The above observations and the following were discussed with the person in charge:
-New door was just installed in the back of the kitchen, ensure a sweep is provided to seal the bottom of the door.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The cooked sausage (50'F) and the sliced ham (49'F) stored in the prep cooler observed to be cold holding at improper temperatures. The PIC closed the lid of the prep cooler during the inspection to keep foods at 41'F and below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening. Advised the PIC to ensure all deli meats are dated 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the homestyle reach in cooler and in the prep cooler. PIC provided a thermometer for the reach in cooler during the inspection.
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 meat patties or fish filets. The thermometer provided was in disrepair during the inspection.
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 meat patties and fish filets.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the exterior of the mixer and the top of the ovens have 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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups stored over the ice machine were found 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and cups were observed stored unprotected on top of the ice machine. Clean pans were found stored in the mop sink.
Correction: Store all pans, cups and plates in a clean, dry location where not exposed to splash, dust or other contamination and at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: The floors in the facility are not maintained in good repair. Observed several broken/chipped floor tiles throughout the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bleach and a chemical spray bottle stored on top of soda boxes during the inspection. Both items were placed in the designated storage area during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/15/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized at least once every hour.
-Employee health policy.
-Thermometer used for taking the temperatures of foods is no longer working, please replace the battery or provide another thermometer.
-The bleach sanitizer in the buckets measured at 100 ppm and in the dishmachine measured at 50 ppm.
-No food prep observed during this inspection. Gloves provided to prevent bare hand contact with foods.
-Bleach sanitizing and date marking handouts provided.
Please contact the health department once the handsink in the back of the kitchen has been repaired for follow up inspection of the sink.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the ice scoop stored in the ice used for customers drinks.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep tables and drainboards of the 3 compartment sink when not in use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed sugar and cans of mushrooms stored on the floor. PIC placed items on a shelf in the pantry.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed shortening stored uncovered on the top shelf in the storage area. PIC placed plastic wrap over the shortening during the inspection. Several foods in the reach in cooler and in the prep cooler also stored without being covered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration units were not properly dated for disposition after opening. Observed salami, ham and precooked shrimp stored in the prep cooler and reach in cooler without being 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.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the sponge used to line the pans with shortening is not durable, nonabsorbent, easily cleanable or resistant to pitting. The PIC discarded the sponge during the inspection
Correction: Discontinue using sponges to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the back of the kitchen was measured at a temperature less than 100°F. The nozzle on the handsink was observed to be in disrepair during the inspection. Facility has hot water available at all other sinks throughout the facility. PIC contacted a repair company during the inspection.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing station in the back of the kitchen was observed to be blocked, preventing access by employees for easy handwashing. Observed plastic storage containers stored in the handsink in the back of the kitchen. PIC removed the containers during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the warewashing area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/06/2014 | Routine | |
Abbreviations: PIC=person in charge
- Hands - Where to Wash (corrected on site)
Observation: Observed food employee washing their hands in the mop sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shortening unwrapped and uncovered on the shelf in the kitchen.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening: 1. Salami in the prep unit 2. the ham, roast beef and pepperoni in the reach in cooler.
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 Contact Surfaces - Cleanability* (corrected on site)
Observation: Observed shortening being spread onto pans with a sponge. The food contact surface of the sponge is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. PIC discarded the sponge.
Correction: Replace the sponge 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen area is blocked, preventing access by employees for easy handwashing. The sink is blocked by food containers. PIC removed items.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry, stored in bucket with water.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about George's Pizza, 5306 Plank Road, Fredericksburg, VA 22407 »