There was no food in preparation at the time of inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior ceiling of microwave
Correction: interior ceiling of ice machine.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor of walk-in cooler noted in need of cleaning especially under shelving.
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. XXX XXX NOTE: The person in charge stated that cleaning the floor of the walk-in was already on the staff to-do list.
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01/13/2016 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: mildew on roof of ice machine's ice bin
Correction: grease accumulation on the sides of the flat-top grill
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps at sides and bottoms of exterior doors on back of building. Potential access for pests. [No pest evidence was observed on this inspection.]
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Various surfaces throughout the facility were noted in need of cleaning, such as the floor in the walk-in cooler, the walls of the walk-in cooler.
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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01/23/2015 | Routine | |
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: A floor mounted chest freezer is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surface: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps at sides and bottom of back doors. Doors are not tight-fitting. No evidence of pests observed at this time, but condition of doors does not inhibit their entry.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler (measured 59 lux at 30" above the floor at the door).;Provide at least 10 foot candles (108 lux) 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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01/30/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in walk-in cooler (sliced cheese
Correction: pizza sauce) cold-holding at improper temperatures.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps were observed at the sides and bottoms of both back doors (daylight visible despite doors being shut).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (no signage observed in the restrooms).
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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05/29/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sausage chips for pizza toppings in the walk-in refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (both back doors in need of repair to weatherstripping).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (ladies' room).
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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02/01/2013 | Routine | |
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the Walk In Cooler
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about Sal's Pizza- Kilmarnock, 466 (Per County Records For Tm) North Main Street P.O. Box 1693, Kilmarnock, VA 22482 »