- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold holding prep unit at improper temperature in the lower part of the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not use the bottom of this unit unless it is able to maintain PHF at 41 degrees F or below.
- Exceptions (repeated violation)
Observation: Smoking area is not structurally separate from the non-smoking area
Correction: Provide a structural separation between the smoking area and the non-smoking area of the restaurant. Consult local building official for requirements.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door sweep leaves opening under door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/26/2015 | Routine | |
- Exceptions (repeated violation)
Observation: Smoking area is not structurally separate from the non-smoking area
Correction: Provide a structural separation between the smoking area and the non-smoking area of the restaurant. Consult local building official for requirements.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has opening under door. Door sweep needed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/13/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili cold holding at improper temperatures. Bottom of ref prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has opening between threshold and door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. (Install thght fitting door sweep.)
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/15/2014 | Routine | |
- Exceptions (repeated violation)
Observation: Smoking area is not structurally separate from the non-smoking area
Correction: Provide a structural separation between the smoking area and the non-smoking area of the restaurant. Consult local building official for requirements.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walkin freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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12/16/2013 | Routine | |
- Exceptions (repeated violation)
Observation: Smoking area is not structurally separate from the non-smoking area
Correction: Provide a structural separation between the smoking area and the non-smoking area of the restaurant. Consult local building official for requirements.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the storage and mop sink room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open. No self closer on door.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of plumbing primer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (setting on ice machine
Correction: now moved.)
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06/17/2013 | Routine | |
Test kit needed for chlorine sanitizer.
- Exceptions (repeated violation)
Observation: No door or open door between smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Water valve cut off because valve was leaking.
Correction: Supply hand washing lavatory with hot and cold water at all times.
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10/31/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Pa Pa D's, 5435 Williamson Road, Roanoke, VA 24012 »