All temperatures were taken internally unless otherwise noted.It is being noted that personal clothing is being stored with food products( coats on bread racks)
- Critical: Employee Health* (corrected on site)
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 virus or Norovirus
- Responsibilities of Owner or Proprietor (repeated violation)
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
|
11/19/2015 | Routine | |
HVAC vents noted in the need of cleaning, Carbon build up on pans,Wall at pizza cooker in poor repair. All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Certified food manager certificate not posted, Person in charge is certified through Norfolk.
Correction: Bring certificate to the Hampton Health Department to have certificate transferred over to Hampton.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the the rest-room
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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands was not provided at the front sink
Correction: Sign provided by EHS.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
04/13/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- 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 QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the front entrance hand sink.
Correction: Provide a refuse container for the disposal of paper towels at this location.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bathroom.
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
Observation: There were no paper towels at the following handsinks:
>> Front handsink
>> Bathroom
Correction: Provide
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands was not provided at the front hand sink used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
01/08/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: In-use dispensing utensils stored in the cheese bin, located in the make table, was observed with the handles in contact with the cheese.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make table.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections (faucet) mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink located in the retail area.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink at this location.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the hand washing sink at the front retail counter.
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 - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working spray bottles of hazard chemicals located at three compartment sink and chemical supply shelf in the back of the facility, are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/26/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures in the upper part of the make table: Ham 43*F-45*45, Turkey 46*F-47*F, Cheese 44*F-46*F
>> The following foods were cold holding at improper temperatures in the walk-in: Sausage 44*F, Pepperoni 44*F, Bacon 44*F, Chicken wings 44*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41*F or below.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Three compartment sink.
2. Handsink located in the back of the store.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the following equipment is in poor repair:
1. Make table.
2. Walk-in cooler
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometers in the walk-in coolers is not calibrated to ensure accuracy. EHS observed thermometers reading 30*F but ambient temperature was 43*F-46*F.
Correction: Replace or calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Bottom surface of mixer.
2. Gaskets on the inside top part of make table.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsinks in the kitchen used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHS provided the signs.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1. Rest-room door
2. Tiles at the bottom surface of the walk-in door.
3. Tiles chipped in walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemicals located at the three compartment sink are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Can of wasp spray found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Home use pesticides are not allowed to be used in commercial facilities.
|
06/23/2014 | Routine | |
All temperatures are internal unless otherwise noted
- Critical: Demonstration of Knowledge*
Observation: The facility does not have a certified food manager.
Correction: Obtain a certified food manager.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before handling foods after working the cash register.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salami (43°F), chicken (43°F), steak (43°F), BBQ chicken (42-45°F), Ham (41-45°F), Turkey (41-43°F) cold holding at improper temperatures in the lower section of pizza prep refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meats 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken in the refrigerator, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving in walk in is rusting and is no longer 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items were observed in poor repair:
-The can opener blade is rusted and dull.
-The door gasket to the walk-in refrigerator and freezer.
-Broken shelf for dry goods stoarge.
Correction: Replace.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer not calibrated to ensure accuracy in prep table refrigerator.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza screens and the end cap of whisk has been removed allowing food debris to accumulate.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following items has accumulations of grime and debris:
-scales
-prep table storage shelf
-dough mixer
-shelving in walk-ins
-old date labels left on containers after sanitizing
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Prohibitions - Single Service (corrected on site)
Observation: Pizza boxes found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination, and at least 6 in off of the floor.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 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
- Lighting, Intensity
Observation: Light bulbs in kitchen observed out.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following items were noted in poor repair in kitchen:
-A few ceiling tiles in the kitchen were observed missing or damaged
-multiple ceiling vents are rusted
-A hole was noted in back bathroom door
-Top to toilet missing
-Condensation fan lid loose in bathroom
-Coving loose in walk-in
-Missing/chipped floor tiling in dough walk-in
-leak in ceiling by mop sink
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 the kitchen and ventilation hood 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/15/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter 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.
