Food suppliers are Roma, Supreme Foodservice, and Carter's Bakery. No food is served undercooked per PIC. Discussed employee health
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Recommend ensuring that 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and raw steak stored over uncovered cheese and mushrooms in the grill prep unit.
Correction: Recommend separating 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. Recommend storing all food covered.
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01/04/2016 | Risk Factor | |
Observed chlorine sanitizer concentration in dish machine correct
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. PIC failed to explain proper cleaning and sanitizing procedures.
Correction: Recommend ensuring that 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.
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10/02/2015 | Follow-up | |
Follow up inspection. Observed signed copies of Form 1B. Observed new grill prep unit in place and properly cold holding. Observed chlorine sanitizer in the dish machine < 50 ppm. Recommend discontinuing use of the dish machine until serviced and properly sanitizing. PIC setup chlorine at 3 basin sink, corrected on-site. Discussed seating.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. PIC failed to explain proper cleaning and sanitizing procedures.
Correction: Recommend ensuring that 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.
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09/15/2015 | Follow-up | |
Roma and Supreme Food Service are the food suppliers. Most proteins are received raw, frozen and cooked from frozen state. All food, including hamburgers, are served fully cooked per the PIC. Clams are received canned, scallops are received shucked, and mussels are received frozen on half shell. Minimal food prep observed during inspection
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. PIC failed to explain proper cleaning and sanitizing procedures.
Correction: Recommend ensuring that 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.
- 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. Observed Form 1B posted but not signed.
Correction: Recommend 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs in the walk in cooler stored on the shelf above sauces and ready to eat foods
Correction: observed raw veal stored next to deli meats in the reach in cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed the nonfood contact surface of the cardboard liners on shelving in the walk in cooler and storage shelves not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend that nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the grill prep unit in a state of disrepair and damaged. Observed the unit with standing water on the bottom shelf. PIC stated the unit is to be replaced soon. Observed food properly cold holding. PIC moved food on the bottom shelf to another unit. Recommend monitoring unit until replaced.
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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: Observed the wash temperature of the low temperature chemical sanitizing ware wash machine not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 101-108 F.
Correction: Recommend discontinuing the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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08/17/2015 | Routine | |
Follow up. Observed dish machine properly sanitizing. Discussed having wash temperature adjusted closer to 120 F. EHS provided Form 1B in Spanish and information on state recognized food safety training.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: hot holding, cooling, and cooking temperatures of different raw animal foods.
Correction: Recommend ensuring 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.
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05/11/2015 | Follow-up | |
Roma Foods and Rinehart are the food suppliers. Most proteins are received raw, frozen
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: hot holding, cooling, and cooking temperatures of different raw animal foods.
Correction: Recommend ensuring 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: Cooling* (corrected on site)
Observation: Observed meat sauce not being adequately cooled to prevent the growth of harmful bacteria. Observed a pot of meat sauce in the Victory reach in cooler at 61 F. PIC stated this was cooled the night before and had not been out this morning.
Correction: Recommend discarding the meat sauce improperly cooled. 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the food-contact surfaces of the cups and glasses in the dish machine not sanitized
Correction: observed the chlorine sanitizer concentration in the dishmachine at or below 10 ppm.
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04/29/2015 | Risk Factor | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the person in charge:
1. Potential options for where to attend an accredited food safety training course. The PIC prefers to attend a class that is offered in Spanish.
2. Proper methods for hot holding the meat sauce during the lunch shift. The PIC will keep the meat sauce and marinara sauce (small batches) in pans on the flat grill during lunch. The steam table is used during the dinner shift since larger amounts of sauce are hot held during that time.
Observed good food handling practices by employees.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding, (2) Cooling, and (3) Reheating.
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 - Hot Holding* (corrected on site)
Observation: Meat sauce hot holding at improper temperatures on the gas stove. The temperature of the meat sauce was 122°F. The PIC rapidly reheated the sauce in a pan on the flat grill.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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12/04/2014 | Risk Factor | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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: The following foods cold holding at improper temperatures in the walk-in cooler: lasagna-45°F, sour cream-45°F, marinara sauce-45°F. The PIC stated that she will contact the refrigeration service technician to inspect and service the unit.
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 cardboard used to line many of the shelves throughout the kitchen is not nonabsorbent and easily cleanable. Observed some of the cardboard liner soiled.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace the cardboard liner with liner that is nonabsorbent and easily cleanable.
- Water - Sample Report - Nonpublic Water
Observation: The most recent water sample analysis report for the nonpublic water system is not available on file or from the person in charge.
Correction: EHS will contact the Environmental Services Section to verify sampling of the nonpublic water system. If a sample has not been taken as required annually, schedule an appointment through ESS for sample collection. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
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07/17/2014 | Routine | |
Ham sliced WIC 42 degrees, Observed pizza sauce uncovered and at bottom area of Victory RIC. Recommend foods be covered or stored on top shelf to prevent contamination. Dishmachine 105 degrees Rinse cycle, 100 ppm chlorine.
- Critical: Demonstration of Knowledge*
Observation: Observed PIC not able to cite signs, symptoms, and diseases that should prevent employees from working with foods.
Correction: Recommend information be understood by PIC, Fact sheet posted on diseases, distributed written material.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food handlers not washing hands prior to using gloves.
Correction: Recommend food handlers wash hands prior to using gloves. Corrected.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths stored in strength of over 200 ppm chlorine.
Correction: Recommend strength be adjusted to 50-200 ppm chlorine. Corrected.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not available in Victory RIC and 2 prep units.
Correction: Recommend functional thermometers be available in all cooling units.
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02/20/2014 | Routine | |
No foods being cooked or re-heated at time of inspection.
- Critical: Employee Health*
Observation: Observed PIC not able to review signs/symptoms/diseases for employees not to be working in food preparation and service. No information posted in establishment.
Correction: Recommend information be available to all employees and PIC should know the policy. Distributed form 1B to PIC.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed sanitizer level in dish machine below 50 ppm chlorine. PIC states service to be performed 9/27/2013.
Correction: Recommend dishes be washed and sanitized in 3 compartment sinks until sanitizer level is adjusted. Container for chlorine dispersion too low for dilution to machine. Corrected to 100 ppm chlorine.
- Refuse - Covering Receptacles
Observation: Observed trash dumpster top lid open.
Correction: Recommend lids on dumpster be closed when not in use to prevent insect/rodent infestation.
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09/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Brothers Italian Restaurant, 1299 Broad Street, Oilville, VA 23129 »