No violations noted
No violation noted during this evaluation. | 10/16/2015 | Routine | |
Notes:
- retrain newly hired employees on proper hand washing and glove usage procedure
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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05/01/2015 | Routine | |
Notes:
The sandwich unit found unplugged at the time of inspection. All TCS were discarded, unit plugged in. PIC to monitor internal temperature to ensure 41 F or less. Unit was freezing up last night.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, cheese and tomatoes in the sandwich table cold holding at improper temperatures.
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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the card board box in use for French fries is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the card board box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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10/22/2014 | Routine | |
All PHFs inside reach-in and walk-in are holding at 36 - 42 F.
Please continue to date mark everything that cooked in advance and stored under refrigeration longer when 24 hours with 7 days sell or discard time.
No violation noted during this evaluation. | 06/24/2014 | Follow-up | |
All critical violations must be corrected within 10 days. non-critical violations must be corrected within 30 days.
Notes:
Relocate food from non-functioning refrigeration to refrigeration that can support proper freezing and cold holding temperature.
The follow-up inspection will occur on Tuesday, June 24, 2014.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands between changing gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before 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: Eating, Drinking, or Using Tobacco*
Observation: The female employee is chewing a gum while cooking food in areas where she may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Cease chewing gum while cooking food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Minestrone and chicken noodles soup, chicken strips in the white RIC near grill, tuna salad, tomato sauce, sliced ham and meat sauce in the walk-in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken noodle and minestrone soup, pasta, tuna salad, tomato 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Raetone RIF and Frigidaire RIC were observed in a condition that prevents necessary maintenance and easy cleaning. Also walk-in cooler found at 46 F internal temperature.
Correction: Repair/adjust RIF to 20 F or less and RIC to 41 F or less 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.
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06/18/2014 | Routine | |
Notes:
Make-up table is not supporting cold holding temperature and can not be used until repaired. All food must be stored in walk-in cooler or other refrigerator. Maintenance person is coming today to repair MUT.
Date marking is still not in effect for soup and Italian sausage. All food except the one that being cooked daily, must be dated with 7 days sell or discard time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs in the large salad unit cold holding at improper temperatures
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) minestrone and chicken noodle soup, sausage and 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Internal temperature of the large salad unit found at 55 F.
Correction: Repair salad make-up table 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.
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02/14/2014 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
ServSafe certificate have been expired and needs to be renewed, application provided.
Employees shall monitor refrigeration temperature every morning to ensure proper cold holding temperature of 41 F or less.
Food not being properly cooled and no any proper cooling procedures being followed despite a few previous discussions and demonstrations.
- Hands - Where to Wash
Observation: A food employee was observed cleaning his hands in a mop sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if 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.
- Critical: Cooling*
Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs in the large salad unit cold holding at improper temperatures
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*
Observation: The prepared ready-to-eat (RTE) minestrone and chicken noodle soup, sausage and 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Internal temperature of the large salad unit found at 55 F.
Correction: Repair salad make-up table 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.
- 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
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02/07/2014 | Routine | |
Notes:
Refrigeration unit have been repaired, all food cold holding at proper temperatures.
Pizza sold by sliced stored in the pizza make-up unit and reheated to order.
Cooling methods : repeat violation! same food found stored on the counter covered. Brought to the owner attention.
Discussed and demonstrated proper sanitizing order and purpose.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling 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.
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10/10/2013 | Follow-up | |
Notes:
The follow-up inspection will occur on October 10, 2013.
All food inside white refrigerator/freezer found at proper cold holding temperature, unit just broke recently. Staff to relocate all PHFs inside WIC.
Pizza that sold by slice on Thursdays must be marked with 4 hours time or placed inside pizza unit .
Chest freezer in the hallway is blocked with pizza boxes, that makes it difficult to inspect. Please remove boxes.
- Cooling Methods
Observation: The methods used for cooling 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pizza toppings cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with pizza sold by slice.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: White refrigerator/freezer was observed in a state of disrepair. Internal temperature was 59/59 F.
Correction: Repair white refrigerator/freezer 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/03/2013 | Routine | |
All violations have been corrected since the last inspection. The owner is planning to replace an old freezer with a new one at the end of the month.
Sandwich unit found at 35 F during inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Top portion of chest freezer in the hall way was observed in a state of disrepair and damaged.
Correction: Repair top portion of chest freezer 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.
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06/14/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Discussed proper glove changing procedure with employees.
A few thermometers are missing in the freezers.
The follow-up inspection will occur on/about June 12, 2013
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All potentially hazardous food items in the sandwich make-up table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Cardboard box is used as food contact surface with ready-to eat French fries. This surface is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace cardboard box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich make-up table found at 49 F internal temperature.
Correction: Adjust sandwich make-up table to 41 F or less 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Top portion of chest freezer in the hall way was observed in a state of disrepair and damaged.
Correction: Repair top portion of chest freezer 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.
- Light Bulbs Protective Shielding
Observation: Light bulb inside reach-in cooler next to grill and tall reach-in metal freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the metal reach-in freezer at the end of the kitchen
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
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Two spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/05/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Demonstrated proper clean, wash, sanitize procedure for utensils and food contact surfaces.
Missing light bulb in the back reach-in freezer, replace please.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: 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: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee observed washing hands while wear glove.
Correction: Ensure 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front pizza area.
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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02/08/2013 | Routine | |
Adequate food testing thermometer, chlorine test kit and 3 compartment sink set-up.
Use test kit to monitor the chlorine sanitizer in the 3 compartment sink.
Above non-critical violation must be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) sandwiches with their bare hands.
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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Chlorine (bleach) sanitizer at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink in the kitchen is not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Repair the handwashing sink in the kitchen
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12/13/2010 | Routine | |
Restaurant representatives - add corrected or new information about Sal's Pizza, 7116 Hull Street Road, North Chesterfield, VA 23235 »