Discussed bathroom cleanliness, proper chemical storage, proper tool storage, and utensil storage. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sauce and sausage cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza prep table was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bread racks, prep tables, and speed rell..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Employee Accommodations, Designated Areas
Observation: No area designated for employees to eat, drink, and store personal belongings.
Correction: Designate an area for employees to eat, drink and store personal belongings away from food, equipment and single-service and single-use articles to protect them from contamination
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests(fruit flies present).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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03/23/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is storing drink in area where it may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce and cheese are cold holding at improper temperatures on top of pizza prep table..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the pizza prep table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the rolling pizza racks, base of dough mixer, and pizza racks on prep unit have 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of spray chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/12/2015 | Routine | |
| No violation noted during this evaluation. | 02/03/2015 | Follow-up | |
Operator contacted service rep to repair pizza prep table. Advised not to use this unit for potentially hazardous food until it can maintain it at or below 41 degrees F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food on top of prep table and inside prep table is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Pizza prep table is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Prohibitions
Observation: Employee aprons were found stored in employee toilet room.
Correction: Discontinue storage in a location subject to contamination.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee toilet room and the back kitchen.
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
Observation: Floors in chemical storage area and under 3 compartment sink, ceiling fans and walls 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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02/02/2015 | Routine | |
This is follow-up to check handsink. It has been repaired.
No violation noted during this evaluation. | 10/06/2014 | Other | |
Received complaint that asst. manager was ringing up customers on cash register and when customer made special request for pizza, she went to pizza station and prepared a pizza without wearing gloves or washing hands. The same customer said on another visit, the person making a special order went outside, smoked a cigarette and spoke on cell phone, When he came back in, he didn't wash hands or wear gloves and came back to pull out special order. Discussed complaint with shift manager. She said that procedure here is to wash hands after each change of duty (for example, from telephone or register to handling food,) Also discussed that hands are to be washed whenever entering building. She did not think that these occurred here but will remind all employees of hand washing requirements. Today, the kitchen handsink is out of order. Only other handsink is in employee toilet room. Operator said hand sink will be repaired today. Will call when repaired. Operator said she recalled this lady making the complaint. She said that she washed her hands but said that complainant may not have seen her,. This ass.t manager said she has a timer to have employees wash hands after every 10-15 minutes.
- Plumbing System Maintained in Good Repair
Observation: Kitchen handsink is in poor repair and not in use.
Correction: Repair and maintain all plumbing components ans fixtures.
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09/30/2014 | Complaint | |
There is no certified food manager working at this location. Advised that Virginia Beach city ordinance requires the presence of a CFM a minimum of 8 hours daily during operating hours. Service rep for refrigerator arrived prior to my leaving. He cleaned out condenser and temperature is dropping.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: There is no certified food manager or knowledgeable person in charge present.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods inside and on top of pizza prep table are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza 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.
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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the pizza prep table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Pizza prep table is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of equipment and shelving throughout establishment 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand sinks in the employee toilet room and in the employee kitchen.
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
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site) (repeated violation)
Observation: Employees' personal bags/clothes are stored on unassembled pizza boxes.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. There are many gnats/fruit flies in several areas of the restaurant, near 3-c sink, mop sink, etc.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/04/2014 | Routine | |
There is no proof of certified food manager available at restaurant. Certified food manager is not present at time of inspection. Advised that city ordinance requires the presence of certified food manager a minimum of 8 hours daily during operating hours. Operator could not locate signed employee health forms but said they are completed at time of hiring of each employee. Advised critical violations require immediate correction.
- Critical: Demonstration of Knowledge*
Observation: There is no certified food manager or knowledgeable person in charge present.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A box of food is stored under dripping condensation in walk-in refrigerator.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizzas 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.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food storage racks in walk-in refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee toilet room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Clothing and purse are on top of bottled drinks.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of spray chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. They are hanging above food.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/03/2014 | Routine | |
- Fingernails - Maintenance (corrected on site)
Observation: Food employee with artificial nails observed handling exposed food with no gloves.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.unless they are wearing gloves.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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 in Good Repair
Observation: Walls and cove molding not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: There are fruit flies/gnats in dough room.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of chemical not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/06/2013 | Routine | |
Health department issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are storing personal drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Pests - Controlling Pests*
Observation: Fruit flies were seen in dishroom and adjacent food storage area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of chemical not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Little Caesar's Pizza #4364 (06-0053), 6517 College Park Square, Virginia Beach, VA 23464 »