Notes:
1. With constant use, temperatures noted as elevated in the pizza MUT. Keep portions super low.
2. Clean the ice machine when time allows. Some pink mold present.
3. Get hats/visors for all staff.
4. Store hose at the mop sink above the flood rim or purchase and install a dual check valve.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed touching a cooked pizza along the edges when trying to hold it still for cutting with bare hands, after cooking.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Multiple utensils observed stored in a container of sanitizer water.
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: Time as a Public Health Control* (repeated violation)
Observation: Pizzas and stromboli 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. Only 3 days of records present for December 2015. PIC stated lots of staff overturn in the past couple of months.
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.
|
12/21/2015 | Routine | |
Logs were provided to the inspector since the last re-inspection occurred on 09/15. Logs are being done for the most part, but on busier days, (such as the weekend), aren't always filled out. Manager is having employees right each item on the clip board provided. Explained that he may want to print a daily list of items, rather than having to write each item out. He explained that he is having staff write down information to get us to this procedure and then planned on making a set list. Explained that garlic knots with garlic/oil/cheese topping should be added to the list of items where time is used in lieu of temperature. Foods CANNOT be held more than four hours. Whatever is left at four hour period, must be trashed.
The only food that was slightly elevated was sausage in the bottom and top of the pizza make table cooler. Operator removed these items from the cooler for quick chilling.
Bare hand contact is not allowed with ready-to-eat food. Once items are taken from the pizza oven, foods cannot be handled with bare hands.
Sanitizer in the buckets and the sink were around 100 ppm. Fresh sanitizer was added to a cup and was testing around 150 ppm. Have this unit calibrated to 200 ppm and no more than 400 ppm.
Ice bucket must be stored inverted.
No violation noted during this evaluation. | 10/26/2015 | Follow-up | |
Today's visit was an unannounced 2nd follow-up to the routine inspection conducted on August 6, 2015. Regional manager was present.
Sanitizer is still coming out of the dispenser at 100-150 ppm. PIC stated that a larger tip was installed in the dispensing system, but the solution still seems to be on the weak side. Encourage facility to have the calibration done a second time to achieve 200-300 ppm. If the solution tests weak from the beginning, there's no doubt the solution is losing its effectiveness after only a few hours.
Issue with time as a public health control being marked for product out for service is still present. PIC stated the manager was out buying new markers, but management must understand that paper logs/records can be maintained in the interim. Policy requires for time to be marked at ALL times.
Paper logs were also unavailable for review. Per the regional manager, the new store manager stated he had taken the log book home to 'catch up on things.' There is absolutely nothing that can be caught up on after the fact. If the times aren't recorded during real time, they are pointless. Per the store's SOPs, time for current product is to be marked on a dry erase board. When the hold time expires, the time from the board is to be transferred to the paper log so new times can be recorded on the board.
RIF is holding better temperatures.
Hose must be hung at the mop sink to keep the outlet from being stored below the flood rim of the sink. If written during a routine inspection this would be a critical violation.
Measures need to be taken to address flies in the kitchen area. Fly strips can be hung as long as they are not above food preparation surfaces.
Hot holding temperatures on the steam line and cold temperatures in the top wells of the MUT cooler were good today. Remind staff to NOT overstock pans of toppings in the top of the pizza MUT cooler.
The facility's steamer broke so all product is being heated on the stove top. PIC stated that hot holding temperatures have been better since this method was put into place.
Periodic unannounced inspections will continue since the facility has not proven it's ability to comply with the requirements associated with using time as a public health control.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Freshly mixed sanitizer measured at 100 ppm out of the dispenser.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (per chemical company 150-400 ppm) between use. Manually mix the sanitizer water until the dispenser can be recalibrated.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Items 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. The manager began writing the times down when the inspector arrived. All time control logs were discontinued completely as of 7/27/15.
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.
|
09/15/2015 | Follow-up | |
Notes:
1. Time logs were on file from 8/6 to 8/16/15. No written records available for the past three days The times written on the dry erase board all expired between 12:30 and 1:15 pm (at least 3 hours ago). Corporate SOPs require the times to be recorded on the dry erase board during the day, and for the data to be transferred over to paper logs. Get the facility's system straight and stick to it!
