All temperatures were taken internally unless otherwise noted
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers ( sauce bottles).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the plastic pizza ingrident tubs contains cracks, chips, or pits
Correction: Replace to provide a food contact 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.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal deteriorating on bathroom handsink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms, Convenience and Accessibility
Observation: Abandoned toilet room not accessible to employees
Correction: Remove move cap toilet.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure are not maintained in good repair:
>> Tile at handsink
>> Paint peeling at kitchen handsink.
>> Multiple holes in the walls throughout facility.
>> Paint peeling on wall at pizza box storage.
>> Floor pitted or cracked in the back storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/15/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensil without a handle found stored in the bin of corn meal.
Correction: Ensure dispensing utensils are equipped with handles.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs was observed.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found on-line at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment 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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures is not maintained in good repair:
>> Tile damage at wall floor and wall junction at kitchen handsink.
>> Paint peeling on the wall at manager office.
>> Wall behind/ inside rest-room door.
>>Wall In pizza box storage area.
>> Wash room floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall at the trhee compartment sink 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: Toxics - Storage of Toxic Containers*
Observation: Spray bottle of chemicals which was leaking, was stored on pizza cutting table, was not properly stored to prevent the contamination of food, equipment, utensils.
Correction: Containers of chemicals/spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/16/2014 | Routine | |
All temperatures were taken internally unless otherwise noted
- Utensils - In-Use - Between-Use Storage
Observation: The following in-use utensils improperly stored between use:
>> Corn meal dispensing utensils observed without a handle.
>> Food turner stored in between squeeze bottle rack and storage shelf.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the make table.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>> Mop sink
>> Three compartment sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the beverage display is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the unisex rest- room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The physical structure is not maintained in good repair:
>> Wall damaged located in the back storage area adjacent to the rest-room.
>> Wall damaged next to the handsink and behind the door inside of the rest-room.
>> Paint chipped on wall located at pizza box storage area.
>> Paint deteriorating beside kitchen handsink.
>> Coving/tile damage located at kitchen handsink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food splatter observed on the walls at located at the three compartment sink.
Correction: Clean.
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09/11/2014 | Routine | |
All temperatures were taken internally.
- 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. EHS will provide a policy.
- Utensils - In-Use - Between-Use Storage
Observation: Handle broke on dispensing utensil in corn meal bin.
Correction: : use only handled non breakable scoops ( ladles - measuring cups or scoops ) to dispense sauces and dry goods and have utensil handles upright out of contents at all times
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the pizza make table.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Handsink in the kitchen.
2. Three compartment sink
3. Rest-room sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Food cart soiled.
2. Pizza pan shelving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair:
1. Wall paint detonating by handsink.
2. Wall/fall coping damaged.
3. Floor tile in back storage room
4. Holes in the wall right side of pizza oven.
5. Paint peeling above pizza box storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/10/2014 | Routine | |
All temperatures are internal unless otherwise noted.
This is a risk factor inspection and to see facility and equipment issues look at last inspection.
- Person in Charge
Observation: There is no registered CFM.
Correction: Bring ServSafe Certificate and register with the health department at 1320 LaSalle Ave.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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09/04/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the pizza bake trays.
Correction: Clean and sanitize these surfaces for food contact, or replace the bake trays.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Holes in Exterior of the door of the walk in cooler
>>Broken tiles along baseboard underneath handsink adjacent to walk in cooler
>>Floor badly cracked/damaged in washing machine hallway
>>Ceiling tiles missing in employee break area in rear of facility
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/18/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed 3 pizza slicers that were worn and pitted.
Correction: Repair/replace pizza slicers
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the pizza bake trays.
Correction: Clean and sanitize these surfaces for food contact, or replace the bake trays.
- Light Bulbs Protective Shielding
Observation: Light bulbs under the vent hood located above the pizza oven are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Holes in Exterior of the door of the walk in cooler
>>Broken tiles along baseboard underneath handsink adjacent to walk in cooler
>>Floor badly cracked/damaged in washing machine hallway
>>Ceiling tiles missing in employee break area in rear of facility
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of oven cleaner and glass cleaner are stored above and next to pizza boxes. The chemicals are in direct contact with the pizza boxes.
Correction: Chemicals used for cleaning must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/06/2012 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Cornmeal container not labelled
Correction: Label container
- Utensils - In-Use - Between-Use Storage
Observation: There was a utensil being used in the corn meal that did not have a handle.
Correction: Replace with a handled utensil.
