Risk factor inspection conducted. Good retail practice violations observed and discussed with PIC. Pizza unit not cold holding appropriately.Items on top were discarded and new items were put on top with ice bath underneath. 4 hour time control to be used on items until unit can be fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHF items in pizza prep unit observed cold holding at improper temperatures greater than 4 hours (sliced green peppers, slixed onions, mushrooms, black olives, ground beef)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend discard.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced deli, hard cheese and cooked spaghetti noodles in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach in sanitizer bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/13/2016 | Risk Factor | |
All violations corrected. No flies observed in facility today but PIC to install fly strips or electrocution device as precaution.
No violation noted during this evaluation. | 09/04/2015 | Follow-up | |
- Critical: Employee Health
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked beef and tuna fish cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items in cooler overnight and observed at temperatures > 41 degrees therefore recommend discarding items. .
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in thePizza Prep RIC.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Men's bathroom not observed with a sign)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests (multiple flies observed)
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. Install devices to control flies.
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08/24/2015 | Routine | |
| No violation noted during this evaluation. | 08/24/2015 | Complaint | |
All previously identified hazards have been corrected. Thank you.
Pizza prep unit has been repaired. Ambient air temperature measured at 38'F. Foods appear to be maintaining proper temperatures.
No violation noted during this evaluation. | 08/21/2014 | Follow-up | |
Dish machine - 100 ppm chlorine
Discussed:
Pizza prep unit does not appear to be maintain at a temperature that will keep TCS foods at 41'F or below. Ambient air temperature measured at 50'F. Work order has been place. Until unit is prepared, person in charge has agreed not to hold meat or cheese in unit. Follow up inspection will be conducted 8/21/2014.
Ensure that prep sink is not being used as a hand sink.
Any cooked foods that will be held for more than 24 hours must be dated.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of in dry storage area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use on prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Diced chicken cooked at 11:00 AM is noted not being adequately cooled to prevent the growth of harmful bacteria. At 2:00 PM diced chicken measured at 102'F. Diced chicken was reheated to 165'F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Steak - 112'F hot holding at improper temperatures. Reheated to 165'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pepperoni - 50'F, Mozzarella Cheese - 551'F, Sausage - 52'F cold holding at improper temperatures in Pizza Prep Unit. PIC removed foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the freezer units
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 - Good Repair and Proper Adjustment
Observation: Pizza Prep Unit was observed in a state of disrepair and damaged. Ambient air temperature measure 50'F.
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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the slicer and gasket on the salad 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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08/20/2014 | Routine | |
Very clean establishment. Dish machine - Wash 120 degrees, Rinse 130 degrees, Chlorine sanitizer ~ 100 ppm. Form 1-B given and signed by food handlers.
- Person in Charge (corrected on site)
Observation: Observed that food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. No training for employees present.
Correction: Recommend that PIC advises employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw steak and eggs stored over ready-to-eat (RTE) food in the walk in refrigeration unit. Observed raw hamburger stored above ready to eat roast beef inside of prep unit.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed that lasagna in walk in refrigeration unit, roast beef in the sandwich prep unit and pasta in the reach in cooler are not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed soap not provided at the hand washing lavatory in the bar hand sink.
Correction: Recommend that hand soap be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Observed that no disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Recommend that 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 be provided at all hand washing lavatories to encourage proper hand washing and to avoid employees drying their hands on their clothing or other unclean materials
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01/30/2014 | Risk Factor | |
The following items have been corrected since the last inspection:
1) Door has been sealed with kick plate
2) Wood surfaces sealed on bar area
New permit issued for bar area. Full regulations can be found at www.vdh.state.va.us
No violation noted during this evaluation. | 10/11/2013 | Pre-Opening | |
Hand sinks stocked. Hot water provided at hand sinks. Soda fountain will not be installed until 10/18. Soft drinks will be taken from main restaurant until it can be installed. No smoking sign was present. Recommend finishing unfinished wood surfaces to make smooth and easily cleanable. Will check with building department regarding sign off. Recommend patching hole on back door.
No violation noted during this evaluation. | 10/07/2013 | Pre-Opening | |
Have all Refrigeration units on with thermometers inside. Handsink needs handwashing placards for Employees, soap dispenser, towel dispenser, and trash receptacle. Install drink machine with proper backflow. Need Bus Window completed. Need three Electrical Cover plates. Final inspection by Building Inspector. Need a no smoking sign posted.
No violation noted during this evaluation. | 10/04/2013 | Pre-Opening | |
The following violations have been corrected since the last inspection:
12 VAC 5-421-1320 - Thermometers provided in coolers
12 VAC 5-421-830 - PHFs have been date marked.
Dish machine chlorine sanitizer ~ 50 ppm.
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
A walk through was conducted of the proposed bar expansion at this establishment. The following recommendations were made.
1) Recommend replacing ceiling tiles above bar from acoustical tile to cleanable tile
2) Finish coving along wall
3) Recommend self closers on bathroom door
4) Provide plan review paper work to health department
-Handsink will be located at wait station
-No food prepped in bar are area.
No violation noted during this evaluation. | 09/25/2013 | Other | |
Dish machine <50 ppm Chlorine, Primed ~50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pizza sauce and sausage cold holding at improper temperatures. Pizza sauce temperature measured at 44 degrees and sausage was measured at 46 degrees.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed RTE PHFs not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep unit and True RIC. Also, the prep unit had a broken thermometer.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed Dish machine not properly sanitizing dishes.
Correction: Recommend re-sanitizing dishes in dish machine. Line was primed and dispensing sanitizer at approximately 50-100 ppm Chlorine during inspection.
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09/03/2013 | Routine | |
The following additional item has been corrected since the last inspection: 12 VAC 5-421-930 Consumer Advisory. Take out menus have been reprinted to include the correct consumer advisory with the disclosure and reminder statement.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed Italian sausage and pizza sauce cold holding at improper temperatures
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed prepared ready-to-eat items in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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06/06/2013 | Follow-up | |
Dish machine - wash temperature 122 degrees. chlorine sanitizer 50 ppm. 3 compartment sink 123 degrees. Employee health info given in Spanish. Recommend providing scoops for ice bin with handles. Follow up will be conducted to check for consumer advisory on new take out menu.
- Critical: Employee Health* (corrected on site)
Observation: Observed employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed italian sausage and tomato sauce cold holding at improper temperatures
Correction: Recommend relocating food tomato sauce to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding italian sausage that had been inside of unit overnight. Sausage discarded by person in charge.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed numerous prepared ready-to-eat items in refrigeration unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed undercooked steaks and hamburgers provided on menu, menu board, table tent or brochure without proper disclosure.
Correction: Recommend including a disclosure statement on consumer advisory that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/08/2013 | Risk Factor | |
Form 1-B given in Spanish. Dish machine 118 degrees, Chlorine sanitizer 75 ppm. Additional temperatures taken were within acceptable range. Very clean establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw animal food stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Recommend seperating raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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01/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Maria's Pizza And Italian Restaurant, 2595 New Kent Hwy., Quinton, VA 23141 »