All leftovers must be dated if held more than 24 hours. Ensure the food is reheated to 135F from commercial packaging and 165F for leftover. Ensure all hand sinks have signage, soap and disposable towels at all times.
No violation noted during this evaluation. | 01/05/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, sliced (60F) and cheese (64F, 64F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/01/2015 | Routine | |
Note: Observed that the method of cooling for the tomatoes was not correct.. The lid was left on the pan at the start of the cooling process. Employee removed the lid to allow the tomatoes to cool properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatballs cold holding at improper temperatures. The meatballs are stored above the fill line of the container
Correction: Remove meatballs stored above the fill line of the container to allow for adequate cold holding of the potentially hazardous food. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/02/2015 | Risk Factor Intervention | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, sliced (56F, 56F) and cheese, mozerella (57F, 58F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Central make station (60F) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional EQUIPMENTnecessary to maintain 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.
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01/23/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin, chicken, stored over ready-to-eat (RTE) food in the refrigeration 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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (52F, 56F), cheese (53F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/07/2014 | Routine | |
| No violation noted during this evaluation. | 07/08/2014 | Risk Factor | |
Chicken is portioned into bag. Hypothesis that the cooling process may be in error. Other food holding in the refrigerator were at temperature. Evaluate the cooling process to ensure from 135F to 70F with in 2 hours and to 41F within the six hours.
Ensure all food employees obtain at least a food handler card from Virginia Department of Health. Schedule for training dates provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lunchmeat (48F, 49, 52F), chicken wings (43, 52, 42F), meatballs (47, 47F), barbacue (52, 52F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/09/2014 | Risk Factor | |
Obtain headgear or hairnets for all employees that prepare food in the kitchen with 90 days.
- 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mushrooms (55F) and pico de galo (45F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/09/2014 | Routine | |
| No violation noted during this evaluation. | 10/15/2013 | Routine | |
Recommend training staff on proper sanitation techniques to include test appropriate strength of sanitizer.
Recommend removal of consumer advisory, as you do not undercook or serve raw foods.
All employees must obtain food handler card that do not have appropriate certification. Schedule provided.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings (73F) 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 to be the major contributing factor in many foodborne illnesses. Recommend using logs and reduce size of product.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dishmachine, three door Tru refrigerator
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/02/2013 | Routine | |
Fire on 6 June 2013.
Fire department removed all tag and allowed for use of the stove.
All food contact and non-food contact surfaces are clean to sight and touch. Management said all surfaces were sanitized with quaternary ammonium.
No violation noted during this evaluation. | 06/06/2013 | Follow-up | |
Had fire in pizza oven, chemical retardant was released.
-All exposed foods in pizza oven area needs to be tossed (flour and tomatoes)
-All exposed food utensils and food contact surfaces shall be cleaned and sanitize
-No food shall be prepared in front of pizza oven area while pizza oven is being cleaned.
-All food shall be prepared in back of kitchen until oven is cleaned.
Contact health department after Fire Department clears the oven for use again.
-Cutting boards should be replaced or re-surfaced when they get dirty and dark and can not be cleaned.
No violation noted during this evaluation. | 06/05/2013 | Other | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled,canned tomatoes and deli meats are not being adequately cooled to prevent the growth of harmful bacteria. Canned tomatoes (67F) were stored at room temperature. Deli meats were wrapped with paper and stacked too tightly on top of the sandwich unit.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bleu cheese(43F) and pesto cheese(44F) were held on top of a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of stainless stell polish are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/16/2013 | Risk Factor | |
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