Frank's Pizza, 511 E. Nelson St., Lexington, VA 24450 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Hand washing sinks available and in use with warm water, soap, and towels. Discussed proper cooling requirements and procedures and proper date marking procedures
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food items (sauces,dressings, sliced hams and toppings, cooked sausages) 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sandwich prep unit and other food preparation areas/surfaces are not being sanitized on a regular basis or between food preparation.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. sanitizing buckets containing a 50-100ppm chlorine solution with wipe down cloths shall be used to wipe down food contact surfaces and prep areas between food preparation and as needed to prevent food debris from building up and prevent cross-contamination.
|
01/26/2016 | Routine | |
Facility appears to be clean and orderly. Hand washing sinks available and in use with warm water, soap, and towels. Discussed proper cooling requirements and procedures and proper date marking procedures
- Critical: Cooling* (corrected on site)
Observation: spaghetti sauce 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.
|
09/04/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed employee using bare-hands when making a salad and bread plate.
Correction: Use disposable gloves or provide suitable utensils such as deli tissue, spatulas, tongs, or dispensing equipment to handle RTE food to prevent contamination from hands.
|
07/26/2013 | Risk Factor | |
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