- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed a box of turkey deli meats on the walk-in vault flooring.
Correction: Store all foods at least 6" off flooring.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed a hole in the rear wall (3 compartment sink area)
Correction: Repair the hole, the surface must be smooth, nonabsorbent and easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed broken/torn-away-from-wall coving (pizza prep area/3 compartment sink area/rear).
Correction: Repair/replace the wall coving.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed plastic tubs that hold spices (rear) and the large plastic tubs that hold pizza pans/large pizza spatula are soiled. Observed all low boy refrigerators are soiled with food debris.
Correction: Clean the plastic tubs. Clean the units.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Observed a large pizza oven in the rear that is not being used.
Correction: Remove any equipment that is not being used.
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11/04/2015 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed a box of turkey deli meats on the walk-in vault flooring.
Correction: Store all foods at least 6" off flooring.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in the walk-in vault exceeded 41 degrees (meatballs 45 degrees, turkey 44 degrees, chicken 46 degrees).
Correction: Have the unit serviced. Cold foods must not exceed 41 degrees
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed a hole in the rear wall (3 compartment sink area)
Correction: Repair the hole, the surface must be smooth, nonabsorbent and easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed broken/torn-away-from-wall coving (pizza prep area/3 compartment sink area/rear).
Correction: Repair/replace the wall coving.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed plastic tubs that hold spices (rear) and the large plastic tubs that hold pizza pans/large pizza spatula are soiled. Observed all low boy refrigerators are soiled with food debris.
Correction: Clean the plastic tubs. Clean the units.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed a large pizza oven in the rear that is not being used.
Correction: Remove any equipment that is not being used.
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11/02/2015 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the pizza cold table/low boy unit. This violation has been abated.
No violation noted during this evaluation. | 05/08/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food on the pizza cold table/low boy unit exceeds 41 degrees (sliced tomatoes 53 degrees, sausage 54 degrees, breaded chicken in low boy 47 degrees).
Correction: Maintain foods at 41 degrees or below (per manager, he unplugged the unit to defrost).
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05/04/2015 | Risk Factor | |
This is a reinspection for the proper temperature/operability of the walk-in vault. This violation has been abated. Thank you.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed wall coving in the restroom that has fallen off.
Correction: Reapply the coving.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed soiled plastic utensil tray on the rear storage rack/observed the bottom shelf on the rear prep table is in need of cleaning.
Correction: Clean any soiled surface.
- Toilet Room Receptacle Covered (repeated violation)
Observation: Observed the lack of a covered trash can in the employee restroom.
Correction: Supply a covered trash can for feminine hygiene product disposal.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the rear handsink (back door).
Correction: Supply a handwashing sign.
- Lighting, Intensity (repeated violation)
Observation: Observed 2.8 foot candles of lighting at the 3 compartment sink
Correction: should have a minimum of 50 foot candles.
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11/21/2014 | Follow-up | |
- Thawing (corrected on site)
Observation: Observed individually bagged French fries on the rear prep table (54 degrees) that are being thawed.
Correction: Thaw foods underneath cold running water 70 degrees or below, in the microwave oven, or in the refrigeration unit. Manager opted to discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperatures of foods in the walk-in vault exceeded 41 degrees (wings 45, fries 46, beef 46, turkey 45, cheese 45). Per manager, he noticed the high temperatures around 10:30 am.
Correction: Cold foods must be maintained at 41 degrees or below. If foods have been above 41 degrees for 6 hours or more, refrain from using any foods in this unit for sale/consumption.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed wall coving in the restroom that has fallen off.
Correction: Reapply the coving.
- Non-Food Contact Surfaces
Observation: Observed soiled plastic utensil tray on the rear storage rack/observed the bottom shelf on the rear prep table is in need of cleaning.
Correction: Clean any soiled surface.
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered trash can in the employee restroom.
Correction: Supply a covered trash can for feminine hygiene product disposal.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the rear handsink (back door).
Correction: Supply a handwashing sign.
- Lighting, Intensity (repeated violation)
Observation: Observed 2.8 foot candles of lighting at the 3 compartment sink
Correction: should have a minimum of 50 foot candles.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle of yellow liquid in the restroom with no identification labeling.
Correction: Label all toxic items.
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11/19/2014 | Routine | |
Do not reuse cardboard boxes. They are not cleanable and they tend to insulate if your intent is to cool foods down after prepping. Steak was found at 55 F on counter. This portioning should be done when you will not be interrupted. Do not abuse the time/temperature for this product. Do not use cracked plastic containers they are not cleanable. Time was being tracked for steak today but don't forget tracking the french fries you pull out for your busy lunch and dinner times.
- Critical: Cooling* (corrected on site)
Observation: Wings are not being adequately cooled to prevent the growth of harmful bacteria.Wings found in deep plastic bin inside make table.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC placed onto flat metal tray uncovered in walk in to cool faster.
