Fire solutions came out on 3/28/16 and serviced fire suppression and provided new class k and ABC extinguisher. Fire Permit from county observed. cleaning observed and schedule set for sanitizer spray bottles and utensil cleaning. OK to repermit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The fire protection equipment (ansul and extinguishers) were observed not being maintained or serviced. (last inspection by CF Butner - 3/2011)
Correction: Service and maintain fire protection equipment to ensure proper fire prevention methods.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor/coving under 3 vat sink n oted 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.
|
04/01/2016 | Follow-up | |
Reviewed EH. Signed form 1B observed.OEHS booklet on EH was given. CDC handouts reviewed and given. Red sauce held on counter for 8 hours and then put back in WIC. PA done on this. Per PIC utensils cleaned every 2 hours. Recommending changing out sanitizer every 4 hours. Permit not observed visible to public. EHSS recommended posting near front of store. EHSS recommended the need for Manager level food safety training in the near future.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container 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 (corrected on site)
Observation: Quattenary ammonium sanitizer observed too low in sanitizer spray bottles.(< 150ppm )
Correction: Recommend changing out buckets/bottles every four hours to ensure food contact surfaces are properly sanitized.
- Equipment - Good Repair and Proper Adjustment
Observation: The fire protection equipment (ansul and extinguishers) were observed not being maintained or serviced. (last inspection by CF Butner - 3/2011)
Correction: Service and maintain fire protection equipment to ensure proper fire prevention methods.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor/coving under 3 vat sink n oted 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.
|
03/14/2016 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC could not locate signed copy of Form 1B provided during past inspection.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS recommeneded having a method in place to verify that employees are trained to report symptoms, diseases and exposures of concern. PIC stated employees will be asked to review and sign Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in the top of the pizza prep unit cold holding at improper temperatures including sausage, beef, pepperoni, cheese and chicken tenders. PIC stated foods had likely been out for several hours and that many had been replenished after lunch rush. Foods were moved to the walk in cooler and PIC called repair service. PIC stated that during dinner rush meats and cheese will be kept under time control from 4:30 - 7:30 and that ice would be placed under containers in the top of the unit. EHSS will call tomorrow to check on unit repair.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
09/30/2015 | Routine | |
| No violation noted during this evaluation. | 03/23/2015 | Follow-up | |
Faucet was not repaired. GM stated it would be 5-7 days before plumber could repair the faucet. EHSS asked GM to call when the repair is completed.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the faucet on the 3 basin sink leaking and wrapped with tape at elbow juncture. Observe wasteline slow to drain. Soapy water spilling out of floor drain when wash basin is opened to drain.
Correction: Repair and maintain all plumbing components and fixtures.
|
02/19/2015 | Follow-up | |
Discussed menu. Pizza sauce is shelf stable and is held at room temperature per corporate procedures for 8 hours after opening. Remaining sauce is then placed in walk in cooler for maximum 4 hour hold at room temperature the next day. Containers were date marked. Observed copy of Form 1B in facility. The person in charge and assistant manager stated that the forms are reviewed and signed by employee at time of hire and then reviewed every 3 months. The general manager stated that the forms are kept electronically. EHSS was unable to review forms. GM with contact EHSS to verify that Form 1B is available. Observations from last inspection have been corrected. PIC state in-use utensils including pizza cutters are cleaned every four hours.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet on the 3 basin sink leaking and wrapped with tape at elbow juncture. Observe wasteline slow to drain. Soapy water spilling out of floor drain when wash basin is opened to drain.
Correction: Repair and maintain all plumbing components and fixtures.
|
02/04/2015 | Routine | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge
Observed the overall facility very clean and well maintained.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at next to the pizza prep station was measured at a temperature less than 100°F. The hot water was turned off. The PIC turned on the hot water and it was measured at a temperature of 112°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: The hot water faucet handle at the handsink next to the pizza prep station is broken and has been removed.
Correction: Repair and maintain all plumbing components ans fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of glass cleaner and sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The PIC relocated the spray bottles to an area separate from food and clean equipment.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/25/2014 | Routine | |
Observed thermometer not accurate in prep cooler unit.Recommend accurate thermometers be available in all cooling units. Pizza sauce safe at room temperature 50-90 degrees. Kept in WIC overnight, discarded after 2 days. Observed fire extinguisher label indicates unit not inspected since 2011. Recommend fire extinguisher be checked annually.
No violation noted during this evaluation. | 02/18/2014 | Routine | |
Observed fire extinguisher out of date (2011). Recommend fire extinguisher be checked annually to insure unit is functional. 3 basin sink used for wash/rinse/sanitization. Employee Health policy posted. Observed good date marking. Foods within safe temperatures. Noticed flies present in establishment. No Violations.
No violation noted during this evaluation. | 07/22/2013 | Risk Factor | |
Sanitizer re-adjusted to 200 ppm. Level is low in for container dispenser, will have service check. Will use other sanitizer until corrected. Former owner David Palmeri deceased, new owner spouse Christina Palmeri.
- Critical: Employee Health*
Observation: Observed Employee Health information not posted and PIC unable to list signs, symptoms, and reportable diseases.
Correction: Recommend Employee Health information be posted and available to all employees to know signs, symptoms, and reportable diseases.
- Food Storage - Clean and Dry Location
Observation: Observed pizza sauce being prepped into bottles at 3 basin wash sink with cleaning chemicals on sink also.
Correction: Recommend food not be prepared or stored in dish washing area.
|
12/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Domino's Pizza, 16631 Mountain Road, Montpelier, VA 23192 »