The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create cleaning schedule for all non-food contact surfaces and physical facilities in establishment.
2. Monitor handwashing practices to ensure employees know when and where to wash hands when handling food
3. Provide cups with lids/straws for employees to use while working in kitchen
Please send the following to the Health Department within 7 days:
1. Copy of service invoice for hand sink
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED MULTIPLE EMPLOYEES WASH HANDS IN 3-VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. TRAINING PROVIDED, EMPLOYEE CONTINUED HAND WASHING PROCEDURE AT HANDSINK.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED EMPLOYEE DRINK WATER FROM AN UNCOVERED CUP WHILE AT THE PREP TABLE.
Correction: Food employees may drink only from a covered container using a straw. TRAINING PROVIDED, EMPLOYEES RELOCATED TO LOBBY TO CONSUME BEVERAGE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: STOVE BURNERS, GRILL, FRYER, PIZZA OVEN.
Correction: PLEASE THOROUGHLY CLEAN ALL NON-FOOD CONTACT SURFACES WITHIN 14 DAYS. PLEASE CLEAN REGULARLY AND UPON BECOMING SOILED. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: HAND SINK LOCATED IN DRY STORAGE.
Correction: PLEASE HAVE HAND SINK SERVICED WITHIN 7 DAYS. PLEASE SEND A COPY OF SERVICE INVOICE TO HEALTH DEPARTMENT WITHIN 7 DAYS. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in KITCHEN ABOVE PREP UNITS/3-VAT SINK is absorbent and not easily cleaned.
Correction: PLEASE REPAIR/REPLACE ACOUSTIC TILE WITH SMOOTH AND EASILY CLEANABLE TILE WITHIN 30 DAYS. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR, WALL in the KITCHEN NEAR COOKLINE/PREP UNITS is 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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03/15/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made in anticipation for your next routine assessment:
1. Clean non-food contact surfaces (i.e., microwave, cook line equipment) at a frequency to prevent accumulation of food and debris
2. Replace acoustic ceiling tiles above food prep/cook areas with non-absorbent, smooth, and easily cleanable tile
3. Shield all light bulbs that are directly above food, food prep areas, and food storage areas
4. Keep back entry door closed OR equip with adequate mesh screen to prevent entry of pests.
No violation noted during this evaluation. | 08/17/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please refrain from using the Migali 2 dr prep cooler until it has been serviced and deemed able to maintain a temperature of 41F or below. Please e-mail/fax a copy of service invoice for cooler within 5 days. Cold holding potentially hazardous foods (PHFs) above 41F allows for the growth of bacteria on items, which can contribute to food-borne illness. Also, EHS suggested filling holes along walls promptly so as not to allow for the entry of pests which can transmit disease. Discussed importance of shielding light bulbs located above food. In the event that bulb breaks, shield prevents glass and debris from becoming a physical contaminant in foods located in walk-in cooler. It was a pleasure serving you today and I look forward to your next assessment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN MIGALI 2 DR PREP COOLER- DICED TOMATO (50F), SLICED TOMATO (44F), SHREDDED CHEESE (45F), RAW MARINATED CHICKEN (47F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: COOKED PASTA, BLACK BEANS IN WALK-IN COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ITEMS DATE MARKED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: MIGALI 2 DR PREP COOLER AT 46F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. DOORS AND LIDS CLOSED BY PERSON IN CHARGE.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the ARTIC WALK-IN COOLER AND ARTIC WALK-IN FREEZER are 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BOTTOM AND WALL OF BACK ENTRY DOOR.
Correction: SUGGESTED WEATHER STRIPPING FOR BOTTOM OF DOOR. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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02/18/2015 | Routine | |
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED SOILED PLATES AND STORAGE BINS ON DRYING RACK NEXT TO PREP TABLE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN
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06/20/2014 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:--OBSERVED COOKED WHITE RICE, PENNE, SPAGHETTI, AND FLAT NOODLES INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.--EHS PROVIDED TRAINING TO CFM ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: SUPERIOR 2DR PIZZA PREP COOLER AT 46F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--FOOD INSIDE THIS UNIT WAS MOVED TO THE WALK-IN COOLER. CFM ADJUSTED THERMOSTAT DURING TIME OF INSPECTION, TEMPERATURE STILL READING 46F. DO NOT PLACE POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT HOLDS AT 41F OR BELOW. CFM WILL FAX OR EMAIL THE REPAIR INVOICE FOR THIS UNIT TO THE HEALTH DEPARTMENT WITHIN 5 BUSINESS DAYS.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the WALK-IN FREEZER are 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the SUPERIOR 2DR PIZZA PREP COOLER is not maintained in good repair.--OBSERVED TOP OF PREP COOLER BEING HELD OPEN BY A LARGE PREP KNIFE, MAKING OPENING AND CLOSING THE TOP DIFFICULT AND UNSAFE.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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11/14/2013 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--OBSERVED GARLIC AND OIL MIXTURE AT 48F, COOKED SAUSAGE AT 46F, SLICED TOMATOES AT 48F, AND SHREDDED CHEESE AT 49F IN THE SUPERIOR 2DR PREP COOLER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.--CFM REMOVED ITEMS FROM THE UNIT AND PLACED IN THE WALK-IN COOLER. NO POTENTIALLY HAZARDOUS FOOD CAN BE PLACED IN THIS UNIT UNTIL IT HOLDS AT 41F OR BELOW.--CFM OR MANAGER WILL FAX OR EMAIL A COPY OF THE REPAIR INVOICE FOR THE TWO SUPERIOR 2DR PREP UNITS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED MARINARA SAUCE, RICE, LINGUINI NOODLES, PENE PASTA, ALFREDRO SAUCE, AND SPAGHETTI NOODLES IN THE WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
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06/17/2013 | Risk Factor | |
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