The operator provided digital metal probe thermometers, chlorine test strips and an Employee Health policy at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline maketable unit was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Stripped hot water faucet handle was observed at the bar area handsink.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Pitted/peeling wall and floor surfaces were observed in the rear warewashing area. Also noted were water damaged/stained ceiling tiles in the dining and rear warewashing areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/31/2016 | Routine | |
The operator provided digital metal probe thermometers, chlorine test strips and an Employee Health policy (FDA Form 1B) at this time.
Note: Spanish ServSafe class information was issued to the manager on duty during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bagged cooked beef product, stored in the cookline side Pepsi reach-in cooler were cold holding at improper temperatures ( bagged cooked beef product measured 47 degrees F and the refrigeration ambient air reading-42F). The operator removed & rapidly cooled the TCS food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the Superior reach-in freezer is not accurate ( the freezer unit had an ambient air reading of 40F with frozen items stored in the unit)
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline reach-in freezer was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rear prep/warewashing area.
Correction: Hand soap must 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
Observation: No disposable towels were provided at the hand washing lavatory in the rear prep/warewashing area.
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
- Physical Facilities in Good Repair
Observation: Stained ceiling tiles were noted in the rear warewashing/prep area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/14/2015 | Routine | |
Logs associated with risk control plan were provided to the inspector. Coolers are now working properly and holding foods at the proper temperature.
Operator explained that garlic/margarine spread is made to order, other than busy periods where only a small batch is made and kept in the refrigerator.
Front hand sink cannot be used for anything other than hand washing.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the pepsi cooler (back wall) and the frozen food freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/08/2015 | Follow-up | |
Once again, garlic/margarine mixture cannot be held at room temperature.
Several coolers including the salad make table and sandwich make table are not working properly. Back pepsi cooler by the three compartment sink was observed with an ambient air temperature of 43 F. Foods inside were reading at 42 F. Data logger placed in this unit to ensure it is working properly.
Chlorine test strips are almost empty.
Staff inquiring about cooling methods. Training material in Spanish provided.
Date mark all ready-to-eat within 24 hours. (i.e pizza sauce)
No bread was observed out back during todays inspection. Explained to PIC that bread cannot be outside for any period of time and that delivery must occur when staff are present.
If hamburgers are served to customers order, menu item must be asterisked and disclaimers must be printed on the same page.
FDA form 1-B in Spanish and English was provided to the PIC. All staff must be familiar.
A follow-up inspection will occur on/about September 08, 2015.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee put raw cheese steak meat on the grill and handle the sub roll while without changing her gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the salad make table, foods in the sandwich make table, stock pot of tomato sauce and garlic/margarine spread cold holding at improper temperatures. Tomato sauce was observed sitting on the counter. Tomato sauce and foods in the refrigerators were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the salad make table is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers were noted in the three door reach-in cooler and the frozen food freezer on the back wall
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 (repeated violation)
Observation: Ambient air temperature in the salad and sandwich make table were elevated.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the pepsi cooler (back wall) and the frozen food freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front is being used for purposes other than washing hands. Spoons observed in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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08/04/2015 | Routine | |
New product was purchased (liquid margarine and garlic salt) to use for bread, however this product cannot be held at room temperature. Spoke with owner and suggested speaking with food supplier if there was any garlic/oil mixture that is shelf stable, AFTER being opened.
Salad make table is not being used. Part is on order.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Clean the slicer after being used to prevent bacterial growth.
Correction: Clean and sanitize these surfaces for food contact.
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04/10/2015 | Follow-up | |
Several refrigerator were observed with elevated temperatures today. Product must be moved from these refrigerators and coolers must be serviced immediately.
Garlic/margarine mixture must be kept at 41 F or below or a time control policy must be implemented. If time policy is implemented, garlic/margarine mixture must be labeled with four hour time frame. Product cannot be held over four hours. Written procedures must be provided to the inspector and a copy must also must be kept in the establishment.
Cloth towels can only be held in a bucket of sanitizer. They cannot be used for dry hands and/or utensils.
