Observed/Discussed with Person in Charge:
1) Observed good holding, cooking temperatures.
2) Good date marking procedures.
3) Facility ceiling has been resurfaces.
4) Wings included on menu.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: exterior surfaces of the undercounter doors of the large prep unit, door gaskets of the Delfield RIC.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention* (repeated violation)
Observation: The waste drain lines for the 3 compartment sink exit directly into wall cavity with no air gap observed.
Correction: Verify that an air gap exists for the drain waste lines of the 3 compartment sink and that a direct connection with the sewer system does not exist.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1) replace burned out lighting in the WIF unit of the combined WIC/WIF, 2) replace burned out lighting in the grill hood of the conveyor line, 3) ceiling in center of kitchen area appears to have water damage.
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: Boxes of chemical products stored on the dedicated chemical storage rack adjacent to ware washing machine noted observed with accumulations of food debris from ware washing operation.
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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03/22/2016 | Routine | |
Observed/Discussed with Person in Charge:
1) VDH to notify King George County Service Authority for damage to exterior grease trap.
2) Observed good holding temperatures and date marking procedures.
3) Kitchen ceiling.
4) Ware washing plumbing.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Equipment - Good Repair and Proper Adjustment
Observation: Support strut for the prep unit cover was observed in a state of disrepair and damaged.
Correction: Repair the prep unit cover support strut 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 prep unit cover support strut, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1) Exterior front surface of microwave adjacent to pizza conveyor oven: 2) exterior surfaces of garbage disposal unit adjacent to ware washing machine, 3) exterior carbonization of pizza pans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under garbage disposal adjacent to the ware washing machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Backflow Prevention*
Observation: The drainlines for the 3 compartment sink exit directly into wall cavity with no air gap observed.
Correction: Verify that an air gap exists for the 3 compartment sink and that a direct connection between the 3 compartment sink and wastewater line does not exist..
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Observed damaged concrete lid on exterior grease trap container allowing sediment and runoff to collect in grease collection system.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceilings located throughout kitchen are no longer easily cleanable. Ceiling partitions noted with a yellow coloring.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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03/23/2015 | Routine | |
Abbreviations: PIC=person in charge
- Warewash Machine, Data Plate Operating Specifications (corrected on site)
Observation: The data plate on the warewashing machine is torn and no longer legible. PIC has notified EcoLab.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic glasses and food container that 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in one of the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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07/22/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-both hand sinks, 2-the 3-compartment sink, 3-the prep sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1-the outside of the dishmachine, 2-the outside of the pizza pans (carbon buildup), 3-the shelves holding the microwave ovens.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dishmachine were not observed sanitized. No measurable sanitizer was detected during testing. Person in charge changed to a new chlorine sanitizer container. Sanitizer then measured at 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. Dumpster was closed.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the wing cooking area. Observed only 20 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1-the ceiling vents in the dishroom, 2-the air conditioner vents near the drive thru station.
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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mops stored in dirty water in the mop bucket and mops stored with the cleaning head down in the mop sink. Person in charge moved mops and stored them properly.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/30/2013 | Routine | |
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