2. Temperatures in the pizza MUT cooler were better. PIC stated there is a switch that needs to be turned on each morning and off at night to allow the top rail to freeze and later defrost.
3. Once a package of ham has been opened make sure staff understand that the sliced and unsliced portion BOTH need to be dated (with the date the product is opened).
4. Hose at the mop sink must be hung so the end of it does not extend below the flood rim at any time to help prevent the chances of backflow.
5. Utensils cannot be stored in standing water or sanitizer when not in use. This promotes bacterial growth when stored in water and increases the odds of chemical contamination when utensil are removed from a solution and put back into use.
6. Suggest getting fly strips to aid with fly control in the dry storage/back door area. Do not hang them above food contact/prep surfaces.
7. Sanitizer dispenser has not been recalibrated. When the inspector arrived the sanitizer water was cloudy from use, and tested at 100 ppm. Staff mixed more sanitizer, but only manually made it stronger upon the inspector's request. The regulations REQUIRE quaternary ammonia to be at least 200 ppm, and to be changed out as needed, or at least every 4 hours.
Another unannounced inspection will take place within the next 30 days to see if facility is complying with the regulations.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Freshly mixed sanitizer measured at 100 ppm out of the dispenser.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (per chemical company 150-400 ppm) between use. Manually mix the sanitizer water until the dispenser can be recalibrated.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Meat balls hot holding at improper temperatures on the serving line. Measured at 115-151 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Items 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. The manager began writing the times down when the inspector arrived. All time control logs were discontinued completely as of 7/27/15.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
|
08/19/2015 | Follow-up | |
Adequate thermometer and sanitizer test kit.
Notes:
1. Sanitizer is dispensing too weak at 100 ppm, and staff are not checking the concentration of the solution with the test kit.
2. Time logs were completely stopped by all staff. With time being used as a public health control for the majority of menu items this is a major concern.
3. Staff are not monitoring temperatures of product. With the facility only being open for 30 minutes, the temperatures of pizza toppings were already elevated in the pizza MUT cooler. Staff stated the pizza MUT cooler was new to their facility within the last week. Staff stated they were told NOT to utilize ice water baths in the top wells of the pizza MUT cooler, which had been helping control elevated temperatures.
4. Only drinks with lids and straws are allowed to be consumed in the kitchen area.
5. Containers of marinara and cubed ham were noted as not being date-marked in the WIC. All ready-to-eat product that is kept for over 24 hours must be clearly date-marked.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Staff observed drinking from an open can in the food preparation area. A screw top bottle of gatorade also observed in the kitchen.
Correction: Employees may drink from a closed beverage container (with lid and straw) if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Freshly mixed sanitizer measured at 100 ppm out of the dispenser.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (per chemical company 150-400 ppm) between use. Manually mix the sanitizer water until the dispenser can be recalibrated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza sauce, mozzarella cheese, pepperoni, and sliced cheery tomatoes in the pizza MUT cooler 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Items 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. The manager began writing the times down when the inspector arrived. All time control logs were discontinued completely as of 7/27/15.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
|
08/06/2015 | Routine | |
Notes:
1. A repair technician needs to be brought in to service the WIC and pizza MUT cooler. The WIC thermostat has not been adjusted since the initial inspection conducted on 2/20/15, and temperatures are still running a little high in the unit. The bottom of the pizza MUT cooler was 10 degrees higher today than the previous visit, but nothing is currently being stored down there. Submit (email or fax) a copy of the repair technician's report to show the issues have been resolved.
2. Observed cooling methods being used for cooked pasta, and they are not adequate. Discussed appropriate methods for more rapid cooling and set up sheet trays of cooked pasta. Within 15 minutes the spiral pasta dropped 32 degrees! Please utilize any combination of effective methods.
3. Steam table temperatures were all above 135 F, with the exception of ziti. A full pan was sitting on the line and had not been stirred at all. Stirring will most likely take care of the issue.
