Much improvement over all for facility. keep working on the date marking and proper documentation for foods held according to the 4 hour rule.
- Person in Charge (repeated violation)
Observation: . Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt
Correction: Per PIC some deliveries are by "drop Key " service. No deliveries are allowed by drop key. All deliveries must be observed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cooked pasta and deli meats in the refrigeration unit was not properly dated for disposition after opening. Date marking is in place but the days are incorrect. Remember to count the day the foods was cooked. sliced, prepared etc.. as day 1 (date should be 6 days out).
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. EHS observed 3 cooked pizza held on shelf. PIC states they pizza is reheated before served to customer. Observed temperatures was at 63F, 67F and 69F and PIC states pizza has been out for about 1/2 hour. Either keep food 41F or below
Correction: or 135F or higher or if using time documentation must be used. PIC sates he will document time.
|
11/23/2015 | Follow-up | |
Facility has made grave improvement on labeling and date marking. Questions on employee health and food temps were answered correctly. Cold holding issues at rep unit and due to process. EHS discussed solutions. Drop key service from food deliveries must come to a stop. Hood system needs address right away due to food contamination and fire risk.
- Person in Charge (repeated violation)
Observation: . Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt
Correction: Per PIC some deliveries are by "drop Key " service. No deliveries are allowed by drop key. All deliveries must be observed.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. EHS observed open soda can on shelf behind 3 compartment sink
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats as turkey, ham, salami and sliced mozzarella, shredded mozz. and tomatoes sauce, meat sauce cold holding at improper temperatures. EHS observed foods as deli meats sliced 1 to 2 days prior cold holding at 50F. After discussing process meats and cheese pulled from refrigeration and then sliced and wrapped in plastic. EHS explained that they need to refrigerate after slicing to bring temp down and then wrap in plastic. Also Prep unit across from stove is not holding temps. PIC voluntary discarded items. EHS recommends having unit looked a and alter process as discussed. Also, mozz cheese in pizza prep unit is being packed to high to keep temp at 41F and below. cheese was discarded and replaced with less cheese in unit. Food thermometer was placed in mozz cheese to monitor temp.
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. EHS suggest eith makign sure foods are at 41F or below by temping the foods and keep a log or using time with documentation
- Temperature Measuring Devices
Observation: The temperature measuring device in the low boy reach in was not properly located in the warmest part of the unit.EHS observed it screwed in the back but needs to be by the door
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the low boy is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. EHS showed personnel how to calibrate the thermometers.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Physical Facilities in Good Repair
Observation: light bulb under hood system is broken and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed hood vents with grease build up as well as dripping of grease. Cleaning must be done in between contract cleaning.
Correction: Maintain hood system vent filters in a clean condition.
|
11/03/2015 | Routine | |
Operator and food workers have worked very hard in correcting all previous observed discrepancies in preventing food born illnesses. Great Job! Keep up the good work!
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
Followup inspection was conducted as facility just opened. Pizza prep unit is still not holding temperature very well (Tom. sauce @ 44 & mozz. chese @ 53F). EHS re-educated PIC concerning cold holding options. PIC replaced all food containers on ice to hold proper temperature with a food thermometer in food to watch temperature. Pitcher was again observed in handwashing sink at the cook line. Sink by the 3 compartment sink is still badly cracked and leaking on the floor as well as the faucet at the three compartment sink is still leaking and cold water is not working. Dead Pest have been removed. EHS observed another dishwasher washing and rinsing but not sanitizing cooking equipment. EHS educated employee ont eh importance and the correct process to make chlorine sanitizer. PIC has ordered from supplier QT sanitizing system but not installed. No chlorine test strips are available s previous inspection. Soiled dough pans still observed on shelf for use. Date marking is still an issue. EHS observed tomato sauce, sliced roast beef, sliced turkey, cut tomatoes still not date marked. Facility has about one week to have all discrepancies resolved including food handler cards.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No record at facility of some food handler cards required by city ordinance
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE)cooked pasta, sauces, tomstoes in the refrigeration unit is not properly dated for disposition. Food items were date improperly dates by one day off. PIC stated he will correct this eveniing.
