New replaced ceiling tiles does not meet nonabsorbant and easily cleanable. Replace with tiles that meet that requirement.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Various personnel require food handler cards.
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.
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. Small single serve bowl used to scoop seasoning. Item replaced with spoon
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: Meat sauce, pizza sauce and tomato sauce in walk in deep buckets noted not being adequately cooled to prevent the growth of harmful bacteria. Items were discarded. EHS discussed proper cooling process and provided cooling guidelines and logs for future use
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: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the metal shelves is not corrosion resistant, nonabsorbent, and/or smooth. Lower shelves of stainless steel tables observed rusty
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the side of the pizza oven, grease/food debris trap drawers at the grills has accumulations of grime and debris. Grease trap drawers need cleaned daily due to their accumulation of food debris and clean equipment to prevent harboring conditions of pathogens and pest/rodent issues.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back is being used for purposes other than washing hands. Dirty dishes are being placed in sink. Clean and sanitize sink before using to handwash. Items were removed.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the front handwashing sink is leaking (faucet).
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook line under hood system (8fc, deep fryer area 12fc and prep area 21fc) fc=foot candles. Light bulb out under. Repair bulb also need to make sure lighting in increased in mentioned areas for safety.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. observed grease build up creating possible hazards of grease dripping on food and contaminating it.
Correction: Maintain hood system vent filters in a clean condition.
|
04/01/2016 | Routine | |
PIC to email food handler cards with expiration dates to EHS.PIC is working with owner of building with the physical facility. PIC states roof leaks and he is replacing ceiling tiles but are getting ruined. PIC to keep EHS up to date on progress. When replacing any ceiling tiles in the kitchen/prep/food area ensure they are all smooth. Also some floor tile are broken behind register leading to kitchen which will also need replaced/repaired.If need to keep back door open a 16# screen will be required.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards are required per city ordinance. Violation is a class 1 misdemeanor. Faciltiy has 2 weeks to have records sent to tamara.hartless@vdh.virginia.gov.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed Ceiling tiles are not maintained in good repair in restaurant area. EHS observed light missing under hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/04/2016 | Follow-up | |
No violations have been corrected since last inspection. Per PIC gasket for walk in was ordered and came in and was the wrong part. Item reordered. Food handler still not current. PIC has informed facility is looking at relocating. Ensure a plan review is submitted to the local health department prior to remodeling and moving ( $40 plan review fee). Also, food worker observed not wearing a hair restraint. EHS had to correct issue. Hair restraints are for use at all time not just when health inspector enters facility. Hair is known to cause direct and indirect food borne illness.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards are required per city ordinance. Violation is a class 1 misdemeanor. Faciltiy has 2 weeks to have records sent to tamara.hartless@vdh.virginia.gov.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink and at the front handwashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Plumbing must be repaired by a certified plumber. Fax/email invoice to the local health department. once repaired. Must be repaired in 2 weeks.
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed Ceiling tiles are not maintained in good repair in restaurant area. EHS observed light missing under hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Mops must be hung to allow proper air flow to prevent pathogen growth and hung with heads facing downward to prevent handle contamination.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/22/2015 | Follow-up | |
According to PIC plumber has been called and should have plumbing issues addressed with a week. Ceiling tiles have been mostly replaced where needed repaired. A few tiles still observed torn where insulation could fall on food and contaminate. Make sure those are replaced. Hair restraints in place and all sinks have hand washing signs. No Cold holding issues observed. Date marking noted in Pepsi reach in looked good. However sauces and lasagna noted in need of date marking. Date mark all items prepared and held for more than 24 hrs. PIC states food thermometer was purchased but it could not be located at the time of inspection. Please ensure that is available for food workers and it is calibrated. Personnel are obtain food handler cards. According to PIC about 2 more employees still need to obtain their. Gasket for refrigeration is on order per PIC and mop hanger is being built.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards are required per city ordinance. Violation is a class 1 misdemeanor. Faciltiy has 2 weeks to have records sent to tamara.hartless@vdh.virginia.gov.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink and at the front handwashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Plumbing must be repaired by a certified plumber. Fax/email invoice to the local health department. once repaired. Must be repaired in 2 weeks.