4. Staff appear to be doing a much better job of maintaining temperature logs for the pizzas, stromboli, and garlic bread. Paper logs shared with the inspector. The dry erase times on the pizza line had recently been erased, with the paper log containing all data.
5. Utensils observed being stored in a clean and dry container when not in use.
6. Sanitizer was mixed up and available for use at 3 locations in the facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sausage for pizza toppings, meatballs, macaroni noodles, and spaghetti sauce 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.
|
03/23/2015 | Follow-up | |
A review of time control logs for the pizza and stromboli found several dates where no records were kept. The missing dates since the last inspection made in September 2014 include: 9/28-10/5,10/13-10/21,10/30-11/2,11/11-11/16,11/21-11/27,12/3-12/28,1/11,and 2/20.
A new store manager is in place since the last inspection. The inspector explained the need to record the actual 'start' time for foods left out for time control.
The chicken Parmesan was double-panned, which caused the low hot holding temperature. More sauce was needed on the meatballs to help transmit heat more readily.
Sanitizer buckets contained water. A new employee did not understand what was supposed to be put in the sanitizer buckets.
Not sure what the elevated temperatures in the WIC are attributed to. If elevated temperatures continue, please contact a repair technician to check out the unit.
Keep an eye on the holding ability of the bottom of the pizza MUT cooler as well.
Utensils should be stored on a clean and dry surface when not in use -- not in standing water of less than 135 F or in sanitizer water.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Tongs and serving sppon stored in sanitizer bucket when not in use.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Two sanitizer buckets on the serving line contained no sanitizer.
Correction: Sanitizer buckets should be checked to ensure the quaternary ammonia tests at 200 ppm and is changed out at least every 4 hours, with wiping cloths stored in the solution.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken parmasean and meatballs 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sausage for pizza toppings, meatballs, macaroni noodles, and spaghetti sauce 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizzas and strombolis for which time rather than temperature is being used as a control was not correctly labeled on the dry erase board or in the paper logs kept by the facility. No 'start' time was recorded for product, so staff had no way of knowing exactly what time food product would 'expire' the allowed hold time on the serving line.
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.
- Toxics - Presence and Use Restriction
Observation: Can of Hot Shot Flying Insect Spray found on shelving unit in the rear of the facility.
Correction: Remove unnecessary poisonous or toxic materials. Operators cannot apply pesticides in the facility at any time. Application of chemicals for pest control must be done by a licensed pest control applicator.
|
02/20/2015 | Routine | |
This is a 4-week follow-up to the risk control plan (simply using the SOPs of the facility on cold holding, hot holding, and time as a public health control) that was put into effect on 9/8/14. The facility has complied by sending in all temperature control and time control logs. Staff seem to be quite capable of proper monitoring of temperatures and recording the data in the facility's line check log book.
Based on today's inspection, all violations cited on August 29 and September 8, 2014 have been addressed.
The general manager has attended ServSafe and passed the test. When questioned he was able to correctly respond to food safety questions regarding employee health, key temperatures when monitoring hot and cold holding temperatures, and the importance correctly mixing sanitizer, and utilizing all compartments of the 3-vat sink.
Ice water is being kept in the top wells of the pizza MUT cooler and the cold wells on the serving line, and is generating excellent cold holding temperatures. The facility has switched to using whole cherry tomatoes on salads. Only lettuce and cut cucumbers make up the rest of the salad. Pasta salad has been discontinued since the last inspection.
Based on discussion today, the PIC has agreed to continue maintaining all time logs in a binder, that is to be kept on site and shared with the inspector during each future inspection. If business is brisk, the PIC wants to utilize the dry-erase boards, and will copy the information into the paper log when things slow down.
FDA form 1-B has been signed and is on file for 4 of 6 employees. One employee is new (by two weeks) and the other only works on occasional weekends. Make sure to get their forms signed and kept on file with the others for future reference.
No violation noted during this evaluation. | 10/09/2014 | Follow-up | |
Notes on the violations still standing:
1. Corporate employee health policy is present, but does not address all necessary medical conditions (ie. no mention of sore throat in connection to fever, no jaundice, no Norovirus). Manager has decided to adopt FDA form 1-B and attach it to the corporate policy until the corporate policy can be amended.