- Food Contact Surfaces - Cleanability*
Observation: The pizza sauce conatiners are pitted and discolored.
Correction: Replace.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The wash compartment in the three compartment sink is missing it's over flow control insert.
Correction: Replace.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink by the walk in refrigerator had it's sealant cracked.
>>The handsink in the employee bathroom had it's sealant cracked.
Correction: Reseal sinks to wall in a smoothly sealed manner.
- Non-Food Contact Surfaces
Observation: Both shelves of the lower prep table need cleaning.
>> The corn meal brush is dirty and accumulated with debris.
>> The plastic organizer for wraped cuttlery sets is dirty.
Correction: Clean.
- Use of Laundry Facilities
Observation: Laundry unit located in room with 3 compartment sink and dry good storage.
Correction: In the event in the change of an owner or remodeled the laundry unit must be relocated to a physically separate room.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: White plastic pails found still wet in storage.
Correction: Ensure all food service equipment is air dryed before being stored.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cups and foil lids were observed being stored on the floor.
Correction: Ensure all food service equipment is stored off of the floor 6".
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet paper out in employee bathroom.
Correction: Replace.
- Toilet Rooms, Convenience and Accessibility
Observation: The second restroom has been abonded as such and should have toilet removed and capped.
Correction:
- Physical Facilities in Good Repair (repeated violation)
Observation: Multiple small holes in the walk in door and wall over 2 Litre bottles and behind the dry good racks.
>> The wall behind the equipment storage is slashed and cracked.
>>Coping stone missing at the walk in door and the corner of the walk in exterior wall.
>> Floor tiles damaged in area of clean equipment rack.
Correction: Restore walls, to smooth, non absorbable and easily cleanable surfaces.
>>Replace coping stone tiles. Replace damaged floor tiles.
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02/07/2012 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salami and sausage on the top line of the make table were cold holding improperly at 46*
Correction: Food was moved to a refrigerator capable of holding potentially hazardous food at 41* or below. Hold all potentially hazardous food at 41* or below.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple food containers used for the top line of the make table are in poor condition and are no longer smooth, durable, or nonabsorbent.
Correction: Replace with containers that are smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and the rest-room hand sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since they are exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- computer keyboards
- walk in cooler racks
- carbon build up on exterior of pans
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishware was found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the rest-room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- holes in the wall at 3 compartment sink
- floor tile in the back is damaged
- exposed wires in the back
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall at the mop sink needs cleaning.
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/16/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes used to hold clean dishes over utility sink.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of repair/replacing
>>several plastic containers holding food cracked
>>several slicer blades chipped
Correction: repair/replace
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the make table.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3-vat sink needs to be resealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn make table
>>gasket torn coca cola fridge
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair
>>end cap missing metal pizza paddle with blue handle
>>several slicer handles melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks over utility sink
>>racks with dry spices and sauces
>>racks walk-in
>>sauce self over slicing table across from oven
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: following in need of attention
>>plastic food containers stored above mopsink and washer, subjected to splash
>>pizza boxes stored on floor by soda bottles
Correction: Store equipment and single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: Front door is not tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>wall paneling left of kitchen handsink loose
>>holes wall behind 3-vat
>>ceiling tiles in employee rest-room have water damage
>>wall in rest-room hallway at bottom has paint peeling
>>wall in back room behind shelves is damaged
>>floor in back room is damaged
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall around front handsink
>>wall below the 3-vat sink
>>wall around utility sink
>>floor below utility sink
Correction: clean
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roach found back by the utility sink.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/19/2011 | Routine | |
All food temperatures are internal.
- Food Contact Surfaces - Cleanability*
Observation: Several of the plastic containers holding food in the pizza make table and walk in cooler have chips/cracks.
Correction: Replace the plastic containers to provide a food contact 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.
- Temperature Measuring Devices
Observation: Unable to locate thermometer for the make table during inspection
Correction: Provide a thermometer for the make table and locate in warmest part of the unit (near the door)
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink needs to be resealed to the wall
Correction: reseal
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-floor in back room is damaged
-wall in back room behind shelves is damaged
-wall in restroom hallway at bottom has paint peeling
-ceiling tiles in employee restroom have water damage
Correction: Repair or Replace to make surfaces smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
-The wall around the hand sink
- wall below the 3 compartment sink
-wall around utility sink
Correction: Clean
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray bottle of glass cleaner stored over bags of peppers, spray enamel stored next to sub boxes on back shelf
Correction: Containers of cleaners/paints must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/21/2011 | Routine | |
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