Discussed lighting requirements and loose floor tiles with Manager/ Owner. Discussed creating a cleaning schedule for the facility.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back prep area. Light bulbs missing and unprotected.
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 in Good Repair (repeated violation)
Observation: Many floor tiles missing and damaged throughout facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/21/2016 | Follow-up | |
Discussed violations observed. Follow-up inspection required. CFM explained change of direction (left to right) for 3 compartment sink so labels must be changed to identify correct flow for wash, rinse and sanitize. Left temperature charts with CFM for monitoring.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. Observed stored on food perp table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the small black fridge.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside black reach-in unit, inside and outside of prep unit (under window) and inside microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the bathroom and kitchen hand sinks.
Correction: Provide a hand sink for the disposal of paper towels at the @LOCATION@ hand sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back prep area. Light bulbs missing and unprotected.
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 in Good Repair (repeated violation)
Observation: Many floor tiles missing and damaged throughout facility.
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: Floor of walk-in (under racks) 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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03/07/2016 | Routine | |
Discussed corrections to violations. Reviewed food handler cards and discussed the new glove use policy for ready to eat foods. Issued permit.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair: ceiling, floors and lighting. Will discuss a time line for these repairs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/28/2015 | Follow-up | |
Discussed violations with the owner. Will conduct re-inspection for corrections.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food (lettuce) with their bare hands. Also observed employee making deli sandwiches (that will be toasted) with bare hands. Explained that a barrier is required for these foods.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following units that had TCS food in them, black reach-in and coca cola unit.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside black reach-in, inside Coca cola unit and curtains of walk-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: No cold water at the hand sink in the front prep area.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair: ceiling, floors and lighting. Will discuss a time line for these repairs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/04/2015 | Routine | |
Met with Owner. Corrections had been made from the 3/17/15 inspection. Discussed lighting in the back prep area and some structural issues that will be given a time line for correction.
No violation noted during this evaluation. | 03/24/2015 | Follow-up | |
Discussed above violations with PIC. Spoke to CFM by phone. Follow-up inspection will be conducted.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Person in Charge -Present
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Microwave Ovens
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside 3 door cheese prep unit. Unit is not working and was heavily soiled with debris and black mold like substance. Plastic tub used to hold plastic bags of vegetables was observed heavily soiled with food debris and black, mold like debris.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at 2 of the 3 hand sinks.
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
- Lighting, Intensity
Observation: Many ceiling light bulbs burnt out throughout the facility.
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 in Good Repair (repeated violation)
Observation: The following is not maintained in good repair: cold-water faucets on both hand sinks are not working, hand sink is loose, coming away from the wall in the front part of the facility and tiles missing / base board near the hand sink.
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: The following noted in need of cleaning: Walls and floor of walk-in (black mold like substance observed) and hoses and fans in walk in have heavy layer of debris.
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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03/17/2015 | Routine | |
Reviewed the 20013 FDA Food Code revisions, and food handler card status. Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cold water mixing valve for the handsinks located at the pizza prep area and the 3-compartment sink are stripped.
Correction: (The manager has stated that the mixing valves will be replace by the 1st week of September 2014). Replace the mixing valves in accordance with the local plumbing codes and manufacturer's specifications.
- Floors, Walls, and Celings - Cleanability
Observation: Several ceiling tiles located throughout the kitchen are stained and discolored.
Correction: Replace or resurface the ceiling tiles.
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08/29/2014 | Routine | |
Need to post the current Certified Food Manager's certificate in public view.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler or reach-in refrigerator located next to the pizza make unit.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: pizza box racks, pizza make unit's lower compartment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-use pizza boxes were found stored on inverted soda crates.
Correction: Store supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor on approved shelving.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsink located next to the pizza make unit. Inoperable cold water mixing valve located on the handsink next to the 3-compartment sink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsinks immediately.
- Light Bulbs Protective Shielding
Observation: Light bulb in the mop sink room was not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the employee restroom handsink.
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
- Physical Facilities in Good Repair
Observation: Openings observed in the mop sink wall.
Correction: Seal all openings in the wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities were noted in need of cleaning: kitchen walls, ventilation hood and hood vent, kitchen entrance/exit door, employee restroom door & light switch.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A spray bottle of quaternary ammonium sanitizer was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of quaternary ammonium sanitizer was observed stored on a shelf containing cans of food and single service items.
Correction: Containers of cleaners and sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/12/2014 | Routine | |
Post the current Certified Food manager's certification in public view.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the display refrigerator.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The manager-on-duty could not provide a digital probe thermometer for measuring internal food temperatures.
Correction: Obtain at least one digital food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The handsink basin located adjacent to the pizza make unit is not firmly attached to the wall.
Correction: Properly secure the handsink basin to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The handsink located at the dishwashing area has a stripped cold-water mixing valve.
Correction: Repair the damaged cold water mixing valve.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The pizza dough pans in the walk-in cooler had accumulations of dried pizza dough in the pans.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dry goods shelves, walk in refrigerator's plastic door curtains, lower compartment of the pizza make unit, and microwave oven compartment had 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, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Supplies were found stored on the floor.
Correction: Store supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ventilation hood, kitchen wals and ceiling tiles 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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11/13/2013 | Routine | |
Post the current Certified Food Manager's certificate in public view. Keep copies of all employee food handler cards for review.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small GE reach-in refrigerator.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Inoperable cold water mixing valve on the handsink located next to the 3-compartment sink.
Correction: Repair the cold water mixing valve.
- Equipment - Good Repair and Proper Adjustment
Observation: Cracked lexan food pans stored for use.
Correction: Replace the cracked lexan food pans.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza make unit's lower compartment is inoperable and not able to maintain an adequate cold holding temperature.
Correction: Repair the pizza make unit's lower refrigeration compartment so it is capable of maintaining internal food temperatures below 41 F.
- Equipment - Good Repair and Proper Adjustment
Observation: The Coke display case is inoperable and not capable of maintaining an adequate cold holding temperature.
Correction: Repair the display case so it is capable of maintaining internal food temperatures below 41 F, or remove it from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The handsink located next to the pizza make unit is not properly affixed to the wall.
Correction: Properly affix the handsink to the wall.
- Equipment and Utensils - Good Repair and Calibration
Observation: The digital probe thermometer was observed to be inoperable.
Correction: Provide a digital probe thermometer that is accurate in the range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: counter-mounted scale, exterior surface of the dough mixer, 3-compartment sinks drainboards and handsink, and the refrigeration compartments, .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of supplies were found stored on the floor.
Correction: Store supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rita's Pizza, 5660 Portsmouth Boulevard I, Portsmouth, VA 23701 »