US Foods and PFG/ Roma are the food suppliers. Most proteins are received raw. PIC stated all food (hamburgers, steaks) on menu is served fully cooked. Discussed employee health
- Critical: Demonstration of Knowledge*
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooking, and (4) Reheating.
Correction: Recommend obtaining food safety training. 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored above cheese (in walk in cooler), raw shell eggs stored above lemons (in walk in cooler), and raw beef stored above lasagna (in grill prep unit).
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed the prepared ready-to-eat (RTE) spaghetti, meat sauce, and sliced ham in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside shelves of pizza prep unit and reach in freezer, door gaskets, and area behind hand sink.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: Observed no covered refuse container for the disposal of feminine napkins in the ladies restrooms.
Correction: Recommend installing a covered refuse container for the disposal of feminine napkins in the ladies restrooms.
- Physical Facilities in Good Repair
Observation: Observed the walls not maintained in good repair. Observed a hole in the wall near the men's restroom and near the coving by restroom hallway off large dining room.
Correction: Recommend repairing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2016 | Routine | |
Food suppliers are Roma Foods and US Foods. Discussed employee health
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee fail to wash his hands prior to donning gloves for food preparation.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before donning gloves and engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit(s). Observed raw chicken stored above cheese and meat sauce in the walk in cooler. Observed raw steak stored on top of cooked meatballs in the prep unit. Observed pizza sauce and other items in the pizza prep unit stored without a lid or cover to prevent cross contamination.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Recommend storing all food items wrapped or covered to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) foods, including sliced deli meats, meat sauce, and cooked spaghetti in the walk in cooler not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the grill prep unit and large prep table heavily scratched and scored. Observed smaller cutting board under the prep table heavily scratched. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. PIC discarded small cutting board.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and food debris and in need of cleaning: interior shelves of pizza prep unit, interior of reach in freezer, and surfaces of dish machine.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/20/2015 | Routine | |
Food suppliers are US Foods and PFG/ Roma's. Most proteins (ground beef and chicken) are received raw, frozen and thawed prior to cooking. Pasta, meat sauce, and lasagna are cooked and cooled for carry over. Discussed cooling. Clams are canned, shrimp are received frozen, and scallops are received frozen and shucked. Per PIC, no foods (hamburgers, steaks, seafood) are served undercooked or raw
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed baked potatoes not being adequately cooled to prevent the growth of harmful bacteria. Observed baked potatoes at 63 F after 5 hrs cooling. PIC stated baked potatoes were cooked in the morning, began cooling at 10:30am and were placed in the freezer for approximately 40 minutes and then left at room temp. Observed baked potatoes wrapped in plastic wrap and in a bowl at room temperature.
Correction: Recommend discarding the baked potatoes improperly cooled. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cheese pizza hot holding at improper temperatures. Observed cheese pizza, to sell by the slice, on top of the pizza oven hot holding at 116 F. PIC stated the pizza was cooked 30 minutes prior.
Correction: Recommend hot holding potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC placed pizza on time control and marked with a 4 hour discard time
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed numerous prepared ready-to-eat (RTE) foods and commercially processed foods in the refrigeration unit(s) not properly dated for disposition. Observed cooked ground beef and pizza sauce in the pizza prep unit, cooked spaghetti, sliced ham, and meat sauce in the walk in cooler, and cooked peppers and turkey breast in the Whirlpool reach in cooler not dated.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/12/2015 | Risk Factor | |
some foods discarded. ok to reopen.
No violation noted during this evaluation. | 11/06/2014 | Other | |
Follow up inspection. Observed Delfield reach in cooler properly adjusted and cold holding food at or below 41 F. PIC stated cutting board for grill prep unit has been ordered and should arrive within a week. PIC stated a new chest freezer will be obtained within 90 days
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed equipment not in good repair and/or proper adjustment. Observed chest freezer top not able to fully close and significant ice build up inside the freezer.
Correction: Recommend repairing the equipment 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend defrosting the freezer and repairing or replacing.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the grill prep unit heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/25/2014 | Follow-up | |
US Foods and Roma's are the food suppliers. Most proteins are received frozen and raw and thawed prior to cooking. Discussed employee health
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed numerous unwrapped or uncovered food containers in the reach in coolers.
Correction: Recommend protecting food from cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee improperly use gloves. Observed employee handle raw meat with gloves to place on grill and then proceed to handle utensils and/or touch non-food contact surfaces.
Correction: Recommend employee change/ remove gloves after handling raw animal foods and before beginning a new task to prevent cross contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the nonfood contact surface of the cardboard shelf liners not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend replacing. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed equipment not in good repair and/or proper adjustment. Observed chest freezer top not able to fully close and significant ice build up inside the freezer. Observed the Delfield reach in cooler cold holding at 48 F. Observed only commercial salad dressings, ketchup, raw vegetables, sliced tomatoes (just sliced), and cheese in the unit. Cheese observed at 41-42 F.
