Discussed employee health with the person in charge and left some educational materials. Please have the undercounter preptop serviced and email or fax the invoice to the inspector.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed deli ham and turkey cold holding in the right undercounter preptop at the improper temperature of 46 and 48.
Correction: The turkey was moved to the walk in cooler to cool down to temperature since the item had been in the undercounter unit less than four hours. The ham was voluntarily discarded as it had been in the undercounter unit since last night. Consulted EH Tech (A.C) prior to discarding. Please service the undercounter unit. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: None of the foods in the walk in cooler or in the underneath preptop counter had been 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handwashing sink in the back storage laundry area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
|
01/29/2016 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in refrigerator floor noted 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.
|
01/13/2015 | Routine | |
Temperature controls in place.
Note:Repeat violations observed--correct immediately. Also, adjust cleaning schedule as necessary to ensure that facility is maintained in a clean and sanitary manner.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unerside of prep unit lids observed in a state of disrepair and damaged. Styrofoam liner exposed in some areas. Small pieces of styrofoam missing which may pose a physical hazard to the foods stored directly beneath.
Correction: Repair prep unit lids to prevent physical hazards to foods.
- 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: Pizza oven rollers and catch basins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor edges noted 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.
|
12/27/2013 | Routine | |
Facility in substantial compliance with the Virginia food regulations.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza cooler lids observed in a state of disrepair. Backing has become lose, exposing foam insulation.
Correction: Repair the lids 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor edges noted 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.
|
04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Vocelli Pizza, 1857 Seminole Trail, Charlottesville, VA 22901 »