- Non-Food Contact Surfaces
Observation: The following were found to be dirty
>>Top of paper towel dispenser
>>Carbon build up on pizza pans
Correction: Clean and maintain
- Light Bulbs Protective Shielding
Observation: Light covers missing in back of facility
Correction: Properly shield bulbs or provide shatter proof bulbs
- Lighting, Intensity
Observation: The following areas have insufficient lighting
>>Hood above pizza ovens
>>Walk in refrigerator
>>Above entry door
Correction: Replace bulbs
- Physical Facilities in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Ceiling tiles damaged
>>Floor tiles through out damaged
>>Air intakes not properly sealed to ceiling
Correction: Repair/replace
|
03/18/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that chicken wings in refrigerator were not protected from cross contamination because it was not packaged, covered containers, or wrapped.
Correction: Prevent biological cross sontamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The following pieces of equipment are not in good repair:
>>gasket torn walk-in with dough
>>gasket torn pizza make table
>>racks in walk-in fridge rusted
>>torn gasket walk-in fridg
Correction: Repair/Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following surfaces in need of cleaning:
>>multiple utensils dry storage
>>pizza pans, heavy carbon build-up
>>pizza mesh pans, heavy carbon build-up
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning
>>large white scale
>>hood
>>dry storage racks
>>bin storing pizza paddles and mesh trays
>>pepsi fridge racks
>>old labels on plastic containers
>>under side of 3 compartment sink
>>storage racks above 3 compartment sink
>>multiple fan cages
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in need of repair:
>>metal strip by fire extinguisher by oven loose
>>holes wall across from sink rest-room
>>molding around back door
>>molding broken pizza box storage right of registers
>>corner molding broken cash register area
>>floor tiles in dough fridge
>>floor tiles throughout kitchen heavily stained and damaged
>>multiple ceiling vents rusted throughout kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items are in need of repair:
>>power cord loose mixer
>>hood filters missing
>>gasket torn walk-in with dough
>>gasket torn pizza make table
>>racks in walk-in fridge rusted
>>torn gasket walk-in fridge
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacing
>>plastic food containers edges cracked
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following surfaces in need of cleaning:
>>multiple utensils dry storage
>>pizza pans, heavy carbon build-up
>>pizza mesh pans, heavy carbon build-up
Correction: Clean and sanitize these surfaces for food contact
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning
>>large white scale
>>hood
>>dry storage racks
>>bin storing pizza paddles and mesh trays
>>pepsi fridge racks
>>old labels on plastic containers
>>under side of 3 compartment sink
>>storage racks above 3 compartment sink
>>multiple fan cages
Correction: Clean
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Ceiling tile over front pizza prep not smooth and easily cleanable.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in need of repair:
>>metal strip by fire extinguisher by oven loose
>>holes wall across from sink rest-room
>>molding around back door
>>molding broken pizza box storage right of registers
>>corner molding broken cash register area
>>floor tiles in dough fridge
>>floor tiles throughout kitchen heavily stained and damaged
>>multiple ceiling vents rusted throughout kitchen
>>ceiling vent in rear of store leaking/dripping
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
>>ceiling walk-in cooler
>>wall behind 3-vat
>>ceiling over pizza prep station
Correction: Clean
|
09/10/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were observed damaged:
>>power cord loose mixer
>>hood filters missing
>>gasket torn walk-in with dough
>>gasket torn pizza make table
>>racks in walk-in fridge rusted
>>torn gasket walk-in fridge
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>>large white scale
>>hood
>>dry storage racks
>>bin storing pizza paddles and mesh trays
>>pepsi fridge racks
>>old labels on plastic containers
>>under side of 3 compartment sink
>>storage racks above 3 compartment sink
>>multiple fan cages
Correction: Clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in need of repair:
>>metal strip by fire extinguisher by oven loose
>>holes wall across from sink rest-room
>>molding around back door
>>molding broken pizza box storage right of registers
>>corner molding broken cash register area
>>floor tiles in dough fridge
>>floor tiles throughout kitchen heavily stained and damaged
>>multiple ceiling vents rusted throughout kitchen
>>ceiling vent in rear of store leaking/dripping
Correction: repair/replace
|
05/31/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection, also went over back of permit with operator.
- Food Contact Surfaces - Cleanability*
Observation: following in need fo replacing
>>metal stainers damaged back by tools storage
Correction: replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking mopsink moldy.
