- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cart and rack beside the 3-vat sink 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in area above the oven not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/05/2016 | Routine | |
| No violation noted during this evaluation. | 09/28/2015 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener 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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03/25/2015 | Risk Factor | |
All violations have been corrected since the last inspection of June 4, 2014. The firm has removed the toilet fixtures from the inside rest room, filled the hole in the floor and thoroughly cleaned the area so that it can used for storing of equipment as necessary. The outside employee/customer rest room has been repaired and is accessible at all times for their employees and customers. A permanent hand soap and disposable towel dispenser has been installed at the hand sink in the dough processing area so that employees have can easily access the sink and wash their hands as needed. The automatic sanitizer unit at the 3 compartment sink has been repaired and is dispensing sanitizer at the proper strengths. Employees are only allowed to drink and store beverages on the back non-food storage rack and must wash their hands prior to returning to work. Employees were observed washing their hands and wearing and changing gloves during the inspection and between shift changes. The storage racks,walls, floors ceilings and vents have been thoroughly cleaned to remove all flour dust particles. The amount of space necessary to conduct normal everyday operations will continue to be a concern and be focused upon by upper management.
No violation noted during this evaluation. | 06/11/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food (pizzas) setting next to hand sink and water splashing onto food when washing hands..
Correction: Protect food from contamination by storing food in packages, covered containers, wrappings and/or away from handsink.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Prohibitions (repeated violation)
Observation: Clean equipment (pizza storage racks) are being stored in the EMPLOYEES REST ROOM.
Correction: Discontinue storage of clean equipment and utensils in THE EMPLOYEES REST ROOM as it is subject to contamination.
- Handwashing - Using a Handwashing Lavatory
Observation: The new handwashing facility located in the dough processing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pizza storage racks preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The fixtures (toilet and hand sink) in the customer/ employee rest-room are not working. CUSTOMERS CURRENTLY LOCKED OUT AND NOT OPERATING.
Correction: Repair and maintain all plumbing components and fixtures..
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06/04/2014 | Follow-up | |
A follow-up inspection will be conducted within 10 days to check on the status of the violations above.
- 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.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The automatic sanitizer dispensing unit for Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Prohibitions
Observation: Clean equipment/utensils were found stored in the EMPLOYEES REST ROOM.
Correction: Discontinue storage of clean equipment and utensils in the EMPLOYEES REST ROOM to prevent possible contamination the food..
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of hand wash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories in the dough preparation area to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair
Observation: The toilet in the employee and customer rest-room is broken and not working.
Correction: Repair employee/customer toilet and maintain all plumbing components and fixtures.
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05/23/2014 | Routine | |
A visit was made to the establishment above to discuss remodeling a portion on the inside of the building. The following items were discussed:
- Convert the current employee rest room to a dry storage area.
The Henry County building official was consulted on this and provided input and permission granted as long as the outside rest room remains readily accessible for the employees and customers during normal business hours..
- Installation of a hand sink in the dough preparation area.
The sink must have hot and cold running water, disposable hand towels, a soap dispenser and be easily accessible for employees to wash their hands when necessary.
Once final decision is made for the changes above the district manager will provide and updated plan for our files. The district manager will also contact the local building official to assure the changes are in accordance with the current building codes.
There was also a discussion about options to try and provide additional space in the food preparation areas for storage of dry goods to make cleaning of the establishment easier.
No violation noted during this evaluation. | 03/19/2014 | Other | |
Employees observed washing hands and wearing gloves during inspection. Manager knowledgeable on food safety risk factors.
- Equipment - Good Repair and Proper Adjustment
Observation: Yellow dough storage trays and some of the plastic food storage trays were observed in a state of disrepair and damaged.
Correction: Repair and/or replace the equipment above to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: The hose attached to the automatic sanitizer dispenser is not maintained in good repair and is not allowing sanitizer to be dispensed at the proper concentration.
Correction: Repair dispenser and will manually add sanitizer at proper concentrations until repaired.
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03/05/2014 | Routine | |
Three Compartment Sink Sanitizer 300 ppm - Okay
Wipe Cloths Sanitizer 150 ppm - Okay
- 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
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the racks in the walk-in cooler and the racks beside of the three compartment sink 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.
- Toilet Room Receptacle Covered
Observation: There is no covered trash container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered trash container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing sink in the dough rounder area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the dough rounder area and the hand washing sink beside of the pizza preparation area.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls in the dough rounder area 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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08/20/2013 | Routine | |
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