No violations cited during inspection. No violation noted during this evaluation. | 02/25/2016 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Salad dressing containers sitting atop lettuce and tomatoes in deli unit.
Correction: Protect food from miscellaneous sources of contamination.
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10/20/2015 | Routine | |
No violation noted during this evaluation. | 07/01/2015 | Routine | |
No violation noted during this evaluation. | 02/11/2015 | Routine | |
No violation noted during this evaluation. | 10/29/2014 | Routine | |
No violation noted during this evaluation. | 06/13/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged:
- Deli unit top needs repair - duct tape not suitable for smooth cleanble surface.
Correction: Repair the 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
- Back door needs new seal.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/26/2014 | Routine | |
Note: Temperatures taken after lunch rush.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Roast beef in deli unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The deli unit was observed in a state of disrepair and damaged. Ambient air temperature is 50 deg.
Correction: Repair the deli unit 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 deli unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/30/2013 | Routine | |
- 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.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dano's Pizza, 10880 General Puller Highway, Hartfield, VA 23071 »