Floor to wall juncture in the room, by the mop sink must be sealed.
Data logger placed in the sandwich make table. Will return tomorrow to pick it up.
A follow-up inspection to check on other items other than refrigeration will occur/about April 07, 2015.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed kitchen employee rinse gloves and proceed to dry gloved hands on cloth towel. Gloves must be removed prior to hand washing. Do not use a cloth towel to dry hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Kitchen staff were observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in several coolers including the sandwich make table, salad make table and pepsi reach-in cooler next to the cook line cold holding at improper temperatures. Garlic/margarine mixture was observed sitting out at room temperature. Garlic/margarine mixture was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) butter milk and tzaziki sauce in the refrigerator, the food should have been discarded. Discard date for butter milk was 03/20/15 and for tzaziki sauce discard date was 01/26/15. Both products were discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Knife being used for the sandwich make table.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/26/2015 | Routine | |
All violations from the previous inspection have been corrected.
Explained to operator that garlic & margarine mixture must be kept in the refrigerator or time may be used in lieu of temperature. In the case where time is used in lieu of temperature, margarine/garlic mixture must be labeled with a four hour time frame. Once time expires, product must be discarded. Written procedures must be in place for garlic/margarine mixture. Written procedures should be kept in the facility and should also be provided to the inspector. Written procedures should be provided to inspector during each routine inspection.
Chest freezer is no longer in the facility. A new freezer has been placed by the hot water heater and the superior freezer is now back in the dry storage area.
Flyer for Spanish Serv-safe provided to operator.
No violation noted during this evaluation. | 12/11/2014 | Follow-up | |
Interior of the salad make table in need of being cleaned.
A follow-up inspection will occur on/about December 11, 2014.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) salad with their bare hands. Wear two gloves while preparing salads to prevent bare hand contact.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil spread cold holding at improper temperatures. Sliced cheese in the top of the sandwich make table was slightly elevated.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in the Pepsi reach-in (by the back door), frozen food freezer, and sandwich make table. Several thermometers in refrigerators were reading at extremely low temperatures. Recommended changing thermometers in all coolers.
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 (repeated violation)
Observation: Sandwich make table is not working. Part has been ordered for this unit. Foods are only being stored on ice, in the top. Lid of the chest freezer is in poor repair.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the frozen food freezer and the sandwich make table are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine noted in need of being cleaned.
Correction: Clean the surface of interior of the 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowl and basting brush.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the warewashing area.
Correction: Hand soap must 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: No disposable towels were provided at the hand washing lavatory at the front waitstaff area and the warewashing area.
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: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed not being re-labeled when filled with a new chemical.
Correction: Label spray bottles with contents or discard.
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12/01/2014 | Routine | |
Monitor sliced tomatoes in the top portion of the make table. Foods may only be placed on ice as a temporary fix. If in a few hours tomatoes are observed at a temperature higher than 41 F, cooler MUST be repaired.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lid of chest freezer was observed in a state of disrepair and damaged.
Correction: Repair the chest freezer 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 chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles in the back warewashing area observed with water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/25/2014 | Follow-up | |
Reciept showing where freon was added to salad make table on August 09, 2014 was shown to inspector. Foods in the salad make table were slightly elevated. Foods in the make table were holding at 44-46 F. Ambient air temperature of the salad make table observed at 44 F. Operator adjusted cooler, but thermometer was still reading the same temperature. Foods were moved from the from the refrigerator. Cooler should be have an ambient air temperature lower than 41 F.
Facility's owner name listed as Chesterfield Italian Food LLC for health permit, however business is trading as Chesterfield Italian food Ltd. Permit application should be updated and fees should be paid today. The health department is located at 9501 Lucy Corr Circle, Chesterfield, VA, 23832. Environmental health is on second floor, on the right side of the building.