Correction: replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>power cord loose mixer
>>hood filters missing
>>gasket torn walk-in with dough
>>gasket torn pizza make table
>>racks in walk-in fridge rusted
>>torn gasket walk-in fridge
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacing
>>plastic food containers edges cracked
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: following surfaces in need of cleaning
>>multiple utensils dry storage
>>pizza pans, heavy carbon build-up
>>pizza mesh pans, heavy carbon build-up
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>large white scale
>>hood
>>dry storage racks
>>bin storing pizza paddles and mesh trays
>>pepsi fridge racks
>>old labels on plastic containers
>>under side of 3 compartment sink
>>storage racks above 3 compartment sink
>>multiple fan cages
Correction: Clean
- Indoor Areas - Surface Characteristics
Observation: Ceiling tile over front pizza prep not smooth and easily cleanable.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: following lights in need of attention
>>light/s out both walk-in coolers
>>light/s out kitchen
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>metal strip by fire extinguisher by oven loose
>>holes wall across from sink rest-room
>>molding around back door
>>molding broken pizza box storage right of registers
>>corner molding broken cash register area
>>floor tiles in dough fridge
>>floor tiles throughout kitchen heavily stained and damaged
>>multiple ceiling vents rusted throughout kitchen
>>ceiling vent in rear of store leaking/dripping
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling walk-in cooler
>>wall behind 3-vat
>>ceiling over pizza prep station
Correction: clean
|
01/11/2012 | Routine | |
12 VAC 5-421-3660
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: following citations noted
>>ash tray observed stored with clean dishes left of back door
>>employee drink observed on pizza slicing table front
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 - Safe and Unadulterated*
Observation: Observed hamburger that was discolored and had a odor.
Correction: Ensure food is safe and unadulterated, when raw products become discolored and show signs of spoilage discard.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use, fully submerged.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham "49," Steak "44," pineapple "48," and sausage "48" cold holding at improper temperatures pizza make table.
Correction: Relocate items stored below in make table to walk-in, all PHF's located on the rail is to be discarded. Items below are holding at 44 while items on the rail are at 48 or higher.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ham "7/24/11" and the meatballs "7/21/11" in the walk-in 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Remove paper towels from the following areas
>>tomato container lined with paper towels
>>paper towel observed covering salad mix
Correction: Paper towels are an absorbent material and a good median for bacteria growth, do not line or cover any food or food contact surface with absorbent material. Food contact and nonfood contact surfaces are to be nonabsorbent.
- Critical: Food Contact Surfaces - Cleanability*
Observation: following in need of attention
>>brush bristles broken/split
>>pizza slicer blade chipped/flaking "critical hazard
Correction: Replace
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area. Observed ash tray stored with clean dishes back by rear door.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>torn gasket walk-in fridge
>>racks in walk-in fridge rusted
>>gasket torn pizza make table
>>gasket torn walk-in with dough
>>hood filters missing
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, measured at greater then 400 parts per million.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacing
>>multiple plastic dishes edges cracked
>>thermometer broken Pepsi fridge
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: following food contact surfaces in need of cleaning
>>multiple utensils stored in dry good/s storage
>>pizza pans, heavy carbon build-up
>>pizza mesh pans, heavy carbon build-up
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>multiple fan cages
>>both scales
>>table base back prep table right of mixer
>>exterior of mixer
>>storage racks above 3-vat sink
>>under side of 3 compartment sink
>>old labels on plastic containers
>>pepsi fridge racks
>>bin storing pizza paddles and mesh trays
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: following plumbing in need of repair
>>leaking faucet 3-vat
>>leaking faucet mop sink
>>piping under 3-vat leaking
Correction: Repair and maintain all plumbing components and fixtures.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Light out kitchen.
Correction: repair/replace
- Employee Accommodations, Designated Areas
Observation: During inspection observed employee items spread throughout the facility.
Correction: Designate an area for employees to stored personal items so to protect equipment and single-service and single-use articles from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling vent in rear of store leaking/dripping
>>multiple ceiling vents rusted throughout kitchen
>>floor tiles throughout kitchen heavily stained and damaged
>>light shield cracked over mixer
>>coving of mop sink loose/missing
>>floor tiles in dough fridge broken
>>corner molding broken cash register area
>>molding broken pizza box storage right of registers
>>corner of wall right of back door
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind back prep station right of mixer
>>floor under food prep table right of mixer
>>ceiling vent in bathroom
>>floor in walk-in fridge/s
>>ceiling over pizza prep station
Correction: clean
|
08/02/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Cooling Methods
Observation: Chicken and steak just portioned and stored in bottom make over stacked in bins. The methods used for cooling were not adequate.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Sliced tomato stored in container lined with paper towels.
