All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: The establishment does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate from the Hampton Health Department.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may chew gum 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans 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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the pizza prep area.
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
- Physical Facilities in Good Repair
Observation: Mop room wall is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls located at the three compartment sink are soiled.
Correction: Clean.
|
10/01/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: The establishment does not have certified food manager.
Correction: Obtain certified food manager certificate as required. the certificate can be obtained at the Hampton Health Department by paying a $10.00 fee and bringing proof of completion of a serv safe course or equivalent.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Shelving in the walk-in.
>> Tops of food warmers dusty.
>> Shelving in between warmers.
>> HVAC vents dusty.
>> Pre made pizza storage racks.
>> Single service and salad dressing rack.
Correction: Clean.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Bathroom wall noted with unfinished repairs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>> Food splatter on wall at pizza make table.
>> Ceiling at area between warmers.
>> Food splatter at mixer in pizza make area.
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.
|
01/08/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Establishment needs to post no smoking signs. Ensure that the speciality pizzas timers are being used for speciality pizzas located on the speed rack.
- Person in Charge (repeated violation)
Observation: Establishment does not have a designated certified food manager.
Correction: EHS spoke with the district manager and explain to her the process of obtaining the certificate.
1) Bring proof of completion of a serv safe course or an equivalent course to the Hampton Health Department.
2) $10.00 for the fee.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometer was not provided in the pizza make table.
Correction: Provide.
- 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 QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Storage racks used to store clean dishes, located at the three compartment sink was observed in a condition (rusty) that prevents necessary maintenance and easy cleaning.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Storage shelf located in the walk-in.
2) storage shelves across from the pizza make line.
3) Single service storage shelf located at the ron of the store.
4) Top of food warmer.
5) Shelving in between the food warmers.
6) Inside of undercounter reach-in at the pizza make line.
7) Pizza speed racks.
8) Outside and top of homestyle freezer.
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 (repeated violation)
Observation: Sheet pans 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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the Unisex stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1) Wall at soda storage repaired but not completed.
2) Wall located in the rest-room repaired but not completed.
3) Tile missing at the entrance of the mop sink area.
4) Ceiling tile damaged in the mop sink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structures throughout noted in need of cleaning:
1) Wall splatter at the exit end of the pizza cooker.
2) Wall at the handsink.
3) Wall at the pizza make table.
4) Wall right side of the homestyle freezer.
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.
|
09/19/2014 | Routine | |
All temperatures were taken internally. Ensure employees with beards are wearing facial hair restraints.
- Person in Charge
Observation: Certified Food Manger Certificate not posted.
Correction: Post in public view.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored on the single service rack.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control*
Observation: Pizza located on the speed rack 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
Observation: There was no temperature measuring device located in the pizza make 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Three compartment sink
2. Bathroom sink.
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 pizza make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Door gaskets on make the make table.
2. Interior of pizza make table.
3. Shelving throughout facility.
4. Outside of the walk-in cooler ( door)
5. Oven exhaust hood.
6. Top of hot holding cabinets.
7. Pipes behind pizza oven.
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: Sheet pans located on the clean dish rack beside 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Bell housing to the backflow device was broken on the mop sink faucet.
Correction: Repair.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Lights overtop of the pizza oven not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed. ( replace missing covers)
- Hand Drying Provision
Observation: Hand towel dispenser in the employee bathroom was not dispensing paper towels.
Correction: Repair or have alternative system in place so that employees can dry hands.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
1. Tile damage in mop sink area.
2. Hole in the wall at the back exit door.
3. Floor and coping damage under electrical panel.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures in the noted in need of cleaning:
1.Ceiling overtop of the pizza oven.
2. Wall located at the pizza make table. ( Sauce splatter).
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches found by exit door wall, dish wash area and in the pizza oven area.
Correction: Remove dead , insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
05/08/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: There is currently no registered CFM at this facility.
