The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- Monitor time and temperature while cooling. The process was discussed with the PIC.
- Check the thermometers in the cooler. Check the food temperatures after rush hours (i.e. lunch) to check food items are holding 41F or below.
- Advised to have more than one CFM during the food establishment operating hours.
- Active Managerial Control (AMC) information was provided to the PIC.
- Service the Randell 4-DR pizza prep and send the receipt to HD. Contact information was provided. Do not use the unit until it is fixed. If it is to be used, place minimal amount of food at the prep table. Discard the remaining food items every 4 hours.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Meatball at the hotline (107F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Meat ball was reheated to 167F and placed in the line.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Diced ham (45F), Cheese (44F), Meatballs (45F), cut mushrooms (49F) at the Randell 4-Dr prep. Pasta (42F), Marinara Sauce (42) at the walk0in cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items from the Randell 4-Dr Prep were replace in a cooler to maintain 41F or below. Food items from the walk-in cooler were moved to the freezer.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. The CFM arrived to the food establishment shortly.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the rare back was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Handwashing sink was made available to wash hands.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the prep aread was being used to make sanitizer bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed the handwashing sink information with the CFM.
|
02/25/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine concentration in dishmachine/wiping cloth bucket: 50/200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 4 DR PREP COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced pepperoni/cooked sausage/sliced tomato/sliced capicolla/cooked eggplant/shredded fontina in 4 dr prep cooler: 54/56/51/56/54/56 degrees F.
Correction: Cooked meatballs/sliced ham/sliced provolone/unsliced prosciutto/unsliced cappicola/cooked fettucini/ground beef lasagna/cooked spaghetti/cooked penne/cooked ground beef in walk-in cooler: 42/44/44/44/44/47/44/44/43/43 degrees F.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 dr pizza prep cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice to Health Department within 10 days.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Recaulk kitchen handsink at wall junction to provide smooth, easily cleanable surface.
Correction: Recaulk kitchen handsink at junction with wall to provide smooth easily cleanable surface.
|
09/02/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) Recommend that ambient air temperature of walk-in unit (and all coolers) be maintained at a temperature less than 41 degrees F. so that satisfactory food temperatures can be maintained despite door opening and closing. 2) Grease extractors in exhaust hood must be cleaned as often as necessary to prevent accumulation of grease.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Sliced beef in countertop hot hold unit next to sandwich prep cooler: 103/ (initial/final)
Correction: Hot held foods must be maintained at minimum of 135 degrees F. NOTE: Food determined to be in hot hold unit < 2 hours. PIC raised temperature of beef to > 165 degrees F (167 degrees F) (initially in hot hold unit then transferred to Blodgett oven), then maintained acceptable hot hold temperature by increasing the temperature of the unit..
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Sliced tomato/sliced ham/sliced salami in sandwich prep cooler top. (44/44/45 degrees F)
Correction: cooked meatballs/ sliced tomatoes in pizza prep cooler top. (44/44)
|
03/14/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer concentration final rinse of dishmachine = 75 ppm.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Pan of lettuce resting in pan of raw beef hamburger.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC disposed of pan of lettuce and placed pan in warewahing area for wash/rinse/sanitize.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked pasta/cooked ground beef/cooked lasagna/cooked spaghetti/fried breaded eggplant/raw ground beef/raw breaded chicken breast in walk-in cooler: 46/46/46/50/46/44/46 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Foods determined to be out of temperature <2 hours and relocated, along with other PHF, to walk-in freezer for quick chill, and PIC lowered thermostat.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard lining floor of rear prep area, bottom shelves of prep tables and in walk-in cooler.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Plumbing Fixtures Cleanable
Observation: The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair. Replace caulk surrounding hand sink closest to pizza oven provide smooth/easily cleanable surface.
Correction: A plumbing fixture such as a hand washing sink, toilet, or urinal shall be easily cleanable.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in the hood over the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Can of abrasive cleanser stored immediately over food prep surface.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. NOTE: Discussed wiht PIC.
|
11/19/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration in dishmachine: 75 ppm.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
The following good retail practices were discussed during the inspection: Replace missing access panel on sandwich prep cooler, clean non-food contact surface of beverage dispenser above nozzles, and provide covered trash can in ladies restroom. NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cutting lemon wedges. NOTE: PIC had employee wash hands and don gloves.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pepperoni/sausage pizza toppings in pizza prep cooler top, 47/48 degrees F. NOTE: Food relocated to bottom of prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
|
06/24/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Joe's Place Pizza & Pasta, 435 Maple Ave W, Vienna, VA 22180 »