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 (repeated violation)
Observation: There was no temperature measuring device located in the beer reach in. Food observed being stored in unit
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Tableware - Soiled and Clean Tableware (repeated violation)
Observation: Storage of soiled bread pans was stored dirty on shelf in kitchen.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at thecok line is being used for purposes other than washing hands. EHS observed food worker use sink to fill a pitcher of water.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: A recent repair to plumbing system components of the sink are not in accordance with law. EHS sink used by 3 compartment sink is cracked at the bottom and leaking.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet at the 3 compartment sink in poor repair. Faucet leaks and cold water side not working. Facility using cold water from utility sink beside 3 compartment sink. Recommend certified plumber in facility ti fix plumbing right away.
Correction: Repair and maintain all plumbing components and fixtures.
|
06/25/2015 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No record at facility of some food handler cards required by city ordinance
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Enure hair restraints are utilized at all times not just when EHS visits. Hair is a form of direct and indirect source of foodborne illnesses
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
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed small bowls being used to dispense seasoning.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Spinach, sausage, ham, tomatoes sauce cold holding at improper temperatures in pizza prep unit. PIC states unit has been having issues. EHS discussed ways to work around issues as ice baths and holding items in another unit. EHS also expressed to call health department for assistance to help solve concerns. PIC discarded food items.
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)cooked pasta, sauces, tomstoes in the refrigeration unit is not properly dated for disposition. Food items were date improperly dates by one day off. PIC stated he will correct this eveniing.
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 (repeated violation)
Observation: There was no temperature measuring device located in the beer reach in. Food observed being stored in unit
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. EHS observed dishwasher washing and rinsing but not sanitizing the dishes. EHS stopped dishwasher and educated on the proper methods of wash/rinse and sanitizing. EHS educated proper method of making sanitizer. Sanitizer corrected to about 100ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Tableware - Soiled and Clean Tableware
Observation: Storage of soiled bread pans was stored dirty on shelf in kitchen.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at thecok line is being used for purposes other than washing hands. EHS observed food worker use sink to fill a pitcher of water.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the sink are not in accordance with law. EHS sink used by 3 compartment sink is cracked at the bottom and leaking.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the 3 compartment sink in poor repair. Faucet leaks and cold water side not working. Facility using cold water from utility sink beside 3 compartment sink. Recommend certified plumber in facility ti fix plumbing right away.
Correction: Repair and maintain all plumbing components and fixtures.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches and pest was found in the control device. EHS educated PIC of importance of removing dead pest.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
06/16/2015 | Routine | |
All food handlers cards have been obtained minus one employee which per PIC has instructed employee is not to be scheduled until card is obtained. Observed tongues being improperly stored on handle of stove. This is a repeat violation. Hair not were not observed as food workers were pulling items from reach in refrigeration. Corrected. Cleaning has improved but still needs work on fryers.Permitted was provded with the understanding that continues work must be maintained in complying with the VA food regulations as required.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Tongues observed on handle of stove. REPEAT VIOLATION
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.
- 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: under the fryers, hood vents and treys under grill
Correction: Maintain nonfood-contact surfaces of equipment clean. Surfaces needs need cleaned to sight and touch to prevent harboring conditions for pest/rodent infestation and pathogen growth.
|
03/05/2015 | Follow-up | |
Facility still needs work on cleaning. Stromboli trays observed with food debris on them again. Utensils observed hanging on stove handle again where it is easily cross contaminated by someone walking by, sweeping and moping. Facility has been working food handler cards. One employee still needs to have it done and must obtain the card no later than Tuesday 2/24/15. Observed some date marking on food items in the reach ins but others were not (cooked pasta, sliced tomatoes, cooked lasagna). Also when EHS pulled in front of facility at 10:20AM a delivery of bread was setting outside on plastic skids. When entering facility as it openeda delivery was made by PFG during non-operational hours. According to personnel the deliveries are not being observed. This is in violation of 12VAC 5-421-70 #5 which states deliveries must be observed to prevent spoiled and contaminated foods from entering facility.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC was not able to present documentation of food handlers certifications. Ensure food handlers are current with in two weeks of this inspection. The City of Suffolk Sec 40 required all food worker to be food handler certified prior to working with food.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: treys that strombolis are cooked on.