Will return on/about August 25, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter sitting out at room temperature. Foods in the salad make table observed at 44-46 F. Butter was voluntarily discarded. Foods in the salad make table were moved to another refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad make table observed with an ambient air temperature of 44 F. Chest freezer door is in disrepair.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles in the back warewashing area observed with water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/19/2014 | Follow-up | |
Owner needs to do a change of owner ship application and pay the 40 dollar fee. Please come to the health department to do so.
Will return on/about August 19, 2014 to check on refrigeration. Application and permit fees should be submitted by this time.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (pizza after coming out of the oven)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the salad make table and back Pepsi reach-in cold holding at improper temperatures. Do not leave pizza toppings on the counter during preparation.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk in the refrigerator, the food should have been discarded several days ago. (07/25)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad make table observed with an ambient air temperature of 70 F. Pepsi reach-in in the warewashing area observed with an ambient air temperature of 50 F. Chest freezer door is in disrepair. Water leaking at the hot water heater and soda dispenser.
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.
- Non-Food Contact Surfaces
Observation: Mop sink and wall adjacent to the mop sink are in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing. Paper towel dispenser should be hung back up on wall.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bread racks and paper towel dispenser preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the warewashing area.
Correction: Hand soap must 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.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in the back warewashing area observed with water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/07/2014 | Routine | |
All staff should read and sign FDA form 1-B. Provide signed copy to inspector during each inspection.
- Critical: Employee Health* (repeated violation)
Observation: 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: Have 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
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/21/2014 | Follow-up | |
When wiping down counter and mixer in the kitchen, use a bleach water solution at 100 ppm.
Rapidly reheat foods to 165 F.
Review flyer that was provided at the last routine inspection regarding cooling.
FDA form 1-B in English provided to operator. All employees, including waitstaff should review and sign this form.
Change the thermometer in the salad make table.
A follow-up inspection will occur on/about 04/21/2014.
- Critical: Employee Health*
Observation: 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: Have 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: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Prior to food preparation, hands were washed for about five seconds. Follow corrective action stated below.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Utensils - In-Use - Between-Use Storage
Observation: Pizza cutter and plate that is being stored on are not being changed every four hours.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Tomato sauce from the previous evening noted not being adequately cooled to prevent the growth of harmful bacteria. Sauce was voluntarily discarded.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready-to-eat foods such as deli meats, lasagna, and sauces are not being dated.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/09/2014 | Routine | |
Operator explained that new menus should be ordered in the next week or so. This should be done immediately.
Foods should be held no longer than seven days. On the seventh day, discard foods.
Strongly recommended attending the next training class in Spanish.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 (repeated violation)
Observation: Steak on the menu that may be served raw/undercooked is not asterisked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Acoustic tiling noted in the mop sink area. In the mop sink area as well as in the back by the three compartment sink, ceiling tiles noted with water damage. Ceiling tiles should be smooth and easily cleanable. (i.e. vinyl tiles)
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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12/12/2013 | Follow-up | |
Additional food temperatures: Lasagna - 39, Meatballs - 40, ham - 32, Turkey - 30, Cheese - 40.
Restaurant under new management. Provided person in charge with training materials in Spanish.
Water pressure at the hand sink, by the three compartment sink is coming out slow. Make adjustments to this hand sink to ensure water pressure for hand washing.
Salad make table is running slightly high. May either need to have unit serviced or make adjustments to thermostat.
A follow-up inspection will occur on/about 12/12/13
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomato and philly meat cold holding at improper temperatures. Do not leave philly meat stacked on top of items, in the top of the make table. Foods should receive direct air flow from the refrigerator below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Date marking system is not consistent. When foods are taken from the freezer, they should be labeled with a seven day shelf life. When container is empty and foods are replenished, mark with the date that the food is placed in the container.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Steak on the menu that may be served raw/undercooked is not asterisked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The thermometer in the salad make table is not accurate in the range of use. Original thermometer reading 32 F. New thermometer placed in unit and cooler was reading 43 F.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Acoustic tiling noted in the mop sink area. In the mop sink area as well as in the back by the three compartment sink, ceiling tiles noted with water damage. Ceiling tiles should be smooth and easily cleanable. (i.e. vinyl tiles)
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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12/02/2013 | Routine | |
Chlorine sanitizer must be 50-100 ppm. Sanitizer should be used to sanitize cutting boards and any other food contact surfaces.
