all food temperatures observed are internal. EHS to follow-up regarding refrigeration units.
- 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 - Safe and Unadulterated* (corrected on site)
Observation: Uncovered pan of olives and partially covered lasagna are unsound or adulterated (condensate dripping from fan unit directly onto the food).
Correction: Ensure food is safe and unadulterated. Corrected by discarding.
- Food Storage - Clean and Dry Location
Observation: Food in the three door refrigerator stored in a location where it is subject to splash, dust or other contamination (due to ice build-up and melting during defrost cycle).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potentially hazardous/time temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) sliced turkey, sliced salami, sliced ham, feta cheese, on left side of make table rail 47-49* 2) sausage on left side of make table rail--top portion--43* 3) sausage, pepperoni, and shaved steak on right side of make table rail 49-50* 4) meat balls (46*), tzatziki sauce (43*), gyro meat (46*) on right side of three door refrigerator.
Correction: Cold hold phf/tcs foods at or below 41*. Closer observation of these units revealed there was ice build up--see section 1450. Items on left side of make table were discarded and all other food items listed were relocated to freezer or left side of three door unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat phf/tcs foods (such as deli meats and various pasta) are not labeled with a use by date after preparation/slicing/portioning.
Correction: Label the use by date of these foods to be used within 7 days of preparation (day 1 is counted as day the package opened/the food sliced and/or portioned). Suggesting freezing portions after preparation.
- Cooling, Heating, and Holding Capacities
Observation: The make table refrigerator and three door refrigerator do not meet the food storage demands of the establishment.
Correction: Upon further evaluation, both units have ice build up inside by the fan units that may be affecting the air flow and circulaion and temperature. Have units evaluated and serviced as needed. EHS to follow-up no later than Friday, March 18, 2016 to ensure both units cold holding all parts of the food stored in unit at or below 41*.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer not provided.
Correction: Provide a tip-sensitive food thermometer (e.g. digital) to measure internal food temperatures of thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized after cleaning.
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. EHS demonstrated to PIC and employee how to prepare chlorine bleach sanitizer solution.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Two of three sink basins are not draining at the three compartment sink.
Correction: Per PIC a plumber has been called. Suggested closing voluntairly until sinks are cleared and draining since in-use utensils and equipment cannot be cleaned and sanitized. EHS advise to call once sinks cleared. EHS returned to facility at 2:35 upon receiving voice message, visited the facility and verified sinks have been cleared, are draining, and have been cleaned.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at both kitchen hand sinks.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
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03/14/2016 | Routine | |
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