Violations discussed for correction.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings and meatballs 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 food in the refrigeration unit was not properly dated for disposition after opening.
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: Toilet room door and cove molding not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/08/2016 | Routine | |
Operator said he is registered for certified food managers class. There is not currently a certified food manager at this store.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
05/21/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in glass front refrigerator.
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.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Unassembled pizza boxes were found stored on floor.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
01/28/2015 | Routine | |
Operator said he is certified food manager but does not have proof with him.. Advised to obtain proof and keep at restaurant.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep refrigerator.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front prep area.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaning chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/29/2014 | Routine | |
This is a follow-up to check refrigeration temperatures. Service rep has serviced prep refrigerator and walk-in refrigerator was serviced with fan blades replaced. Some parts of prep refrigerator are colder than others. Advised to keep food in coldest part until ensured it can at maintain at 41 degrees F or below. Walk-in refrigerator has been open throughout day for stocking. Operator is maintaining temperature logs, continuing to monitor food and unit temperatures and will take appropriate action. He adjusted thermostat of walk-in while I was here to accommodate opening and closing of door. He will contact service rep if further repair of maintenance is needed. Certified food manager is not present at time of inspection.
No violation noted during this evaluation. | 05/14/2014 | Follow-up | |
Operator moved potentially hazardous foods from refrigerated prep table into walk-in refrigerator. He contacted service rep to check walk-in and prep refrig as neither is holding at proper temperatures.. Operator adjusted thermostat in walk-in to 32 degrees F. He will monitor. Operator will discard any potentially hazardous foods which have been in the temperature danger zone for over 4 hours. Follow-up inspection will be made. Certified food manager is not arriving until later today.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from a bottle while preparing/handling food or contacting clean food contact surfaces. (while assembling pizza boxes)
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is storing personal drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in refrigerated prep table and in walk-in refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the glass front refrigerator.
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.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Refrigeration units are not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were dispensed at the hand washing lavatory in the front kitchen.
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
|
05/13/2014 | Routine | |
This is a follow-up to check refrigerator temperature and certificate of certified food manager. Refrigerator is still in use and not holding potentially hazardous foods at proper temperatures. Advised not to store foods in this portion of the pizza prep refrigerator until door is repaired and foods can hold at proper temperatures. There is no proof of certified food manager available. Operator said someone just took class and is waiting for certificate.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: There is no certified food manager or knowledgeable person in charge present.
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* (corrected on site) (repeated violation)
Observation: Potentially hazardous food in the portion of the prep table which is in front of the pizza oven is cold holding at improper temperatures. Operator discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the pizza prep table was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door of the pizza prep table was observed in a state of disrepair and damaged. It does not stay completely closed.
Correction: Repair or replace 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.
|
02/20/2014 | Other | |
THere is no proof of certified food manager available. Advised to monitor the pizza prep refrigerator and monitor food temperatures. Do not store potentially hazardous food there unless they can be maintained at or below 41 degrees F.
- Critical: Demonstration of Knowledge*
Observation: There is no certified food manager or knowledgeable person in charge present.
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* (corrected on site)
Observation: Raw ground beef, cheese, chicken tenders, chicken wings,pepperoni are cold holding at improper temperatures in the section of the pizza prep table which is directly across from oven..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
- 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 quaterary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza prep refrigerator was observed in a state of disrepair and damaged. The bottom door does not remain closed and will not maintain proper temperature.
Correction: Repair 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.
- Toilet Rooms - Enclosed
Observation: Toilet room is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front kitchen.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. ( toilet room)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/04/2014 | Routine | |
This is a follow-up to check certified food managers' certification. Ashley Baker (3-10-13 to 3-10-16), Tarrah Wiseman (1-10-13 to 1-31-16)
No violation noted during this evaluation. | 10/21/2013 | Other | |
There is no proof of certified food manager available. No proof of certification has been provided during inspections for the last year. Advised to fax this information to me as soon as possible. Otherwise, please have someone attend certification class as soon as possible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (Delivery person did not wash hands upon entering restaurant before entering food prep area)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
|
10/07/2013 | Routine | |
Be sure that door of bottom of prep table is closed securely at all times. No proof of certified food manager available after several visits. Operator said she is certified but unable to provide proof. Proof is required. Reminded employee not to use cloth towels to dry or wipe hands. Disposable towels must be used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salami, chicken wings, meatballs are cold holding at improper temperatures in the section of the bottom of the prep table which is closest to pizza oven (directly across). improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (back handsink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
06/07/2013 | Routine | |
No proof of certified food manager available. Operator said she is certified but does not have proof. This was noted as a violation at previous inspection in October. Advised to provide dispenser for paper towels in area of front handsink as this is a continuing violation.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken tenders cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink in toilet room are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front food prep area.
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
- Physical Facilities in Good Repair
Observation: Walls in toilet room is not maintained in good repair. Some ceiling tiles are stained and missing. Paint is peeling off walls in some areas.
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: Ceiling vents in front service area above prep table noted in need of cleaning.
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.
|
02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chanello's Pizza (06-0021), 5300 Kempsriver Drive #8, Virginia Beach, VA 23464 »