Fox's Pizza Den, 289 North Massanutten Street, Strasburg, VA 22657 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Sample form for Time As A Public Health Control provided to the facility.
- Food Display
Observation: The food on the salad bar is not protected from contamination.
Correction: Install an appropriate sneeze guard on the salad bar.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the bottom of the pizza prep unit and the salad bar cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or use Time As a Public Health Control (written procedures required).
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
12/29/2015 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Steak 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.
|
09/30/2014 | Risk Factor | |
The following violations from Routine Inspection conducted on October 2nd, 2013 have been corrected: 0800 and 0830. Discussed proper methods to rapidly cool various product within required time frames - such as: spreading product in a thin layer and use of ice bath to facilitate cooling.
No violation noted during this evaluation. | 10/09/2013 | Other | |
- Critical: Cooling* (corrected on site)
Observation: Chili 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pizza toppings in the refrigeration unit is 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.
|
10/02/2013 | Risk Factor | |
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