Pizza Ny Margherita, 5115 Wellington Rd, Gainesville, VA 20155 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Discussed Food Temperature Danger Zone, Line Check, & Cooling & Reheating Foods handouts with PIC. Dishwasher appears to be working properly. Discussed routine refrigeration maintenance - clean coils, etc. Posted "Cooler Broken" sign on prep cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken & sausage in 2-drawer 1-door prep cooler at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
03/16/2015 | Risk Factor | |
Discussed critical items, food storage chart, and glove use / handwashing handouts with PIC. Dishwasher appears to be working properly. Posted "cooler broken" signage.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Food handler using a common towel to clean his hands.
Correction: Food employees clean their hands with soap and water at a handsink, and use paper towels to dry their hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods (shell eggs) of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler..
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE foods such as vegetables and fruit.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Food in walk-in cooler not covered. Open bag of flour on floor in rear kitchen.
Correction: Store food in covered containers or sealed bags. Recommend mobile storage bins for bags of flour.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves wiped on common towel on apron string.
Correction: Discard gloves once soiled. Wash hands after removing gloves.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs in sauce and meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Maintain at 135 degrees after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken wings at improper cold holding temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation / ice in walk-in freezer.
Correction: Correct condensation / icing problem in walk-in freezer.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service cups not furnished in original wrapper intact or from and approved dispenser.
Correction: Dispense single-service cups in original intact wrapper or from an approved dispenser
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing sink in the front service area is being used for purposes other than washing hands.
Correction: The handwashing sinks only for washing hands.
- Physical Facilities in Good Repair
Observation: Dead ceiling lamps in dishwashing area.
Correction: Replace dead lamps.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Heavy dust and smoke on pizza oven exhaust hood canopy.
Correction: Clean exhaust hood more frequently.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning product container properly stored.
Correction: Store toxic products separate & not above food, clean equipment, or single service items.
|
02/04/2015 | Routine | |
Discussed Time As a Public Health Control handout with PIC. Posted "Cooler Broken" signs on prep cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken and cooked peppers in prep cooler at improper cold holding temperatures.
Correction: Maintain potentially hazardous foods at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza and calzones for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Dust on refrigeration coils of 2-drawer cooler.
Correction: Clean refrigeration coils more frequently.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Debris on chef's knives in knife rack.
Correction: Only store clean knives in knife rack. Clean in use knives at least every 4 hours..
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Debris on food mallet in storage.
Correction: Clean and sanitize food mallet after use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in mop sink area in bad repair.
Correction: Repair mop sink walls. Install durable easily cleanable splashguards - recommend FRP panels on wall and overhead..
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: 3-in-1 oil stored on shelf over prep sink.
Correction: Store toxic products separate from food items and clean equipment. Recommend food grade oil for kitchen use.
|
01/16/2014 | Routine | |
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