No violations observed at the time of inspection. The majority of foods prepared at the location are frozen and are cooked in fryer or backed in the pizza oven when ordered. No violation noted during this evaluation. | 12/31/2015 | Routine | |
The majority of food prepared is frozen and is cooked by being fried on grill or deep fried in fryer. PIC was observed constantly washing hands through all phases of food preparation at the time of inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that two one gallon zip lock bags containing raw hamburger patties were observed stored over lettuce in rear food storage area upright refrigerator..
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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07/01/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the rival microwave 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.
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12/15/2014 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food temperature measuring devices were not provided in the reach-in freezer or refrigerator units.
Correction: Obtain at least one food temperature measuring device for each unit so employees can properly monitor the temperature of food items in the establishment.
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06/04/2014 | Routine | |
Recommend purchasing digital thermometer for use. No violation noted during this evaluation. | 12/05/2013 | Routine | |
No violation noted during this evaluation. | 06/18/2013 | Routine | |
No violation noted during this evaluation. | 01/08/2013 | Routine | |
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