- 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. EMPLOYEE HEALTH INFORMATION WAS GIVEN TO THE PERSON IN CHARGE, ADDITIONAL INFORMATION CAN BE FOUND AT THE WEB ADDRESS LOCATED IN THE COMMENTS SECTION OF THIS REPORT.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several temperature control for safety foods were cold holding at improper temperatures.
Correction: The person in charge voluntarily discarded the food. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/28/2015 | Routine | |
Discussed Employee health and proper cook temperatures with PIC. Provided information on employee health and logs to monitor prep units. Hand sinks fully stocked and in use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs in the walk-in were stored on the top shelf over top of RTE foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 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: The deli slicer was heavily soiled with food debris.
Correction: Clean and sanitize these surfaces for food contact.
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07/28/2014 | Routine | |
Owner knowledgeable on food safety risk factors. Employees observed washing hands prior to beginning work.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Under the blade guard on the meat and cheese slicer.
Correction: Cleaned properly during inspection.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface on the door handles of the refrigerated equipment has food particles on them.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/18/2013 | Routine | |
Owners knowledgeable on food safety risk factors and employee health. Employee cooking foods observed wearing gloves when handling ready-to-eat foods and using long handled tongs to place raw philly steak on grill without contaminating hands and/or other foods. Foods being cooled on premise are the sauces and meat balls - using ice bath for sauces and placing meatballs on cooking sheet and placing in walk-in until cool and then putting in freezer. Microwave oven used to preheat some frozen foods prior to cooking.
- Equipment and Utensils - Good Repair and Calibration
Observation: Some of the pots and pans were observed to be worn preventing effective and easy cleaning.
Correction: Replace the pots and pans that are worn to provide cleanability of the equipment.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: One of the probe type food thermometers was not calibrated to ensure its accuracy
Correction: Calibrate food thermometer as necessary to ensure their accuracy. (Ice Water 32F)
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04/03/2013 | Routine | |
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