La Delizia Pizza, 10041 Jefferson Davis Hwy, Fredericksburg, VA 22408 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: La Delizia Pizza
Address: 10041 Jefferson Davis Hwy, Fredericksburg, VA 22408
Type: Full Service Restaurant
Phone: 571 408-3881
Total inspections: 8
Last inspection: 02/23/2016

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Inspection findings	Inspection date	Type
Discussed with the person in charge: 1. Ensure wet wiping cloth buckets have sanitizer at the proper concentration. 2. Ensure food items are dated when they are removed from the freezer. Observed excellent date marking during the inspection. Observed the facility to be clean and well maintained. Observed great improvement from previous inspections. Thank you. Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, DT – drive-thru SP – sandwich prep unit, Pizza Prep – PP No violation noted during this evaluation.	02/23/2016	Risk Factor
ServSafe information provided to the person in charge. Critical: Time as a Public Health Control* (corrected on site) Observation: Pizza sold by the slice on the serving counter 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. Pizza was labeled with the appropriate time during the inspection. 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.	11/24/2015	Risk Factor
Facility was observed to clean and well maintained. PIC is very cooperative with making necessary corrections. No violation noted during this evaluation.	09/11/2015	Follow-up
Discussed with the person in charge: 1. Time as a public health control policy 2. In-use utensils changed every 2 hours 3. Employee health handouts provided Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP 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 walk in cooler. Observed raw shell eggs stored over vegetables. PIC relocated the raw shell eggs to the bottom shelf. 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. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Observed the following foods stored in the walk-in cooler not properly dated for disposition: 1. ground cooked hamburger 2. sliced tomatoes 3. lasagna. 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 - Cutting Surfaces Observation: The cutting board along 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. Single-Service and Single-Use Articles, Use Limitation (corrected on site) Observation: Observed feta cheese containers reused to store other food items. PIC stated single use containers will no longer be used. Correction: Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Dough mixer and attachments 2. Meat slicer. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris. Correction: Clean the surface of interior surfaces of the bulk ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Equipment and Utensils, Air-Drying Required Observation: Observed food containers stored over the 3-compartment sink 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. Kitchenware and Tableware Observation: Observed plates and bowls by the sandwich prep unit stored with the food or lip-contact surface facing upward. Correction: Store plates and bowls with food or lip-contact surface facing downward to prevent contamination prior to use. Physical Facilities - Cleaning Frequency and Restrictions Observation: Observed wall behind the three compartment sink in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Mops - Drying Mops 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.	08/04/2015	Routine
Discussed with the person in charge: 1. Proper labeling of time on foods held at room temperature 2. Only use food-grade or food safe bags for food storage Facility is very clean and well maintained. Thank you! Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit, Pizza Prep – PP Critical: Time as a Public Health Control* (corrected on site) Observation: Pizza slices stored on the counter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour serve or discard by time. Discussed with the PIC proper labeling of the foods. 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.	03/24/2015	Risk Factor
No violation noted during this evaluation.	08/05/2014	Routine
The following items will need to be addressed prior to issuance of the Health Department permit: 1. Soap and paper towels must be supplied at all hand sinks throughout the facility. 2. Ensure thermometers are placed in the warmest portions of the prep and walk in coolers. 3. Operator will be adding dunnage-rack style shelving to the front line, under the display counter. 4. Walls and floors along the cook line are noted in need of light cleaning (small amount of residual left from installation of new gas lines.) 5. Floor drain under the three compartment sink is noted in need of cleaning. 6. Ensure sheathing on equipment is removed. 7. Chemical supply company is scheduled to come out to facility to ensure all dispensers are properly set-up and calibrated. 8. Operator stated they will be using time as a public health control for pizzas, calzones, and strombolis. Time as a public health control guidelines were discussed with operators, and worksheet was filled out to be retained in the health department file. 9. Walk in Cooler thermostat must be lowered to allow foods to hold at 41'F and below. Recommended temperature setting is between 36 and 38'F. 10. A final cleaning of physical facilities is needed. 11. Ensure all equipment is washed, rinsed and sanitized prior to use. Re-inspection is tentatively scheduled for the early part of next week. Facility operators will contact the health department when ready. No violation noted during this evaluation.	08/01/2014	Pre-Opening
Application/plan review packet reviewed. Facility is a change of ownership with an exchange of a few pieces of equipment and menu change. No violation noted during this evaluation.	07/01/2014	Other

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