Food Establishment in need of a good detail cleaning. Note: 1) Backdoor must remain closed at all times. 2) Properly cover electrical outlet no longer in use and eliminate all extension cords in the kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (Raw Chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) products (Lasagna, tuna salad, etc.) 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet (Spray Nozzle) and the flood rim level 3 - Compartment Sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap not less that 1 inch for proper backflow prevention.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3-Compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in exhaust hood are 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
Observation: Ceiling is not maintained in good repair (Missing Ceiling Tile).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/04/2016 | Routine | |
Please reorganize storage behind the food establishment / install electrical outlet to eliminate need for extension cord to run ice machine and mixer / properly shield light bulb in walk-in cooler.
No violation noted during this evaluation. | 11/12/2015 | Follow-up | |
Data Logger left in Walk-In Cooler to record unit temperatures - To be picked back up on Friday October 23rd, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product cold holding at improper temperatures in Walk-In Cooler.
Correction: Cold hold potentially hazardous food 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 Walk-In Cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/15/2015 | Follow-up | |
Notice of Alleged Violation to be issued for repeat violation of improper cold holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product cold holding at improper temperatures in Walk-In Cooler.
Correction: Cold hold potentially hazardous food 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 Walk-In Cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/17/2015 | Follow-up | |
The issues with the Walk-In Cooler must be addressed immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product cold holding at improper temperatures in Walk-In Cooler.
Correction: Cold hold potentially hazardous food 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 Walk-In Cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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08/28/2015 | Follow-up | |
Reminder to cover and date mark product stored under refrigeration. Also replace any cracked or damaged food storage containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product cold holding at improper temperatures in Walk-In Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Walk-In Cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over food prep and utensil cleaning areas in the kitchen where dead insects may fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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08/14/2015 | Routine | |
Follow-Up site visit scheduled for July 28th, 2014.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product held in pizza prep table and walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing under 3-Bay Sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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07/17/2014 | Follow-up | |
Operator need to remove air conditioning unit from on top of mop sink / Application must be submitted for permit renewal / Fire Suppression last serviced February 2012.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding*
Observation: Meatballs classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product held in pizza prep table and walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product held in Prep Table 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing under 3-Bay Sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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07/08/2014 | Routine | |
Please continue to work on organization and reduction of clutter in the kitchen area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest Freezers was observed in a state of disrepair and damaged.
Correction: Repair the Chest Freezers 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 Chest Freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Walk-In Cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/26/2013 | Follow-up | |
Please remove fly strips that are hanging the kitchen food prep area. Fire Suppression last service February 2012.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product cold holding at improper temperatures in the Walk-In Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) tuna salad, tomato sauce, sliced deli meats, lasgna, etc. - in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine 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: Chest deep freezers was observed in a state of disrepair and damaged.
Correction: Repair the chest deep freezers 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-Bay sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials: Insecticide Spray Bottle - found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials from the facility. Only a licensed pest control operator is allowed to spray inside a food establishment..
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07/16/2013 | Routine | |
Facility needs to install proper soap and paper towel dispensors at the hand sink in the kitchen.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, tomato sauce, spaghetti noodles, etc. - 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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01/18/2012 | Follow-up | |
Reminder: Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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. Exhaust Hood last serviced June 2011 / Fire Suppression last serviced November 2009.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut Tomatoes 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, tomato sauce, spaghetti noodles, etc. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-Bay sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/09/2011 | Routine | |
Restaurant representatives - add corrected or new information about Italian Touch, 5320 North Main Street, Mt. Jackson, VA 22842 »