EHSS was not able to return for followup at scheduled time. PIC stated cleaning had been done. EHSS noticed area in dishmachine corner with build up of debris on machine, wall pipes and floor drains that need cleaning. Recommend a routine schedule for cleaning this area.
- Person in Charge (repeated violation)
Observation: Person in charge could not verify that employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishmachine operating with no chemical sanitizer. Sanitizer container was empty. There were no test strips available.
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. A new container of sanitizer was opened and tubing inserted to deliver sanitizer into machine. Sanitizer was tested and registered at 50 ppm. Hot water temperature was 125 per machine specifications. Recommended that plates, utensils, etc cleaned today be run through machine again to ensure proper sanitizing.Test strips were found on the floor under the machine.
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03/30/2016 | Follow-up | |
Suppliers are PFG and Standard Produce. Employee health information posted. No major changes in menu. Pizza's are held for 20 minutes on buffet line and then discarded. Temperatures of numerous pizzas were taken with all above 135 degrees.
- Person in Charge
Observation: Person in charge could not verify that employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza prep unit are torn and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water gauge on the dishmachine was observed in a state of disrepair and damaged. Gauge would read at correct temperature of 125 - 130 and then drop to below 110 degrees during cycle. Inspector checked water temperature in exterior well and water after 3rd run measured 125 degrees. Sanitizing solution was at 100 ppm chlorine.
Correction: Repair the equiupment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
-interior of the Beverage Air reach in freezer including door gaskets
- exterior of dishmachine around the water well and inside of water well
- interior of cabinet below the self-service beverage machine
- shelving in dishmachine area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the restrooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure in the following locations noted in need of cleaning:
- wall behind dishmachine
- all floor drains including drains under the handsinks and drain lines
- coving and base of walls throughout facility
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/24/2016 | Routine | |
Discussed employee health, cooling times, temperatures and methods. Observed good handwashing and glove use by employees. Facility in need of cleaning in the following areas: Delfield pizza prep cooler including gaskets, interior shelving and around top lids
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked noodles hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used at the 3 basin sink was not at an acceptable concentration. Manufacturer requires sanitizer at 200- 400 ppm. Sanitizer measured at over 400 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Repair service was called and automatic dispening unit was adjusted.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: There was no chloringe sanitizer in the dishmachine. EHSS was unable to get a measurement on test strips for chlorine sanitizer in the dishmachine. EHSS used facility's test strips and was unable to get reading. There was no visible sanitizer dispensed from sanitizer line into machine. The food-contact surfaces of equipment is not being sanitized.
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. Person in charge called repair service during inspection and machine was repaired. Sanitizer is now reading at 100 ppm in dishmachine.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of bleach and water are not properly labeled. Label was unreadable on one bottle of glass cleaner. One bottle was not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/10/2015 | Risk Factor | |
Coving tile has been ordered for small section of wall. New hand wash signs have been placed in restrooms used by employees.
No violation noted during this evaluation. | 03/10/2015 | Follow-up | |
Discussed employee health. Form 1 B available and reviewed with staff. Gloves worn by staff making pizzas. Microwave used to reheat marinara sauce for 8 minutes prior to placing in hot well. Pizza has a 20 minute "shelf life" on self service buffet. Pasta has a 30 minute shelf life on self service buffet.
- 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. Observed no test strips for quaternary ammonium used at the 3 basin sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed cups next to register not protected from hand contact.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Observed leak in waste line of 3 basin sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulbs in fixture near pizza prep station not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walls, exterior of dishmachine and pipes under equipment in the dishmachine area noted in need of cleaning. Observed around ceiling vents above buffet line and near pizza prep station 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.
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02/19/2015 | Routine | |
Dish machine - 50 ppm chlorine
Discussed:
Hair restraints
wet stacking of cleaned dishes
labeling of bulk containers
Employe Health Policy in place. Employees were knowledgeable of policy and policy was posted. Provided Form 1-B to be signed by all employees and conditional employees and kept in employee files on site.
In general, facility is clean and well maintained.
- Critical: Package Integrity* (corrected on site)
Observation: Observed several dented cans on the storage rack. Person in charge removed cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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08/06/2014 | Risk Factor | |
Quat sanitizer 200 ppm. Dish machine wash temperature 128. Store employee health policy compliant and in file.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Recommend ensuring 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
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed being reused as scoops.
Correction: Recommend discontinuing the reuse of single-use utensils. Provide approved reusable utensils designed for your needs.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed working containers of cleaners are not properly labeled.
Correction: Recommend that containers of toxic items are properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/08/2014 | Routine | |
The following violation has been corrected since the last inspection: 12 VAC 5-421-2190 Hot water was provided in bathroom.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed pasta that was cooled overnight not being adequately cooled to prevent the growth of harmful bacteria. Measured at 47 degrees.
Correction: Recommend cooling 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. Pasta was discarded by establishment.
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07/30/2013 | Follow-up | |
Quat sanitizer 200-250 ppm. Dish machine 130 degrees wash, 138 degrees rinse. Hand washing observed with good technique, gloves used.
Discussed cooling in smaller portions and using ice baths or ice wands for effective cooling. Discussed not using single service items to scoop foods. Penne pasta was discarded by PIC during cooling process.
- Critical: Cooling* (corrected on site)
Observation: Pizza sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Recommend cooling 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. Pizza sauce was discarded by person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed pre-made stack of potato pizzas cold holding at improper temperatures
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding pizzas that are not cold held properly after 4 hours.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at men's bathroom was measured at a temperature less than 100°F.
Correction: Recommend making necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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07/16/2013 | Risk Factor | |
Quat sanitizer ~ 250 ppm
No violation noted during this evaluation. | 01/15/2013 | Follow-up | |
Wiping cloth bucket quat sanitizer 150> ppm. Dish machine 122 degrees, chlorine sanitizer 50 ppm. Employee health info posted and in compliance. Time control used for pizzas and pasta. 20 minute hold time. Quat sanitizer not being distributed at proper strength from pre-mix system. Person in charge (PIC) contacted autochlor to service system. PIC stated that all food contact surfaces are sanitized through the dish machine. Recommend not using premix system until measuring 200 ppm - 400 ppm quat sanitizer and preparing sanitizer solution by hand for clean in place items until repaired.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed containers of flour and sugar not labeled.
Correction: Recommend labeling working containers of food with the common name of product unless readily identifiable.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping clothes stored improperly.
Correction: Recommend storing wiping cloths in quat sanitizer solution of 200-400 ppm according to chemical product label.
- Thawing (corrected on site)
Observation: Observed frozen spinach thawing on counter at room temperature.
Correction: Recommend thawing foods only by approved methods such as under running water, in cold holding unit or as part of immediate cooking process.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed container of glass cleaner in spray bottle not labeled.
Correction: Recommend labeling all working containers of chemicals to prevent possibility of contamination due to misidentification.
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01/10/2013 | Routine | |
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