No certified food manager or employee health policy provided. EHS will contact GM to set date for certification." Time" controlled sauces must either provide manufacturer data stating once opened shelf life is longer than 6 hours, or go by the standard "time" control
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are 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: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed tomato sauce and garlic butter intended to be stored for up to 6 hours at ambient temperature has an internal temperature above 70°F: made at opening-set to discard at closing .
Correction: Discard the items in order to limit the growth of organisms of public health concern.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the bucket chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the bucket sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/04/2016 | Routine | |
Observation discussed with manager.
- Grease Trap
Observation: The cover to the grease trap is missing multiple screws. Odor is noticeable.
Correction: Acquire and install the missing screws or replace the old lid with a new tight fitting lid.
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09/08/2015 | Routine | |
Violations discussed for correction
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site) (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
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.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of pizza pan (carbon build up )is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the pizza pan to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor 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.
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03/19/2015 | Routine | |
Violations discussed for correction, newly inspected by Company inspector. and did a good job.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza pan was observed in a condition that prevents necessary maintenance and easy cleaning. Carbon build -up
Correction: Repair the pizza pan carbon 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 the pizza pan carbon build up, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/30/2014 | Routine | |
Violations discussed for correction, advised to renew CFM certificate
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. No CFM on duty.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza pan was observed in a condition that prevents necessary maintenance and easy cleaning. carbon build-up outside of pan
Correction: Repair the pizza pan carbon build -up 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 the pizza pan carbon build-up, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the 3 door ref.
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
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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03/26/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No CFM on duty
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza pan was observed in a condition that prevents necessary maintenance and easy cleaning. carbon build-up
Correction: Repair the pan pizza 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 the pan pizza carbon build up, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in freezer 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 (corrected on site)
Observation: Wall in the back of dishmachine 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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10/01/2013 | Routine | |
Violations discussed for correction.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sausage/pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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 pans was observed in a condition that prevents necessary maintenance and easy cleaning. Carbon build-up
Correction: Repair the pizza pan 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 the pizza pan, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the 3 door ref
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
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemical spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemical spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut #4577 (06-0098), 1949 Lynnhaven Parkway, Virginia Beach, VA 23456 »