- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/04/2015 | Routine | |
Wall damaged behind grease trap.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink located in the rest-room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Kitchen handsink block by Ipod docking station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the rest-room.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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05/21/2015 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: Wall/bas board behind grease trap is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2015 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: Wall behind grease trap at three compartment sink is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. It has been noted that the wall behind the grease trap at the three compartment sink was observed with damaged tiles and
- Person in Charge
Observation: Certified Food Manager certificate expired.
Correction: Obtain a new certificate.
- Food Storage - Clean and Dry Location
Observation: bags of Jalepenos stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza make table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Front hand sink observed with a deterioating seal..
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Foods pans stored over top of the three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked by a ipod speaker system, 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 Ipod speaker preventing its use.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room.
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*
Observation: Containers of Roundup grass and weed cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/15/2014 | Routine | |
All temperatures were taken internally.
- Temperature Measuring Devices
Observation: 1.The temperature measuring device in the undercounter sauce cooler was not properly located in the warmest part of the unit.
Correction: 1. Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices
Observation: 2.There was no temperature measuring device located in the pizza make table.
Correction: 2.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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 (QAC).
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Storage shelving racks rusty.
Correction: Repair to restore a state of condition that allows for proper maintenance, and cleanability.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink located in the deep fat fryer area.
Correction: Provide.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the unisex rest-room.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster container was open.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed around the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room.
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 in Good Repair
Observation: The following physical structures is not maintained in good repair:
1. Tiles behind grease trap damaged.
2. Wall coving/tiles in the bathroom damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/28/2014 | Routine | |
All temperatures are internal unless otherwise stated.
No violation noted during this evaluation. | 03/13/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor is cracked near the oven
- base tile near box storage
- floor tile is cracked at the hand sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the rear of the kitchen is blocked by a ladder, 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 ladder preventing its use.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- floor is cracked near the oven
- base tile near box storage
- floor tile is cracked at the hand sink
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling ceiling above the make table needs cleaning.
Correction: Clean
|
08/16/2012 | Routine | |
Follow up inspection for critical violation observed during routine inspection on 9APR2012. Follow up inspection conducted to verify that pizza prep undercounter refrigerator is operational and holding at a temperature of 41 degrees or below.
During observation under counter refrigeration unit had an ambient temperature of 38 degrees. 3 internal food temperatures were taken to confirm temperature of refrigeration unit.
No violation noted during this evaluation. | 04/12/2012 | Follow-up | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: Certified Food Managers certificate not posted during inspection.
Correction: Certified Food Managers certificate must be posted in public view at all times.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures in the make table:
>>ham 51*
>>pepperoni 51*
>>Pineapples 50*
>>chicken 50*
Correction: Employee stated that the make table was turned off overnight. The unit was not turned back on until 10 am and the foods were placed into the unit before it could attain 41 degrees or lower. Instructed employees to use time as a control for the items already placed on the top of make table unit. The foods in the undercounter refrigerator were within temperature range and were immediately moved into the walk in cooler. The foods on the top of the make table had 1 more hour of usage and then were discarded. The store manager was contacted and made aware of the refrigeration issue.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza prep oven is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>Pizza bake trays
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Racks in dry storage room
>>Old labels on food pans
>>Filter of make table refrigerator
>>Undercounter pizza box prep table dirty
>>Plastic covering on undercounter make table refrigerator needs to be removed
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: The gooseneck of the 3 compartment sink is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulb located above handsink next to pizza prep table not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Light is out in 2 door reach in refrigerator
Correction: Replace light bulb
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Cracks in floor throughout the facility
>>Lens cap cracked of light fixture above 3 compartment sink
>>Grouting of floor damged on prep line
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/09/2012 | Routine | |
All food temperatures are internal.
2012 permit issued post in public view.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- make table gaskets are torn
- Dish shelves are rusted
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board in the back is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front.
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
- Lighting, Intensity
Observation: There is a light burned out under the hood.
Correction: Replace the light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor is cracked near the oven
- base tile near box storage
- floor tile is cracked at the hand sink
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling ceiling above the make table needs cleaning.
Correction: Clean.
