Establishment with an adequate metal food stem thermometer. Dish machine not in current use. The sanitizing set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham & tuna were observed 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice build-up interior of the pizza make-table.
Correction: Defrost the pizza make-table to ensure that foods are maintained at 41 degree Fahrenheit or below at all times.
- Non-Food Contact Surfaces
Observation: Grease build-up on the hood suppression system piping.
Correction: Clean as needed.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Employee toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the employee toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/05/2016 | Routine | |
Manager on duty will attend next ServSafe class sponsored by their food supplier. OPerator shares refuse with the convenience store next door. Time as a public health control is used for the sliced pizza.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat ball, tuna salad in the WIC and the pasta and thawed lasagna in the Whirlpool refrigerator 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wood use as the base/floor of soda dispensing machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in the dishwashing area and dry storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/06/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use: Chlorine sanitizer observed with a concentration of 0 ppm.
Correction: CHLORINE SANITIZER ADJUSTED TO 100 PPM AT THE TIME OF INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Tomato meat sauce observed cooling in portions that are too large to expedite the cooling process.
Correction: REDUCED AT THE TIME OF INSPECTION. Reduce the amount of TCS foods into smaller portions to allow for better temperature transfer while cooling.
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12/11/2014 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Monitor hand hygiene practices of employees to ensure proper hand-washing, glove usage and prevention of cross contamination.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed exiting the establishment wearing gloves, and returning to slicing cheese without removing gloves and properly washing hands.
Correction: Any time there is a break in food preparation involving changing of task where contamination takes place, a food employee shall wash his or her hands(and dawn gloves if required) prior to begining food preparation.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Food employee observed handling lettuce without wearing gloves.
Correction: Lettuce discarded at the time of inspection. When handling ready-to-eat foods employees must wear gloves, utilize utnesils, and/or utilize other approved phsyical barrier such as deli paper.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza are being time controlled for food safety during lunch period without being monitored for accuracy.
Correction: Corrected at the time of inspection. Pizzas being used for time control in place for temperature control for safety must be monitored by documenting the date, the start time of time control for safety, & the end time or discard time(not to exceed 4hrs).
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Cardboard being used as a food contact surface for fried foods is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Discontinue the use of wax cardboard boxes as a food contact surface because it is not durable, easily cleanable, and non-absorbant.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a calibrated metal stemmed food thermometer.
Correction: A calibrated metal stem food thermometer shall be readily accessible during all hours of operations to ensure adequate food temperatures.
- 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.
Correction: 3-compartment wash, rinse, sanitize was set-up at time of inspection. Discontinue the use of the mechanical dish machine until it is capable of maintaining chlorine sanitizer concentration of 50 ppm with a ph of less than 10 and 100 degree temperature.
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07/14/2014 | Routine | |
Non-critical violations cited under 12 VAC 5-421-3045, 0240, 2920, 3250, 2890, and 15.2-2825 during routine inspection of Dec. 30, 2013 must be corrected by Jan 30, 2014.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Light Bulbs Protective Shielding (repeated violation)
Observation: Fluorescent light bulbs in storeroom for semi-perishables, bagged onions, and single-use articles are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in ladies rest room
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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01/13/2014 | Follow-up | |
Additional food temps: cooked chicken 37
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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: Cooling*
Observation: Cooked tomato sauce 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Mozzarella cheese, pepperoni, and pizza sausage in pizza make up cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza make up cooler is incapable of cold holding TCS foods at proper temperature.
Correction: Adust or repair the unit 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Fluorescent light bulbs in storeroom for semi-perishables, bagged onions, and single-use articles are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the men's rest room
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in ladies rest room
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Areas and Lockers - Designation
Observation: Employee clothing is draped on racks for single-use articles and semi-perishables in the storeroom.
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/30/2013 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
* Form 1-B given to PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Chicken, Slice Ham, Sliced Salami cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Large MUT was observed in a state of disrepair and damaged.
Correction: Repair the large MUT 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 large MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/26/2013 | Routine | |
NOTES:
* No violations observed.
* Form 1-B given to PIC.
* Verified employee health policy, food stem thermometer, sanitizer concentrations, sanitizer test kit.
No violation noted during this evaluation. | 03/25/2013 | Routine | |
There are no violations noted during todays inspection.
No violation noted during this evaluation. | 11/30/2010 | Routine | |
1. Construction and placement of walk-ins and concrete base pad meets standards.
2. Distance of kitchen hand sink (changed from original plans) barely meets 20 ft desirability to farthest production station, but is in fact an improvement from pre-renovation placement.
3. Shortfalls in wall and water standards corrected 11/30
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at all locations was measured at a temperature less than 100°F.
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at new dining room exit from kitchen (beside grill) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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11/29/2010 | Pre-Opening | |
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