Covered Healthy Food Handler with PIC. Make table used for top storage only. Only chicken popers in the bottom of make table and they were in temp.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Cans removed from the usage foods area duing inspection.
- Responsibilities of Owner or Proprietor
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 Correct in 5 days.
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03/24/2016 | Routine | |
Set the thermostat down slightly for Maketable.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pre cooked chicken wings cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walk in cooler is not accurate. Glass cover is missing.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Repair or replace thermometer. Correct in 5 days.
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03/26/2015 | Routine | |
Went over the complaint with the PIC. Anytime there is a change in functions by a food handler hands must be washed before returning to the foods. Taking money, phone usage etc will require washing hands before handling foods.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The cleaning schedule for pizza bubble popper and the pizza cutters is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: Clean the bubble popper and pizza cutters within 4 hours of the initial use..Correction began during inspection.
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10/08/2014 | Complaint | |
Sanitizer (Q44) 150 PPM
Discussed employee health (posted)
No violation noted during this evaluation. | 09/02/2014 | Routine | |
Must have a cleaning schedule for the bubble popper. Charting the refrigeration and food temps every 2 hours would eliminate food loss and keep production up . Went over Healthy Food Handler info. with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken (cooked), sausage, italian sausage, ham, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ham, sausage relocted. Chicken and italian sausage discarded. Make table not holding temperature. Pizza production moved to walk in cooler until make table is repaired.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The cleaning schedule for the bubble popper is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the bubble popper and present this regimen to the Health Department to seek approval. Discontinue use of the bubble bobber until approval is made. Must be cleaned at least once every 4 hours.
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03/12/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for the bubble popper and cutting board is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the Bubble Popper and cutting board. All food contact surfaces of equipment, (pizza cutters, knives, bubble popper, cutting boards) stored at room temperature must be washed, rinsed and sanitized every 4 hours or more often if cross contaminated. Begin Correction immediately.
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05/21/2013 | Routine | |
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