- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods stored in the walk in refrigerator were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk in refrigerator was found operating at improper cold holding temperatures.
Correction: Repair equipment as necessary to maintain food items at 41° or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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01/06/2016 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Marinara sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Salad Prep unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment as necessary to maintain food items at 41° or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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07/28/2015 | Routine | |
Facility manager called me late in the afternoon to state that the hot water tank had tripped a breaker and after resetting the water temperature at the hand wash sink was 115 degrees F., water temperature at the 3 vat sink was 121 degrees F. and the dish machine was above 120 degrees F. for both wash and rinse.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/24/2015 | Routine | |
Refrigeration unit is being replaced with a new unit, should be operable by end of week.
No violation noted during this evaluation. | 09/02/2014 | Follow-up | |
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salami, Sliced grape tomatoes, cooked pasta, sliced ham and pepperoni found cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Two salad prep units and the pizza prep unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment as necessary to maintain food items at proper cold holding temperatures of 41 degrees F. or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash and rinse temperatures not meeting specifications on the data plate.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer used in wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/26/2014 | Routine | |
Temperature gauge for the dish machine was out of calibration and a new gauge has been ordered. Actual temperature of the wash and rinse was 125 degrees F.
No violation noted during this evaluation. | 01/03/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tomatoes, Sliced Turkey, Sliced Ham, Cheese Steak, and Hamburger cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Sandwich Prep and Pizza Prep was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration equipment as necessary to maintain food items at 41 degrees F. or lower. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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12/26/2013 | Routine | |
Visited the facility for Follow Up inspection and found the sandwich prep at 39 degrees F. in the bottom storage area and the pizza prep unit at 41 degrees F. in the bottom storage area. Foods in the Pizza Prep unit were cold holding at 41 degrees F. or less (Pepperoni 40 deg., Ham 40 deg., Shredded Cheese 41 deg.) Foods in the sandwich prep unit were still not cold holding properly (Sliced Tomatoes 45 deg., Salami 44 degrees.) Told the PIC that he must use Time as Public Health Control until the unit can maintain foods at 41 degrees F. or less and be able to provide documentation that foods are being discarded properly. PIC stated that he has deeper food containers that may aid in keeping foods at 41 deg. or less. PIC is to call EHS when the deeper pans are tested.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods stored in the sandwich prep and pizza prep unit not cold holding at 41 degrees F. or less.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/17/2013 | Follow-up | |
PIC to get repairs on Sandwich prep and Pizza prep units and call EHS when operating correctly. Suggested using time as public health control until repairs are made.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods stored in the sandwich prep and pizza prep unit not cold holding at 41 degrees F. or less.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Sandwich unit and Pizza prep unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Repair or replace as necessary to maintain food items at 41 degrees F. or lower. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (greater than 200 ppm)
Correction: Sanitizing solution must meet the requirements of 40 CFR 180.940 (50-100ppm) when applying to food contact surfaces
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01/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Nonni's, 365 Lowes Drive Suite F, Danville, VA 24540 »