Cold water should be supplied to hand sink in kitchen immediately to ensure hands are washed properly.
Paper towels are needed at the hand sink by the three compartment sink.
Cooling was not observed during todays inspection
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Deli meats and cooked chicken were 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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site) (repeated violation)
Observation: The thermometer in the sandwich make table is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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08/21/2013 | Follow-up | |
Additional food temperatures: Garlic & oil - 44 and Sliced tomato - 39.
Air dry drink cups prior to stacking.
Clean floor where superior reach-in freezer is.
A follow-up inspection will occur on/about 08/21/2013.
- Critical: Hands - When to Wash*
Observation: After handling raw foods and before donning gloves hands should be washed.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the mop sink. Soap and/or paper towels should not be kept at this sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing
Observation: Improper methods used to thaw lasagna.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling*
Observation: Pan of lasagna made last night noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the bottom of the pizza make table, in the sandwich unit, and lasagna sitting out to thaw were observed cold holding at improper temperatures. Lasagna was moved to the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) meat sauce and lasagna 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich make table observed with an ambient air temperature observed at 46 F. Foods should be moved from this unit immediately. Operator called while inspector was present to have unit serviced.
Correction: Repair the make table 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 make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The thermometer in the sandwich make table is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the three compartment sink is blocked, preventing access by employees for easy handwashing. Ensure hand sink is kept clean and stocked with soap/paper towels.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ladder and chair preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station next to the food prep sink is being used for purposes other than washing hands. Do not thaw foods at the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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08/06/2013 | Routine | |
No violations noted.
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place.
No violation noted during this evaluation. | 04/24/2013 | Routine | |
Non-critical violations must be corrected by next routine inspection.
Cooler now working properly.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the frozen food cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in the women's restroom is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the hand sink by the three compartment sink.
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
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01/15/2013 | Follow-up | |
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place.
Will re-visit on January 15, 2013 to check on cooler to ensure it is not a refrigeration issue.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods in the sandwich make table and the Pepsi reach-in cooler by the back door cold holding at improper temperatures. Ambient air temperature of the pepsi reach-in was around 44 F. Potentially hazardous foods were moved from this cooler. Foods in the sandwich make table were stored in deeper pans to prevent elevation of food temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid of the chest cooler was observed in a state of disrepair and damaged.
Correction: Repair the lid of the chest cooler 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 lid of the chest cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the frozen food cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the women's restroom is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the hand sink by the three compartment sink.
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
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01/03/2013 | Routine | |
Additional food temperatures: Lasagna - 39.
Once new menu is printed next week ensure consumer advisory is placed on foods that are cooked to customers liking. Consumer advisory should read " Consuming raw or undercooked beef may result in foodborn illness, especially if you have certain medical conditions." Asterisk the ribeye and the hamburgers on the menu that may be served cooked to order.
Be careful not to stack to much food in the containers in the top of the make-up table
Make sure to date mark desserts. Discard within seven days if they have not been consumed.
Facility is extremely clean.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing sink by the salad make-up table.
Correction: Hand soap must 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.
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02/14/2012 | Routine | |
Additional food temperature: Salami - 38.
Make sure that meat/tomato sauce are date marked within 24 hours. Once food items are taken out of original packaging items must be date marked within 24 hours and discarded within 7 days.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Food thermometers were not properly calibrated.
Correction: Properly calibrate food thermometers to accurately read food temperatures.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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02/08/2011 | Routine | |
Sanitizer at proper concentration.
Facility is clean and well maintained.
Provided and discussed FDA form 1-B in Spanish.
Non-critical violation must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodles, lasagna, meat balls, tuna salad, meat sauce, tomato sauce, and chicken breast 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
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing area.
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
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11/10/2010 | Routine | |
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