Management is knowledgeable and responsive. Facility is maintaining sanitation and organization of facilities. Dough mixer is being properly cleaned between uses. While there is some staining of the gasket, it is now being routinely maintained. A crate was properly in use for the dough catch-bowl, preventing contact with the floor. Temperature control was good throughout the facility. Staff are using proper hair restraints and clean aprons, and exhibit proper glove use.
- Food Storage - Clean and Dry Location
Observation: Pans of pizza sauce were stored directly on the floor of the walk-in cooler. Pans stored on the floor will pick up contamination from the floor, which will be transferred to the worker's hands and apron during handling, and to work tables when pan is set out for use.
Correction: Always store food on clean shelving or dunnage racks 6" off the floor.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Lexan bins and lids stored as clean on the clean dish shelf have visible food residues.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink that is located between the 3-compartment sink and the dough prep table. The towel dispenser is broken. A roll of towels is being kept on a shelf unit nearby until dispenser can be replaced.
Correction: Paper towels must be available at each handsink to facilitate and encourage routine handwashing. Replace broken towel dispenser and stock towels at the handsink.
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03/30/2016 | Routine | |
Management is responsive and personable, and has been assistant manager for 1 month. Training in food safety is needed. Management was unable to answer questions about employee health or food temperatures, and did not know of a food thermometer in the facility. EHS located the food thermometer, instructed the manager on its use, and recommends a new one be purchased that is more accurate and has a more readable display. EHS reminds management that checking food temperatures is required and extremely important when dealing with foods such as chicken or items that will be hot-held. Checking food temps also serves to double check on equipment thermometer function, as equipment temperature displays frequently fail.
Facility has seen improvement on the cleaning of background areas and the dough mixer. Also noted were staff properly emptying the dough mixer into a bin that was protected from contact with the floor (using a crate). Temperature control was good throughout.
EHS noted the odor of cigarette smoke in the employee restroom, as well as numerous burn marks along the edge of the bathroom vanity. Management is strongly advised that state law forbids smoking in this facility, including in the restrooms. Employees must exit the building and close the door behind them in order to smoke.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease. Manager was not able to recite symptoms and diseases that require exclusion and/or reporting to VDH, and there was no Employee Health Plan available.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. An Employee Health Plan was provided by EHS and was posted at inspection. Manager is to pursue attending next available food safety training class.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items (drink cups) observed unprotected from contamination. Cups were stored directly adjacent to the mopsink, where splash and spatter could contaminate the sleeves of cups. The cups were also stored on a lower shelf with non-food-grade chemicals stored above them.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Protect from sources of contamination. Cups were relocated to a safe dry storage location at inspection.
- Mops - Drying Mops (corrected on site)
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.
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11/30/2015 | Routine | |
Inspection was a follow-up on previous inspection where refrigeration, cleaning of food contact surfaces, and employee hygiene were issues. At inspection, EHS noted improvement in employee hygiene, and proper temperature control at the prep table. The PIC stated that the pizza sauce does have documentation concerning alternative storage requirements
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw dough tub is being placed directly on the floor to catch emptied load of dough from mixer. Tub is then picked up and placed on dough cutting table, transferring soil from the floor to a food prep surface.
Correction: Install and ensure use of dunnage rack or other means of elevating catch tub off of floor. Never pick something up off of floor and place it on a food prep surface. Tub was set aside to be cleaned and sanitized, a plastic rack was placed at the mixer, and a new tub was placed on the rack.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The dough mixer still has black mold along the gasket of the view port, and heavy organic residues on the wheels and cord of the unit.
Correction: Clean and sanitize these surfaces for food contact. Eliminate residues.
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08/05/2015 | Other | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. The person in charge did not know the temperature required for cold holding, the level at which quaternary ammonia sanitizer should be mixed for proper sanitizing at the 3CS, or the symptoms and diseases of concern in an Employee Health Policy.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Employee Health, reportable illnesses, proper preparation of sanitizer, and temperature controls. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Containers of cigarette ashes and butts are located at the staff desk. Employees must exit the building and close the door if they want to smoke. Presence of butts and ashes indicates that smoking is occurring inside of this restaurant.
Correction: Cigarette waste and containers were disposed at inspection. It was heavily emphasized that employees may not smoke inside of the facility.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was noted drinking from a water bottle with a foldable mouth piece while working at the pizza prep table. Hand contact with the mouth contact surface of the bottle was observed (unfolding mouthpiece). Bottle was being stored in prep table where it can easily be used during food prep. A second employee was noted having a bottle of Mountain Dew on the shelf above the prep table, for easy use while working. Screw cap bottles require the touching of the mouth contact part of the bottle with the hands in order to open it, posing a risk of cross contamination.