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12/14/2011 | Routine | |
- Person in Charge
Observation: City of Hampton food manager certificate is not posted in public view
Correction: found in the office . Posted in public view . Provide a frame
- Temperature Measuring Devices (repeated violation)
Observation: thermometers needed at door upright refrigeration unit and pizza prep refrigeration units
Correction: provide thermometers accurate to 2 degrees by the door of all refrigeration units
- Responsibilities of Owner or Proprietor
Observation: lack of non smoking sign at the entry
Correction: provide a non smoking sign at the entry
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> interior door walk in refrigeration unit lower left corner damaged . Door also cracked at the handle
>> gaskets at the pizza prep refrigeration unit are split
>> grease tank lid corroded / rusty
>> shelving over the 3 compartment sink surface is pitted / rusty
Correction: >> if the damage to the walk in refrigeration door worsens the interior door will need to be replaced
>> replace gaskets if the damage worsens
>> resurface grease tank lid
>> resurface shelving
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board at the canned good roller racks is dirty / stained
Correction: clean / plane to restore to smooth and cleanable surface
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: when asked about wash - rinse - sanitizing slicers at the pizza prep refrigeration unit was told every 5 hours
Correction: slicers are to be washed rinsed and sanitized every 4 hours
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> base of the tomato slicer
>> can opener
>> empty dough base trays ( walk in refrigeration unit )
>> delivery bag storage level lower prep table
>> the tops of the upper surfaces ( tops of island shelving and computers )
>> top lids at hinges pizza prep unit
>> top of pizza oven
>> lower level prep table left of undercounter refrigeration unit
Correction: clean clean CLEAN
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment was stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: case of souffle cups on floor under 3 compartment sink saturated
Correction: manager when shown condition volunteered to throw out
- Lighting, Intensity
Observation: light out upright refrigeration unit
Correction: restore light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> the base tile molding in the walk in refrigeration unit is seperated from the wall and in poor condition
>> base cove molding and tile damaged or missing in multiple areas of the facility
Correction: floor and wall structure to be restored to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> ceiling tiles dirty over dough / sauce station
>> floor dirty under dough and sauce station
Correction: clean floors and ceiling
|
08/19/2011 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-metal wrap/molding at bottom of walk in refrigerator is damaged
-red laminate molding at pizza boxing table is damaged/missing
-gasket on pizza make table is torn
Correction: Repair or Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Pizza pans and holder at front of store is encrusted with cooked on food, dust, and flour
Correction: Clean and sanitize
- Lighting, Intensity (repeated violation)
Observation: Light covers missing in back
Correction: Replace light covers.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-cove molding missing/damaged on corner of wall to left of handsink in back
-ceiling tiles stained/yellowed throughout facility especially above walk in cooler
-crack in tile floor near pizza oven
Correction: Repair or Replace to make surfaces smooth , durable, and easily cleanable.
|
04/29/2011 | Follow-up | |
All food temperatures are internal
CFM and manager is on vacation. Shannon Kirkland is acting General Manager. No manager present during inspection.
- Critical: Demonstration of Knowledge*
Observation: The employee in charge of doing dishes explained that he was out of test strips and didn't know proper concentration of sanitizer to use to he was not sanitizing dishes only double rinsing.
Correction: PIC was absent. Ensure the designated employees are knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The sausage and was cold holding at improper temperatures at top make table regular 44-45* spicy 41-50* (bottom to top)
Correction: Sausage was overstacked in containers in top of make table. Remove excess sausage and store in unit capable of maintaining 41*or below. CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability*
Observation: The following equipment has cracks/chips/pits on the food contact surfaces:
-end cap missing from scoop at pizza cutting table
-lid to chicken wings in make table cracked
-plastic container holding sauces cracked
-blade of pizza cutter is bent chipped
Correction: Replace the scoop, lid, container, pizza wheel to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The thermometer outside and inside the walk in refrigerator are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (repeated violation)
Observation: There is no thermometer in the small dressing refrigerator,make table. The thermometer located in the Coke display refrigerator is not located in the warmest part of the unit.
Correction: Provide thermometers for all coolers. Place thermometers in the warmest part of the unit (ie..near the door)
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Employee could not locate test strips at beginning of inspection out of container. Later during inspection fellow employee found sample kit with manufacture sheets.
Correction: Obtain a corresponding test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in need of repair:
-metal wrap/molding at bottom of walk in refrigerator is damaged
-red laminate molding at pizza boxing table is damaged/missing
-gasket on pizza make table is torn
Correction: Repair or Replace
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the block in the back is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Pizza pans and holder at front of store is encrusted with cooked on food, dust, and flour
Correction: Clean and sanitize
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Per Employee food contact surfaces are not being sanitized after washing and before use.
Correction: All food contact surfaces must be washed, rinsed, and sanitized . Clean and sanitize containers when empty to prevent cross-contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-racks in walk in cooler
-seal on front handsink
-handwashing sign at front hand washing sign is encrusted with food/stained, damaged
Correction: Clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Light covers missing in back
Correction: Replace light covers.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-cove molding missing/damaged on corner of wall to left of handsink in back
-ceiling tiles stained/yellowed throughout facility especially above walk in cooler
-crack in tile floor near pizza oven
Correction: Repair or Replace to make surfaces smooth , durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following surfaces are in need of cleaning:
-ceiling in back with box storage
-floor behind booster heater at 3 compartment sink
-wall around handsink in front
-wall above dough prep in front
-ceiling above cutting table in back room
Correction: Clean
- 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers degreaser stored above pizza cut table 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray containers of degreaser, window cleaner stored facing and above containers of dressing and open apple/cinnamon crumb mixture at pizza cut prep table
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/12/2011 | Routine | |
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