- Person in Charge
Observation: Employees are not inspecting the food deliveries at the time of delivery
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. EHS asked employees cook temperatures of chicken and hamburger and they did not know.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed employees working without food handlers cards per city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink and three compartment sink 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pizza pan shelf,pizza cutter and oven has accumulations of grime and debris. EHS observed oven, pan shelf and pizza cutter handle that are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Three compartment sink faucet in poor repair. EHS observed leak at three compartment sink faucet.
Correction: Repair and maintain all plumbing components ans fixtures.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in rear of kitchen below handsink is not smooth and easily cleanable. EHS observed floor coving missing under hand sink.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering in dry storage area not attached so it is easily cleanable. EHS observed missing ceiling tiles.
Correction: Attach ceiling covering so it is easily cleanable.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rear hand sink. PIC corrected.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed filters in hood system have build up.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. EHS observed several fruit flies in rear of kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/24/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside most cold holding units.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the rear prep area is not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to splashng.
- Good Repair and Calibration of Thermometers
Observation: Thermometer in lowboy reach in with sauces under pizza prep counter was observed with the mercury seperated.
Correction: Replace thermometer to ensure accuracy of temperature in cold holding unit.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tile over pizza cutting table is damaged and broken and therefore is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Rear prep area floor observed with sliced onions and onion peels throughout from prep work being conducted. Employee was in facility alone, but reminded her to clean as you go.
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 - Conditions of Use* (corrected on site)
Observation: A can of ant spray was located on a dry storage rack in the kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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04/24/2015 | Routine | |
| No violation noted during this evaluation. | 10/21/2014 | Risk Factor | |
- Sanitizing solution should be made with room temperature water and should measure 200-400 ppm quaternary ammonium.
- Good date labeling observed EXCEPT Day 1 is the day the product is opened
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use, some without handles. Clean utensils stored in an unclean colander.
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.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation
Correction: product sheets on lid of pizza prep table are hanging into the food products.
- Outer Openings - Protected (corrected on site)
Observation: Rear door open.
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. *Closed the door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dusty fan in walk-in refrigerator 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 - Identifying Toxic Containers*
Observation: Two chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items
Correction: stored atop the veggie slicer.
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12/16/2013 | Routine | |
- All staff need health cards from Western Tidewater Health District (Isle of Wight, Suffolk, or Franklin)
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (breadsticks) with their bare hands.
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: Handwashing Lavatory*
Observation: The handsink in the dishroom is not operational (disconnected).
Correction: Repair and re-connect handsink.
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02/26/2013 | Risk Factor | |
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