Correction: Register completion certificate of an approved food safety course with the city of Hampton
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces need to be cleaned:
-surfaces of various pizza pans (carbon build up)
-test strip container
-blue racks in walk in cooler and next to the three comparmtent sink
-walkin cooler door (where gasket and doors connect) and interior door panel
-pizza speed rack covers
-top of pizza oven and backside of
-top of hot boxes
-chicken wing and breadstick station (wire racks below prep surface)
-exterior sides of hot boxes that abut the wing and breadstick station
-pizza flour rack
-top of hot water heater
Correction: Clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted are in need of cleaning:
-Wall behind dough mixer
-wall behind dough prep table
-wall below and behind 3 compartment sink
-walls dusty along and above cutting table
-some food splash on wall below cutting and box tables
-walls behind pizza oven
-base/cove molding around three compartment sink
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.
|
04/02/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: There is currently no CFM at this facility. The manager at the facility has a ServSafe completion certificate.
Correction: Manager must register completed ServSafe certificate with the CIty of Hampton.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces need to be cleaned:
-surfaces of various pizza pans (carbon build up)
-test strip container
-blue racks in walk in cooler and next to the three comparmtent sink
-walkin cooler door (where gasket and doors connect) and interior door panel
-pizza speed rack covers
-top of pizza oven and backside of
-top of hot boxes
-chicken wing and breadstick station (wire racks below prep surface)
-exterior sides of hot boxes that abut the wing and breadstick station
-pizza flour rack
-top of hot water heater
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted are in need of cleaning:
>>Wall behind dough mixer
>>wall behind dough prep table
>>wall below and behind 3 compartment sink
>>walls dusty along and above cutting table
>>some food splash on wall below cutting and box tables
>>walls behind pizza oven
>>base/cove molding around three compartment sink
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.
|
12/21/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: There is currently no CFM at this facility. The manager at the facility has a ServSafe completion certificate.
Correction: Manager must register completed ServSafe certificate with the CIty of Hampton
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed sausage stored on the floor inside the walk in refrigerator..
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces need to be cleaned:
-surfaces of various pizza pans (carbon build up)
-test strip container
-blue racks in walk in cooler and next to the three comparmtent sink
-walkin cooler door (where gasket and doors connect) and interior door panel
-pizza speed rack covers
-top of pizza oven and backside of
-top of hot boxes
-chicken wing and breadstick station (wire racks below prep surface)
-exterior sides of hot boxes that abut the wing and breadstick station
-pizza flour rack
-top of hot water heater
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Holes in wall of walk in cooler
>>Holles in walls left of rear entry door
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted are in need of cleaning:
>>Wall behind dough mixer
>>wall behind dough prep table
>>wall below and behind 3 compartment sink
>>walls dusty along and above cutting table
>>some food splash on wall below cutting and box tables
>>walls behind pizza oven
>>base/cove molding around three compartment sink
Correction: 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.
|
08/16/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: There is no certified food manager at this facility.
Correction: Manager must register servsafe completion certificate with the city of Hampton
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two door gaskets to the pizza prep make table is in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces need to be cleaned:
-surfaces of various pizza pans (carbon build up)
-test strip container
-blue racks in walk in cooler and next to the three comparmtent sink
-walkin cooler door (where gasket and doors connect) and interior door panel
-pizza speed rack covers
-top of pizza oven and backside of
-top of hot boxes
-chicken wing and breadstick station (wire racks below prep surface)
-exterior sides of hot boxes that abut the wing and breadstick station
-pizza flour rack
-top of hot water heater
Correction: clean
- Lighting, Intensity
Observation: Observed light out in mopsink room.
Correction: Replace light bulb.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Holes in wall of walk in cooler
>>Holles in walls left of rear entry door
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted are in need of cleaning:
>>Wall behind dough mixer
>>wall behind dough prep table
>>wall below and behind 3 compartment sink
>>walls dusty along and above cutting table
>>some food splash on wall below cutting and box tables
>>walls behind pizza oven
>>base/cove molding around three compartment sink
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 (repeated violation)
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.
|
05/14/2012 | Routine | |
all food temperatures observed are internal.
2012 permit issued
- Critical: Demonstration of Knowledge*
Observation: Current Hampton Certified Food Manager is no longer at this store location.
Correction: At least one full time employee shall successfully complete an approved food safety course and register that certificate with the Hampton Health Department. The Hampton certificate shall be posted in public view. This person is responsible for training all food employees in food safety is it pertains to their duties.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizzas on speed rack 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.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink next to the 3 compartment sink is 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: Two of three door gaskets are torn on the pizza make table.
