Per manager employee health knowledge has been addressed with all workers during a meeting as well as posters and knowledge/placement of employee health poster provided to employees. Facility is having back kitchen floor scrapped and concrete laid and sealed with paint and sealant and front kitchen floor information on correction plan is to be emailed to EHS for action. Food handler cards are slowly being obtained. Manager has provided the deadline of Jan 8, 16 or will be removed from schedule. Cleaning is slowly being addressed but areas as under deep fryer still needs addressed to prevent pathogen growth and pest/rodent harboring conditions. Repair work to walls and ceiling are slowly being addressed as well. Some ceiling tile was replaced with porous type and need switched with tiles that are smooth and some wall damage still needs to be repaired.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No food handler cards available. One worker only had an expired food handler cards minus the three CFMs. City ordinance sec 49 requires all food workers/servers to have a valid food handler card PRIOR to working with food. Violation is a class 1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor covering in front and kitchen is not smooth and easily cleanable. EHS observed broken tile and tile is no longer smooth.Wall by the front handwashing sink is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Repair or replace wall or wall covering to make it smooth and easily cleanable. Floors and walls must be smooth and easily cleanable or bacteria builds up in cracks etc.. and is tracked through out the facility. PIC must work with EHS to have issue corrected.
- Physical Facilities in Good Repair (repeated violation)
Observation: Structure is not maintained in good repair. EHS observed drywall damage along beam behind front counter and corner bead damaged around square arch entering kitchen area, bathrrom floor.
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: Physical facility in the kitchen noted in need of cleaning. EHS observed floor, walls and ceiling, shelves and under equipment in need of cleaning to prevent pest/rodent infestation and pathogen growth.
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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12/30/2015 | Follow-up | |
PIC conducted good handwashing procedures. Hair restraints in place.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No food handler cards available. One worker only had an expired food handler cards minus the three CFMs. City ordinance sec 49 requires all food workers/servers to have a valid food handler card PRIOR to working with food. Violation is a class 1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Employees are not observing food deliveries.Delivery was being made during inspection. PIC never temperature checked frozen or food items that are to be maintained 41F or below. EHS checked temperatures of food being delivered only. EHS educated PIC in the importance of inspecting deliveries when being delivered to ensure cold foods are at 41F or below and frozen foods are frozen. This is a facilities first line of defense in preventing contaminated, adulterated foods from entering facility.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. 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. When EHS asked workers employee health question they stated they "could not remember". Ensure periodic training is conducted to refresh food workers on illness that spread through foods and reportable diseases.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato sauce (Mar. Sauce)being held at room temperature on the counter. This food item must be maintained at 41F until VDH has approved for shelf stable. Pizza Hut has submitted information to the VDH but it has not been approved as of yet. Until then food item must be maintained at 41F or below or utilize the 4 hour rule which required disposal time documented on product.
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. EHS discussed situation with PIC. Item indicated placed out at 10:45 so time is being used for documented 14:45 for disposal or served.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor covering in front and kitchen is not smooth and easily cleanable. EHS observed broken tile and tile is no longer smooth.Wall by the front handwashing sink is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Repair or replace wall or wall covering to make it smooth and easily cleanable. Floors and walls must be smooth and easily cleanable or bacteria builds up in cracks etc.. and is tracked through out the facility. PIC must work with EHS to have issue corrected.
- Physical Facilities in Good Repair (repeated violation)
Observation: Structure is not maintained in good repair. EHS observed drywall damage along beam behind front counter and corner bead damaged around square arch entering kitchen area, bathrrom floor.
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: Physical facility in the kitchen noted in need of cleaning. EHS observed floor, walls and ceiling, shelves and under equipment in need of cleaning to prevent pest/rodent infestation and pathogen growth.
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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. EHS observed small black flying bugs in facility. One dead one in pizza dough. EHS recommends having licensed pest controller to treat facility. Have invoice faxed to the local health department as well as establish a cleaning schedule.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/21/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the ceiling tiles in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace ceiling tile in kitchen as soon as possible.
- Non-Food Contact Surfaces
Observation: Observed air vents with an accumulation of dust on outside rims.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/02/2015 | Routine | |
NOTES:
- Facility observed in clean and orderly condition.
- Some minor cleaning needed on some of the metal racks.
- Discussed Employee Health policy with PIC. Policy is enforced and in place.
- Overall, very good inspection
- Person in Charge
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rear hand sink near 3 compartment sink.
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
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01/05/2015 | Risk Factor | |
NOTES:
- Observed excellent hand-washing during inspection.
- Proper chemical storage and dry goods storage observed.
- Ensure that plastic, white holders for pizza boxes are completely covered when not in use.
- Discussed Employee Health with PIC. Reviewed Food Handler's cards with PIC.
- All work stations observed in organized and clean condition.
- Proper food storage observed.
- Light Bulbs Protective Shielding
Observation: Light bulb near wing station prep unit not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Observed coving in certain areas in kitchen and employee bathrooms that need repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of cleaning. Observed main floor in overall clean state. However, behind unit and sink area located in rear of building is in need of deep 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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07/22/2014 | Routine | |
Ensure all staff possess current Suffolk health cards and that all cards are obtained within 30 days of inspection.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Good handwashing/ glove use observed.
Twice daily cold holding temperature checks conducted and documented.
All information reviewed with PIC.
- Toilet Rooms - Enclosed
Observation: Men's rest room door not self-closing.
Correction: Provide mechanism on men's restroom door to ensure that it is self-closing.
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10/28/2013 | Routine | |
Violations discussed for correction. Good food safety practice in handwashing, prevention of cross contamination of raw and ready-to-eat food.
- Equipment and Utensils - Good Repair and Calibration
Observation: Fryer baskets were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the items to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing 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
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04/16/2013 | Routine | |
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