All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 02/26/2016 | Follow-up | |
Notes:
Cheese holding unit is not build for and not capable of reheating cheese from 41 F to 165 F. Cheese sauce must be reheated on the stove or in microwave oven within 2 hours. After that sauce can be stored at 135 F or above.
- Part for the sandwich unit has been ordered, meanwhile unit had been in use and all TCS foods stored inside at elevated temperatures. Suggested to use ice bags or store containers on ice, periodically adding more. The follow-up inspection will occur on Feb 26, 2016.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich table is not supporting cold holding temperature at 41 F or less.
Correction: Repair sandwich table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/22/2016 | Follow-up | |
The data logger was placed inside walk-in cooler to monitor internal temperature for 24 hours.
- Do not overload food containers in the top portion of cook line prep table
- Jewelry - Prohibition
Observation: Female cook wearing jewelry on her arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced ham and turkey, precooked chicken wings, tomato sauce and sliced gyro cold holding at improper temperatures in the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Italian sausage covered with mold found inside make-up table offered for sale.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans stored along with other cans.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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10/14/2015 | Routine | |
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Thick or tightly packed food items should be stirred to remove heat before and during refrigerator cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked hamburgers aree provided on the menu without asterisking to the disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment manual washing sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Dressing Areas and Lockers - Designation
Observation: Employee clothing and other possessions are draped over racks storing non-perishable food and single-service articles.
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
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06/12/2015 | Routine | |
Time as a Public Health Control is properly implemented with valid written instructions and daily charts completed with time marking of TCS foods using TPHC. Weekly transmission of time charts are no longer required per implemented Risk Control Plan. Continue plan as implemented. Discussed timely posting of daily time parameters.
No violation noted during this evaluation. | 03/03/2015 | Training | |
Risk control plan implemented for TPHC
- Cooling Methods
Observation: The method used for cooling sauteed onions were not adequate
Correction: item was placed in large plastic lexan on top of make up cooler after sauteeing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna, pizza sauce, and deli meats in the refrigeration unit 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Salad bar, pizza, and hot entrees 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: 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.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning Everest refrigerator not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Plumbing System Maintained in Good Repair
Observation: Hand sink at customer counter is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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02/09/2015 | Routine | |
Walk-in freezer door repaired
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in walk in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
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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11/17/2014 | Follow-up | |
- Critical: Employee Health*
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. FDA Form 1b not available for employee selected at random.
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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in walk in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
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.
- Critical: Time as a Public Health Control*
Observation: TCS foods 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Bu Sung refrigerator was observed in a state of disrepair
Correction: doors to both walk-in cooler and walk-in freezer do not properly close or seal.
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11/07/2014 | Routine | |
Additional food temps: salami 39
- Critical: Cooling* (repeated violation)
Observation: Ground pork cooked previous day not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The prep room hand sink is separating from attached wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the ware washing area is being used for purposes other than washing hands. Empty soda bottle, bucket, and scrub pad observed in basin.
Correction: The handwash facility identified above is to be used for washing hands only
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07/14/2014 | Routine | |
1. Disclosure statement affixed to menus for raw or undercooked offerings. Re-printing scheduled.
2. Will return to discuss and provided written guidance for TPHC and cooling..
- Critical: Cooling* (repeated violation)
Observation: Cooked sausage and philly beef from previous day not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Cooked chicken wings were packed tightly together in a large congealed mass. Tomatoes and salami cut several hours previously were placed at top of unit with high internal ambient air temperature, where they would not cool in the required time. Product temperatures were 45 and 48 F respectively.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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.
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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04/01/2014 | Follow-up | |
Additional food temps: cheese 41
- Critical: Employee Health*
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
- Critical: Cooling*
Observation: Cooked chicken wings from previous day not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Cooked chicken wings were packed tightly together in a large congealed mass. Tomatoes and salami cut several hours previously were placed at top of unit with high internal ambient air temperature, where they would not cool in the required time. Product temperatures were 45 and 48 F respectively.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced ham cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Pizza nd other hot TCS foods 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: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware washing area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Solution was far over-strength.
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03/21/2014 | Routine | |
Additional food temps: ground beef 37
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Breaded 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.
- 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
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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12/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dante's Pizzeria And Grille, 2900 Cedar Lane Ste. D, Colonial Heights, VA 23834 »