Operator has continued making improvements it appears long term corrective actions to previous inspections are still in place. Operator to still focus on cleaning needs in the facility.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the tea nozzels and the soda nozzels used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces to prevent the growth microorganisms on those surfaces.
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03/01/2016 | Risk Factor | |
Operator not to use the bottom of the prep unit until it is capable of maintaining 41 or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food stored in the bottom of the pizza prep cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator discarde and relocated products during the inspection. Operator agreed not to use the unit until it can operate at 41 or less.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice sheild and the nozzel on the sweet tea dispenser has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the back kitchen 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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11/02/2015 | Routine | |
Operator to talk with pest control company about controlling fruit flies. Operator to work with landlord on repairing the leak in the ceiling. Cleaning has improved. Time as a control observed in place. Operator to call the health department once the bottom of the preparation unit is repaired. Operator complied with removing old water damaged cardboard boxes. Operator to obtain a brush for cleaning the guard on the slicer. Operator to maintain a daily cleaning schedule in the kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the bottom of the preparation unit cold holding at improper temperatures
Correction: Operator relocated food during the inspection. Operator to call refrigeration specialist to repair the unit. Operator agreed to use time as a control until the unit is repaired. Operator agreed that they will discard items after 4 hours. Time as a control system is in place to be used. Operator to call the health department once the unit is repaired.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bottom f the preperation unit.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. One cockaroach observed and multple drain flies observed around the floor drains at the three compartment sink and the floor sink at the front counter.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Operator to discuss ways of preventing fruit flies and control with the pest control company.
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07/22/2015 | Routine | |
Operator has made improvements in cleaning in the facility more needed. Under equipment at the floors and walls and the outside of equipment dough racks outside of trash cans. Operator stated that pest control company has been in and treated the facility. Fruit flies observed at the drink station and at the three compartment sink cleaning drains daily is strongly recommended to aid in the control. Cockroaches observed in an old card board box on the self in the back discussed removing card board as soon as possible to eliminate harborage in the facility. Strongly recommend owners attend a serve safe class. Operator had test strips but no color indicator to compare it to to ensure proper concentration.
- Person in Charge (repeated violation)
Observation: Person in charge is not ensuring the facility is cleaned at a frequency to prohibit harbaroage of pests.
Correction: A extensive detail cleaning is needed then the operator is to come up with cleaning scedule to ensure cleaning is done at a rotuine frequency.
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in non-smoking area of restaurant. Owner observed somking in the office area next to the back preperation area.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove, shelving, and empty dough trays.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the oven has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment throughout noted in need of cleaning. Significant accumulation of food debris observed in these areas.
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: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Today, observed significant "fruit fly presence" at customer self-service beverage area and at three compartment sink plumbing. Also, 8-10 juvenile roaches observed under equipment in back of ktichen. 4-5 cockaroach found under trash can at the pizza service line.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Operator stated that pest company is coming twice a month. Discussed calling pest control company when pest are observed and that cleaning well help with having pest in the facility.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in three compartment sink measured at 200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Chlorine levels for food contact surfaces are 50-100ppm. Had operator correct during the inspection.
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06/29/2015 | Follow-up | |
Operator to call pest control company for service. Operator to detail clean the facility and come up with a cleaning schedule to ensure that cleaning is done at a frequency to eliminate the build up of filth in the facility. A follow up inspection will be conducted on Monday the 29th to verify the above violations have a long term correction.
- Person in Charge
Observation: Person in charge is not ensuring the facility is cleaned at a frequency to prohibit harbaroage of pests.
Correction: A extensive detail cleaning is needed then the operator is to come up with cleaning scedule to ensure cleaning is done at a rotuine frequency.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking from an uncovered c.ontainer in the food preparation area. Cup with water sitting on top of the pizza prerperation unit
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. Had staff remove the dirnk during the inspection discussed covering and keeping drinks away from prep areas.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove, shelving, and empty dough trays.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the oven has accumulations of grime and debris.
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: Pizza cutters were cleaned during the inspection but not sanitized after cleaning.
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. Operator had staff santize the pizza cutters during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment throughout noted in need of cleaning. Significant accumulation of food debris observed in these areas.
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: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Today, observed significant "fruit fly presence" at customer self-service beverage area and at three compartment sink plumbing. Also, 8-10 juvenile roaches observed under equipment in back of ktichen. 4-5 cockaroach found under trash can at the pizza service line.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Operator stated that pest company is coming twice a month. Discussed calling pest control company when pest are observed and that cleaning well help with having pest in the facility.
