- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed at least three employees who do not have food handlers cards per city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties. Informed PIC.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device. EHS observed no food thermometers for taking food temperatures.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in back of house storage area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
12/08/2015 | Follow-up | |
Great job of maintaining proper food temperatures. Remember to send all employees to get food handlers cards. Clean can opener daily.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed at least three employees who do not have food handlers cards per city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties. Informed PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EHS observed employee changing gloves, but did not wash hands before putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Informed employee and he washed his hands.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shellfish tags. EHS observed shellfish tags that do not have the date of last use.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Keep all tags in order and write the date the last shell stock containers is used.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reach in. EHS observed uncovered foods (Raviola, manacotti) inside reach in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Educated employee and corrected.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed Tongs stored on oven handles.
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. Iformed PIC and corrected.
- Thawing (corrected on site)
Observation: Improper methods used to thaw squid. EHS educated employees about proper thawing
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the counters is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed counters lined with absorbant cloth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system are not easily removable. EHS observed grease build up on hood filters and fire suppression piping.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Informed PIC
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the prep and bar reach in.
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. Informed employee and corrected.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. EHS observed no food thermometers for taking food temperatures.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Until observation is corrected PIC will place deli paper on cutting surface till replaced/refurbished.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. EHS educated PIC and they will use deli paper to line cutting boards temporarily.
- Non-Food Contact Surfaces
Observation: EHS observed the nonfood contact surface of the refrigerator gaskets, employee fan and metro shelving 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean tableware were observed stored with the food-contact surface facing upward. EHS educated PIC on importance and provide several options to store tableware with out falling. PIC still did not correct issue.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. EHS observed cleaned utensils stored handle up in containers.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the frontline is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only. Educated PIC
- Plumbing System Maintained in Good Repair
Observation: EHS observed mop sink faucet leaking and in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in back of house storage area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the prep line hand sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned EHS observed ceiling vents in kitchen have dust build up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Personal Care Items - Storage (corrected on site) (repeated violation)
Observation: Polish stored in such a way that they could contaminate food in the bar and wait station. EHS observed polish and air freshener stored next to juice and single service items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Informed employees and was corrected.
|
11/10/2015 | Routine | |
Food handler cards still need to be obtain. Cars required per City of Suffolk Ordinance Sec 49 (class 1 misdemeanor). Beard restraint still not observed for food worker. Date marking and labeling corrected during follow up inspection. Inverted tableware corrected during follow up inspection. Shell tags available but still not dating when last one sold for proper record keeping of 90 days due to Hep A virus. Many items corrected since last inspection but some critical violations still remain. Correct discrepancies right away to prevent food born illnesses. EHS spent time re-educating all food workers on discrepancies.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees do not have food handlers cards. Have employees update cards within two weeks
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. PIP and cooks needs beard restraint
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shellfish tags. Coached PIC to write date when last shellstock is pulled from container.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Soda coolers at bar and cash register. PIC said he would correct.
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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb over dry storage not shielded, coated, or otherwise shatter-resistant. Mentioned to PIC and to correct in two weeks.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
07/30/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees do not have food handlers cards. Have employees update cards within two weeks
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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. Backline dishwasher had personal drinkwithout lid, stored on prep table. Store on shelving below prep countertop.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. PIP and cooks needs beard restraint
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags. Coached PIC to write date when last shellstock is pulled from container.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Flour not labled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Knives, ladles, etc. kept in water at 113 degrees.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.EHS observed several containers of food on floor such as Meatballs, shredded cheese, ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Marinara, pasta cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Flour, pasta's, noodles, cold cuts, meatballs, 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Soda coolers at bar and cash register. PIC said he would correct.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Wiping cloth sanitizer solution reading less than 50ppm on store test strips educated employee to not use hot water and to use test strips to test concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization. Coached dishwasher on proper storage.
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 (repeated violation)
Observation: Clean tableware and food containers, baking pans were observed stored with the food-contact surface facing upward. Educated employee to invert containers and tableware when storing.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination Forks not stored properly. Presented with eating end up. Store forks so they are presented handle up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the bar floor drains (cappuccino machine and ice machine) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Educated PIP to cut pipe to create air gap.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the mop sink area is being used for purposes other than washing hands. Stainless steel container inside handsink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulb over dry storage not shielded, coated, or otherwise shatter-resistant. Mentioned to PIC and to correct in two weeks.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Personal Care Items - Storage
Observation: Clothing and personal items stored in such a way that they could contaminate soda bag in box in the back of house. Informed PIC to coach employee on proper storage.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
06/23/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Several tongs stored hanging on oven handles where contamination could easily happen.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: items cold holding at pizza prep area were placed out about 10:30 per PIC and inspection was after the four hour. PIC state he was busy during lunch and had door up.
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. PIC discarded food items
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed meats in the refrigeration unit was not properly dated for disposition after opening. Also vegetables once cut need date marked. since natural barrier has been broken (tomatoes, deli meats etc..)
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. Date mark all food prepped and held for more than 24 hours.Date of preparation is counted as day one.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Wiping cloth bucket concentration observed above 200ppm. Too weak of a concentration is not effective and too high concentration can be toxic.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, grease, food residue or other debris on the following nonfood-food contact surfaces: under fryer and sides of grill/hood.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent pest/rodent infestation and pathogen growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops being stored in bucket and on the floor.
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.
|
01/21/2015 | Routine | |
Facility was inspected during lunch time due to a possible foodborne illness complaint. The kitchen and prep area showed normal debris from normal business activity, proper handwashing was observed as well as proper glove use. Customer that placed complaint ate the following item: Salad with Italian dressing (lettuce, tomato & onion)
No violation noted during this evaluation. | 12/09/2014 | Complaint | |
| No violation noted during this evaluation. | 07/15/2014 | Risk Factor | |
Two new staff members require Suffolk health cards. Obtain cards within 30 days of inspection.
Employee health policy reviewed and in place. Reportable illnesses also reviewed. PIC/ staff knowledgeable.
Regular cooked food temps taken per PIC.
Quats used as sanitizer. Test kit provided- 200 ppm.
All information reviewed with PIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Plastic container of bread sitting on floor near handsink (contamination from oversplash not an issue).
Correction: Maintain container of bread at least six inches off of floor.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test kit not provided.
Correction: Provide chlorine test kit to ensure safe and adequate levels of sanitizer are achieved.
- Kitchenware and Tableware (corrected on site)
Observation: Utensils stored mouth piece up.
Correction: Store utensils inverted to prevent contamination from hands.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Handwshing signage not observed at multiple handsinks.
Correction: Provide handwashing signage at handsinks indicating the requirement for employees to wash hands.
|
10/25/2013 | Routine | |
Date labeling observed, but not consistently. Reviewed process with PIC.
HACCP concept reviewed and understood by PIC and line cooks.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Chlorine used as sanitizer. Test kit required.
Good thawing observed inside of walk in.
All information reviewed with PIC.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage required at multiple handsinks.
Correction: Ensure all handsinks are provided with required handwashing signage.
|
04/23/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Gianna's, 7386 Harbour Towne Pkwy. #33, Suffolk, VA 23435 »