Correction: Clean and sanitize these surfaces for food contact. They must be cleaned to sight and touch. to prevent pathogen growth in foodborne illnesses and pest/rodent infestation.
- 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: under the fryers, hood vents and treys under grill
Correction: Maintain nonfood-contact surfaces of equipment clean. Surfaces needs need cleaned to sight and touch to prevent harboring conditions for pest/rodent infestation and pathogen growth.
|
02/20/2015 | Follow-up | |
Food worker observed with no hair restraint. Observed clean utensils stored too close to floor where is can be swiped by workers and contaminated by mopping and sweeping. PIC removed items. Food handlers card still must be obtained. The deadline for all workers is Feb 17, 2015. Equipment and fryer and hoods still need addressed. Recommend increasing cleaning frequency. Dating system and labeling is in place but ensure you count the day item is prepared or pulled from freezer.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC was not able to present documentation of food handlers certifications. Ensure food handlers are current with in two weeks of this inspection. The City of Suffolk Sec 40 required all food worker to be food handler certified prior to working with food.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness (repeated violation)
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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: treys that strombolis are cooked on.
Correction: Clean and sanitize these surfaces for food contact. They must be cleaned to sight and touch. to prevent pathogen growth in foodborne illnesses and pest/rodent infestation.
- 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: under the fryers, hood vents and treys under grill
Correction: Maintain nonfood-contact surfaces of equipment clean. Surfaces needs need cleaned to sight and touch to prevent harboring conditions for pest/rodent infestation and pathogen growth.
|
02/10/2015 | Follow-up | |
No hair restraints observed, tongs still being stored improperly, wiping cloth soiled in various areas on counters, food handlers still not current, no thermometer in pizza prep reach in and food contact surfaces still have food debris. Follow up in two weeks for corrections per manager (Wil Hanson). Pest invoice dated Jan 15, 2015.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC was not able to present documentation of food handlers certifications. Ensure food handlers are current with in two weeks of this inspection. The City of Suffolk Sec 40 required all food worker to be food handler certified prior to working with food.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. No food temperature measuring device was not available and food workers had to no ides where it was. One worker went to another facility owned by manager to obtain one. When asked questions about proper food temperature 2 food workers could not answer the questions. Educated workers on monitoring temps. of foods to prevent foodborne illnesses.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Hair Restraints - Effectiveness (repeated violation)
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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Several tong were stored hanging on the oven door.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use in various locations in the kitchen.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Wiping clothes must be maintained in a sanitizing solution between use to ensure no food contact surfaces are being re-introduced to pathogens.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tomatoes sauce in the refrigeration unit is not properly dated for disposition. As well as sliced tomatoes onion etc..
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.
- Food - Food Labels (repeated violation)
Observation: Foods made on premises need labeled with a common name unless container is see through and item is easily recognizable.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food. Ensure employees are educated on proper labeling.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the all the reach in refrigerations
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. They should be placed by the door (warmest place in unit)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: utensils hanging with clean utensils by grills
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: treys that strombolis are cooked on.
Correction: Clean and sanitize these surfaces for food contact. They must be cleaned to sight and touch. to prevent pathogen growth in foodborne illnesses and pest/rodent infestation.
