Numerous ceiling tiles had been replaced. New thermometers had been placed in all units. Owner stated he had all units checked to ensure proper cooling at 41 or below. EHSS checked the units and observed 40 degrees in Victory, Arctic Air and WIC. Owner discussed switching location of certain foods in pizza prep unit to ensure sauce and cheese stay at 41 degrees or below. Owner discussed change in practice of cooking and cooling large quantities of sauce to facilitate cooling process. Sauce will only be cooked to 185 degrees and then ice wands are used and temperatures monitored.
No violation noted during this evaluation. | 06/30/2015 | Follow-up | |
Supplier is PFG. Discussed employee health. Employee health information posted and Form 1 B signed by employees. Discussed cooling methods. Calibrated thermometer. Discussed using time as public health control for cheese, meats, garlic and oil mix at pizza prep station. This unit is constantly open and cannot consistently hold foods at 41 degrees. Foods that are cooked, cooled and held over include meat sauce and lasagna. Pasta is normally cooked daily. Lasagna made in house, cooled and frozen. Chicken products are combination of raw and precooked. Sausage and meatballs are commercial, precooked. Discussed sanitizer water temperature should be between 70-100 degrees. Information on food safety training can be found at ServSafe.com.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed tomatoes cooling for 3 hours and a large containers of meat sauce covered in WIC. Tomatoes were placed in shallow pan. Meat sauce cooled to 41 or below, however, recommendation is to place in sauce in several shallow pans to ensure quick cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sausage, cheese, ground beef, mozzarella cheese and garlic and oil mix in pizza prep unit cold holding at improper temperatures. These food items must be consistently maintained at 41 degrees or below or time as a public health control should be used. The reach in cooler is constantly opens during lunch and dinner service. Foods had been in unit for less than 4 hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC removed foods to walk in cooler. EHSS discussed use as time as a control.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard used to line bottom shelves of prep tables. The nonfood contact surface 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. Recommend removing cardboard. Carboard in not cleanable and absorbs grease.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Victory reach in cooler or the Artic Air reach in freezer.
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. Ensure thermometers are working properly.
- 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
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical 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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the area with the 3 basin sink, food table and slicer.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
06/23/2015 | Routine | |
Food supplier is PFG. Chicken and ground beef are received raw, frozen and thawed under refrigeration. Sauces are cooled and reheated. Chicken is cooked and cooled. Discussed cooling methods
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice scoop improperly stored between use. Observed ice scoop stored on/between shelf next to ice machine.
Correction: Recommend storing ice scoop in a clean, protected location or in the ice machine with the handle up and above the ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed mozzarella cheese in the pizza prep unit cold holding at improper temperatures. Observed cheese at 48 F. PIC stated this was placed in the unit prior to lunch and within the last 4 hours.
Correction: Recommend relocating the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend keeping the lids to the unit closed when not in use and maintaining temperature logs.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed the floor wall juncture along the wall under the 3 basin sink not coved and closed to no larger than 1/32 inch space.
Correction: Recommend coving the floor wall juncture to no larger than a 1/32 inch space.
|
04/07/2014 | Routine | |
PFG is the food supplier. Chicken and ground beef are received raw and frozen. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed tomato sauce cold holding at improper temperatures
Correction: observed tomato sauce at 46 F in the walk in cooler. PIC stated this had been out earlier in the morning to reheat part of it to hot hold and just placed back in the walk in cooler. PIC stated it had been removed within the last hour. Observed two other containers of the same batch of tomato sauce in the walk in cooler at 40 F that had been cooled the previous night
|
12/04/2013 | Risk Factor | |
Suppliers include Ferraro, PFG and Reinhart. Ground beef and chicken are received raw and frozen. Sauces are cooked, cooled and reheated for hot holding. No consumer advisory required
- Person in Charge
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the person in charge certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend providing a means to verify employees have been informed of their responsibility regarding the employee health policy. EHS provided Form 1B.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed food (ground beef) stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Observed marinara sauce with meat not being adequately cooled to prevent the growth of harmful bacteria. The meaty marinara sauce was observed at 63 F in the walk in cooler at 11:00am. The PIC stated that the sauce was cooked the night prior (5/6/13) and began the cooling process at 11:00pm
Correction: no temperature logs were available to review cooling process. PIC stated that a cooling wand was used. Observed meat marinara sauce in a large, deep container.
- Cooling Methods
Observation: Observed improper/ inadequate methods being used for cooling time-temperature controlled for safety (TCS) food. Observed additional methods needing to be used to cool marinara sauce in addition to the ice wand. Observed marinara sauce with meat in a large, deep pot cooling in the walk in cooler.
Correction: Recommend using the following methods while cooling foods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed mozzarella cheese cold holding at improper temperatures
Correction: observed in prep unit at 47 F. PIC stated that the cheese was removed from the walk in cooler at 9:00am.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the physical facility in need of detailed cleaning at the wall/floor around and behind the dish machine.
Correction: Recommend that all floors, walls, and ceilings 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.
|
05/07/2013 | Routine | |
Suppliers include Rainheart, Ferraro and Performance Food Group. No consumer advisory required on menu. Ground beef and chicken received raw, frozen. Western Pest used
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw ground beef stored above cooked pasta in the reach in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed marinara/ spaghetti sauce with meat cold holding in the walk in cooler at 72 F. Person in charge (PIC) stated the sauce was prepped the day prior. PIC unsure how long the sauce had been cold holding > 41 F.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed chlorine sanitizing solution used in the chemical dish machine not at an acceptable concentration. Observed a concentration of 0 ppm of chlorine sanitizer in the dish machine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. All equipment, dishes and utensils must be cleaned and sanitized in the 3 basin sink until the dish machine is serviced to deliver the appropriate concentration of sanitizer.
*PIC primed the machine and afterwards the chlorine sanitizer was observed at 50-100 ppm. PIC contacted dish machine service technician, who arrived at the end of the inspection, to check the machine's sanitizer.
|
01/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Brunetti's Express, 9167 Atlee Road, Mechanicsville, VA 23116 »