Abbreviations: PIC=person in charge
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach in cooler.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the plastic on the shelves 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.
- 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.
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04/01/2016 | Routine | |
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the pizza prep reach in cooler.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) shelving for the dry goods 2) interior and exterior of the washing machine 3) exterior of the dryer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Employee restroom is in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/03/2015 | Routine | |
Good job! Thank you
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as chicken pieces, chicken wings, sausage and sliced ham.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as chicken pieces, chicken wings.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet at the handwashing sink is loose.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/28/2014 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required cold holding temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard covering the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
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*
Observation: The food contact surface of the square, white food containers contain cracks, chips and pits and cannot be easily cleaned. Also the hand held can opener is rusted where it pierces the cans.
Correction: Replace the damaged 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: There was no temperature measuring device located in the RIC at the prep counter.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as chicken pieces, chicken wings, sausage and sliced ham.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as chicken pieces, chicken wings.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. There is no ice available to calibrate and PIC did not know how to calibrate.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment and Utensils, Air-Drying Required
Observation: Observed the square, white food containers on the back shelf that were 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.
- Plumbing System Maintained in Good Repair
Observation: The faucet at the handwashing sink is loose.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
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.
- Outer Openings - Protected
Observation: The back door does not have a door handle which leave a large hole in the door.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed a container of glue on the prep counter.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/14/2014 | Routine | |
Called to inspect because of fire last night at 10:50 pm. Fire started in the bottom pizza oven, employee used extinguisher 3 times and then called fire department. All foods had been put away before the fire started. Top oven is not getting enough heat to prepare foods. Technician is scheduled to inspect the oven today to see if it can be fixed or will need to be replaced. If oven is salvageable entire oven must be taken apart and cleaned and sanitized before operating. Recommend cleaning inside more often to avoid debris build up. Also recommend all food areas be cleaned and sanitized before opening. Chemicals from the extinguisher does not appear to be on any of the equipment or counters but to be safe clean everything.
Employee will notify health department of outcome.
No violation noted during this evaluation. | 03/13/2014 | Other | |
Abbreviations: PIC=person in charge
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee wash their hands for 5 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hand Sanitizers (corrected on site)
Observation: Observed employee wait on a customer and only use hand sanitizer to clean their hands before beginning to make a pizza.
Correction: Ensure hand sanitizers and chemical hand sanitizing solutions are approved for use by the FDA , have active antimicrobial ingredients that are approved by FDA and are safe for application to human skin as an antiseptic handwash, have components that are exempted from the requirement of being listed in federal food additive regulations, or comply with and be listed in 21 CFR 178 or 21 CFR 182, and be applied only to hands that are cleaned as specified under 12 VAC 5-421-140.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of window cleaner and degreaser that were stored on top of the bottles of soda. Containers were moved.
Correction: Hazardous toxic containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/14/2013 | Risk Factor | |
Sanitizer: Quaternary Ammonia, concentration at 300ppm in Three Compartment Sink
Discussed with Person in Charge:
1. Employee Health
2. Using time as a public health control, Pizza Sauce
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap between the door and door frame at the kitchens back door.
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.
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05/15/2013 | Routine | |
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