2. Plumber came over the weekend and had to order parts for the 3-vat sink and rear hand sink to provide cold water to the two sinks. Due to a leak of some kind the cold water line is currently be turned on/off at the wall connection, and staff are not doing this. Repair is to be complete today per the manager.
3. Product temperatures in the pizza MUT cooler and cold serving line were found above 41 F. Staff is now supposed to be setting up ice water baths in both units to provide better cold holding temperatures. Both units have built in drains and so this should be an easy solution to the temperature problems.
4. No food items currently on the steam line that are to be hot held. Product temperature could not be verified.
Notes on corrected violations and further actions to be taken:
1. Per manager, time as a public health control is ONLY to be used for pizzas, stromboli, garlic bread, and stuffed pizza. Dry erase charts are posted on the side of the oven where this information is to be recorded. For the next four weeks, these temperature charts are also to be placed in a paper log so they can be sent to the inspector every Monday.
2. Time logs for QUALITY ALONE are being kept for steam table items and cold line items. Product temperatures should all be above 135 F or below 41 F. Hold times vary depending on the product in question.
3. HACCP charts are available for pizzas, cold held items, and hot held items. These are being sent to the inspector and will serve as the facility's risk control plans, in addition to the required temperature logs mentioned below. A copy of the facility's time control policy is also being sent.
4. Per corporate requirements, temperature line checks are to be done 3 times a day for all hot and cold held items. Fields for monitoring product temperature in the pizza MUT cooler are also needed, and staff are aware that this data must also be recorded on the temperature logs.
5. Hinges on top of the pizza MUT cooler needs to be tightened/repaired immediately. Extreme heat from the pizza oven has an adverse effect on the pizza MUT cooler temperatures. Storing product on an ice water bath in the top of the unit should resolve this problem, and also keeping the lid down on the top of the cooler when pizzas are not being made.
6. Manager plans to switch to serving cherry tomatoes so cold holding tomatoes on the serving line are no longer a problem. Temperature logs for the salad station MUST INCLUDE temperatures of any pasta salads, a dressing, and any dish containing a sliced/diced tomato.
7. The concentration of the sanitizer must be RECHECKED once the plumbing repair has been made. It is not possible to accurately measure the concentration of quaternary ammonia sanitizer when mixed with hot water. Today the solution was measuring at 300 ppm with water of 110 F+. If solution tests at anything other than 200 ppm, call the supplier and have the dispenser re-calibrated.
- Critical: Employee Health* (repeated violation)
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 Typhi, 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
- Water Pressure (repeated violation)
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: rear hand wash sink. Running cold water was not available at the rear prep/warewashing hand sink during today's inspection.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the rear prep/warewashing handsink immediately.
|
09/08/2014 | Follow-up | |
Note: the operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection. I discussed with the person-in-charge the use and requirement for Time-in-Lieu of Temperature for PHF/TCS food products on the front hot and cold serving line. I also discussed hair restraints and cooling parameters for food products prior to placing the product in the serving line.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils ( the three compartment sin was observed clogged during today's inspection).
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- 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 Typhi, 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
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food ( an employee drink was observed stored among ice in rear ice machine bin).
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( in use utensils were observed stored in a bucket of standing 85 degrees F water with food particles)
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use Sanitizing concentration was < 200 ppm quat).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The meatballs in sauce, chicken wings, a variety of pizzas, strombolis offered at the front service area were hot holding at improper temperatures ( chicken wings-125F, strombolis-78F, variety of pizzas (spinach, stuffed,...)- 78F - 85F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta salad with cut tomatoes on the front cold display bar and shredded cheese, sausage pieces, and pizza sauce on the cold rail of the pizza maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front pizza maketable ( product on the top cold rail had an elevated product temperature of 44 degrees F)
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The rear warewashing 3 compartment sink was observed clogged ( standing water with floating food particles) in all of the compartments. The operator called a plumber for servicing during today's inspection.
