Abbreviations: PIC=person in charge
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory beside the pizza prep or by the 3 compartment sink.
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 (corrected on site)
Observation: Observed water damaged ceiling tile in ladies restroom. PIC stated he would go buy one and replace the damaged tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/01/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna and pizza sauce in the refrigeration unit is 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) deli meats in the refrigeration unit were not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front of the facility.
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
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06/19/2015 | Risk Factor | |
Recommend putting a piece of acrylic or metal beside the front handwashing sink so water does not splash onto pizza prep area.
- Equipment - Good Repair and Proper Adjustment
Observation: The handle to the WIC is being held on with tape.
Correction: Repair 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at either of the hand washing lavatories. A cloth towel was being used. PIC went to store and bought paper towels.
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
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02/19/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee cutting up tomatoes and lettuce with their bare hands. PIC voluntarily discarded the items.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The ham at the pizza prep counter was cold holding at improper temperatures, temperature was 53'F. PIC voluntarily discarded food.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the by the pizza prep
and at the hand washing lavatory at the back prep area. Staff had been using cloth towels. Corrected at 1 hand sink.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the mens room lavatory. Gave PIC sign to place in mens rooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/23/2014 | Risk Factor Assessment | |
Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition: Tuna salad, lasagna.
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 - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the salad prep is 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen next to the soda machine.
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
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01/02/2014 | Routine | |
Discussed with the person in charge:
1. pest control application can only be conducted by a certified pest control applicator
2. tracking powders cannot be used in a restaurant
3. closure of the facility: due to the presence of both dead and live roaches, owner agreed to voluntarily close the facility until a pest control company can treat the facility and a facility receives a thorough cleaning
- Critical: Pests-Controlling Pests*
Observation: Observed that there are no pest control devices or traps throughout the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed can of Rid-A-Bug stored with bleach under the 3-compartment sink.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Tracking Powders - Pesticides*
Observation: Tracking powder pesticides are being used in the establishment
Correction: Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.
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06/10/2013 | Critical Procedures | |
Discussed with the person in charge:
1. 3-compartment sink must have an air gap or air break on it
2. Attendance at a food safety class - information given
3. Owner was given the demonstration of knowledge test
4. Complete menu was received
This facility is in substantial compliance with the Virginia State rules and regulations therefore permit is issued. Post permit where public can observe it.
Thermometer, fill line, and employee food handler's class information given
- Critical: Backflow Prevention Device, When Required*
Observation: Observed that the sanitizer sink does not have indirect connection. Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floors, Walls, and Ceilings - Cleanability
Observation: The ceiling around the pizza duct work is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling over the entrance way is 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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01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Roma's Cafe, 736 Warrenton Road Ste.# 105, Fredericksburg, VA 22406 »