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed Ceiling tiles are not maintained in good repair in restaurant area. EHS observed light missing under hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Mops must be hung to allow proper air flow to prevent pathogen growth and hung with heads facing downward to prevent handle contamination.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
11/23/2015 | Follow-up | |
Facility was inspected as a follow up due to last inspection. Facility has shown a consistent trend in repeat violations over the last year. PIC also states that on occasion steaks are served as a special. Any and all food undercooked must have a consumer advisory. EHS recommends when these items are served to place table tents with consumer advisory stating "
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
". All discrepancies must be corrected for next inspection. Manager control must be establish for facility.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards are required per city ordinance. Violation is a class 1 misdemeanor. Faciltiy has 2 weeks to have records sent to tamara.hartless@vdh.virginia.gov.
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. EHS observed employees without 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* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the kitchen. EHS observed cooked pizza uncovered over prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. EHS educated PIC on covering foods. PIC corrected onsite.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Marinara and mozzarella cheese 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. EHS educated PIC about keeping cold foods cold during rush periods. EHS discussed proper dispositions for cold holding foods, discussed time temperature holding. Sauce and cheese were placed into prep unit at 11AM, PIC put lids on unit. PIC covered cheese and discarded marinara sauce. EHS re-temped cheese at 41 degrees
- Temperature Measuring Devices - Food (repeated violation)
Observation: The food temperature measuring device for measuring food temperatures. EHS asked for food thermometers and none were found. Facility must obtain stem thermometers for taking food temperatures.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pepsi reach in refrigerator..
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink and at the front handwashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Plumbing must be repaired by a certified plumber. Fax/email invoice to the local health department. once repaired. Must be repaired in 2 weeks.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the rear of restaurant not shielded, coated, or otherwise shatter-resistant. EHS observed 3 unshielded light fixtures in storage area and dish area.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed Ceiling tiles are not maintained in good repair in restaurant area. EHS observed light missing under hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mops must be hung to allow proper air flow to prevent pathogen growth and hung with heads facing downward to prevent handle contamination.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label. EHS observed spray bottle of sanitizer not labeled.
Correction: Label spray bottles with contents or discard. PIC put label on spray bottle.
|
11/03/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. EHS quized employee on reheating of his sauces and he said 50-60 degrees. EHS informed him that the proper reheating temperature is 165.
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.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: EHS observed Employees 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* (corrected on site) (repeated violation)
Observation: EHS observed Unwrapped or uncovered food in the Food items uncovered (onion rings, chicken, french fries, etc.) uncovered inside Pepsi reach-in freezer..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat sauce cold holding at improper temperatures EHS observed meat sauce cold holding at 44 degrees in two seperate containers. Items had been placed in walk-in over night and did not cool properly. EHS informed PIC to discard 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) prep refrigerator and prep table in the refrigeration unit is not properly dated for disposition. EHS observed unlables pasta, garkic and oil mixture and ready to eat sliced meats not labled.
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 - Food
Observation: The food temperature measuring device (degrees F) located in the reach-in refrigerators and freezers is not accurate and or missing. Also, facility needs stem thermometer for measuring food temperatures.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the rear of restaurant not shielded, coated, or otherwise shatter-resistant. EHS observed 3 unshielded light fixtures in storage area and dish area.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: EHS observed Insect control device is located over Slicer at the prep counter where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- 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 EHS observed signs missing in bathrooma and employee handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: EHS observed Ceiling tiles are not maintained in good repair in restaurant area. Also, floor coving in poor repair near mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label. EHS observed sanitizer spray bottles not labeled.
Correction: Label spray bottles with contents or discard.
|
07/15/2015 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Few employees are up-to-date with District Food Handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the prep unit near the front counter.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep unit (long prep unit) cold holding food at improper temperatures. Chicken wings, chicken thighs, tuna salad and sandwich meat observed at temperatures ranging from 59-60 degree F. Unable to verify how long food was out of temperature. All said food was immediately discarded during inspection.
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. ***DO NOT use unit until ambient air temperatures are at 40 degree F or below. Unit may have been unplugged overnight per PIC. Monitor ambient air temperatures this morning and this afternoon. If temperature does not lower, place work order for unit immediately. *****Re-checked ambient air temps at 45. Cooler was apparently unplugged overnight.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the metal racks is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
03/16/2015 | Routine | |
| No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
| No violation noted during this evaluation. | 12/16/2014 | Follow-up | |
NOTES:
- Risk factor inspection performed with follow-up needed.