- 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: under the fryers, hood vents and treys under grill
Correction: Maintain nonfood-contact surfaces of equipment clean. Surfaces needs need cleaned to sight and touch to prevent harboring conditions for pest/rodent infestation and pathogen growth.
|
01/20/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC was not able to present documentation of food handlers certifications. Ensure food handlers are current with in two weeks of this inspection. The City of Suffolk Sec 40 required all food worker to be food handler certified prior to working with food.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. No food temperature measuring device was not available and food workers had to no ides where it was. One worker went to another facility owned by manager to obtain one. When asked questions about proper food temperature 2 food workers could not answer the questions. Educated workers on monitoring temps. of foods to prevent foodborne illnesses.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Hair Restraints - Effectiveness (repeated violation)
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
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Several tong were stored hanging on the oven door.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use in various locations in the kitchen.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Wiping clothes must be maintained in a sanitizing solution between use to ensure no food contact surfaces are being re-introduced to pathogens.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tomatoes sauce in the refrigeration unit is not properly dated for disposition. As well as sliced tomatoes onion etc..
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.
- Food - Food Labels
Observation: Foods made on premises need labeled with a common name unless container is see through and item is easily recognizable.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food. Ensure employees are educated on proper labeling.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the all the reach in refrigerations
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. They should be placed by the door (warmest place in unit)
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device. Food worker had to leave and get one from another food facility
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: utensils hanging with clean utensils by grills
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: treys that strombolis are cooked on.
Correction: Clean and sanitize these surfaces for food contact. They must be cleaned to sight and touch. to prevent pathogen growth in foodborne illnesses and pest/rodent infestation.
- 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: under the fryers, hood vents and treys under grill
Correction: Maintain nonfood-contact surfaces of equipment clean. Surfaces needs need cleaned to sight and touch to prevent harboring conditions for pest/rodent infestation and pathogen growth.
- 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
- Critical: Pests-Controlling Pests*
Observation: Several pest were noted in the facility on the floor on in pizza box
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. Ensure thorough cleaning is conducted every 24 hours ALONG WITH pest management.
|
01/02/2015 | Routine | |
No violations at time of inspection, be sure all employee's have valid food handler cards.
No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
- Hand sink next to the prep unit table should have 18 inch spacing or splash guard.
- Employee health policy needs to be written as well as verbalized.
- Please be sure to keep handle facing up for ice and dry goods.
- Overall good temperatures and hand washing was observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beer cooler at 55 degree F. Ricotta cheese and ranch dressing at 50 degree F. Cold holding at improper temperatures.
Correction: Product moved to another unit capable of holding 41 degree F or below. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
02/05/2014 | Routine | |
Violations discussed for correction. Repeat violations observed in facility. Insufficient number of cold holding unit and poor cooling practice may be the cause of improper cold holding temperature of food that require time/temperature control for safety. Person in charge is advised to encourage owner/operator to contact health department to discuss effective corrective actions that need to take place to be in compliance with current regulations. Due to the number of violations noted, a follow-up inspection will be conducted.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands - When to Wash*
Observation: A food employee failed 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.
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.
- 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw eggs stored on top shelf in reach-in Coke unit. Raw chicken stored over shredded cheese in reach-in cooler by prep pizza unit.
Correction: Separate 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Cooked pizza stored on the lower shelf next to prep unit without proper covering or protection from contamination.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Dirty apron used to store fresh cut green and due to overfilling, cut green was in contact with low-boy unit top lid that was soiled with food debris. Food stored in bulk food containers that appeared soiled (ie. garlic bread containers).
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (repeated violation)
Observation: Cooked noodles from previous night 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 - Hot Holding* (repeated violation)
Observation: Cheese pizza hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several time-temperature control for safety food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food 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 ready-to-eat (RTE) commercially processed food in the 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food 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.
- Cooling, Heating, and Holding Capacities
Observation: Reach-in coolers were overstocked and not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration units necessary to maintain potentially hazardous food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: White plastic manufacturer's containers were used to store various of food items in the facility. .
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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 and exterior of equipment, shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: A spray bottle of degreaser was stored with clean utensils and food items and was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located over dough prep table.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
- Critical: First Aid Supplies, Storage
Observation: First Aid Supplies are not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
05/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sal's Pizza, 148 Burnetts Way #115, Suffolk, VA 23434 »