Prep unit repair and maintaining cold hold at time of follow up.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. DM stated that pizza prep unit is time only.
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.
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03/23/2016 | Follow-up | |
Shenandoah Refrigeration working on walk in- replacing compressor. Ensure that staff does not over fill well prep pans.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: BBQ, ham chicken, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. DM stated that pizza prep unit is time only.
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.
- Food Contact Surfaces - Cleanability*
Observation: Dish racks in machine is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the Dish Racks to provide a surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Cold water only at hand sink in kitchen/dish room.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/22/2016 | Routine | |
Improvement in over all cleaning - well done.
Ensure that employee personal belongs are not being stored in kitchen or other food prep areas.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Soup, pasta, red/white sauces for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour reheat 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. EHS provided time logs.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk indoor is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Hot hold wells for soups, pasta, sauces was observed in a state of disrepair and damaged.
Correction: Repair /replace hot hol equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hot hold wells, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Both mop sink and hand sink in dish room leaking at spigot.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: Floor tiles in dish room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/25/2015 | Routine | |
Eco Lab serviced dish machine- still not correct- runs continuous cycles. Another call for service made to company. Pest control in for monthly service, continue with detail cleanings.
Now need to fix leaking mop sink.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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05/19/2014 | Follow-up | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Employee wallet, cell phone and keys stored on top of pizza prep .
Correction: Personal items to be stored in designated employee area.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. None was detected with chlorine test strip.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Plumbing System Maintained in Good Repair
Observation: The floor drain at food prep sink/pasta cooker clogged.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, floors under pizza prep and under hot bar 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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05/14/2014 | Routine | |
Need another short dunnage rack in walk in.
No violation noted during this evaluation. | 02/10/2014 | Follow-up | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Ice scoop stored in ice maker.
Correction: Store in holder outside of machine.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in and on ice maker are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration- none detected.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls under shelves and equipment and floor drains 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: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
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.
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01/27/2014 | Routine | |
Reviewed heating of commercially prepared vs reheating for hot hold. Reviewed employee health and provided example of written employee health policy. ensure employee have place for personal items.
Dining room under going remodel to be completed by end of the month.
- 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
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02/14/2013 | Risk Factor | |
Wet wipe buckets adjusted to 100 ppm Chlorine- ensure employees are trained to use test strips for proper levels of sanitizer.
Ensure that foods(cheese steak meat) are totally submerged in ice.
Monthly pest control service. Seat/booth covers in poor repair.
Provided written example of employee health reporting agreement.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Walk-in.
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.
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02/02/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cici's Pizza, 2059 S Pleasant Valley Rd., Winchester, VA 22601 »