Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Employee health, food safety and general sanitation practices (FDA form 1B provided) 2) Provide written procedures for using time as a public health control for bread stick sauce 3) Clean walls, and floors under all equipment 4) Discontinue use of saran wrap for weigh scale monitor.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Water used for pizza dough stored on the floor or food stored less than 6" above the floor in the walk in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Pizza timers, interior bottom of pizza make unit, gasket of pizza make unit and walk in refrigerator, counter tops used to mix dough and corn meal, exterior surfaces of all refrigeration units etc....
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/21/2015 | Routine | |
New Manager: Brandon Batas- will sign up for Certified Food Managers Course soon
- Critical: Employee Health* (corrected on site)
Observation: Employee was observed preparing food with a bandage on finger without impermeable cover.
Correction: Obtain gloves to be used by employees to cover bandages with an impermeable cover or assign employee to non-food related tasks.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints/beard restraints..
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispenser was observed in a state of disrepair and damaged.
Correction: Repair the paper towel dispensers 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 paper towel dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall junctures were observed not coved, closed, or sealed to no larger than 1/32 inch space, along wall under 2nd handwashing sink and near prep table in same area.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used. Cove floor wall juncture to no larger than a 1/32 inch space.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the by walk in refrigerator.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles properly labeled with chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/24/2015 | Routine | |
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