Discussed with the Person-in charge:
1. observed meatballs properly re-heating at 97*F within a half hour.
2. cleaning of the establishment
The following handouts were provided: "Big Five" foodborne illnesses, temperature log, cooling log, allergy information, slicer cleaning, and sanitizing with bleach
Abbreviations: PIC - Person-in charge, IT-Internal Temperature, ST-Surface Temperature, RIC - Reach-in cooler, RIF - Reach-in Freezer, WIC - Walk-in Cooler, WIF - Walk-in Freezer
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Person-in charge received employee health handouts.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed an employee chewing gum in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection. Person-in charge had employee discard the gum during the inspection.
Correction: Provide a designated area where employees may chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Package Integrity* (corrected on site)
Observation: Observed multiple dented cans in the dry storage area. Person-in Charge designated a dented can location and relocated all dented cans during the inspection.
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.
- Food Storage - Clean and Dry Location
Observation: Observed foods in the display case, reach in cooler, sandwich prep, and pizza prep that were stored uncovered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed in the sandwich prep unit: tomatoes 44*F, ham 45*F, salami 46*F, tuna 46*F, spaghetti 46*F, and chicken 45*F in the pizza prep unit all cold holding at improper temperatures. Person-in charge turned the sandwich prep unit to a colder temperature during the inspection.
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)
Observation: Observed the following ready-to-eat foods (RTE) not properly dated for disposition: 1) tuna in the Sandwich prep 2) steak in the WIC 3) deli meat in the sandwich prep. Person-in charge labeled the food during the inspection.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard on shelving throughout the kitchen (corrected) and the duct tape on the pipes in the women's restroom are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Observed that the prep sink and 3-compartment sink are not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the following equipment is in a state of disrepair and damaged: 1) lid of the chest RIC and 2) gaskets on pizza prep
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board along the sandwich prep unit is heavily scratched and scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) knives on the magnetic strip 2) steel holding pans 3) meat slicer. Person-in charge cleaned all equipment during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Person-in Charge cleaned the microwave during the inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1) gaskets in the prep units 2) shelving in the prep units 3) shelves of the stainless steel cart in the back
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens
Observation: Observed a linen stored in the grease channel above the stove and pizza oven.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Kitchenware and Tableware
Observation: Observed single service tin containers stored by the sandwich prep unit with the food contact surface exposed.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet of the prep sink leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: The backdoor was observed to have gaps.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and walls are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed bleach in the sanitizing bucket measured 200+ ppm being applied to food contact surfaces. The proper method of adding chlorine to the sanitizer bucket was demonstrated during the inspection.
Correction: Ensure the proper amount of bleach is being used for sanitizing food contact surfaces.
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10/19/2015 | Routine | |
Discussed with the person in charge:
1. facility is well organized
2. door to the drop in freezer
- 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: Mozzarella cheese - 45'F and cubed chicken - 55'F in the pizza prep unit observed cold holding at improper temperatures. The unit was turned down.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the drop in freezers have a build up of ice particles. The cabinets under the fryers have a build up of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed an employee dry the stainless steel pans with a linen towel rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sinks.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls throughout the facility are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed chemical spray bottle that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/06/2014 | Routine | |
Temperatures continued: Meatballs - hot holding - 165'F,
Discussed with the person in charge:
1. slicer
2. drop in freezer
3. gaskets on the 2-door reach in refrigerator
4. hand sink
- Critical: Package Integrity* (corrected on site)
Observation: Observed damaged cans of tomato sauce stored on the shelf where foods are offered for sale or service. Cans were removed and placed in the "dented can" area.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed spoon for pepper laying directly in the product. Dispensing utensils improperly stored between uses. Spoon was removed.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Steak meat on the stove measured 125'F - hot holding at improper temperatures. Heat was increased under the pan.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken wings - 45'F in the 2-door reach in cooler, tuna in the sandwich prep unit - 46'F, and ricotta cheese in the pizza prep unit measured 50'F were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained 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)
Observation: The prepared ready-to-eat (RTE) pasta in the walk in cooler and sandwich prep unit is not properly dated for disposition. Pasta was dated during the inspection.
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 - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the men's rest-room is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The table in front of the 3-compartment sink and the inside of the lid to the drop in freezer was observed in a state of disrepair and damaged. The table was discarded.
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 (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: tops of the tongs (corrected) and the cabinet under the first fryer. The drop in freezer near the fryers have a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed employee drying the equipment with a cloth towel rather than air-dried after cleaning and chemical sanitization. Employee instructed to use the air drying system or paper towels.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean stainless steel bowls were observed stored with the food-contact surface facing upward. Bowls were inverted.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler and the floor under the pizza oven
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Padrinos Ii, 3249 Jefferson Davis Highway Suite #104-106, Stafford, VA 22554 »