Refrigerator has been replaced and appears to be working properly. Do not block handsink. Permit issued.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Observed containers of broccoli and lemons stacked on top of uncovered deli meats in the refrigerator.
Correction: Do not stack containers on food, to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed ready to eat foods in the refrigerators not date marked.
Correction: Date mark ready to eat foods held longer than 24 hours (deli meats, pasta salad, etc)
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several refrigerator door gaskets are in poor repair. Door of farthest left refrigerator on prep line in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards along prep refrigerators are heavily scratched and discolored.
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: Wire shelving in grill area is dusty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Handsink was blocked by pizza boxes, towels.
Correction: Ensure handsink is accessible for handwashing at all times.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed a hole in the wall behind dish machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/06/2016 | Follow-up | |
New gasket has been ordered for refrigerator door. Reach-in and walk-in refrigerator are at proper temperature. One prep refrigerator is broken again and leaking water- scheduled to be repaired tomorrow. Observed dates on some ready-to-eat foods and not others.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Observed containers of broccoli and lemons stacked on top of uncovered deli meats in the refrigerator.
Correction: Do not stack containers on food, to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in several refrigerators cold holding at improper temperatures.
Correction: Maintain cold foods at or below 41 degrees. Repair or adjust refrigerators to meet this requirement.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed ready to eat foods in the refrigerators not date marked.
Correction: Date mark ready to eat foods held longer than 24 hours (deli meats, pasta salad, etc)
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several refrigerator door gaskets are in poor repair. Door of farthest left refrigerator on prep line in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards along prep refrigerators are heavily scratched and discolored.
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: Wire shelving in grill area is dusty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Handsink was blocked by pizza boxes, towels.
Correction: Ensure handsink is accessible for handwashing at all times.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed a hole in the wall behind dish machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/04/2016 | Follow-up | |
Do not reuse cheese containers for food storage. Recommend not using cardboard on shelving and floor in establishment. EHS will follow-up regarding refrigerator temperatures.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employee touch cooked pizza with bare hands when slicing.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives stored in between refrigerator units.
Correction: Store utensils on a clean surface to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Observed containers of broccoli and lemons stacked on top of uncovered deli meats in the refrigerator.
Correction: Do not stack containers on food, to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in several refrigerators cold holding at improper temperatures.
Correction: Maintain cold foods at or below 41 degrees. Repair or adjust refrigerators to meet this requirement.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed ready to eat foods in the refrigerators not date marked.
Correction: Date mark ready to eat foods held longer than 24 hours (deli meats, pasta salad, etc)
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several refrigerator door gaskets are in poor repair. Door of farthest left refrigerator on prep line in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: Cutting boards along prep refrigerators are heavily scratched and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer and can opener blade observed dirty.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Wire shelving in grill area is dusty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory
Observation: Handsink was blocked by pizza boxes, towels.
Correction: Ensure handsink is accessible for handwashing at all times.
- Physical Facilities in Good Repair
Observation: Observed a hole in the wall behind dish machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/22/2015 | Routine | |
Gloves worn.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found ground beef, sliced deli meats, lasagna in walk-in storage that were not properly dated. All cooked, cooled ready to eat foods in storage are to have a date label if held for 24 hours or longer.
Correction: Please label these foods and all ready to eat foods with a date label.
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04/01/2015 | Risk Factor | |
Glove use (?) corrected, worn.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Upon entering facility an employee was prepping lettuce for salads with bare hands.
Correction: All ready to eat food is to be prepared with proper (glove) protection from bare hand contact. Please use protection from bare hand contact (gloves used).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found numerous food products in cold storage, ready to eat (lasagna, meats, salads) that had no date label.
Correction: Ready to eat foods stored over 24 hours are to be date labeled. Please date label these foods (repeat violation).
- Equipment - Good Repair and Proper Adjustment
Observation: Found several door gaskets damaged.
Correction: All equipment to be maintained in good condition. Please repair the gaskets.
- Non-Food Contact Surfaces
Observation: Found grease pans not frequently cleaned.
Correction: Nonfood surfaces to be frequently cleaned. Please increase cleaning frequency.
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12/31/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the walk-in vault/cook line low boy refrigeration units with no date marking (cooked sausage, cooked ground beef, individually wrapped deli meats, cooked individually wrapped lasagna, cooked stromboli).
Correction: Supply date marking for all ready to eat foods held for 24 hours or more.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the female restroom sink.
Correction: Supply a handwashing sign at the sink.
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07/24/2014 | Risk Factor | |
This is a reinspection for the proper temperature requirements in the 2 door cook line reach-in refrigerator/walk-in vault. This violation has been abated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in all refrigeration units with no date marking.
Correction: Date label all foods prepared/held for 24 hours or more.
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03/26/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods in the walk-in vault that exceeded 41 degrees (lasagna 46 degrees, sausage 47 degrees, egg plant 46 degrees, cooked green peppers 47 degrees, raw chicken 46 degrees, 2 packages of deli turkey 46 degrees). Per owner, these foods have been in the unit overnight.
Correction: Cold foods should be 41 degrees or below. Refrain from using these foods for sale/consumption. Remove all potentially hazardous foods from this refrigeration unit. Store foods in a unit that has the capability to maintain foods at 41 degrees or below. Have the walk-in vault serviced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in all refrigeration units with no date marking.
Correction: Date label all foods prepared/held for 24 hours or more.
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03/19/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw steak being stored atop a plastic container of olives.
Correction: Store raw meats separate from cooked foods/produce.
- Food Storage - Clean and Dry Location
Observation: Observed foods (vegetables) on the walk-in flooring.
Correction: Store all foods at least 6" off of the flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in the walk-in vault with no date marking (lasagna, deli meats, etc).
Correction: Supply date marking on all ready to eat foods/foods prepared or kept for 24 hours or more. You may keep foods for 7 days if held at 41 degrees or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the door to the cook line 2 door reach-in needs adjusting, not closing properly.
Correction: Repair the door.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a soiled bulk can opener blade.
Correction: Clean the blade.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottle of "Greased Lightning" being stored on wire shelving that hangs over cook line cold table. Observed "Brite and Shine" being stored in a bus pan with jars of bouillon.
Correction: Store toxic items separate from foods/food equipment.
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11/12/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the walk-in vault with no date markings (lasagna, cooked sausage, eggplant Parmesan).
Correction: Supply date markings on all foods prepared/held for 24 hours or more.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed the kitchen meat slicer was soiled with dried encrusted food debris (tomato seeds/vegetables).
Correction: Clean the slicer.
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02/12/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chianti Italian Restaurant & Pizzeria, 1304 Gaskins Road, Richmond, VA 23233 »