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07/25/2014 | Risk Factor | |
Facility has been cleaned and painted in areas. I expect you and your staff to clean kitchen daily. Permit issued.
- Nonfood Contact Surfaces (repeated violation)
Observation: Soda crates used at shelving.
Correction: Provide proper cleanable shelving. Shelving to be 6" off floor--these are not. shelving to be cleanable. These are dirty. Floor underneath is dirty. Clean up these crates and floor or discontinue using soda crates. 2/27/14 Some new dunnage racks were put into use but soda crates are still in facility used as shelves.
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes in walls throughout kitchen. A few ceiling panels are missing.
Correction: Fill in holes so walls are smooth and cleanable. Replace missing panels.
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02/28/2014 | Follow-up | |
Permit expires tomorrow 2//28/14. Your establishment is in need of detailed cleaning. Some of the issues that had been corrected were found to be a problem today such as thawing steak and french fries out of temperature. Remove the dirty cardboard found inside the pizza pan container. Buy a metal brush to clean pizza screens. Pizza boxes must be off floor. Workers to clean equipment after use. Mixer was left dirty. Handsinks were left dirty. I will return Friday 2/28/14 at around 2.:30 PM for inspection. I expect all of these items plus anything else that is dirty in your facility to be clean.
- Thawing (repeated violation)
Observation: Improper methods used to thaw steak. It was found in the 3-c sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process You must train your workers.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: French fries were left unattended on counter and temperature was found to be 59-64 F.
Correction: Return food to a refrigerator during interruptions.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Club sets, meat topping, cooked chicken found without dates.
Correction: Ready to eat food must adhere to 7 day shelf life and these dates must be marked.
- Nonfood Contact Surfaces (repeated violation)
Observation: Soda crates used at shelving.
Correction: Provide proper cleanable shelving. Shelving to be 6" off floor--these are not. shelving to be cleanable. These are dirty. Floor underneath is dirty. Clean up these crates and floor or discontinue using soda crates. 2/27/14 Some new dunnage racks were put into use but soda crates are still in facility used as shelves.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Baking pans found encrusted with carbon/food debris. 2//27/14 Lower pizza oven has debris build up.
Correction: Clean. Begin to replace a few at a time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following items were found dirty: handsink faucet, area near make table compressor, wheels to make table, shelf under counter, shelves under prep tables 2/2714 Shelf beside pizza table is dirty as well as the computer that is on it. Walk in shelves are dirty. Rolling cart inside walk in is dirty.
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes in walls throughout kitchen. A few ceiling panels are missing.
Correction: Fill in holes so walls are smooth and cleanable. Replace missing panels.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Restroom door is dirty. Pole by pizza oven is soiled with food. Wall by 3-c is dirty. Walk in floor is dirty. Walk in door is dirty. Handsinks are dirty.
Correction: Clean these areas.
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02/27/2014 | Follow-up | |
Hood filters are dusty. Clean. Steak not being time tracked today. You must do this every day. Ceiling is leaking. Water pooling by back door. Since the above items have not been done a 30 day permit will give you time to complete them. No additional time will be given.
- Nonfood Contact Surfaces (repeated violation)
Observation: Soda crates used at shelving.
Correction: Provide proper cleanable shelving. Shelving to be 6" off floor--these are not. shelving to be cleanable. These are dirty. Floor underneath is dirty. Clean up these crates and floor or discontinue using soda crates.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Torn gasket on make table and on walk in doors.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Baking pans found encrusted with carbon/food debris.
Correction: Clean. Begin to replace a few at a time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following items were found dirty: handsink faucet, area near make table compressor, wheels to make table, shelf under counter, shelves under prep tables
Correction: Clean
- Lighting, Intensity (repeated violation)
Observation: Several lights in kitchen are not working.
Correction: Repair lights in all areas of kitchen.
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes in walls throughout kitchen. A few ceiling panels are missing.
Correction: Fill in holes so walls are smooth and cleanable. Replace missing panels.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Restroom door is dirty. Pole by pizza oven is soiled with food. Caulking behind handsink is soiled.
Correction: Clean these areas. Replace soiled caulking.
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01/30/2014 | Follow-up | |
Permit expires 1/31/14. Step up cleaning practices. Correct above and call for reinspection.
- Thawing
Observation: Bags of steak found in three compartment sink.
Correction: You may thaw under cold running water but steak bags must be submerged in water with the faucet running. The best way to thaw is inside a refrigerator but you must plan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: French fries found on counter at 51-54 F.
Correction: Maintain at 41 F or below at all times. When interrupted ensure product is placed back into refrigerator. PIC returned to refrigerator.
- Nonfood Contact Surfaces
Observation: Soda crates used at shelving.
Correction: Provide proper cleanable shelving.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Torn gasket on make table and on walk in doors.
