- 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. Open drinks stored above food counter.
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. Drinks removed during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: meatballs in sauce and extra marinara sauce are not being kept stirred and they are falling below 135 F. Some meatballs are as low a 108 F. Marinara sauce in the middle is 117 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Food reheated during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizzas and pizza sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Time marked on these items during inspection.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean spoons were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles of chemicals labeled during inspection.
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12/15/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Cooked marinara, ground beef and spaghetti noted not being adequately cooled to prevent the growth of harmful bacteria. All were cooked yesterday. Marinara in large, deep covered plastic container is 55 F in walk-in refrigerator. Ground beef and spaghetti are in covered plastic containers on the bottom on the sandwich prep unit and they are still 44 F while other food in this unit is 40 F. All cooling should be completed in the walk-in refrigerator.
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. Food that was improperly cooled was discarded during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer bottles stored on top of the ice machine.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles of sanitizer moved to proper location during inspection.
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06/18/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above RTE food in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw chicken moved to bottom shelf during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: garlic/oil mixture in prep refrig had been left out at room temperature and was 57 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Garlic/oil mixture discarded during inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at hand sink in the back is in poor repair. Pedal used to turn on water is getting stuck and then they can't get water to turn off.
Correction: Repair and maintain all plumbing components and fixtures.
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11/18/2014 | Routine | |
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Still using large deep plastic container for marinara sauce without pre-chilling cans of sauce before opening.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. PIC will start pre-chilling cans before they are opened and will add ice instead of water to make sure adequate cooling occurs.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza, pizza sauce and cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Food labeled with time during inspection.
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04/28/2014 | Follow-up | |
- 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. Open drink on food prep counter.
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. Drink equipped with lid and straw during inspection.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large deep plastic covered container of sauce in walk-in refrigerator is 65 F. This sauce is made from room temperature ingredients and it has been about 1 hour since sauce was made.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Sauce was uncovered during inspection. They will monitor temperature and separate into smaller containers if necessary so 41 F is reached within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: garlic/oil mixture out at room temperature is 73 F. Pizza prep unit is not holding food at 41 F or below - top: sausage 45 F, ham 45 F
Correction: refrig : artichoke 43 F. Some items on top of sandwich prep unit are not in temperature : turkey 44 F, ham 43 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cut deli meats in the sandwich prep unit were not properly dated for disposition after opening. Spaghetti in walk-in not dated.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Food date marked during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza, pizza sauce and shredded cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Pizza slices discarded and sauce and cheese marked with a time during inspection.
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04/24/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer was observed in a state of disrepair and damaged. Inside top of chest freezer is in poor repair - plastic is broken and is hanging down.
Correction: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/11/2013 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled canned mushrooms not being adequately cooled to prevent the growth of harmful bacteria. According to the cook mushrooms were placed in large deep plastic container yesterday and they are still 47 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Mushrooms discarded during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked diced chicken, cooked hamburger, cooked spaghetti and sliced meat in the prep refrigeration unit are 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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza and pizza sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Food marked with a time during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer was observed in a state of disrepair and damaged. Inside top of chest freezer is in poor repair - plastic is broken and is hanging down.
Correction: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink. Spray hose is even or a little below flood rim level of the sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing. There is a large pan in the hand sink make it not accessible.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large pan preventing its use. Large pan removed during inspection.
- Plumbing System Maintained in Good Repair
Observation: 3 compartment sink is in poor repair. Faucet is leaking and the hot water handle is missing.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle of chemical labeled during inspection.
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12/05/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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. Provided information to the PIC about cooking, cooling, hot and cold holding temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over RTE food in the 2-door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw chicken moved to the bottom shelf during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Spaghetti placed in a tightly covered plastic container and put in the bottom of the sandwich prep unit while still 70 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Spaghetti removed from plastic container and placed in a shallow pan and put in the walk-in refrigerator to finish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot holding at improper temperatures: marinara sauce is 115 F in hot holding unit.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Marinara discarded and heat turned up underneath unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: meatballs left on counter are 70 F, garlic/oil mixture left out is 76 F. Sliced meatballs on top of pizza prep unit are 46 F - meatballs stacked too high in pan.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Meatballs and garlic/oil mixture discarded during inspection. Some sliced meatballs removed from the pan in the top of the prep unit and placed in refrigerator underneath.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat cooked ground beef, cooked chicken, spaghetti etc. 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. Food dated during inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza, marinara and shredded cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Time marked on food items during inspection.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Cell phone and keys stored with clean dishes.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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07/09/2013 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Breaded chicken cooked earlier (< 6 hrs ago) was not allowed to completely cool to 41 F or below before it was placed in a plastic covered container - chicken was 45 F. Artichokes removed from a can(less than 4 hours ago) that was at room temperature were also placed in a covered plastic container before cooling down to 41 F or below - they were 48 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Suggest pre-chilling canned food so contents will already be cold when opened. Chicken and artichokes placed uncovered in walk-in to finish cooling.
- Equipment - Cutting Surfaces
Observation: The cutting board at the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: lime buildup on baskets used to cook pasta in.
Correction: Clean and sanitize these surfaces for food contact. Suggest using a delimer to removed lime deposits from these baskets.
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01/30/2013 | Routine | |
If you are going to begin receiving live shellfish make sure regulations are followed - printout of regulations regarding shellfish provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: garlic and oil mixture kept out at room temperature - 76 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Garlic and oil mixture discarded during inspection.
- 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 chlorine 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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09/28/2011 | Follow-up | |
Provided food safety information in English and Spanish.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding
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. Information provided to the person in charge and explanation given for proper holding temperatures as well as cooling and reheating.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Employee took food to dining area and was instructed to wash his hands after eating and before returning to work.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steaks stored over RTE food in the 2-door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw meat moved to the bottom shelf during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Cooked chicken allowed to remain out at room temperature stacked in a pile instead of placing it in a shallow pan in walk-in to help it rapidly cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Chicken placed in a shallow pan and placed uncovered in walk-in refrigerator to cool during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: garlic and oil mixture kept out at room temperature - 77 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Garlic and oil mixture discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: chicken being prepped and portioned allowed to rise to 75 F. Chicken washed in water that possibly caused temperature of chicken to rise in a short amount of time. Confirmed chicken was received today and owner stated only about 1 hour had passed since it was received.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Portioned raw chicken placed in a shallow pan and put in walk-in refrigerator to cool. Chicken down to 55-60 F within 1 hour. It is to be placed in the freezer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad and cooked pasta 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced meat in the front refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles of chemicals labeled during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored over single service items in the storeroom.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to bottom shelf during inspection.
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09/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about Frank's Pizza, 14 East Main Street, Salem, VA 24153 »