Need to post the current Certified Food Manager's certificate in public view.
No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
Need to post the current Certified Food Manager's certificate in public view.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Food service employees were working in the food service establishment without having a valid food handler's card.
Correction: A food service employee shall have a valid food handler's card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The paper towel dispensers for the pizza preparation and warewashing handsinks were not dispensing the paper towels when the activation lever was pushed.
Correction: Replace the defective paper towel dispensers with ones that properly dispense the paper towel.
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10/22/2015 | Routine | |
Need to post the current Certified Food Manager's certificate in public view. Permit renewal issued.
No violation noted during this evaluation. | 04/27/2015 | Follow-up | |
Instructed the person-in-charge to correct all cited violations before the follow-up inspection takes place.
- 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
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Unable to verify through documentation that a Certified Food Manager oversees daily kitchen operations.
Correction: Employ a Certified Food Manager to oversee daily kitchen operations and post the current Certified Food Manager's certificate in public view next to the health department permit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: pizza make unit's refrigeration compartment & shelves, stainless steel shelves located over the 3-compartment sink used to store clean pots and pans, stainless steel counter tops, and the floor fan's blade guard.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the counter mounted onion slicer was observed soiled with accumulations of raw onion residues.
Correction: Clean food-contact surfaces of counter mounted slicer after each use or no less than every 4 hours if in continuous use in order to prevent the growth microorganisms on those surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the back room handsink.
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 - Cleaning Frequency and Restrictions
Observation: The wall behind the pizza oven, and the pizza oven's ventilation hood were 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.
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04/20/2015 | Routine | |
Discussed food handler classes, left 2014 schedule. Discussed new changes to the FDA code. Good managerial control observed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: prep- unit, Vents in walk-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/06/2014 | Routine | |
Reminded the manager-on-duty that only Certified Pest Control Operators (CPO) can apply pesticides within the confines of the food establishment. The spray can of RAID can be used outside of the establishment by non CPOs.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: Kitchen employee was unable to produce a valid food handler's card.
Correction: (Food handler's class schedule given to the employee) Maintain a valid food handler's card when working in the pizza shop.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Aerosol spray cans of RAID observed being stored with cleaning agents/supplies.
Correction: Store non-cleaning chemicals in a separate location from cleaning chemicals/supplies.
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11/04/2013 | Risk Factor | |
All violations had been corrected and store maintained clean and organized at time of re-inspection.
No violation noted during this evaluation. | 02/13/2013 | Follow-up | |
Many of the above violations are repeat violations. Will conduct follow-up.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health
Observation: Employees or applicants are 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 virusor Norovirus.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food (deli meat, chicken wings) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located prep unit and walk-in is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) and drainboards of the 3 compartment sink were observed soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Inside and under top lid of 3 dr prep unit., oven area and milk cases used to hold pizza rack.
Correction: 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*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Raw hamburger being stored in soiled plastic tub in the prep unit. Container had not been cleaned and sanitized before more product was added.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Light Bulbs Protective Shielding
Observation: Many light bulbs throughout the facility are not shielded, coated, or otherwise shatter-resistent. Many of the lights are not in working order.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment (under back door) is not protected against entry of insects and rodents.
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
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair: Ceiling throughout the facility has missing and damaged ceiling tiles and door gasket of 3 dr prep unit is in complete disrepair, falling off the door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items (Broken reach-in freezer,TV's, old electronics, drills, broken milk cases) to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/28/2013 | Routine | |
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