Correction: Repair/replace.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Baking pans found encrusted with carbon/food debris.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following items were found dirty: handsink faucet, area near make table compressor, wheels to make table, shelf under counter, shelves under prep tables
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Spray hose has been taped.
Correction: Repair.
- Lighting, Intensity
Observation: Insufficient light inside walk in. Back corners to be visible. Lights under hood are not working. Several lights in kitchen are not working.
Correction: Increase amount of light in walk in. Repair lights under hood and in other areas of kitchen.
- Physical Facilities in Good Repair
Observation: Holes in walls throughout kitchen. A few ceiling panels are missing.
Correction: Fill in holes so walls are smooth and cleanable. Replace missing panels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in floor is dirty in back corners, floor and wall to left of 3-c sink is dirty, caulking is soiled around front handsink, restroom walls and door and light switches, walk in door exterior found soiled.
Correction: Clean.
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01/09/2014 | Routine | |
Note: baking pans to be cleaned - if not, replace. Since you are using time control on bags of Philly steak and chicken. You must keep a written tracking system. This is part of this plan. Being too busy is not an excuse. Clean kitchen. Set up cleaning practices. Replace torn gasket on pizza table door.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Bottles of beverages on counter. Dirty bowl/fork on lower counter.
Correction: Personal drinks to have lids and straws. No eating allowed while working.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza table had not been plugged in today. Food was found at above required temperatures. Ham 51 degrees, roast beef 51 degrees, sausage 51 degrees.
Correction: To correct, these foods must be cooked/served or discarded by 4:50 p.m. Upper make fell to 39.7 degrees.
- Handwashing Cleanser - Availability
Observation: No soap at back handsink.
Correction: Provide.
- Hand Drying Provision
Observation: No towels at back handsink.
Correction: Provide.
- Handwashing Signage/Handwashing Facilities
Observation: No sign at back handsink.
Correction: Post sign.
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07/19/2013 | Risk Factor | |
The above items still require attention. Time control policy has been posted for Philly beef and chicken. All workers to adhere to policy and track the time. New FRP has been installed - ensure edges are sealed. Daily cleaning is necessary. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gaskets are torn.
Correction: PIC has ordered from supplier.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Oven rollers/trays are still dirty.
Correction: Clean more thoroughly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Mop sink is dirty. Exterior of oven below pass thru has debris.
Correction: Clean thoroughly.
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01/31/2013 | Follow-up | |
The above to be corrected prior to permit renewal. No hot water was available at beginning of inspection. It appears to have run out. You must always have sufficient hot water available. Water was rechecked and it is now available. Permit expires 1/31/13. I will come by Thursday afternoon to recheck.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Philly chicken 46 degrees.
Correction: Maintain at 41 degrees. You may decide to place on time control. You have up to 6 hours if product does not exceed 70 degrees. Write a policy and track time for beef and chicken philly meat.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers found in make tables.
Correction: Provide them.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Torn gaskets on make table and walk-in door.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Oven rollers are encrusted, exterior oven has debris.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Green wire shelves are dirty. Top of grease trap is dirty. Mop sink is dirty. Mixer is soiled.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind 3 compartment is in poor repair.
Correction: Make cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor around grease trap is dirty. Condenser in walk-in is dusty.
Correction: Clean.
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01/29/2013 | Follow-up | |
Permit expires 1/31/13. Call for reinspection. Someone is smoking in restroom. Ashes in back sink. 1/2 smoked cigarette in kitchen and odor in restroom.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed worker return from delivery and proceed to put on gloves without washing hands.
Correction: Worker was told to wash hands and then did.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bagged chicken/steak on line at 48.6 degrees.
Correction: Since all other foods were at proper temperatures I recommend keeping bagged portions in lower unit. Bags were relocated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on several foods: bagged chicken, bagged steak, ham, sausage.
Correction: Once opened, this food to be dated. 7 day shelf life.
- Temperature Measuring Devices
Observation: No thermometer in conspicuous location inside make tables.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Torn gaskets - one on walk-in door, one on make table door.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Green wire shelves beside make table are soiled. Top of grease trap is dirty. Interior of large make table is dirty. Mop sink is soiled.
Correction: Clean these areas.
- Plumbing System Maintained in Good Repair
Observation: No water turned on to back handsink.
Correction: This to be available at all times.
- Physical Facilities in Good Repair
Observation: Coving missing throughout kitchen and restroom. Wall behind 3 compartment is in poor repair.
Correction: Repair. Make cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around grease interceptor is dirty. Exterior walk-in door is dirty. Condenser in walk-in is dusty.
Correction: Clean. Keep soiled plastic off wall.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handsinks found soiled.
Correction: Clean them thoroughly and keep clean.
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01/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chanello's Pizza, 5239 South Laburnum Avenue, Richmond, VA 23231 »