Discussed with the Person in charge:
1. Cooling Methods
2. Previously served foods/ Returned foods
3. Ensure soda nozzles are washed and sanitized after soaking.
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: Hands - When to Wash* (corrected on site)
Observation: Observed an employee handle dirty dishes and then handle clean dishes without washing his hands between tasks. Food employee was instructed on proper handwashing.
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.
- Hair Restraints - Effectiveness
Observation: Observed food employee in the food service area without a hair 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: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed a food employee with gloved hands handle raw sausage and then handle clean plates and equipment. Instructed the employee to remove his gloves and wash his hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the front of the kitchen and the hand sink in the warewashing area are no longer sealed to the walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the flour container and a food container in the warewashing area were observed in a state of disrepair and damaged.
Correction: Repair the flour container 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 flour container, replace it..
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: the shelving in the pizza prep area, the exterior of the flour container, interior of the RIF by the fryer, exterior of several plates under the grill, the exterior of the pizza oven, the pizza oven racks, shelving rack by the fryer, interior of the fryer cabinets, handles of the fryer baskets, caulking at the prewash sink and 3 compartment sink and the exterior of the 2 door RIF.
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
Observation: Pizza dough stored by the handsink in the pizza prep area was observed to be exposed to potential splash from usage at the handsink.
Correction: Install a splashguard to prevent splash or other contamination to food and/or food contact surfaces.
- Insect Control Devices - Design and Installation
Observation: Insect control device, fly strip, is located over pizza sauce and equipment next to the fryers where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Observed a gap at the bottom of the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the WIC, the light measured 0.6 foot candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the dish machine is noted 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.
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03/22/2016 | Routine | |
Inspection conducted due to complaint received.
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: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle dirty dishes with gloved hands, remove the gloves, and don new gloves without first washing his hands. Discussed proper handwashing with the person in charge.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs (128'F) and cheese sauce (98'F) were measured hot holding at improper temperatures. Cheese sauce was discarded and the meatballs were placed on the stove to reheat. Meatballs were measured reheating at 173'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced chicken pieces (53'F), cooked noodles (57'F), sliced tomatoes (58'F), and deli meat/cheese slices (60'F) in the grill prep unit were measured cold holding at improper temperatures. PIC stated the foods were placed in the unit 3 hours prior to inspection time. All foods were relocated the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 the 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.
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02/04/2016 | Risk Factor | |
Discussed with the person in charge:
1. Observed significant amount of small, flying drain flies around the handsinks, the 3-vat sink, food prep areas. PIC stated pest control measures have increased from monthly to every other week. Recommended to increase pest control treatments as needed to eliminate the problem.
2. Observed good date marking and handwashing procedures.
Abbreviations:
PIC- person in charge, ppm- parts per million, ST- surface temperature
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked noodles (52'F), cooked chicken (53'F), shredded cheese (52'F), and sliced turkey (50'F) were measured cold holding at improper temperatures in the sandwich prep unit. PIC relocated all food items to the walk-in cooler and adjusted the unit temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 equipment 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.
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09/11/2015 | Risk Factor | |
Discussed with person in charge:
- Ensure all prep units are holding at a temperature to maintain foods at 41'F or below.
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a food employee wearing gloves drink from his personal container and then continue with prep food without first removing his contaminated gloves and washing his hands. The food employee was instructed to remove contaminated gloves and wash his hands before engaging in food prep.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (45'F) and cheese (47"F) were measured cold holding at improper temperatures in the salad prep unit. PIC relocated the foods to the walk-in cooler to be cooled and the unit temperature was lowered. ;Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the salad prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the salad prep unit are 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: hood vents over the grill and fryer, interior of the fryer cabinet, interior of the small reach-in freezer, caulking at the rinse sink, and the interior and exterior of the microwave.
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: Several plastic food containers stored over the 3-compartment sink 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the facility, including behind and under equipment, are noted 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.
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03/03/2015 | Routine | |
Wiping cloth bucket - 200 ppm quaternary ammonium
Dish machine - 50 ppm chlorine
Discussed: Ensure that continuous use equipment is cleaned and sanitized at least every 4 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken wings stored above various RTE foods in the cook line prep unit. Person in charge rearranged foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3-compartment sink and the pizza prep table are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Kitchenware and Tableware
Observation: Tableware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use. If tableware are not able to be stored facing downward, please wrap the top item and have cooks pull from the second.
- Lighting, Intensity (corrected on site)
Observation: Less than 50 foot candles of light was noted in the grill area. Twenty foot candles were measured. Person in charged replace light bulbs.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of oven cleaner and other cleaning chemicals used in the kitchen are not stored separately from insecticides or rodenticides. Person in charge relocated bottles of insecticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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02/04/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Ensure employees are storing soiled dishes on the appropriate sides of the sink. Ensure three compartment sink is properly cleaned and sanitized prior to use.
2. Observed excellent hand washing and food handling by employees during inspection.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Observed meatballs in the steam table measuring 154'F following reheating in the microwave. Meatballs were reheated to 165'F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is no longer sealed to the wall. Caulking is beginning to deteriorate.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and knife found with clean equipment on the prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the interior of the pizza oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the table under the cheese grater, the exhaust hood vent panels above the pizza oven and the interior surfaces of several of the coolers have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door of the facility does not seal completely along the base.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls throughout the facility, especially in the area of the food preparation hand sink and near the fryers are noted 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.
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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ledo Pizza & Pasta, 9849 Jefferson Davis Highway, Fredericksburg, VA 22407 »