Correction: Repair/replace the gaskets.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the walk-in cooler is not accurate--appears to be broken.
Correction: Remove the thermometer. As long as the thermometer on the outside the walk-in is accurate, the thermometer inside the walk-in is not necessary (but is recommended for more accurate temperature).
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: In use pizza wheels and tongs are not being cleaned and sanitized once every four hours. Per employee, cleaned nightly.
Correction: Corrected. Advised that in-use utensils shall be cleaned and sanitized or switched out with cleaned and sanitized utensils once every 4 hours. Provide proper procedures for ensuring staff are using cleaned and sanitized utensils once every 4 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces need to be cleaned:
-surfaces of various pizza pans (carbon build up)
-test strip container
-blue racks in walk in cooler and next to the three comparmtent sink
-walkin cooler door (where gasket and doors connect) and interior door panel
-pizza speed rack covers
-top of pizza oven and backside of
-top of hot boxes
-chicken wing and breadstick station (wire racks below prep surface)
-exterior sides of hot boxes that abut the wing and breadstick station
-pizza flour rack
-top of hot water heater
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted are in need of cleaning:
-Wall behind dough mixer
-wall behind dough prep table
-wall below and behind 3 compartment sink
-walls dusty along and above cutting table
-some food splash on wall below cutting and box tables
-walls behind pizza oven
-base/cove molding around three compartment sink
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 (repeated violation)
Observation: Mop 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.
|
12/20/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Pizzas on speed racks not labeld with the time they were set on racks and temperature of pizzas were 67*.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink next to the 3 compartment sink is 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: End caps were missing or depressed @ wing/breadstick station.
Correction: Repair or replace end caps in order 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..
- 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:
-pizza wheels on storage rack
-ladel on storage rack
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza oven roller racks are soiled with accumulations of grime and debris. CFM states they have no way to access the area of the oven.
Correction: Clean the food contact surface of the @EQUIPMENT@ 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 (repeated violation)
Observation: The following nonfood contact surfaces need to be cleaned:
-dough mixer hinges and the exposed electrical wiring on the mixer
-surfaces of various pizza pans (carbon build up)
-test strip container
-blue racks in walk in cooler
-walkin cooler door (where gasket and doors connect)
-pizza speed rack covers
-top of pizza oven
-top of hot boxes
-floor fan covers
-chicken wing and breadstick station (wire racks below prep surface)
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: Pizza pans 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in pizza prep area not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door has a gap around the frame of the 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following Physical structures are not maintained in good repair:
-cracked floor tile in store room
=cracked floor tiles in mopsink area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted are in need of cleaning:
-Wall behind dough mixer
-wall behind dough prep table
-wall below and ehind 3 compartment sink
-floor below pizza oven
-racks in paper storage area
-walls behind pizza oven
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.
|
08/15/2011 | Routine | |
All food temperatures are internal.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink needs to be resealed to wall
Correction: Reseal
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The surface of the sheeter has paint peeling
Correction: Repair or Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-seal on 3 compartment sink has mold build-up
-racks with clean dishes across from 3 compartment sink
-racks in walk in refrigerator
-top of waterheater
-pizza oven rollers are encrusted with food/debris
-both floor fans
-racks across from pizza oven below cutting station
-racks at boxing station
-bottom of 3 compartment sink
-pipes behind pizza oven
-exterior and interior of mop sink
Correction: Clean
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no trash can at the handsink in the back
Correction: Provide a trash can for every handsink.
- Toilet Rooms - Enclosed
Observation: Self closer on toilet room door is detached.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Employee Accommodations, Designated Areas
Observation: Observed personal items stored on rack with food in back
Correction: Store personal items separately from food storage or food contact equipment to avoid possible contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need repair:
-the floor in the utility room is stained/damaged
-rust stain on floor in employee restroom
-vent in restroom in loose and coming down
-ceiling tiles stain some areas especially above pizza oven
Correction: Replace or Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
-floor in utility room
-floor in restroom
-walls around 3 compartment sink
-ceiling vent in restroom
-ceiling vent in restroom hallway
-wall behind flour storage racks
-wall behind dough mixer
-wall behind/below dough prep table in back
-wall behind pizza oven
Correction: Clean
- 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray containers of degreaser stored hung on rack facing clean containers.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/21/2011 | Routine | |
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