Well-run restaurant with a fast-paced, very busy kitchen. Management is knowledgeable and has good operational control. Facilities are clean, well stocked, with abundant refrigeration and dry storage. Staff are well trained, showing good personal hygiene and food handling methods. A single cold-holding deficiency resulted from the wrong type of pan being used in the front line of a prep table. No other deficiencies were noted.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced, cooked chicken chunks (46F) cold holding at improper temperatures in the "dress table" prep table. Food was on top of the prep table in a shallow plastic pan. Operators say they normally use a deep metal pan.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The rest of the unit was cold holding at 38-40. Food was moved to a deep metal pan with lid.
10/08/2015
Routine
Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: The staff at the pizza prep table is using a bottled drink while wearing gloved hands. Hands touched bottle top and neck (mouth contact surfaces) then staff member resumed handling pizza dough without changing gloves or washing hands.
Correction: Ensure that staff use covered cups with a straw for drinking in food handling areas. Bottled drinks present a hazard as hands unscrewing the lid come in contact with mouth-contact parts of the bottle. Bottled drink was disposed at inspection and employee washed hands and regloved.
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Marinara sauce in cups hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Small hot-cabinet is not hot-holding marinara at adequate temperatures. Sauce was voluntarily disposed at inspection. Unit temperature setting was increased. Disussed option of holding at 135F or greater (concern for plastic cup survival) or using time as public health control (4 hour disposal time would have to be documented). Operators are going to try for hot holding, but if the cups cannot take the heat, they will switch over to using time.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cooked, portioned spaghetti pasta cold holding at improper temperatures (46F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was placed in an ice tray.
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