Observed good datemarking, holding temperatures, and overall clean facility. Discussed the following with the person in charge:
1. Reviewed employee health policy and discussed reporting, and exclusions. Form 1B is used as training verification.
2. Food suppliers are PFG, Reinhart, Ferraro, and US Foods.
3. Recommend employees use cup with lid and straw for beverages in the kitchen.
4. Recommend keeping pizza sauce in refrigeration between uses or developing time control plan.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
|
03/03/2016 | Risk Factor | |
Food suppliers are PFG, Reinhart, and Farraro Foods. Observed good handwashing/glove use, datemarking, and overall clean facility. EHSS discussed the following with the person in charge (PIC):
1. Employee Health, Form 1B is used and reviewed by all employees.
2. Recommend placing cooler thermometers at the warmest part of the unit, i.e. the front of the cooler.
3. Recommend ensuring all chemical bottles are labeled, and all santiizer bottles are maintained at the adequate concentration. (chlorine 50-100ppm
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed stored on the counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (Quat sanitizer at 150-400ppm)
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster o container was open and uncovered.
Correction: Cover all waste containers when not in continuous use.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door in the kitchen area.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink located in the bar area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
11/16/2015 | Routine | |
Reinhart, Performance Food, Ferraro Foods, and US Foods are food suppliers. Per PIC, hamburgers and steaks are only foods offered undercooked. Scallops come shucked and frozen, muscles are cooked and frozen, tuna is shipjack. Fire suppression system serviced January 2015.
Discussed/Recommend the following with the PIC:
1.Employee Health and observed signed form 1B for employees.
2. Cooling, reheating & cooking procedures.
3. Consumer Advisory for new menu.
4. Recommend obtaining test strips for Quat Sanitizer.
5. Great date marking in facility.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed 2 severly dented cans stored with to be used cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers and steaks are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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
|
02/12/2015 | Risk Factor | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, WIF-walk-in freezer, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Ensure that all single service articles are stored inverted on the cook's line.
2. Ensure that the containers used to store clean and sanitized equipment are cleaned on a regular basis.
3. Provide a closer for the staff restroom door. Restroom doors must be self closing.
4. Include a disclosure on the menu for the foods that are served undercooked (steak, hamburger steak). Observed a reminder statement but no disclosure statement.
Observed excellent cooking and holding temperatures of foods and the overall facility very clean.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) bread with their bare hands while preparing sandwiches.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed several knives stored between the prep units and adjacent tables on the cook's line (an unclean area).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: The lasagna was not adequately cooled to prevent the growth of harmful bacteria. The lasagna prepared yesterday that was cooled in the walk-in cooler was measured at a temperature of 51°F during the inspection. The PIC discarded the pan of lasagna.
Correction: 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.
- Cooling Methods
Observation: The methods used for cooling the lasagna were not adequate.
Correction: Cool 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) foods in the refrigeration units (mashed potatoes, pasta, lobster dip, gravy) are not properly dated for disposition.
Correction: Mark 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep unit and both undercounter reach-in coolers on the cook's line.
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 - Cutting Surfaces
Observation: The cutting boards along the prep tables on the cook's line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the staff restroom located in the kitchen.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not stored separately from insecticides in the mop closet. The PIC removed the bug spray (for outdoor use only) from the mop closet and will store it in the outdoor storage unit.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
11/06/2014 | Routine | |
milk front cooler 37. chicken breaded 37, chicken pieces 39, lasagna 41, noodle mixture 41, raw chicken 38, milk 38, pizza sauce 37, sausage 38, ground beef 38, meat sauce reheat 160, turkey delivered 40. Dishmachine wash 110, rinse 120, sanitizer chlorine 100 ppm. No Violations. Sanitizer for wiping cloths also contained soap with chlorine. Recommend only sanitizer be used. Covered trash containers should be available in rest-rooms used by females.
No violation noted during this evaluation. | 03/06/2014 | Risk Factor | |
30 day opening inspection. Sauce 38 degrees, lasagna cooling 45 degrees, ground beef 39, sliced pepperoni 38, sliced ham 41. Several foods cooling from earlier preparation less than 6 hours in cooling process. 3 basin sink used to wash/rinse dishes then dish machine used to sanitize dishes and utensils. Reviewed employee health information, distributed Form 1-B. All temperatures for foods within safe ranges. No Violations.
No violation noted during this evaluation. | 12/02/2013 | Risk Factor | |
Front hand sink 113 degrees, bath hand sink 101, Rear hand sink 102, employee bath sink 102. Cutting board deeply scored in food preparation area. Estimated opening 10/29/2013. Pest control Home Paramount. No violations, permit to be issued.
No violation noted during this evaluation. | 10/11/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Roma Ristorante Italiano, 7240 Bell Creek Road, Mechanicsville, VA 23111 »