Correction: Food must be stored in containers that are non absorbent and that can be easily cleaned and sanitized.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
-bottom 2 racks of storage shelves are buckled
-gasket walk in refrigerator is torn
-gasket in walk in freezer is torn
-metal door frame loose on walk in freezer
-light cover above make table broken
Correction: Repair/Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The blue plastic bins holding pizza paddles /pans in encrusted with grease and food debris
Correction: Clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-plumbing under 3 compartment sink
-underside of 3 compartment sink
-seal and exterior of mop curb sink
-racks in display refrigerator
Correction: Clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Light out in mop curb area
Light not functioning properly above pizza make table
Correction: Restore lights to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-wall beside back door damaged
-ceiling tile in restroom stained
-cove molding missing front of mop curb
-wall molding broken right of register
-linoleum cracked and worn throughout store
Correction: Repair/Replace to make surfaces smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall below 3 compartment sink and wall above mop sink is in need of cleaning
Correction: Clean
|
03/30/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils on back prep table right of dough mixer.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Flour dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>hood filters missing
>>gaskets prep table torn remove tap
>>gaskets on both walk-in refrigeration units torn
>>oven doors do not close tightly
>>scale large base rusted
>>seal mopsink damaged
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: White cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: blue container for pizza circles are encrusted, pizza tray meshes.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>racks with clean dishes
>>old labels on plastic food containers
>>gaskets pizza prep table
>>mop curb surface
>>top of hot water heater
>>dry storage racks
>>racks walk-in refrigeration unit
>>pizza oven tack top
>>hood system
>>inside of ovens
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: following plumbing in need of repair
>>right faucet 3-vat loose
>>faucet rest-room loose
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: following in need of attention
>>several lights out throughout kitchen
>>hood system not on while prep is going on
Correction: repair
- Ventilation - Mechanical Ventilation
Observation: Hood system not on while cooking food in the oven.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tiles (multiple) damaged throughout facility
>>floor tiles under mixer are heavily stained
>>base wall damaged left of oven
>>floor tile behind pizza prep table damaged/chipped
>>hole in wall right of front prep table
>>corner wall damaged right of computers
>>floor tiles walk-in with dough
>>corner wall damaged right of dough walk-in
>>hole wall above light switch left of oven
>>coving loose behind oven
>>holes wall rest-room
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling about front prep station
>>walls over and under 3-vat
>>wall behind pizza oven
>>wall above mop sink
>>walls of walk-in with dough
Correction: clean
- Critical: Toxics - Storage of Toxic Containers*
Observation: Windex stored next to clean dishes over 3-vat.
Correction: Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/17/2010 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Metal pizza slicer blade flaking, metal chipped.
Correction: replace, repair, discard.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The caulking/seal on the handsink in the rest-room is damaged/cracked.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>hood filters missing
>>gaskets prep table torn
>>gaskets on both walk-in refrigeration units torn
>>mixer leaking oil
>>lower oven not working
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: White cutting boards located at the 3-vat are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: End cap missing on the large metal whisk.
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Container for pizza paddles and mesh pizza circles are encrusted.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks with clean dishes
>>old labels on plastic food containers
>>gaskets pizza prep table
>>mop curb surface
>>top of hot water heater
>>dry storage racks
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Right faucet on the 3-vat is loose.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: No handsoap located at the handwashing station back by the 3-vat.
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.
- Lighting, Intensity (repeated violation)
Observation: Lights out front and by walk-in.
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor tiles (multiple) damaged throughout facility
>>floor tiles under mixer are heavily stained
>>base coving walk-in
>>base wall damaged left of oven
>>coving missing around mopsink
>>floor tile behind pizza prep table damaged/chipped
>>hole in wall right of front prep table
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>ceiling above front prep station
>>walls over and under 3-vat
>>wall behind pizza oven
>>wall above mop sink
Correction: clean
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects found back by the rest-room door.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
07/28/2010 | Routine | |
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