In addition to the violations noted above, please be aware of the following observations:
* Several food items requiring date marking were observed stored in containers bearing multiple dates. Ensure employees remove old date stickers.
* The sanitizing compartment of the three vat sink was observed filled with water. No chlorine could be detected in the water. Ensure the sanitizing compartment contains between 50-200 ppm of chlorine when filled. This will reduce the chance of equipment not being sanitized after washing and rinsing. Dishwashing was not occurring during the inspection.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the prep top refrigerators are damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace door gaskets on the prep top refrigerators.
- Can Opener / Good Repair / Sharp
Observation: The can opener blade is visibly damaged and dull.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) stored in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: A cutting board was hung above a handwashing sink where it could be exposed to splash, and blocked access to the soap dispenser.
Correction: Do not store equipment in areas where it may be exposed to splash, or require handling by partially washed hands. Additionally, do not block access to handwashing supplies. Employee moved cutting board.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Observed hot water supply to front handwashing sink was disconnected.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. CFM restored hot water supply, and water was measured at 129 F.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that a cove tile under the three vat sink has separated from the wall, exposing a potential route for vermin to enter the kitchen. Observed the sealant between the three vat sink and wall is molded, and requires replacement.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Properly re-mount coving tile. Replace sealant.
- Mops in Air-dry Position (corrected on site)
Observation: A mop was observed stored in the mop sink in a position that did not premit effcient drying.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Employee hung mop for drying.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: A spray bottle containing degreaser was observed labeled as sanitizer.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with the correct common name to prevent the dangerous misuse of these materials. Spray bottle was re-labeled.
|
01/29/2016 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 1) Victory prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Utensils in storage, 2) Slicer, 3) Can opener, 4) Tomato slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Observed hot water to be turned off at the front handsink.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Cove molding along floor/wall junctures in the diswashing area,
3) Mildew overgrown caulking along the three compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|
10/13/2015 | Routine | |
Restaurant representatives - add corrected or new information about Z Pizza, 9451 Lorton Market Street, Lorton, VA 22079 »