Discussed shellstock tags for fresh clams. Facility had one bag of clams (frozen and still in use). That was the only bag within the past 90 days. Facility has chosen to use a different type of clam in the future.
Discussed volume of food items during processing. Recommend that smaller portions be processed and refrigerate additional until needed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods and commercially processed foods 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. 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.
- 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The operator is using a product that is not approved for use as a sanitizer.
Correction: Immediately discontinue the use of the product and obtain an approved sanitizer.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory in the back kitchen area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory in the back kitchen area to allow convenient use by food workers.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the handwash sink front counter 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.
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12/29/2015 | Routine | |
Use plain liquid bleach WITHOUT perfumes or splash less formula.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat sliced ham 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.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of trash bags as storage bags for bereads in walk in.
Correction: Discontinue use of the trash bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- 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 achlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/16/2014 | Routine | |
Facility needs to obtain food grade single-service gloves to ensure no bare hand contact with ready-to-eat product and to mount paper towel dispenser at the hand sink at front counter.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Temperature - Food Temperature Measuring Devices - Provided
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.
- 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.
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11/20/2013 | Routine | |
PIC: Giuseppe Lubrana
-Please only store scoops in ice machine
Observed: gloves/slicer/microwave/hood/dry storage/restrooms-satisfactory
Dumpster-satisfactory
Ehrich pest control
-Separate cutting board for raw meat
Overall-very clean
- 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 in 3-Bay sink.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory. Cloth hand towels not acceptable.
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
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12/20/2011 | Routine | |
Restaurant representatives - add corrected or new information about Ciro's Pizza, 788 Shopping Center Rd., Strasburg, VA 22657 »