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.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: rear hand wash sink. Running cold water was not available at the rear prep/warewashing hand sink during today's inspection.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the rear prep/warewashing handsink immediately.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the rear prep/warewashing area was observed with a large whisk in the hand sink basin
Correction: the hand sink is being used for purposes other than washing hands.
|
08/29/2014 | Routine | |
1. Everything in the top wells of the pizza MUT cooler was uncovered, contributing to the elevated holding temperatures noted above. Lids/covers must be kept on the product to help maintain colder temperatures.
2. Suggest lowering the thermostat in the pizza MUT cooler to provide a lower ambient temperature for the unit.
3. Sliced tomatoes are not being kept out on lettuce on the serving line. Currently, the tomatoes are being stored in the clear drink cooler and added to salad per request.
4. All ready-to-eat product appears to be properly date marked.
5. A better system for time control logs has been developed. Two logs are being maintained. One in the back of the house for all hot and cold items that are prepared in the kitchen. A second log tracks any of the items cooked in the pizza oven and held on the serving line.
6. Personal items are being stored away from food and single service supplies.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes/cucumber/onion salad, sausage, diced ham, pepperoni and pizza sauce cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
03/31/2014 | Follow-up | |
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1. Since the last inspection (1/23/14), time control logs have been kept for each day, but not for all of the items specified by corporate. The dry erase diagram for marking hold times is not being utilized. There are some concerns regarding the reliability of some of the data being recorded.
2. Staff must start monitoring cold holding temperatures of product in the pizza MUT cooler and salads on the serving line. If time control is not to be utilized than temperature control must be.
3. Reviewed with staff the list of menu items that corporate had stated would be charted on time log. In the kitchen an additional log has been started that charts the steaming/cooking time of: spaghetti, ziti, mac+cheese, vegetables, all salads, marinara, meatballs/sauce
4. After discussion w/ staff, a strategy for maintaining salad temperatures is to portion up salads in small containers and keep them in the clear drink cooler, versus leaving it out on the serving line. Serving line salad is to ONLY be for display purposes.
5. Staff plans to keep lids on the toppings in the top of the pizza MUT cooler. Large sheet trays can be utilized until lids for the individual pans can be purchased.
6. A permanent thermometer needs to be purchased and placed in the drink clear cooler if it is to be used for storage of food portioned salads. Salads will also need to be date marked if they are to be held for over 24 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes/cucumber/onion salad, sliced tomatoes on lettuce, sausage, and pizza sauce cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed ham that was open and unsliced in the WIC 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Spaghetti, meatballs, lasagna, potatoes, ziti, mac+cheese, salad, and garlic bread 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. Preparation time had been marked for pizza and stromboli this morning, but no other data providied.
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.
- Personal Care Items - Storage (corrected on site)
Observation: Clothes, shoes, and socks stored in such a way that they could contaminate single service containers on the rear shelving across from the mop sink. Clothing resting on top of catering boxes.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
03/19/2014 | Routine | |
All violations noted on 1/13/14 have been corrected. Corrective actions measures explained below.
1. Sanitizer dispenser at the 3-vat sink has been repaired and is delivering sanitizer at 200 ppm. Staff are monitoring the concentration.
2. The hand sink located in the kitchen area has been replaced and is working properly.
3. Paper time logs have been put in place for the following items: spaghetti, meatballs, lasagna, potatoes, ziti, mac+cheese, salad, all pizzas, stromboli, and garlic bread. Each of these items has a maximum hold time of 4 hours on the serving line and must then be discarded. The paper time logs are to be maintained on site and on file for at least 90 days (keep until the inspector views them each quarter). Dry erase logs are also being kept for the pizza, stromboli, and garlic bread.
4. Per management, lasagnas and mac+cheese are the only menu items that are made and kept for over 24 hours. Therefore, these items must be date marked.
5. Management has reviewed with staff when hands must be washed when switching between different tasks (ie. food handling, chemical handling, money handling, exiting the facility).
6. Management has reviewed the prohibition of bare hand contact with ready-to-eat foods. Bare hands (properly washed) may be used for making pizzas, but once the pizzas are cooked no more touching is allowed. At that point all handling must be done with gloves, deli tissue paper, and/or tongs.