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06/22/2015 | Routine | |
Owner was verbally notified (and in writing) that continued noncompliance with the Virginia Food Regulations (based on facility's history) may cause the local health department to initiate administrative or enforcement actions.
- Person in Charge (repeated violation)
Observation: Owner / PIC not insuring food contact surfaces are being cleaned and sanitized, not conducting proper cooling procedures and not preventing possible cross-contamination of raw chicken onto ready-to-eat foods.
Correction: Discussed proper corrective actions and the need for the PIC to provide active managerial control over key food-borne illness risk factors.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food handler preparing raw chicken and then handling metal tongs with the same disposable work gloves. Potentially contaminated tongs were then laid on top of some cooked chicken product.
Correction: Owner spoke with the employee and the tongs were removed for proper cleaning and sanitizing. Potentially contaminated chicken was then reheated to 165 F+.
- Critical: Cooling*
Observation: Bulk pizza sauce (cooked on 2/23/2015) rated 62 F, 10-12 hours after being into the walk-in cooler.
Correction: Owner voluntarily discarded this product. Cool to 41 F within 6 hours -- cool to 70 F within the first 2 hours of the cooling process and then cool to 41 F within the last 4 hours of the cooling process. Discussed with owner.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: (Repeat) No system for tracking cooked pizzas as time as the public health control observed.
Correction: Mark pizzas according to the facility's approved color coding system. Owner took correcitve actions. Note: Future noncompliance with proper time tracking for foods not in temperature control may result in impoundment of product and / or disapproval of using time as a public health control measure.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Some food residues observed on the large mixer blade and on the meat slicer.
Correction: As previously discussed, wash, rinse and sanitize in-use food contact surfaces every 4 hours to help prevent bacterial growth. Owner agreed to properly clean and sanitize this equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Correction:
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02/24/2015 | Routine | |
Joint inspection with Mike Rexroad, EHS and Eric S. Myers, REHS,
- Person in Charge
Observation: Owner (present) was not apparently exercising active managerial control over risk factors and good retail practices (GRPs). Discussed responsibilites w/ owner.
Correction:
- Critical: Employee Health* (corrected on site)
Observation: Owner / Person-In-Charge could not describe employee health policy or mention one symptom that would require employee exclusion.
Correction: Discussed requirements of training employees in key illness symptoms / diseases and the need to report to management for assessment.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed rinsing hands without using hand soap or lathering.
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.
- Hands - Where to Wash (corrected on site)
Observation: Employee observed "washing" hands at the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Employees are to only use dedicated hand sinks.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed. Owner agreed to take corrective actions.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple ready-to-eat foods not code-dated. Owner stated that these prepared foods were less than 3 days old. Owner agreed to properly date mark these foods.
Correction: Owner agreed to take corrective action.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No system was being used to time mark pizzas that were taken out of hot holding (135 F). Owner could not provide records or color-coded marking of pans.
Correction: Public health rationale was explained to owner that foods taken out of temperature control are to be timed and then discarded after 4 hours. Owner agreed to make the correction.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meat slicer, can-opener blade and ice machine observed with accumulated residues.
Correction: Owner agreed to wash, rinse and sanitize all food contact surfaces. Discussed proper cleaning and sanitizing of in-use food contact surfaces with owner.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: back area work tables.
Correction: Clean and sanitize these surfaces for possible food contact. Owner agreed to conduct a thorough cleaning.
- Light Bulbs Protective Shielding
Observation: Two banks of flourescent lights in the back kitchen are not covered or shielded.
Correction: Provide shielding as soon as possible. Owner agreed to take corrective action.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility appears to need a regular cleaning cycle. Multiple surfaces and areas (food and nonfood contact) observed that are not clean. Build-up of food, flour, dust and dried sauce observed in most places in the back kitchen. Note: these conditions can also be a food source for pests.
Correction: Recommended voluntarily closure the facility to allow for a thorough cleaning. Recommended
a rotating cleaning schedule to help ensure all areas of the kitchen are being routinely and thoroughly cleaned.
- Pests - Controlling Pests*
Observation: Two pest infestations were observed in the back kitchen area: roaches and fruit flies.
Correction: Owner is responsible for calling a licensed pest control operator (LCPO) to arrange for treatment(s) and to deny food & habitat to pests. Discussed importance of hiring a professional pest company to assess and treat for pests. Owner agreed to call an LCPO.
