Good temperature control of TCS foods observved
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse - Cleaning Receptacles
Observation: Refuse containers throughout the establishment are soiled and have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kicthen. Delivery of towels occured during inspiection
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
02/03/2016 | Routine | |
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door is being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- 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.
|
09/30/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Adequate in house food safety checklist in place.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary sanitizing solution.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: Debris/grease build-up on the non-food contact sides of equipment. Dust build-up on the walk-in cooler fan motor covers.
Correction: Provide a detailed equipment & fan motor cover cleaning as shown.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by replacing the rear door sweep.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the floor & wall areas.
Correction: Provide a detailed floor & wall cleaning.
|
04/23/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Bread Sticks sauce is no longer being temperature controlled for safety.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quatnary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed (corrected on site)
Observation: Toilet room door is not provided with a self-closing door: employee restroom
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
10/28/2014 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Discontinue the use of the Kolpak WIC until it has been repaired or serviced to maintain internal food temperatures of 41 degrees or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Cooked Chicken (46) & Cooked Sausage(44) observed cold-holding inside the Kolpak WIC at temperatures greater than 41 degrees at the time of inspection.
Correction: (DISCARDED) Discontinue the use of the Kolpak WIC until it is capable of maintaining food temperatures at or below 41 degrees.
- Equipment - Good Repair and Proper Adjustment
Observation: Kolpak WIC was observed with an ambient air temperature of 44 degrees at the time of inspection.
Correction: Discontinue the use of the Kolpak WIC until it is capable of maintaining food temperatures of 41 degrees or less.
|
06/27/2014 | Routine | |
20131108-034
Construction, materials, and equipment meet standards.
Renovation to support Wing Street roll-out
No violation noted during this evaluation. | 02/04/2014 | Pre-Opening | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Buffalo chicken wings in McCall Retarder are 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: Production make up cooler is frozen over at top but registers 52 degrees in the bottom of unused cabinet.
Correction: Adjust or repair the 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.
- Prohibitions
Observation: Single-use food handling gloves found stored in the toilet room.
Correction: Discontinue storage of food handling gloves in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the prep area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
12/26/2013 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the establishment 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.
|
07/16/2013 | Routine | |
NOTES:
* Verified employee health policy, food stem thermometer, sanitizer concentrations, and sanitizing test kit.
* All non-critical violations must be corrected within 30 days.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceilings in the establishment 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.
|
02/19/2013 | Routine | |
Notes:
* Monitor sanitizer concentration with chlorine test strips to ensure proper concentration.
* Verified employee health policy and sanitizer test kit.
* All non-critical violations must be corrected within 30 days.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
|
02/07/2012 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave interior and the storage racks(dish washing area) 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.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans and lids were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the pizza prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
01/24/2011 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut #4513, 13971 Raised Antler Circle, Midlothian, VA 23112 »