- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Part of the food items cold holding at improper temperatures in the Pizza refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The temperature of the unit was adjusted down.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer in the Pizza refrigeration is not in good repair.
Correction: Replace the thermometer.
- Equipment and Utensils - Good Repair and Calibration
Observation: The slicer attachment was observed in a state of repair and condition preventing the equipment to be used as designed and to be cleanable.
Correction: Repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving and racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor/wall junctures (restroom also), ceiling tiles where leaks have occured, repairs on walls and floors not finished properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ceiling tiles that are replaced must be smooth, durable, non-absorbent and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: walls, handwashing sink areas, floors along walls and under equipment, ceiling, exhaust hood, conduits and plumbing.
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.
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10/16/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following equipment are not corrosion resistant, nonabsorbent, and/or smooth: bread rack for shelving, chest freezer (outside), storage racks and laminate on counters is broken off/chipped.
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 (repeated violation)
Observation: The chest freezer door was observed in a state of disrepair and damaged - the door was bent and the base of freezer opening is cracked/broken.
Correction: Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking - this was repaired but now the water line in the restroom is leaking .
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: ceiling, walls, floors, and floor/wall junctures - repair where needed - kitchen/storage/restroom. - areas are in the process of being repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floors, walls, ceiling and attached equipment - in the process of being cleaned and then maintain on a regular basis.
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.
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10/23/2014 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands - holding stromboli after it is cooked to cut.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment are not corrosion resistant, nonabsorbent, and/or smooth: bread rack for shelving, chest freezer (outside), storage racks and laminate on counters is broken off/chipped.
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: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises or properly repair the equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the chest freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of all shelves/racks (including walk-in), outside of food containers, and bread rack for shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: ceiling, walls, floors, and floor/wall junctures - repair where needed - kitchen/storage/restroom. The leveler under the 3-compartment sink leg is not smooth, non-absorbent and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floors, walls, ceiling and attached equipment.
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.
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10/01/2014 | Routine | |
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