The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. CFM on duty is a good candidate for the Active Managerial Control award.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold equipment:------majority of cold holding units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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01/11/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- 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.
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07/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Both CFMs on duty during inspection are knowledgeable. EHS observed the following good active managerial control practices today: prep coolers along cookline holding below 41F, employees eating outside of kitchen area and some canned food items kept in Walkin Cooler to facilitate rapid cooling once product is opened and prepped.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in water without sanitizer.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WIPING CLOTHES PUT IN SANITIZER SOLUTION.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------garlic in oil mixture and breadstick sauce.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
1) Beverage Air 2DR flat top cooler,
2) Norlake 3DR prep cooler (pizza),
3) Master-Bilt 2DR prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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03/11/2015 | Routine | |
| No violation noted during this evaluation. | 08/20/2014 | Training | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ground beef patties were found stored above a tray containing serving size cakes, in the walk-in freezer.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Raw ground beef patties relocated to a lower shelf.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Canned food shelving located near the ware washing machine where food canes were subjected to contamination from splash. Food cans were observed soiled.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Clean the surfaces of the canned foods and relocate them from this area. You may use only the top shelves of the shelving to protect the food cans from being contaminated.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food container noted on the floor under storage shelves in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (Food container elevated to a shelf).
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Four of five reach-in refrigerators in the prep areas.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (2 thermometers were given to the certified food manager) More needed.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (repeated violation)
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris. The bottom storage section inside the 3-door refrigerator at the pizza station was noted to be soiled.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener and the interior of the pizza table refrigerator frequently to prevent dirt build-up and possible food contamination.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemical spray bottles were observed hanging on food storage shelving . Air refreshers spray bottles were stored among beverage cups under the serving counter.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/25/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking cups found stored on food prep tables in the kitchen.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can oepner blade in the kitchen were were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. An unmarked spray bottle containing a cleaning chemical solution was noted without a label to identify content.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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09/30/2013 | Risk Factor | |
| No violation noted during this evaluation. | 04/29/2013 | Follow-up | |
This was a follow-up inspection to verify operation of the dishwashing machine. The machine failed to sanitize utensils during the routine inspection. The CFM and maintenance technician called to report that the washing machine was fixed and was operating properly.
However, the machine is still not sanitizing utensils. Cease operation of the machine until repairs are made and verified.
No violation noted during this evaluation. | 04/25/2013 | Follow-up | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Dented tomato sauce cans were noted among canned food supplies
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counte/cutting boards
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Warewash Equipment / Cleaning Frequency
Observation: The top surfaces of the mechanical warewashing machine are soiled with dust and debris.
Correction: A warewashing machine, shall be cleaned at a frequency necessary to prevent accumulation of debris.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Rubber gaskets/seals on the doors of the cookline refrigerators.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the utensils and equipment were not observed sanitized due to improper operation of the warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- 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 the warewashing area 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.
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04/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Paisano's, 5765 E Burke Center Parkway, Burke, VA 22015 »