Labeling system for food in the cold holding units is great. Tiles have been replace throughout facility. Prep unit door has been replaced. Health Permit Renewed. Facility on target for dates with permit renewal dates.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep unit. (Chicken)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced vegetable in the refrigeration unit 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the pizza prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
10/28/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cut vegetables in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rusty racks in walk-in cooler, exterior of prep unit, interior of prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture throughout facility is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Ceiling covering throughout facility are not attached so it is easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
|
08/12/2015 | Follow-up | |
Facility is going to voluntarily close to fix walk-in cooler, all food in the walk-in cooler is going to be discarded. Corporate has been notified of the issues and closure by the store manager. EHS to come back 12 Aug 2015 to ensure facility is ready to reopen.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Moldy tomatoes observed in the prep unit.
Correction: Ensure food is safe and unadulterated.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Walk-in cooler items (sliced ham, tomatoes and slice turkey) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) cut vegetables in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler was observed in a state of disrepair and damaged. Not holding proper temperatures. Prep unit dust guard not attached, condenser in prep unit still leaking.
Correction: Repair the 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: rusty racks in walk-in cooler, exterior of prep unit, interior of prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Toilet in one bathroom in poor repair. Toilet is missing top cover and will not drain.
Correction: Repair and maintain all plumbing components and fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture throughout facility is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering throughout facility are not attached so it is easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen next to oven and in back room next to bathrooms.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The follow are not maintained in good repair: Floor tiles broken or missing and bathroom door jams broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: Floors throughout facility especially under tables and equipment, walls throughout facility, ceiling tiles need cleaned.
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.
|
08/11/2015 | Routine | |
Facility still needs to repair or replace floor wall junctures throughout, floor tiles in kitchen/prep area and seal on 3 compartment sink. Health Permit Renewed.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in throughout facility are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the following areas in a state of disrepair: tiles in kitchen and back prep room, walls next to 3 compartment sink, walls in bathroom, floors in bathroom, and walls in walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/18/2015 | Follow-up | |
Health Permit NOT renewed. reinspection 25 Feb 2015. Will need valid CFM Certificate.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced Turkey cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Food Labels
Observation: Sauces packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 door prep cooler seals were observed in a state of disrepair and damaged.
Correction: Repair the door seals 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in throughout facility are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed personal items stored on top of sacks of flour.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the following areas in a state of disrepair: tiles in kitchen and back prep room, walls next to 3 compartment sink, walls in bathroom, floors in bathroom, and walls in walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
02/12/2015 | Routine | |
As has happened before, the store manager was not available. When called to come in on a day in which he works to come and discuss some of the ongoing issues of his facility he refused to come and speak with me. I informed the assistant manager of the dangers of utilizing foods that have been time/temperature abused and she was willing to voluntarily discard of the foods. The regional manager however did not believe that the foods had been abused and therefore has refused to discard of the TCS foods that were abused by not only temperature (>41 degrees) but also by time (>4hours in temp. danger zone). He told me that a maintenance personnel would be showing up soon to fix the cold holding units. I was informed that the A/C in the facility has not work in several months with promises that it was supposed to be fixed over 2 months ago. The current observed temperature in the food prep area is 110 degrees which is not only causing a potential health hazard to the employees but these high temperatures could also be attributing to the cold holding units not functioning properly.The management needs to understand the potential risk to public health by serving foods that have been time/temperature abused. I called the corporate office to discuss at a higher level some of the important issues with the facility. I was told that someone would be contacting me shortly after to discuss the solution to these observations. I still have not received a call back from the corporate office over an hour later. I also have not seen any repairman show up to fix the cold holding units yet after being told 1.5 hours prior that someone would be there within the next hour or so.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs in both the walk-in refrigerator and make unit for 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the make unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Large dents around the make unit.
Correction: Repair the @EQUIPMENT@ 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the entire facility because all of the paper towel dispensers are either not functioning or are locked and cannot be refilled by the other employees.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles, floor tiles, coving in most areas is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/18/2014 | Follow-up | |
CFM not present. CFM certificate is not displayed in the store and could not be found.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey (55 degrees) and Ham (53 degrees) in top-right section of make unit for cold holding are 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the plastic flour bin is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the plastic bin to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: Employees could not provide a sanitizer test kit.
Correction: Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Large dents around the make unit.
Correction: Repair the @EQUIPMENT@ 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: There was no chemical sanitizer present during time of inspection.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Plumbing System Maintained in Good Repair
Observation: Toilet in left restroom is in poor repair. Toilet seat and top of toilet bowl are missing.
Correction: Repair and maintain all plumbing components ans fixtures.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the entire facility because all of the paper towel dispensers are either not functioning or are locked and cannot be refilled by the other employees.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles, floor tiles, coving in most areas is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/02/2014 | Routine | |
Form 1-B given to Person-in-Charge. No CFM available at time of inspection. Permit issued.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler.
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.
- 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: Oven, scale, and dough storage racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen near the oven not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles near most baseboards and underneath the dishwashing sink are cracked or broken, most ceiling tiles throughout are damaged or heavily water-stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vent covers on ceiling
Correction: behind, underneath and between equipment
|
11/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chanello's Pizza, 1122 N. George Washington Hwy., Chesapeake, VA 23323 »