Correction: Recommend repairing the equipment 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend defrosting the freezer and repairing or replacing. Recommend having the Delfield cooler serviced and storing any time-temperature controlled for safety (TCS) food in the unit until able to cold hold food at or below 41 F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the grill prep unit heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the inside of the pizza prep unit and outside surfaces of equipment with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/09/2014 | Routine | |
Follow up inspection. Observed dish machine sanitizing properly. Observed chest freezer defrosted and ice build up removed from walk in freezer
No violation noted during this evaluation. | 03/06/2014 | Other | |
US Foods and PFG are the food suppliers. Employee health Form 1B signed and in use. Discussed cooling and methods. Discussed date marking. Per PIC no hamburgers, steaks or food is sold undercooked (consumer advisory is NA)
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee not use soap when washing hands and drying hands on unclean cloth.
Correction: Recommend ensuring that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Hands should be dried on a clean disposable towel or system that provides a clean cloth each time.
- Food - Miscellaneous Sources of Contamination
Observation: Observed excessive ice in the chest freezer and ice build up on food in the walk in freezer. Observed pasta covered in ice from leak/ ice build up in the walk in freezer (WIF).
Correction: Recommend discarding the pasta that got wet/ covered in ice. PIC discarded the pasta. Recommend defrosting the chest freezer and removing ice build up in the WIF. Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Observed baked potatoes not being adequately cooled to prevent the growth of harmful bacteria. Observed bowl of wrapped baked potatoes at room temperature on a shelf. Observed baked potatoes at 77 F, 85 F, 110 F, 112 F, 134 F and 135 F (potatoes on bottom warmer than those on top). PIC stated that these were baked and began cooling at 11:00am, temp. at 2:45pm.
Correction: Recommend discarding the baked potatoes improperly cooled. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded all baked potatoes except those at 134 F and 135 F
- Cooling Methods (corrected on site)
Observation: Observed the methods used for cooling not adequate. Observed baked potatoes wrapped and cooling at room temperature.
Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pizza sauce outside the prep unit cold holding at improper temperatures
Correction: observed sauce at 45 F. PIC stated this had been out for 2 hours.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board(s) along the grill prep unit, food prep table and under food prep table heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the following with accumulations of grime and debris and in need of cleaning: shelving in walk in cooler, shelving at dishmachine, and inside surfaces of reach in coolers.
Correction: Recommend cleaning. 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: Observed the dish machine not properly sanitizing the dishes and utensils after cleaning. Observed chlorine sanitizer in dishmachine at a concentration too low, < 10 ppm.
Correction: Recommend having the dishmachine serviced so that the chlorine sanitizer is at the correct concentration. All dishes and utensils must be cleaned and sanitized in the 3 basin sink until the dish machine is fixed. PIC setup 3 basin and chlorine observed at 50 ppm. PIC called technician during inspection
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Observed no soap provided at the hand washing sink.
Correction: Recommend that hand soap is provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing sink.
Correction: Recommend that 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 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
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02/20/2014 | Routine | |
US Foods and PFG are the suppliers. Discussed reheating and cooling. Discussed having employees sign Form 1B. Discussed date marking. Per PIC, no foods (hamburgers or steaks) can be ordered under cooked. Discussed resurfacing or replacing cutting boards. Chest freezer needs to be defrosted. Fire suppression system serviced/ inspected 10/22/13 per receipt
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees have been informed of their responsibility to report to the person in charge certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. PIC stated he will have employees review and sign Form 1B.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored above ready to eat food and produce in the walk in cooler and in the prep unit.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed baked potatoes cold holding at improper temperatures. Observed baked potatoes stored on shelf at room temperature at 45 F. PIC stated that these were removed from the walk in cooler < 1 hour prior. PIC states that he reheats them as ordered.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. EHS explained that baked potatoes must be held cold at 41 F or below, or on time control, even if they are reheated upon order. PIC relocated food to the reach in cooler.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap provided at the hand washing sink.
Correction: Recommend that hand soap be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/21/2013 | Risk Factor | |
PIC had copied Form 1B but no copies were signed
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees have been trained on employee health and informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures related to foodborne illness.
Correction: Recommend documenting employee health training to verify that employees are informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures related to foodborne illness. EHS provided Form 1B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wiping cloths improperly stored between use
Correction: observed wiping cloths stored in chlorine sanitizer at a concentration < 10 ppm.
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07/11/2013 | Follow-up | |
US Foods and PFG are suppliers. Most proteins are received frozen and raw and thawed under refrigeration. E. Lee Services is LPCO
- Person in Charge
Observation: Observed no means to verify that employees have been trained on employee health and informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures related to foodborne illness.
Correction: Recommend documenting employee health training to verify that employees are informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures related to foodborne illness. EHS provided Form 1B.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before donning gloves to engage in food preparation.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before donning gloves to engage in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed in use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee drink cups, water bottles and child sippy cups in food prep areas.
Correction: Recommend that employees drink from a closed beverage container and ensure that the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths improperly stored between use
Correction: observed wiping cloths used on food prep surfaces stored on the counter in between use.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee handle raw beef with gloves and not change gloves before the next task and working with ready to eat food.
Correction: Recommend employees change gloves and wash hands in before changing tasks, such as after handling raw animal food and before working with ready to eat food.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board along the salad prep unit heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity (repeated violation)
Observation: Observed less than 10 foot candles of light at the area above the chest freezer and in front of the walk in cooler/ freezer. Observed no lighting in this area.
Correction: Recommend providing at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rocco's Italian Restaurant, 1930 Sandy Hook Road, Goochland, VA 23063 »