This is a reinspection for the proper operability/temperature requirement of the cook line cold table/low boy refrigeration unit. This violation has been abated.
No violation noted during this evaluation. | 03/29/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperatures of foods in the cook low boy unit were above 41 degrees (tuna salad 54 degrees, raw chicken 50 degrees, raw burgers 51 degrees, sliced tomatoes 50 degrees).
Correction: Cold foods must be maintained at 41 degrees or below (have the unit serviced). Refrain from using any foods that have been above 41 degrees for 4 hours or more.
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03/28/2016 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the pizza prep cold table/low boy refrigeration unit. This violation has been abated.
No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the temperatures of foods on the pizza make table/low boy refrigeration unit registered above 41 degrees (sausage topping 52 degrees, ham 50 degrees, chopped tomatoes 53 degrees, garlic/oil in low boy 48 degrees).
Correction: Maintain cold foods at 41 degrees or below. Refrain from using foods that have been above 41 degrees for more than 4 hours. Have the unit serviced. Foods put in ice bath.
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12/09/2015 | Risk Factor | |
Observation: per invoice a pizza low boy refrigeration door gasket has been ordered.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed boxes of cheese on the walk-in flooring.
Correction: Store all foods at least 6" off flooring.
- Kitchenware and Tableware (repeated violation)
Observation: Observed a large container of clean utensils that are "webbed" (going in all directions).
Correction: Arrange utensils with handles upward/going in the same direction. Wear gloves and avoid touching the food contact surface.
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08/11/2015 | Follow-up | |
Owner states that he wants to offer breakfast. Please submit a sample menu to the Henrico Health Department. If shelled eggs are used/offered undercooked, the consumer advisory/disclosure must be on the menu.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed boxes of cheese on the walk-in flooring.
Correction: Store all foods at least 6" off flooring.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperatures of food on the pizza cold table/low boy and the salad cold table/low boy refrigeration units exceed 41 degrees.
Correction: Maintain cold foods at 41 degrees or below. Refrain from using foods if held at above 41 degrees for 4 hours or more. Have the units checked/serviced.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 0 ppm of sanitizer being dispensed into the dishmachine (bucket empty).
Correction: Supply between 50-200 ppm of chlorine into the dishmachine. Bucket changed.
- Kitchenware and Tableware
Observation: Observed a large container of clean utensils that are "webbed" (going in all directions).
Correction: Arrange utensils with handles upward/going in the same direction. Wear gloves and avoid touching the food contact surface.
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08/10/2015 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the salad prep cold table/cook line cold table. These violations have been corrected.
No violation noted during this evaluation. | 06/25/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed 2 open glasses of beverages with straw in the cook line low boy refrigeration unit.
Correction: Remove the glasses. Employees may consume beverages from a cup with a lid and store separate from foods and food equipment. Glasses removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on the cook line cold table above 41 degrees (sliced tomatoes 48 degrees, cooked onions 46 degrees). Observed foods on the salad bar cold table/low boy refrigeration unit above 41 degrees: cooked peppers 55 degrees, ambient air 54 degrees.
Correction: Have the units serviced. Refrain from using foods for sale/consumption if above 41 degrees for 4 or more hours.
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06/23/2015 | Risk Factor | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bottle of "New Skin" liquid bandage on top of the dishmachine.
Correction: Store toxic items separate from food/food equipment. Bottle was discarded.
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03/25/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a slice of pecan pie (half eaten) on the waitress station prep table. Observed an open glass of beverage on the cook line prep table.
Correction: Do not eat/drink in the prep area/kitchen. Pie was removed. Remove the glass
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12/16/2014 | Risk Factor | |
Annual permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a broken door handle to the 2 door low boy pizza reach-in refrigeration unit. Observed a gap at the bottom of the prep line low boy refrigerator gasket/door has no suction capability.
Correction: Repair/replace the handle. Have the gasket readjusted.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Observed ice from a soft drink/water in the pizza station handsink.
Correction: Refrain from dumping foods in the handsink. The handsink is for handwashing only!
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10/02/2014 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed foods (potatoes) and lexans of eggplant on the storage room and walk-in freezer flooring.
Correction: Store all foods at least 6" off of the flooring. Foods removed from flooring.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods on the cold table/low boy refrigeration unit that exceeded 41 degrees (garlic/oil 45 degrees, breaded eggplant 46 degrees, pesto 49 degrees, lasagna 46 degrees). Per owner these foods have been in/on the unit overnight. Ambient air temperature 47 degrees.
Correction: Do not use these foods for sale/consumption. Do not use any foods that have been in unit for more than 6 hours. Store foods in another refrigeration unit. Do not use this refrigeration unit until it is capable of holding foods at 41 degrees or below. Foods were discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a broken door handle to the 2 door low boy pizza reach-in refrigeration unit. Observed a gap at the bottom of the prep line low boy refrigerator gasket/door has no suction capability.
Correction: Repair/replace the handle. Have the gasket readjusted.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed a soiled bulk can opener blade.
Correction: Clean the blade.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed ice from a soft drink/water in the pizza station handsink.
Correction: Refrain from dumping foods in the handsink. The handsink is for handwashing only!
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10/01/2014 | Routine | |
30 day permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a broken handle on the pizza make table low boy refrigeration unit.
Correction: Repair the handle.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Observed the lack of a trash can at the male restroom handsink.
Correction: Supply a trash can at the male restroom sink.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed the lack of a handwashing sign at the kitchen entrance handsink, pizza prep area handsink, and restroom handsinks.
Correction: Provide a handwashing sign at all handsinks used by foodservice personnel. Signs were supplied.
- Lighting, Intensity
Observation: Observed 4.96 foot candles of lighting in the walk-in freezer
Correction: should have a minimum of 10 foot candles. Observed 14.63 foot candles of lighting at the dishmachine station
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed construction debris in the facility.
Correction: Remove all debris.
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09/03/2014 | Routine | |
The following to be done: Gas is not on. Pizza oven and stove top are not able to be used until gas is "on".
Have pest control service.
Clean walk in freezer floor.
Clean walk in freezer shelves.
Clean/paint electrical panel wall.
Remove unused equipment from kitchen (flat grill, stove).
Provide soap/towels at all handsinks.
Clean up restrooms.
Remove rust from mixer.
Clean and sanitize inside of ice machine--discard 1-2 loads.
Clean element in bottom of 3-c sink.
Secure loose wall panel beside dishmachine draintable.
Remove old cleaning system on wall by 3-c sink.
Provide more light inside walk in refrigerator.
A new compressor is expected in right side refrigeration unit.
Hood filters to fit.
Clean around drip tray opening to flat top.
Clean floor under grill.
Large make table was 51 F. Ensure 41 F or below.
Ledge beside service line handsink to be cleanable.
Metal stemmed thermometer and gloves needed.
This is not a permit to operate.
No violation noted during this evaluation. | 07/08/2014 | Other | |
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