PIC was given information about Servsafe.
- 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The grout of the floor tile by the diswashing machine 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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12/14/2015 | Routine | |
Notes:
Move cooked sausage and Marinara sauce away from the warmest spot in the walk-in cooler (right near door) to the back of the unit. Replace shallow containers in the pizza make table with deep ones.
Label all spray bottles with it content.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in the back room to the left is not coved.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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05/20/2015 | Routine | |
Notes:
1) The wall press slicer observed dirty with food debris and insects around. Do not leave dirty equipment overnight. Dirty equipment attracts insects and rodents. Clean and sanitize after each use.
2) The door gasket to the McCall unit have been ordered.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the McCall #2 is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around pizza table, near dish machine and back room 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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11/25/2014 | Follow-up | |
Notes:
There was no TCS food items in the McCall #1, pizza dough was relocated to the WIC. Do not store any TCS foods until refrigerator is repaired.
All non-critical violations must be corrected within 30 days. The follow-up inspection will occur on November 24, 2014.
- Food - Washing Fruits and Vegetables
Observation: Vegetables ( green pepper) not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Responsibilities of Owner or Proprietor
Observation: Ash tray (empty water bottle with cigarette butts in it) present in non-smoking area in the meeting room.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Equipment - Good Repair and Proper Adjustment
Observation: The McCall #1 was observed in a condition that prevents necessary maintenance. Unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair the McCall #1 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the McCall #2 is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage racks has accumulations of grime, food spills and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around pizza table, near dish machine and back room 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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11/17/2014 | Routine | |
Notes:
Maintenance call was laced during inspection to repair small meat freezer, all food have been relocated to WIF.
All non-critical violations must be corrected within 30 days.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, grease) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in back room behind racks is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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05/13/2014 | Routine | |
20131108-044
Kitchen renovation for Wing-Street roll-out.
Construction, materials, and equipment meet standards.
No violation noted during this evaluation. | 01/28/2014 | Pre-Opening | |
Discussed proper date marking for chicken wings, 7 days sell or discard time frame only.
Chlorine sanitizing solution in the dish machine tested at 100 ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed chicken wings 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the back room (walk-in freezer 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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11/07/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Soap dispenser at front hand sink is not dispensing soap unless being pushed against the wall. Seal/replace soap dispenser to make it work without any effort.
All food had been removed from broken reach-in cooler, maintenance call was placed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta red and white sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed chicken wings 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in cooler next to pizza table was observed in a state of disrepair and damaged.
Correction: Repair the reach-in cooler 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot holding cabinet is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen and storage 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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05/06/2013 | Routine | |
Adequate food testing thermometer, chlorine sanitizer test kit and three compartment sink set-up on hand.
Chlorine sanitizer solution concentration tested at 100 in the dish washer.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Vegetables not washed before being offered for sale or service. Fresh Green Peppers were being cut without first being washed.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The Chlorine sanitizer solution concentration in use for wet wiping cloths was below 50 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 100 ppm is the proper concentration for chlorine sanitizer solution.
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11/22/2010 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut Delivery #4514, 5718 Hopkins Road, North Chesterfield, VA 23234 »