Correction: All staff who are eating or drinking must be in the designated break area away from food preparation/handling areas in order to prevent cross contamination, except that a cup with lid and straw (not collapsed/hinged/folded) are allowed as long as they will not contaminate hands or food contact surfaces. Water bottle and bottled soda were relocated to a staff drink fridge and employees washed hands and regloved.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: A lexan bin of baking soda water was stored in a location where it is subject to splash, dust or other contamination. Open bin was stored on open-wire shelf under flyswatter, mixed papers and order books, and personal items.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Remove fly swatter from restaurant.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pizza prep table cold holding at improper temperatures. Pizza sauce was 53F. There are no records indicating that this sauce can be safely stored at this temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Prep table appears to be having uneven cooling, as heavy ice has formed around the dispensing pans at the top, but the base on one end is 52F, while the opposite end base was 40F. Unit was turned down at inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce in plastic cups for sale with the breadsticks are being kept in a bin under the cash register. Cups are not refrigerated, and at inspection were at room temperature (80F). Cups are not dated or time stamped for using time as public health control. Operator did not know how long the cups had been at that location. No records are present indicating that the sauce can be safely stored at room temperature.
Correction: The few remaining cups of pizza sauce were voluntarily disposed at inspection. New cups will be made up, and time marked for disposal after 4 hours (implement time as public health control).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. The sanitizer dispensed from the auto-mixing unit at the 3CS was at <100ppm.
Correction: Adjust the sanitizing solution to 200-400ppm. The dispensing unit was air-locked with air bubbles in the lines preventing proper draw from the concentrate container.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food contact and non-food contact surfaces of the dough mixer had residues of flour and dough across numerous surfaces. The unit had been cleaned and put away for the day, but the interior was wet, with dough stuck to the underside of the lid and underneath of the edges of the main gasket. The exterior of the unit has old accumulations of flour and oil, with noticeable buildup along seams, hinges, power cord, and wheels. The view port on the top, covered by a polycarbonate window, has a gasket which has not been removed for cleaning for a long time, as residues are blackened with mold, and the upward facing areas are green and black with microbial growth.
Correction: Clean and sanitize these surfaces for food contact. Clean-in-place equipment such as this must still be washed, rinsed, and sanitized and allowed to air dry. Gaskets should be removed from the unit and washed through the 3CS, and all surfaces should be free of residues when cleaning is complete.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: The hand sink in the kitchen is completely blocked with stacked dirty dishes.
Correction: The handsinks must remain accessible to staff at all times. It is critical that food prep and dishwashing staff have ready access to a hand sink in their work area.
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07/30/2015 | Routine | |
| No violation noted during this evaluation. | 07/15/2015 | Complaint | |
Inspection prompted by a complaint about insects. No evidence of insects was found during the inspection. A full inspection was conducted. Facility is clean, well stocked, and organized. Hot holding and cook temperatures are very good. Walk-in cooler is in nicely maintained condition, with no sign of condensate drip and all foods properly covered (improvement over a previous inspection). Cold holding in the top of the prep table was out of compliance (repeat) and may not be properly monitored by staff. An appropriate and calibrated thermometer was present but was found to be heavily soiled and not routinely used to check temps. The sanitizer dispenser at the 3CS was nonfunctional at inspection
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves worn for dough prep were not changed after employee touched drive-though head set.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza prep table (top) has TCS foods cold holding at improper temperatures (46F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Close prep table top when not actively in use. Ensure management checks temperatures of foods in cold holding units at least twice per day.
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09/04/2014 | Routine | |
CORRECTED SINCE LAST INSPECTION:
*walk-in cooler refrigeration unit has been cleaned of accumulation dust/mold/mineral deposits and there is no evidence of condensate in the cooler.
*all food items in the walk-in cooler are properly covered
*prep-table cooler is now cold holding at proper temperatures
*a functional thermometer was present
*dishes are being air-dried
*hair restraints (visors) have been ordered.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: paper towel dispenser at the handsink noted in need of cleaning. Significant accumulation of organic residues is present on the towel dispenser handle.
Correction: Towel dispensers 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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06/09/2014 | Routine | |
Management is well-versed in company procedures, and displays firm control of disposition times and date marking. Facilities are well-organized. Employee training on cross-contamination needs strengthening (cell-phone use on food prep table, employee sitting on food-prep table), and management needs to be more aware of proper function of refrigeration units. No functioning thermometer was located during inspection
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered pizza dough in walk-in cooler is exposed to condensate drip from rusty,soiled, and mineral-encrusted metal surfaces around refrigeration unit. Rim of frame around refrigeration unit was lined with water drops, which, when the unit kicks on, are blown across the cooler onto food. Floor under refrigeration unit was wet from dripping, and bins of pizza sauce had plastic lids which were awash in the dripped condensate.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Clean frame around refrigeration unit and thoroughly sanitize. Address condensate problem and find solution to prevent condensate drip. Protect food and food containers from contact with condensate drip/spash/drainage. [Pizza dough was covered at inspection to prevent condensate from reaching food item. Temporary fix to correct at inspection]
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bottom unit of prep-table cooler is cold holding sausage, beef crumbles (cooked), & thawed, cooked chicken wings at improper temperatures. Note: top of prep-table is holding at 40F with frost built up around bins, but air temp in base of prep-table was 49F, and foods in base of unit were 48F-50F. Coolant circulation problem?
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food items were moved to the walk-in cooler until prep-table unit can be repaired.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a functional food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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05/15/2014 | Routine | |
No violations, keep up the good work.
No violation noted during this evaluation. | 08/08/2013 | Risk Factor | |
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