- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The wall seal (caulking) of the three compartment is damage and in need of repair.
Correction: Seal floor and wall juncture in equipment where water flush cleaning methods are used.
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09/18/2015 | Routine | |
All violations except one (seal hand sink) have been corrected.
Facility looks cleaner and more organized. Keep it up.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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05/14/2015 | Follow-up | |
The door to the walk-in cooler is not shut properly, work order have been placed to repair it.
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will be conducted on May 14, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Alfredo sauce, cheese/bacon chunks, pasta inside Retarder McCall cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Retarder to the right from pizza table was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 51 F.
Correction: Repair/adjust Retarder to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to 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.
- Physical Facilities in Good Repair
Observation: There is a hole in the wall near employees restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the back room between two freezers have food/oil spills, floors near/around fryer and other equipment 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.
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05/07/2015 | Routine | |
All previous violations have been corrected since the last inspection.
No violation noted during this evaluation. | 11/13/2014 | Follow-up | |
The follow-up inspection will occur on November 7, 2014.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Alfredo sauce and pre-made pizzas cold holding at improper temperatures in the McCall refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The McCall reach-in cooler found at 50 F internal temperature. The sanitizer dispenser is clogged and not dispensing sanitizer properly.
Correction: Repair the refrigeration unit and sanitizer dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/30/2014 | Routine | |
Notes:
All chicken wings sauces are shelf stable, metal containers must be cleaned every 4 hours.
Non-critical violation must be corrected within 30 days.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout facility 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.
- Mops - Drying Mops (corrected on site)
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.
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07/01/2014 | Routine | |
20140312-010. Wing street renovation.
Construction, materials, and installation meet standards.
Contractor on site working /maintenance/electrical issue on new fryer
No violation noted during this evaluation. | 05/20/2014 | Pre-Opening | |
Non-critical violation must be corrected within 30 days.
Notes:
The Food Permit must be found and placed on the wall for customers to see it.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the back room around racks and in the restroom 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.
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03/05/2014 | Routine | |
Notes:
New pizza unit have been ordered for the restaurant.
Until new unit arrived: ice up all PHFs in the top portion of pizza unit and monitor temperature, ensure proper cold holding at 41 F or less, OR use 4 hours time frame (sell or discard) on all PHFs pizza toppings.
Additional cleaning required on the floors and shelving per discussion with manager.
Manager to contact Health Inspector at (804) 751-4456 when new pizza table arrived.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All pizza toppings in the pizza unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza unit found at 47 F internal temperature.
Correction: Repair pizza unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: All shelving 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door left 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around refrigeration units, inside walk-in cooler, back room (the worst!!!) 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.
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11/08/2013 | Follow-up | |
The follow-up inspection will be conducted on November 6, 2013.
All violations must be corrected before follow-up inspection will occur. Serious Cleaning required for the shelving and floors.
Smoke detected in the employees restroom, DO NOT SMOKE in the facility!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All pizza toppings in the pizza unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza unit found at 50 F internal temperature.
Correction: Repair pizza unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments of 3 VAT sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: All shelving 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door left 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around refrigeration units, inside walk-in cooler, back room (the worst!!!) 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.
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11/01/2013 | Routine | |
Do not store any potentially hazardous food items inside pizza make-up table until unit is repaired. Relocate and store PHFs items at 41 F or less.
Parts to broken pizza unit had been ordered, DO NOT use unit while its broken!
Contact Health Inspector at (804)221-7828 when parts replaced and unit supporting cold holding temperature at 41 F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza unit found at 47 F internal temperature.
Correction: Adjust pizza unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted inside reach-in freezer in the back room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors in the preparation and back room area 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.
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07/09/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Routine cleaning schedule should be developed and followed to keep facility clean.
The follow-up inspection will be conducted on/around July 9, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pizza toppings cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza unit found at 47 F internal temperature.
Correction: Adjust pizza unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments of 3 VAT sink are heavily soiled.
Correction: Clean the sink compartments: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted inside reach-in freezer in the back room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors in the preparation and back room area 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.
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07/02/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Reviewed employee health policy with staff.
Excellent hand washing observed during inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen and back area 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.
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03/05/2013 | Routine | |
Chlorine concentration in the dish machine tested at 100 ppm. Machine is use to clean and sanitize all equipment and utensils.
Above violations must be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to remove single-use gloves she was wearing prior to answering the telephone. The employee then went back to engaging in food preparatio without first washing her hands and donning clean gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, donning clean single-use gloves, touching equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cases of "Box PH Kraft" and Napkins were found stored on the floor near the back door.
Correction: Store single-use paper supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the back storage area noted in need of cleaning. Floors ins the area where mops/brooms are stored as well as the back storage area need to be cleaned.
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.
- 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.
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12/22/2010 | Routine | |
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