| No violation noted during this evaluation. | 03/15/2016 | Risk Factor | |
Permit Issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease and food debris on the floor in the chicken room.
Correction: Clean.
|
12/17/2015 | Follow-up | |
Dish machine can not be fixed and will be replaced. All pan washing is being done in the 3 compartment sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the meats for the pizzas at 48-49°F on a rolling cart in the refrigerator.
Correction: Meats must be maintained at 41° or less at all times. Pizza unit is not working and needs to be replaced immediately.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease and food debris on the floor in the chicken room. Also, observed dust on the ceiling in the pizza area.
Correction: Clean.
|
11/09/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the meats for the pizzas at 48-49°F on a rolling cart in the refrigerator.
Correction: Meats must be maintained at 41° or less at all times. Pizza unit is not working and needs to be replaced immediately.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed the large pot dish machine not going into a sanitizing cycle.
Correction: Do not use machine but hand sanitize until machine is fixed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease and food debris on the floor in the chicken room. Also, observed dust on the ceiling in the pizza area.
Correction: Clean.
|
11/02/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written documentation for time control for the pizzas in the case.
Correction: Must have time written down to document the time for time control.
|
06/01/2015 | Risk Factor | |
Dishmachine has been fixed and is working properly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed gaskets torn on the pizza prep unit.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease on the rails of the hot holding cabinets and rolling carts in the kitchen.
Correction: Maintain non food-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed dust on the ceiling and grease on the floor behind fryers in the chicken room.
Correction: Clean.
|
02/25/2015 | Follow-up | |
Permit Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed gaskets torn on the pizza prep unit.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease on the rails of the hot holding cabinets and rolling carts in the kitchen.
Correction: Maintain non food-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The temperature test strip did not change color, indicating temperatures were not getting hot enough for sanitizing.
Correction: Part ordered, sign posted not to use machine but to use 3 compartment sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust on the ceiling and grease on the floor behind fryers in the chicken room.
Correction: Clean.
|
01/13/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee chewing gum in the chicken room.
Correction: Corrected by having employee discard gum.
|
09/29/2014 | Risk Factor | |
Gloves worn. Dishmachine 182 degrees at 20 psi final rinse. Quat sanitizer - 200 ppm - test kit (ok). Discussed detail cleaning schedule of cafe.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found pizza toppings not at 41 degrees or less. All cold hold to be 41 degrees or less. (Unit registered 50 degrees on inside thermometer).
Correction: Please hold food product at 41 degrees or less in cold storage. All food product was discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found potato slicer unit was not clean. Food surfaces are to be cleaned and sanitized.
Correction: Please clean and sanitize unit.
|
06/20/2014 | Risk Factor | |
Pressure gauge is not functioning in good operating condition. Suggest replacing prior to wear out point. Dishmachine - 140 degrees corrected to 182 degrees at 25 psi. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found dishmachine at off position during use (booster heater). Sanitizing rinse at 140 degrees.
Correction: Sanitizing rinse to be 180 degrees (booster heater turned on). Please set up machine to full operation.
|
03/12/2014 | Risk Factor | |
Gloves worn. 3 compartment sink - Quat sanitizer - 200 ppm/test kit (ok).
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Found time record on pizza unit was not written on the board.
Correction: All time held food products (pizza) are to have the start time written down to determine how long product has been in danger zone. (times were written in proper place)
|
11/22/2013 | Routine | |
No risk factor violations observed. Gloves worn. Dishmachine - 190 degrees. 3 compartment sink - Quat sanitizer - 200 ppm/test kit (ok).
No violation noted during this evaluation. | 07/30/2013 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed operation of dishmachine. Dishmachine - 185 degrees final rinse at 18 psi. 3 compartment sink - Quat sanitizer test kit (ok).
No violation noted during this evaluation. | 05/02/2013 | Risk Factor | |
Gloves worn, hands washed. Discussed use of hair restraints. Dishmachine - 185 degrees at 25 psi final rinse.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Found potato slicer not clean.
Correction: Equipment to be washed, rinsed, sanitized after each use.
|
02/12/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Martin's Food Market #6435, 10150 Brook Road, Glen Allen, VA 23059 »