- All cold-holding units must have properly working thermometers in the front (warmest part) of the unit.
- Splashboard must be installed near pizza prep unit ASAP. Noted same violation at last inspection. PIC acknowledged and will install splashboard prior to follow-up.
- Observed poor employee hygiene during inspection. PIC to have mandatory meeting on proper employee hygiene practices.
- Employees must have designated areas for personal storage, such as locker rooms or break rooms.
- Kitchen is in need of deep cleaning and repair to holes in the walls in the kitchen, tile in the kitchen is not easily cleanable with holes and cracks, one tile is missing and a pizza cardboard box is currently being used as a tile, the grill/deep fryer area is in need of deep cleaning, the door to the deep fryer is missing (repair/replace immediately).
- Chlorine test strips not present to test sanitizer in wiping buckets, three compartment sink and dishwasher.
- Many employees are not properly trained in food safety, including the manager.
- Discussed with manager proper food temperatures and cooling procedures. Encouraged the use of taking temperatures of cold holding foods in the AM and PM and charting temps on sheet. Also discussed charting cooling temps of large meat sauces that are prepared at facility.
- EHS has mailed food safety information, employee health information and instructional, usable charts for documenting food temperatures and cooling temperatures.
- EHS to return to facility in 15 business days.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella (all types), Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed mussels in same container as peeled shrimp in prep unit.
Correction: Ensure food is safe and unadulterated. Do store different food items together in same container. ***Entire container voluntarily discarded by manager during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food observed in Pepsi reach-in unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. ***Corrected during inspection. All foods observed being properly covered by food staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw, shelled unpasturized eggs stored on second to bottom shelf near other raw animal products.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. ***Raw eggs placed on bottom shelf of unit.
- Gloves - Use Limitation (corrected on site)
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* (corrected on site) (repeated violation)
Observation: Observed large prep unit with sliced tomatoes and shredded cheese cold holding at improper temperatures. Food was not out for longer than four hours per PIC.
Correction: Serve all PHF's within four hours of being out of proper cold holding temperature (<=41 degree F). If food is not served within four hours, food must be discarded. PIC acknowledged. PIC stated that time is used, however, there is no time/temp logs being maintained on PHF's.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheeses and meats 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the metal tables was observed with rust stains and is not considered easily cleanable.
Correction: Replace metal tables or place covering on shelving that is removable and easy to clean.
|
11/17/2014 | Risk Factor | |
NOTES:
- Observed proper glove use and hand washing procedures during inspection.
- Discussed installation of splash guard at hand sink located near pizza unit in the front of the kitchen.
- Do not stack pizza boxes to the ceiling. Ensure a wide enough space so that boxes are not touching ceiling tiles.
- Ensure that all chemicals are stored in the proper storage area.
- Discussed employee health and questioned staff on employee health practices. Staff knowledgeable on employee health. Good job!
- Ensure that all staff have a current Food Handler's card per City of Suffolk Ordinance.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bug light located near meat slicer.
Correction: Protect food from miscellaneous sources of contamination. Bug light was relocated away from meat slicer during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A large batch of raw chicken wings located in the Pepsi reach-in were found cold holding at improper temperatures. Temperature of wings observed at 45 degree F. Calibration of thermometer took place prior to disposal of food. Stem thermometer was properly calibrated at 32 degree F. Chicken wings were in the reach-in all night. Unknown of time that wings became out of temperature.
Correction: After calibration was performed on stem thermometer, a re-take of the temperature of the wings was performed with a standing 45 degree F. Wings were immediately thrown away during inspection due to time / temperature control abuse.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cold foods in the prep units were 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) cold foods in the prep units were 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 prep units and walk-in refrigerator.
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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of most the wing sauces found in the wing prep area.
Correction: Discontinue the reuse of manufacturer containers for the wing sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- 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.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ice machines noted in need of cleaning. Also, facility 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. Clean ice machine on a regular basis.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping bucket used for sanitizing tables was tested at 200 ppm Chlorine.
Correction: Staff member dumped the bucket and made a new batch of cleaning solution for the tables. It tested at 50 ppm chlorine. Corrected during inspection.