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02/11/2015 | Routine | |
Operator to work on cleaning shelving the shield in the ice machine and inside refrigeration. Review washing, rinse, and sanitize with the meat slicer and food contact surfaces. Another routine inspection will be conducted in January.,
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slice after use no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator agreed to clean during the inspection.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the outside of all euipment and inside of refrigeration has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throuout the facility 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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12/18/2014 | Follow-up | |
Called the owner to discuss issues during the inspection. A follow up inspection will be conducted 12-19-14 for the issues observed today. Leaving cooling logs operator to verify cooling methods.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Left paper work with staff during the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE sauce, cooked meats, deli meats, and cut tomato 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. Operator to have staff date product.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. For pizza held at room temperature.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 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 quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the meat slicer and knives in the back of the kitchen used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of after use or if in continual no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator to have staff wash rinse and saintize equipment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the outside of all euipment and inside of refrigeration has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator provided towels during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throuout the facility 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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12/17/2014 | Routine | |
Request management call the health department to discuss findings Leaving contact information.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food found in the bottom of the pizza preparation unit cold holding at improper temperatures
Correction: Potentially hazardous foods were voluntarily discarded during the inspection operator to call refrigeration company to repair the unit. Operator needs to provide a thermometer for the bottom of the unit and discontinue use until the unit can maintain food temperatures of 41 degrees or less.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slice after use or no less than every 4 hours to prevent the growth microorganisms on those surfaces. Staff agreed to clean slicer during the inspection. Discussed making sure it is washed rinsed and sanitized after use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back preparation area.
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. Staff provided soap during the inspection.
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08/05/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauce and cooked chicken 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. Operator dated product during the inspection.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the back preperation area 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces and after use. Operator agreed to wash rinse and sanitize during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of equipent refirgeration, the top of the pizza preperaton unit, and the Ice sheild in the ice maker has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back preperation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Operator provided paper towels during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the kitchen and the back preperation area 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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03/24/2014 | Routine | |
Operator corrected all violations from the previous inspection. Leaving cooling logs for the operator. Discussed ensuring all items have long term corrective action.
No violation noted during this evaluation. | 11/14/2013 | Follow-up | |
Discussed cleaning frequency with the operator, employee health, and cooling methods for the sauce. A follow up inspection will be conducted on or around 11-14-13 for the risk factor above that were found out of compliance.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cooked chicken and sauces in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator dated the products during the inspection.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator to work with staff to have a system in place to mark the pizza that is used for time as a control.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Slicer had food residue from last use Saturday per the staff.
Correction: Clean food-contact surfaces of meat slicer after use. Operator had the slicer washed rinsed and sanitized during the inspection.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator provided towels during the inspection.
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11/04/2013 | Risk Factor | |
Operator showed the procedure during the inspection the food was not marked operator agreed to use the marking procedures during the inspection. Reviewed glove use and no bare hand contact with the operator and the staff.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator began marking the pizza during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator had the meat slicer washed, rinsed and sanitized during the inspection.
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07/02/2013 | Follow-up | |
Leaving employee health information and information concerning cooling. A follow up inspection will be conducted on or around 7-2-13. Operator needs to obtain test strips and we discussed cleaning frequencies in the back Area
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked sauce, cut tomato, cooked chicken and other prepared items in the refrigeration unit is not properly dated for disposition. Facility has no system for date marking.
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: Time as a Public Health Control*
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Solution observed at less than 150 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Operator brought up to prpera concentration during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer and pizza cuteers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer and pizza cutters no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the at the back dish washing area and or preperation area.
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: No disposable towels were provided at the hand washing lavatory in the dish area back preperation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 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. Not provided at either handisnk.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/24/2013 | Risk Factor | |
Today, follow-up inspection. With the exception of the condensate problem in the 2-door reach-in refrigerator and light shielding, all violations from the last routine inspection have been corrected.
Facility in substantial compliance with the Virginia food regulations.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Observed condensate pooling in 2-door reach-in refrigerator.
Correction: Correct the condensation problem to prevent possible contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in fixture near walk-in refrigerator are not shielded, coated, or otherwise shatter-resistant. Also, bulb at pizza oven hood is also not protected.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/11/2013 | Follow-up | |
This department to perform a follow-up inspection on or around March 11, 2013.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Employee observed using feet to hold sauce container in place while product was being mixed.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of euipment throughout has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Observed condensate pooling in 2-door reach-in refrigerator.
Correction: Correct the condensation problem to prevent possible contamination.
- Light Bulbs Protective Shielding
Observation: Light bulbs in fixture near walk-in refrigerator are not shielded, coated, or otherwise shatter-resistant. Also, bulb at pizza oven hood is also not protected.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors noted in need of cleaning. Observed accumulation of food debris in these areas.
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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03/01/2013 | Routine | |
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