential contamination. All bulk food items should be clearly labelled with common name and dispensing utensil stored with handle facing up and away from food. Observed hood hand washing and use of single service gloves. Arctic Air RIF not as cold as it should be. PIC to place service call and will monitor temperatures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverages in unapproved / uncovered container in the food preparation area. Open soda bottle observed on prep table.
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. Recommend use of a cup with tight-fitting lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bacon topping in the Arctic Air RIF 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods in the WIC were not properly dated for disposition after opening. Observed sliced ham and shredded cheese without date mark.
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
Observation: Arctic Air RIF was observed in a condition that prevents necessary maintenance and easy cleaning. Observed accumulation of ice inside.
Correction: Service / clean 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 restore, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door open without screen.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not stored separately from insecticides or rodenticides. Observed insecticides stored with oven cleaner.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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12/12/2012 | Routine | |
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