Supplier - PFG and Reinhart
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Ground beef (in plastic bag) stored above sauce
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Food Labels (corrected on site)
Observation: Salt and sugar placed in seperate container in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of wipoing bucket (bleach) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/04/2016 | Routine | |
| No violation noted during this evaluation. | 09/23/2015 | Complaint | |
Reveiwed menu. Only raw item is chicken. used for chicken wings. Some items cooked, cooled, frozen, and reheated. Discussed cooling and reheating procedures. Discussed no bare hand contact with ready to eat foods. Discussed handwashing and glove use .
- Hair Restraints - Effectiveness (repeated violation)
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
- Equipment - Good Repair and Proper Adjustment
Observation: Fire suppression and Fire extinguisher was observed not being maintained. Last service date was September 2013
Correction: Have fire suppression and extinguisher serviced to make sure working properly in case of fire.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: westinghouse RIF, vents over grill, gaskets of pizza prep unit
Correction: Clean and sanitize these surfaces for food contact.
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09/23/2015 | Routine | |
Discussed menu and cleaning and sanitizing equipment. Lasagne and spaghetti noodles are prepared in the facility, cooled, portioned, frozen, reheated for immediate service. Hamburgers are cooked to 165 degrees according to PIC. Meatballs, manicotti are precooked, frozen and reheated per order. Microwave used to thaw frozen foods. Steak is thinly sliced "philly steak".
- Person in Charge
Observation: 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.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided and discussed a copy of Form 1B for use to train employees and to verify training. A copy of the OEHS Guide to Employee Health was available for reference at the facility.
- Hair Restraints - Effectiveness (corrected on site)
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce made yesterday cold holding at improper temperatures
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact interior surface of the Westinghouse reach in freezer has accumulations of frost.
Correction: Clean the surface at a frequency necessary to preclude accumulation of frost buildup which prevents easy cleaning of shelving and possible cross contamination of foods.
- Plumbing System Maintained in Good Repair
Observation: Observed no cold water at handsink. Observed hot water faucet handle at 3 basin sink not working properly.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Rooms - Enclosed
Observation: Observed toilet room door not closing tightly. Self-closing device needs adjustment.
Correction: Provide toilet room door that is tight fitting. 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.
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09/29/2014 | Routine | |
Chlorine sanitizer bucket 100 ppm. Employee health info present. Only one employee prepares food at establishment. PIC stated that facility closes if he is sick. Discussed removing personal items from food prep area. Very good hand washing observed.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers observed in the food preparation, food storage, or warewashing areas.
Correction: Recommend removing unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) parmesan cheese in the refrigeration unit.
Correction: Recommend storing 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pizza sauce in the refrigeration unit was observed inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. According to the date marked on the container it should have been discarded 3 days ago.
Correction: Recommend discarding the food at this time. Ensure all prepared RTE food is marked with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Observed disposable towels were not provided at the hand washing lavatory in the kitchen.
Correction: Recommend 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
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01/07/2014 | Risk Factor | |
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 date marked
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
- Gloves - Use Limitation (corrected on site)
Observation: Observed PIC washing hand gloves during inspection.
Correction: Recommend changing gloves in between task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pizza sauce that was prepared on September 1, 2013 cold holding at improper temperatures.
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.Corrected: PIC was observed by EHS discarding food item during in the trash during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) PHFs 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Kenmore RIF/RIC, Prep Unit, and Westinghouse RIF.
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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service item was observed being reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
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09/03/2013 | Routine | |
Hand sink 110 degrees, chlorine sanitizer 50 - 100 ppm. Recommend replacing light bulb and restoring light bulb cover over 3 compartment sink. Discussed not reusing single service containers and single service products.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared ready-to-eat (RTE) PHFs 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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06/20/2013 | Risk Factor | |
Chlorine sanitizer ~ 75 ppm. 3 basin sink temperature 113 degrees. This inspection was conducted to look for risk factor violations. Discussed separate storage area for personal items. Discussed not reusing single service items. Discussed cleaning and sanitizing buckets for spinning wing sauce.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed hand sink lacking paper towels.
Correction: Recommend providing hand drying provisions at all hand sinks.
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01/15/2013 | Risk Factor | |
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