Employee health information was discussed. Symptoms to be concerned with were known by PIC. Handout given to PIC concerning the big 5 enteric diseases to exclude workers. Permit can be issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
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 with 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the walk in floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dollie for storing flour is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal wood, remove carpet.
- 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: interior of freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
02/02/2016 | Routine | |
We discussed cooling marinara sauce. Cool from 135 F to 70 F in 2 hours and then to 41 F in four more hours. Unless you have laboratory tests done on whether this product is a TCS food, we must assume it is one. Prechill mushrooms before placing in make table. It appears pasta is being cooled properly. No issues with this today. Employee ServSafe guide given to PIC.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature mushrooms not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Mushrooms were relocated to walk in from make table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese slices found above storage level inside make table. Temperature was elevated (47 F).
Correction: PIC removed some of the product.
|
08/13/2015 | Risk Factor | |
You must improve cooling practices for all of your food items. Just as you did with lasagne do with other foods. Find out the best and quickest way to cool each product. This information could be a part of your standard operating procedures (SOP's) Don't forget to date foods kept more than 24 hours. Get your workers to start this practice. Remember time in the freezer does not count for part of the seven days allowed. Permit issued.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (boxes of cheese on walk in floor);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: 1. Warm sausage found closed in plastic bag inside freezer. 2. Two tubs of sausage found on counter with lid on top. Sausage was 104 -124 F. 3. Pasta inside plastic drawer at 51 F. Apparently this was not cooled completely to 41 F before removing from ice bath.
Correction: 1. Bag was opened 2. Half of the sausage was placed onto two flat trays and placed inside freezer, the other half was spread out in the two tubs and placed on ice/water mix on counter. PIC to verify which procedure cools faster. You may try not preparing as much to make it easier to find space to cool. 3. Pasta was reiced. Workers are to use their themometers to verify temps before pulling from ice bath. Sausage had decreased to 67 F to 70 F in both the freezer and in ice water. PIC has discussed with workers to prepare half the amount on two days instead of all of it on one day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham found double nested in make table at 47 F.
Correction: PIC changed location of pineapple versus ham.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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: inside upright freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryer is dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of oven cleaner hanging over jar of peppers on cart beside cookline.
Correction: Store cleaners in separate location away from food and food equipment. PIC moved bottle.
|
03/18/2015 | Routine | |
Post a NO SMOKING sign in a conspicuous location. PIC to record cooling of lasagne the next time it is prepared. Cool from 135 F to 70 F in 2 hours and then to 41 F in 4 more hours. Remember foods held longer than 24 hours must have a date of prep or expiration marked on them. Next inspection is a full routine inspection for permit renewal. Pitted pots are considered uncleanable. Clean can opener holder.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil found on counter.
Correction: Keep refrigerated. Garlic was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Prepared tuna salad, opened TCS desserts found without dates.
Correction: PIC placed appropriate date on foods.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine had run out of sanitizer.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/15/2014 | Risk Factor | |
Sauce cooked this morning was in walk in cooler at 65 and 70°F (2 containers) - make sure you monitor your cooling temperatures/times - do not put food that isn't 41°F or less into any of the prep or reach in coolers. Cool using ice bath, shallow/small containers etc.
- Critical: Cooling* (corrected on site)
Observation: Pasta cooked this morning is still 72°F in reach in cooler.
Correction: PIC put pasta in ice water bath to cool to <41°F rapidly. Always make sure pasta cools to 41°F within 6 hours and to 70 or less in the first 2 hours. Recommend keeping pasta in the ice water bath until it is cooled to 41°F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food in walk in cooler is >41°F. Walk in cooler appears to be running at 44°F. A lot of the foods in the unit were cooked or prepared today.
Correction: PIC called service tech. TCS foods made today were moved to another unit to rapidly chill. Recommend checking the temperature of the refrigerator first thing each morning and checking a food temp to verify maintaining use ice baths as much as necessary to cool hot foods before they are placed into the walk in. Data logger (dl-19) placed in unit.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs.
Correction: Post no-smoking signs. These can be found online at www.vdh.virginia.gov/breatheeasy
|
07/21/2014 | Risk Factor | |
Several TCS foods cooling at time of inspection - make sure to verify cooling temps: 1- Sauce made from ambient temp ingredients in walk in cooler @54 must cool to 41 or less within 4 hours. Check with your thermometer. 2- Spaghetti cooked 1.5 hours ago is 63 - cooled from 135 to 70 in less than (the required) 2 hours - must finish cooling to 41 or less within 6 hours.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Two open beverages (employee drinks) in prep area.
Correction: PIC removed drinks. Drinks used by employees while they are working must be in a covered cup with a straw.
|
04/17/2014 | Routine | |
Dishmachine final rinse 50-100ppm - OK.
Slicer repaired - OK.
Floor and Ceiling - OK
30 day permit issued based on this pre-operational inspection. A routine inspection will be conducted within 30 days and prior to issuance of the annual permit.
No violation noted during this evaluation. | 03/20/2014 | Follow-up | |
Dishmachine final rinse <10ppm Chlorine - none detected. Repair dishmachine to dispense 50-100 ppm Chlorine in final rinse. Get chlorine test strips.
Slicer has "data plate" on it that isn't sealed at edges and creates an uncleanable food contact surface. PIC corrected.
Some ceiling tiles are not in place. Finish placing ceiling tiles.
Floor is not clean. Clean floor.
Discussed: menu - not offering any undercooked food of animal origin, employee health reporting requirements, cooling requirements - you need to verify your cooling process insures TCS foods cool from 135°F to 41°F in 6 hours or less and from 135°F to 70°F within the first 2 hours. If cooling food from room temperature (opened canned foods, etc.) they must cool to 41°F or less within 4 hours. Cool food in uncovered or loosely covered containers in the walk-in cooler. Do not place hot/warm foods into the prep units.
CO has not been issued yet - call for reinspection once you get the CO.
PIC passed a verbal DOK.
No violation noted during this evaluation. | 03/18/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Franco's Italian Restaurant, 9010 Staples Mill Road, Richmond, VA 23228 »