All finding not corrected during inspection should be corrected within 90 days. The inspection performed was for permitting, permit will be issued upon payment.
- Critical: Cooling* (corrected on site)
Observation: Noodles (47F, 52F) 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Noodles were stored in bucket and covered not alolowing the food to allow heat to escape.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Wiping cloth bucket not labeled
Correction: Label spray bottles with contents or discard.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach in spray bottle is topo high and wiping cloth bucker too low being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/20/2015 | Routine | |
- Food Storage - Clean and Dry Location
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Turkey and cut tomatoes stored on top of the sandwich preparation unit are cold holding above 41F
Correction: Maintain cold holding temperature of potentially hazardous foods at 41F or below
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of grease on the exterior surfaces of the fryers
Correction: Clean equipment surfaces
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food bowls, pots and pans.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lights are not working properly in the food preparation area- less than 50ft. candles of light intensity available
Correction: Repair lighting in the food preparation- maintain 50ft. candles of light intensity in food preparation areas
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08/19/2014 | Routine | |
- Thawing
Observation: Improper methods used to thaw hamburger- thawing at room temperature
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: Lid at the ice machine is damaged/ duct tape on the lid
Correction: Repair or replace damaged lid
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of food residue on can opener
Accumulation of grease, flour, and dust on equipment surfaces
Correction: Clean surfaces of equipment
- Prohibitions
Observation: Cutting boards, food containers were found stored in the mop sink..
Correction: Discontinue storage of equipment and utensils in a location subject to contamination.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Plumbing at the mop sink is not connected, not working
Correction: Repair plumbing at the mop sink
- Light Bulbs Protective Shielding
Observation: Light shield is missing in the food preparation area
Correction: Provide a light shield where needed
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/04/2014 | Routine | |
- Cooling, Heating, and Holding Capacities
Observation: Make-unit/sandwich unit is cold holding above 41F
Correction: Repair make-unit so it can maintain a cold holding temperature of 41F or above
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of flour on exterior surface of floor mixer
Correction: Clean surface of equipment
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory ion the front line
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
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 in Good Repair
Observation: Floor surface is peeling, damaged
Correction: Seal/ repair floor surface
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07/29/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in some of the refrigerators.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of food residue found on surface of can opener and can opener blade
Correction: Clean surface of can opener
- Prohibitions
Observation: Floor mixer found stored next to the mop sink
Correction: Remove floor mixer and store in an area that would prevent possible contamination from wastewater splash
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Floor surface is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning chemicals found stored on shelf located above the 3-compartment sink
Correction: Remove cleaning chemicals and store in a designated area that is separate from food , food items, and food equipment
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04/23/2013 | Routine | |
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