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07/07/2014 | Routine | |
Health cards required by all kitchen staff. Ensure cards are obtained within 30 days of inspection.
Chemical dishmachine WASH/RINSE 120 F, RESIDUAL Cl 50 ppm.
Cold tech prep unit inoperable. To be serviced per PIC.
Interior of Emersen microwave encrusted with food debris. Properly clean and maintain.
No sanitizing test kit provided. Provide proper test kit to ensure safe levels of sanitizing solution are attained.
Interior of ice machine black with mold growth. Properly clean and sanitize. Run three cycles of ice afterward and discard each. Fourth cycle may be used for service.
Improper ice scoop observed. Scoop must have handle to prevent hand contact with ice.
Accumulation of mold/debris observed in mop sink. Properly clean and maintain.
Hose bibb required at mop sink.
Remedial training of employees in food safety strongly encouraged.
Cooling methods not observed, but reviewed in detail with PIC. Current method consists of removing item from oven, resting at room temp for "an hour or so," then placing item inside of walk in. No temps taken or monitored. Proper cooling to be implemented immediately per PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC unaware of proper cooking temperature of potentially hazardous food as well as proper hot holding and reheating temperatures.
Correction: Proper cooking, hot holding, and reheating temperatures reviewed at length with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC unaware of reportable illnesses, operator responsibility, reporting procedures, etc.
Correction: Reportable illnesses, operator repsonsibility, and reporting procedures reviewed in detail with PIC.
- Critical: Hands - When to Wash*
Observation: Observed cook fail to wash hands between tasks and before donning gloves for food preparation.
Correction: Properly wash hands between tasks and prior to donning gloves. When to wash hands reviewed in detail with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unprotected food items observed throughout facility in multiple refrigeration units.
Correction: Provide protective covering to prevent contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths sitting in sanitizing bucket filled with dirty, white liquid.
Correction: Discard and provide proper sanitizing bucket with clean cloths and 50-100ppm chlorine.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Tomato sauce not properly reheated to 165F prior to hot holding. PIC advised that tomato sauce was taken from refrigerator and placed on stove top til "about 150F" was attained. When asked proper hot holding temperature, PIC advised "102F."
Correction: Rapidly reheat tomato sauce to 165F or hotter prior to hot holding. Proper reheating and hot holding temperatures/ techniques reviewed in detail with PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato sauce observed to be hot holding at improper temperatures.
Correction: Rapidly reheat tomato sauce to 165F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking observed.
Correction: Proper date marking reviewed in detail with PIC. Implement immediately.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Thermometers not observed inside of most refrigeration units.
Correction: Provide visible thermometers located in the front of each unit.
- Critical: Handwashing Lavatory*
Observation: No handsink present in cooking/prep areas. Handsink has been removed for remodeling purposes and replaced with prep table. Prep sink in rear of facility converted to temporary hand station, however, at no time during inspection did kitchen staff use said sink for handwashing. The location is not practical.
Correction: Handsink in the cooking/prep areas is required for operation and must be replaced immediately.
- Handwashing Cleanser - Availability
Observation: No soap present at handsink.
Correction: Properly supply and maintain handsink to encourage good handwashing practices by employees.
- Hand Drying Provision
Observation: No hand towels provided at handsink.
Correction: Properly supply and maintain handsink to encourage good handwashing practices by employees.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage required at handsink locations.
Correction: Provide required signage.
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07/25/2013 | Routine | |
Visible thermometers not observed inside of RIs. Provide visible, easily readable thermometers located in the front of each unit to enure that <41F is being maintained.
Hose bibb required at mop sink. Provide hose bibb as to prevent backflow of contaminated water.
Single use cups sitting on floor in dry goods area. CORRECTED
Chlorine used as sanitizer. Test kit provided.
All information reviewed with PIC.
- Person in Charge
Observation: Multiple employees require Suffolk health cards.
Correction: Obtain health cards from the Western Tidewater Health district within 30 days of inspection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Unprotected food items observed inside of RI.
Shell eggs stored on top shelf of RI.
Correction: Provide protective covering for food items to prevent contamination.
Store shell eggs on bottom shelf of RI to minimize cross contamination.
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12/10/2012 | Risk Factor | |
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