- 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 quat 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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07/09/2015 | Routine | |
Discussed the following with the operator: corrective actions to violations, employee health, and time as a public health control. Food handler's cards and certification in food management due in 90 days. Follow-up on sanitizer dispenser when repaired.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before handling noodles.
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: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The cornmeal was contaminated by foreign particles.
Correction: Discard cornmeal. Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomato sauce was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Sanitizer concentration was too low.
Correction: Ensure sanitizer concentraion is at appropriate levels.
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01/09/2015 | Routine | |
Tomato sauce stored at room temperature. Will check for variance. If no, variance and 820-Cold Holding violation will be recorded. Will follow-up w/operator to issue permit.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employee items were stored with food for the public.
Correction: Store employee items separately.
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06/24/2014 | Routine | |
Discussed the following with the operator: employee health and corrective actions to violations.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus.
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The corn meal was contaminated with carbon flakes.
Correction: Discard corn meal. Ensure food is safe and unadulterated.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the handsink.
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
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands was 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.
- Employee Accommodations, Designated Areas
Observation: Employee items were not in designated area.
Correction: Designate an area for employees storage away from food, equipment and single-service and single-use articles to protect them from contamination
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07/31/2013 | Routine | |
Discussed the following with the operator: employee health, food storage, cooling process, and certification in food management.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The cornmeal had black paint flakes from baking pans in it.
Correction: Ensure food is safe and unadulterated.
- Critical: Cooling* (corrected on site)
Observation: Tomato sauce was noted 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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- 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 new Quarternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture at the hand sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the employee bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An accumulation of mouse droppings were located in the storage area.
Correction: Clean floor.
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02/27/2013 | Routine | |
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