PIC states a new dishmachine will be installed in about 3 months. Observed good date marking. PIC states the hood system will be cleaned professionally this Friday. (A new metal filter is on order.)
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken - on the counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
|
03/23/2016 | Routine | |
Observed no violations. Good job! Observed glove use and handwashing.
No violation noted during this evaluation. | 12/11/2015 | Routine | |
Observed good labeling of containers and date marking. Temperature gauge for dishmachine is on order and should be repaired by Friday.
No violation noted during this evaluation. | 06/09/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Knives stored between the prep unit and the prep table.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Facility is re-using single use containers.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
06/02/2015 | Routine | |
Complaint details not observed. No violation issued.
No violation noted during this evaluation. | 02/25/2015 | Complaint | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (sandwiches)
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (oil, sauces, etc.)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (Observed knives stored in the gap between equipment.)
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.
|
11/11/2014 | Routine | |
Observed no violations. Good Job!
No violation noted during this evaluation. | 02/28/2014 | Routine | |
All is corrected. Good Job!
No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: New staff is unaware of proper cooking, cooling, reheating, cold holding and hot holding practices. (Left handouts of proper food safety and sanitation.)
Correction: Ensure the designated person in charge (PIC) is 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Improper hot holding observed. Tomato sauce on the flat grill at 85F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine is not sanitizing dishes.
Correction: Begin sanitizing in the 3-vat sink until machine is repaired. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
10/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pino's Pizza, 231 Lusardi Drive C, Brookneal, VA 24528 »