- 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: Ice Maker.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in front kitchen area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the 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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10/21/2015 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice maker at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces along the floor and wall junction, behind the equipment 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 (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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06/23/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Kidney Beans, Three Bean Salad, and Beets in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. These items were marked opened on February 11, 2015 and still in the refrigeration unit during the time of the inspection on February 19, 2015
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry food storage area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Ceiling is not maintained in good repair. Ceiling in back area leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: salad dispensing utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pizza prep table 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.
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10/31/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed ham 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.
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06/23/2014 | Risk Factor | |
All violations noted from complaint investigation 4/4/14 corrected. Discussed finding with District Manager, Bobby Davis
No violation noted during this evaluation. | 04/05/2014 | Follow-up | |
Investigation in response to complaint received 4/4/14 regarding inadequate hot water supply.
- Critical: Demonstration of Knowledge*
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.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Critical: Water Capacity*
Observation: The water heater serving the food service establishment is no longer operable.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at all locations was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/04/2014 | Follow-up | |
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the storage containers adjacent to the drink dispenser is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces are not draining properly
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
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02/21/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: metal pizza pans
Correction: Clean and sanitize these surfaces for food contact.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly-arond outside walk in cooler
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.-building materials
Correction: Remove all unnecessary items from the outside of the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/18/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thepizza pans and seperators 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: Pizza pans 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the women's restroom
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls and ceilings,border coving are not maintained in good 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: Floors in the outside shed were 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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06/11/2013 | Routine | |
inspection follow up-2-13-2013-Wings station been added-New dishwasher installed-with three comp.sink-Discussed with maintenance person for Pizza Hut-need new hand sink dishwashing area Mop sink plumbing corrected. will install chemical system for mop & three comp. sink see other notes-asked to call when completed. Excellent cooperation from maintenance person. New hand sink is to installed & other remodeling items corrected prior to placing wing station in operation.
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- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the three comp sink & opening from dishwasher & three comp, sink 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the old wak in refrig. is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination-splash gaurd -to shelf -front hand sink
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed water lines to three comp. sink obstructs or prevents cleaning of (floor, wall, ceiling).
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen 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.
- Physical Facilities in Good Repair
Observation: Floors & walls are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/27/2013 | Routine | |
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility water lines to three compartment sink obstructs or prevents cleaning of (floor, wall, ceiling).
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Wall covering in not attached so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Ceiling covering in remodeling part of kitcen not attached so it is easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving surfaces are not draining properly-in front of walk in freezer door
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
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02/27/2013 | Follow-up | |
Kitchen in process of moving 3-comp. sink & installing dishwasher- walls,ceilings,border coving been replaced-new mop sink i needs properly plumbed & provided with water in ten days
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelves in old walk in refrigerator
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing - Approved System and Cleanable Fixtures*
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.-mop sink needs plumbed per the building code and provided with hot and cold water
Correction: EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility water lines to three compartment sink obstructs or prevents cleaning of (floor, wall, ceiling).
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering in not attached so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering in remodeling part of kitcen not attached so it is easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly-in front of walk in freezer door
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
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02/13/2013 | Routine | |
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