All animal foods are pre-cooked. Date labels are coming off of the containers-provide a better or more secure method for date marking.. correct above violations within 90 days.Issued permit
- Light Bulbs Protective Shielding
Observation: Light bulbs in ceiling fixtures are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls are 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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are 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.
|
10/10/2015 | Routine | |
Recheck of cold holding-Walk-in box:33F
No violation noted during this evaluation. | 10/23/2014 | Follow-up | |
Cold Holding:
1.Walk-in box is 28 F. TCS foods are held at 34-36 F.
2.Primary three door sandwich unit is not currently in operation for sandwich preparation and is 38F underneath on the left side . The left side appears to be warmer than the right side. TCS foods on left side of unit are 39-41 F on top
No violation noted during this evaluation. | 10/16/2014 | Follow-up | |
Correct above observations as soon as possible or within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk-in box is 53F and TCS foods are held at improper temperature. PIC stated that the unit was iced up and TCS foods were held at an air temperature of 40F on arrival at 10 :30 AM. Service contractoe has been calledand is due in 1 1/2 hours. All TCS foods were relocated to freezer or other cold holding units. A delivery of mostly frozen foods and produce had just arrived. The following food temperatures were recorded:
turkey breasts-49-50F
Correction: feta cheese w/brine-47F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats,precooked meats, and diced tomatoes in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich 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.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in box and sandwich unit are not capable of holding TCS foods at proper temperature.
Correction: Repair or provide additional vrefrigeration necessary to maintain food items at 41 F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the front counter area-lights are burned out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the rear kitchen are 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.
- Pests - Controlling Pests*
Observation: Fruit flies are noted.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Consult with an exterminator.
|
10/15/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Person in charge is not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheeses(47-48F) on top of a cold holding unit are held at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep lids on pans of TCS foods between dispensing.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer
Correction: Clean and sanitize these surfaces for food contact.
|
04/09/2014 | Routine | |
Recheck of plumbing at hand basin-satisfactory.TCS foods are held at proper temperature at make table. Issued permit
No violation noted during this evaluation. | 11/19/2013 | Other | |
Correct above within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods are held on top of a cold unit at improper temperatures-tazatziki sauce-44F,pepper jack cheese=43F,shredded cheese-46F,provolone-44F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Or discard at 2:00 PM.
- Plumbing System Maintained in Good Repair
Observation: hot and cold water fixtures at rear hand basin are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
|
10/23/2013 | Routine | |
Correct above general retail practice observations as soon as possible or w/i 90 days. Provide valid food handler cards.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in box.(onions);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigeration 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed stored on the floor..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6 inches off the floor.
- Light Bulbs Protective Shielding
Observation: Light bulb in the front counter food preparation areas are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
06/21/2013 | Routine | |
All violations shall be corrected within 30 days. Food permit issued today.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) roast beef in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No ambient (air/water) temperature measuring device (degrees C) located in the prep RI's.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
|
12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Pita Pit, 249 Richmond Road 101, Williamsburg, VA 23185 »