- 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the top of the dish machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (corrected on site)
Observation: Less than 50 foot candles of light was noted in the hood
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 and Floors structure@ in the kitchen 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.
|
11/09/2015 | Routine | |
No violation noted during this evaluation. | 03/23/2015 | Risk Factor | |
No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
No violation noted during this evaluation. | 04/16/2013 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Micro wave was observed in a state of disrepair and damaged.
Correction: Repair the micro wave to restore a state of condition that allows for proper operation, accuracy,
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Dish machine noted not clean inside.
Correction: Clean inside the dish machine.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the equipment in the kitchen 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.
|
09/08/2011 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Gourmet, 12425 Hedges Run Dr, Lake Ridge, VA 22192 »