Of the six violations noted in the routine inspection on 3-14-16 one violation was not corrected (1770 A) for follow up inspection on 3-25-16.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:(Dish machine and three compartment sink) and (prep area) .
Correction: Clean and sanitize these surfaces for food contact.
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03/25/2016 | Follow-up | |
LEX 1458357. Caller indicated eating cheese pizza on 3/10 at 4:30pm and became ill.
Site visit 3/14/16 for complaint inspection done in conjunction with Routine inspection.
Spoke to General Manager. Caller spoke to owner. As per GM, call became threatening. Reported to LCSO for further action.
As per GM, no other calls/complaints have been received by the facility.
As per GM, no employees have reported illness as per the employee health policy.
Employee health policy is in place.
*Facility must report to health dept any additional calls/complaints or reports of employee illness as per health policy. 703 771-5825.
No violation noted during this evaluation. | 03/14/2016 | Complaint | |
routine inspection done in conjunction with complaint inspection
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The line cook is 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands, (Stromboli).
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: whole eggs stored above vegetables in walkin cooler
Correction: move whole eggs and store below ready to eat food
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: sliced deli meats and sliced tomatoes not labled and dated
Correction: label and date items and hold for 7 days only
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: food debris on knives, bowels, plate ware. Slicer had food debris on blade and holding slide.
Correction: clean and sanitize food contact surfaces. Correction initiated durining inspection.
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03/14/2016 | Routine | |
All violations were corrected
No violation noted during this evaluation. | 11/17/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The line cooks are drinking from an uncovered container (coffee cup) 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. (Cook removed drink from the line and placed a lid on it)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in cooler.(Raw chicken stored over marinara meat sauce)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: peeled hard boiled eggs at the line and meat sauce in the walk in cooler 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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, meat sauce, and chicken wings 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: "clean side" of the dish machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
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11/12/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced deli meats and chicken salad 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf next to slicer, hood filters and shelves under hot hold unit and microwave has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwash area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the speedrack and mixer preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines and personal vitamins are located in several areas with clean equipment.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/18/2015 | Routine | |
LEX # 733479
caller indicated illness after eating at Paisanos on Saturday 2/7/15 ~8-9 pm.
chicken gyro (received raw and cooked to order), pita bread, onion, tatziki (pre-made item), lettuce and french fries.
Site visit, spoke with Manager Sam Saah. Facility has not received any customer complaints of illness.
Employee health policy is in place. No employees have reported illness.
*Facility must report any calls/complaints by customers and any restaurant employee illness as per employee health policy to the health dept.
health dept contact information provided.
Note: facility was not inspected during this visit due to power outage in area. Manager called around 4:20 pm to state power back on. Served 34 menu items containing same ingredients that day.
Discussed prior inspection concerning proper dishwasher operation.
No violation noted during this evaluation. | 02/11/2015 | Complaint | |
Dishwasher may need adjustment (General manager calling for repair-not being used). Dishwasher appears to be rinsing with the dirty wash water and is not automatically draining before filling with clean rinse water + sanitizer.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handler is drinking from open container in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 3 basin sink 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 - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/13/2014 | Risk Factor | |
good date labeling. good use of gloves noted.
Employee health info reiterated with cooks. Provided in English and Spanish.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The interior of the walkin cooler, fan guards and shelves has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (stored at front counter with plates and cups).
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Personal vitamins stored with food in walkin cooler.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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06/25/2014 | Routine | |
Metal stem thermometer for food was not calibrated. Calibrated at inspection.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment
Correction: Correct dIshwasher operation and 3 basin sink set up.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (raw eggs stored over onions).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in walkin cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 0ppm. Dishwasher is not sanitizing.
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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01/27/2014 | Risk Factor | |
ACR#31750 - Caller indicated " chewing gum and handling food with bare hands, not washing hands after handling money"
Site visit - discussed complaint with PIC Roberto and 3 cooks (one CFM). Reiterated that they are not to touch ready to eat foods with bare hands. They must wash hands after touching anything that may contaminate them and before touching food. Do not eat/drink while preparing food.
Complaint could not be verified. Cook line observed wearing gloves. Workers who handle phone and money do not handle open food.
No violation noted during this evaluation. | 10/16/2013 | Complaint | |
After phone conversation with owner, dishwasher was serviced and sanitizer changed. Observed dishwasher operating properly at 120F/50ppm chlorine with test strips available for measuring sanitizer.
No violation noted during this evaluation. | 09/16/2013 | Follow-up | |
Clean and organized facility. Good date labeling.
spoke to owner during inspection re: question with sanitizer used with dishwasher. Service provider has been called to evaluate.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Colender/strainer is in poor repair. Creased metal no longer cleanable.
Correction: Replace the equipment.
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09/10/2013 | Routine | |
Noted good date labeling in prepared items.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
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04/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Paisano's Pizza, 44260 Ice Rink Plaza #109, Ashburn, VA 20147 »