The purpose of this visit was to conduct a risk-factor assessment.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:
Feta Cheese, Chedder Cheese, Cut Ham, Sausage, Papperoni in Continental 2-DR UR
Montarey Jack, Feta Cheese, Mozzarella Cheese in Bally Walk-in
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. FOOD ITEMS WERE DATE MARKED DURING INSPECTION.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed the cleaning supplies were stored above napkins, liquid sanitizer stored about salad prep area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. THE TOXIC MATERIALS WERE MOVED TO DESIGNATED AREA. DISCUSSED WITH THE MANAGER ON DUTY.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed lotion stored above the Salad prep area.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. THE PERSONAL CARE ITEM WAS MOVED TO DESIGNATED AREA. DISCUSSED WITH THE MANAGER ON DUTY. ADVISED THE MANAGER TO HAVE A POLICY WHERE EMPLOYEES ARE NOT ALLOWED TO KEEP PERSONAL CARE ITEMS ABOVE OR AROUND FOOD PREP AREA.
|
03/24/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Required the facility to have Chlorine and Quaternary solution test kit to test the sanitizer solutions at the 3-vat sink and dish wash machine.
- Monitor the cooling procedures. Instructions were discussed with the PIC.
- DO NOT reuse the chemical containers for food items.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Marinara Sauce (47F, more than 12 HOURS) in Walk-in Unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). FOOD ITEM WAS DISCARDED.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit. DISCUSSED WITH THE PIC. THE PIC WILL BUY TEST KIT FROM VENDOR.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. DISCUSSED WITH THE PIC. PIC LABELED THE CONTAINERS.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A container previously used to store toxic materials is being used to dispense Oil
Correction: Do not use containers previously used to store toxic materials to dispense food. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food. DISCUSSED WITH THE PIC.
|
10/02/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor inspection.
NOTE:
- A copy of datemarking guidelines was provided to the PIC.
- The person-in-charge was interested to do the Time as Public Health Control (TPHC) for garlic & oil. The information and process for TPHC was discussed with the PIC.
- Obtain a quaternary ammonia sanitizer test kit to test chemical solution at the 3-vat sanitizer sink.
- Do not store personal care medicines along with the food items or the food prep area. Store them in designated area to prevent any possible contamination.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Shredded cheese at the Continental 3-Dr prep (right) cooler and Bally Walk-in Cooler (Feta cheese, mix shredded chedder, Shredded cheese in 8 containers )
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food items were date marked. Discussed the datemarking process with the person-in-charge (PIC). Datemarking guidelines was provided the PIC.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed retail medicine stored in Continental 3-DR prep (Right).
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. Personal care medicine was relocated a designated area to prevent any possible contamination
|
04/08/2015 | Risk Factor | |
The purpose of this visit was to investigate a complaint of unconfirmed foodborne illness, in conjunction with a routine inspection. Complaint could not be confirmed.
No violation noted during this evaluation. | 11/18/2014 | Complaint | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: tomato sauce cooling for >20 hours in the walk-in cooler observed at 50°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. NOTE: PIC voluntarily disposed of tomato sauce. Discussed alternative cooling techiniques with PIC.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: tomato sauce cooling in large pot with product depth >3".;Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
|
11/18/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: slicing green pepper.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC. PIC instructed employee in proper glove use.
|
05/16/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/02/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Lombardi's Pizza, 111 Maple Avenue W., Vienna, VA 22180 »