This visit was made to conduct a risk based assessment. The Person in Charge was very knowledgeable on food safety and cooking temperatures. Thank you. Please note the follow issues that require attention:
1. An updated Employee Health Policy material was provided to facility and its requirements explained. The expectation is for all food employees to know the Big 6 foodborne illnesses and the reportable symptoms. Please review with all staff.
Note: Discussed cooling foods from ambient temperature. As a reminder when cooling Time/ temperature control for safety foods prepared from ambient temperature they must be cooled from 70°F to 41°F within 4 hours. To facilitate cooling foods from ambient temperature please place food in a shallow pan or container and leave uncovered until temperature has reached 41°F. This will allow air to circulate and cool the food. Food is to be cooled from ambient temp to 41°F or below in 4 hours. After reaching 41°F the food should be covered.
*Repeat Observations are Subject Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because one of the foodworkers was not able to identify the Big 6 Foodborne Illnesses or their symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: Observed a can of Raid in the back storage area.
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. Can of Raid was removed by Person in Charge.
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03/03/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A vomit and diarrhea clean-up kit was given and discussed.
Good improvement in cooling meats, but sauces prepared at room temp also need to be cooled in a shallow pan uncovered in the WIC until it's down to 41 degrees F within 4 hours.
Monitor cold holding units especially on very hot days to ensure that they are maintaining a temperature of 41 degrees F or less.
Also, please note that one of your light shields is broken above your boxing area. Replace it as soon as possible.
*Repeat violations are subject to civil penalty*
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (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: tomato pizza sauce cooling in walk-in since 9pm last night in a covered container.
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). (Sauce was discarded. Cooling methods were discussed.)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: items in the 4 door prep top including sausage, chicken, sliced tomatoes, moz cheese, cooked broccoli.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The PIC reported that there was an issue with the unit this morning, but it has been repaired, and is still coming down to the correct temperature. Items on the line will be discarded after lunch and before dinner. No food items were being kept inside the unit, just on the prep line. PIC agreed to monitor the temeprature and adjust the setting if need be)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked meats and sauces in walk-in cooler. Some items were not dated with the corrected day dot, and the dates were not written on them.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep top refrigerators and walk-in cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (The walk-in cooler is at 42 degrees F, but the condensor has a build-up of ice that needs to be cleaned. The door is also not closing tightly)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (PIC agreed to clean ice from condensor)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink faucet are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not being used properly to protect food, equipment, linens, and/or single-service items from contamination. (Observed employee food items on a storage rack in the kitchen, and other items liek shoes and jackets on dry storage shelves in the back room despite the lockers available in the back)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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07/21/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
1. Hand sinks shall be accessible and stocked with soap and paper towels at all time.
2. Pesticides may only be applies by a licensed professional. When your pest control specialist gives you the OK, seal all walls, coving, and equipment.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open mug of tea and tea kettle on food prep table.
Correction: Employee beverages shall be kept in a container with a lid and a straw and stored to prevent contamination of food.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Physical Facilities Good Repair
Observation: Observed that the caulk behind the 3 comp sink and coving bheind the pizza oven is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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. (PIC provided labels)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label. (Observed cans of RAID used to treat for cockroaches)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (PIC disacrded RAID cans)
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02/06/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
Cooling methods for chicken and sausage were discussed. PIC agreed to cool chicken and sausage on sheet trays down to 41 degrees F before putting in bucket. He may also purchase smaller buckets and containers for storage.
To help abate cockroach infestation: seal all holes and gaps to prevent entry, get rid of all cardboard, keep floors and walls clean, service grease trap frequently, and continue regular grease trap treatment.
*Repeat violations are subject to civil penalty*
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employee did not wash hands when swtiching from the phone/register to making pizza).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. (I observed many dead roaches in the glue traps, and observed that some harborage conditions exist including missing wall coving behind the pizza oven, and other gaps/holes in the wall covering throughout the kitchen)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, ceilings,ventilation for the pizza oven, and ventilation fan next to the 3 compartment sink in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/30/2014 | Routine | |
The purpose of this visit is to investigate the following complaint: A customer ordered a spinach and chicken salad yesterday afternoon around 5:30. About an hour and a half- two hours later heavy feeling in stomach followed by diarrhea, vomiting from 9pm to 130 am. I discussed the complaint with the owner,
Daniel Goldfra
nk. He stated that one employee was out on Monday with symptoms of diarrhea. The employee felt better on Tuesday and came to work on Wednesday evening. I observed knowledge of the EHP, proper hand washing and food temperatures.
No violation noted during this evaluation. | 05/08/2014 | Complaint | |
This visit was made to conduct a routine food safety evaluation.
Good job improving your cooling methods for the sausage and chicken.
The pizza sauce you make must also be cooled from room temp to 41 degrees or less in 4 hours. Separate into smaller containers, and cool uncovered in walk-in until cooled completely.
employees must wash hands when switching tasks, and before putting on gloves to start a new task.
return dented cans to supplier.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands after working at register/phone, and before putting on gloves to make pizza)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (Employee washed hands upon request)
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Food from damaged packaging offered for sale or service. (Several dented cans observed in food storage room not separated from other cans)
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. (Manager put dented cans aside to be returned)
- Cooling Methods: Containers Properly Arranged & Covered
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (As per conversation with PIC, sauce is prepared at ambient temp, put in large bucket, covered with tight fitting lid, and placed into walk-in)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (back area is cluttered with equipment and misc items)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls, floors, counters in the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/25/2014 | Routine | |
This visit was made to conduct a complain investigation regarding a reported illness with vomiting and diarrhea from sausage and onion pizza consumed on Thursday 12/26/2013 evening, with illness onset Thursday night, and Friday morning (boyfriend).
A sales report was obtained for Thursday 12/26/2013 showing that 41 "create your own" pizzas were sold, 3 containing sausage
No violation noted during this evaluation. | 12/27/2013 | Complaint | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: sausage should be spreaded out on a sheet tray when cooling. Corrected.
Correction: 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 7) other effective methods.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the food preparation aere not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. (single service storage area)
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. Employees' bottled water was improperly placed on the storage shelf with food in the walk-in refrigerator and on the canned goods rack.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Physical Facilities Good Repair
Observation: Observed that the wall molding is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous fruit/ drain flies were observed throughout the store.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the prep area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Pesticide and cleaner are improperly stored together. Pesticide was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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09/23/2013 | Routine | |
The following complaint was made: A customer went to the establishment on June 11, 2013 in the afternoon. The chef that was making the pizza was sweating so much, the sweat was dripping into the pizza.
- Critical: Other Activities
Observation: A food employee failed to wash his or her hands after touching sweaty skin that contaminated their hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
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06/14/2013 | Complaint | |
This was a complaint called in today regarding the 2 pizzas ordered which were cheese and BBQ chicken toppings. The family got ill after 11 hours.
Todays investigation, the manager stated that this is the only complaint call they received. The establishment sold 2 BBQ chicken toppings and 12 plain cheese. All together they had 90 orders and no other complaint received. Cheese pizza are baked for 7 minutes and BBQ chicken at 17 minutes at 510F.
No violation noted during this evaluation. | 05/14/2013 | Complaint | |
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The walk-in door is damaged):
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/12/2013 | Routine | |
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