7. Per management, the steam table is NOT to be turned on and off throughout the day to avoid drying out of product. The unit is to be left on, even though all menu items are being kept under time control.
***Marinara sauce is boiled and cooled down overnight. This is the only menu item the facility cooks and cools down.
No violation noted during this evaluation. | 01/23/2014 | Follow-up | |
Sanitizer dispenser at the 3-vat sink is broken. Per staff, it is mixing the sanitizer too strong, and so it is being mixed manually. The manually mixed sanitizer was tested at 400 ppm+ in the sanitizer compartment by the inspector, verifying that staff are NOT utilizing the sanitizer test kit.
Bare hand contact can not take place with foods that are not going to be cooked, or have already been cooked. A reheating temperature of 165 F+ is required for foods if it is to be touched after cooking, and prior to service to the customer.
This facility has a history of failing to comply with the marking requirements of time as a public health control for its menu items. A Notice of Alleged Violation will be sent out regarding this and other issues.
- Critical: Hands - When to Wash*
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. Employee observed opening the door for the inspector, doing food preparation/cleaning tasks in the kitchen, preparing customer orders on the service line, and putting his hand in the container of shredded cheese in the pizza MUT cooler without ever washing his 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: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handled shredded cheese and placed it on a slice of cooked cheese pizza (sitting out at room temperatures) to be reheated in the oven. The pizza was checked and only reached 152 F when removed from the oven.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Pizza must reach at least 165 F or higher to qualify as being reheated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna in the WIC 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: All pizzas and items on the steam table 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. Steam table is also cut on and off, creating more unstable temperatures.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Kitchen hand sink has been disconnected and is missing parts.
Correction: Plumbing systems and components shall be maintained in good repair. The sink must work!
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonia sanitizer in the 3-vat sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 400 ppm+). Dispenser is broken and staff are guessing at how much sanitizer to add, not using their test kit.
Correction: Utilize only sanitizer water at 200 ppm that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
01/13/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, and test kit. Reviewed employee health.
The time control log for the pastas was missing when the inspector arrived, but was located. The front control log for pizzas had no information recorded, but an employee stated he was in the process of putting out all fresh product and had just erased it.
There's no clear reason as to why the diced ham was warm in the top of the pizza MUT cooler and all other temperatures were under 41 F.
The kitchen hand sink needs to be repaired as soon as possible to provide adequate hand washing accessibility in the facility.
If the bottom of the pizza MUT cooler is to be used it must also be repaired.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed cutting a cooked pizza, and touching the edges of the pizza during that process.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced ham in the top wells of the pizza MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizzas, pastas, and steamed vegetables 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The bottom of the pizza MUT cooler is not maintaining temperatures of 41 F or less.
Correction: Repair the pizza MUT cooler 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 pizza MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Kitchen hand sink does not work at all. No water flows to the sink.
Correction: Repair and maintain all plumbing components and fixtures. Sink must have hot and cold running water at all times, and remain stocked with soap and paper towels.
|
07/16/2013 | Routine | |
Hot water line turned off to rear hand sink and is currently under repair.
The bottom of the pizza MUT cooler is broken and not in use. The top wells of the unit run independently and are still maintaining adequate temperatures.
Products that are intended to be regulated with time as a public health control CANNOT be placed back under refrigeration to cool and then be returned to the serving line. Lasagna casserole observed in the WIC was discarded.
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer on the serving line tested low and had not been changed out in a while.
Correction: Sanitizer solution should be at 200 ppm. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Lasagna casserole 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. It had been on the serving line for 2 hours, placed in the WIC to cool, with the intent of reheating it and placing it back out on the serving line at another 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. Food cannot be kept out at room temperature, cooled, and then reheated if time is being used as a public health control. You cannot alternate back and forth between time and temperature control.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The bottom of the pizza MUT unit is not maintaining temperatures of 41 F or less. Hot water line to rear hand sink is not working.
Correction: Repair the pizza MUT cooler and hot water line to the rear hand sink 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 pizza MUT and hot water line, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
03/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Villa Fresh Italian Kitchen, 11500 Midlothian Tnpk., North Chesterfield, VA 23235 »