Discussed/Observed with PIC
1) Preparation unit equipment and product temperatures.
2) Facility on ODW monitored well.
3) Facility on Septic, appears OK at time of inspection.
4) Carry out only, no public restrooms, employee restroom used for chemical storage only.
5) Provide equipment thermometers to all cold-holding units.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato at the preparation unit cold holding at improper temperatures, recorded at 45F. PIC stated that prep unit is turned off overnite and turned on ~1 hour prior to opening. All prep foods are stored in WIC overnite and placed in prep unit prior to opening.
Correction: Do not place TTCS foods in preparation unit until product temperature can be maintained at 41F or below. TTCS foods placed back into WIC until product temperature of 41F or below can be maintained in prep unit.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station 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
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06/01/2015 | Routine | |
Observed/Discussed with Person in Charge:
1) Facility on Drainfield, grease trap cleaned weekly.
2) Equipment clean and well maintained.
3) Good holding temperatures.
4) No public rest rooms required, employee rest room used for chemical storage only.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Equipment - Good Repair and Proper Adjustment
Observation: Observed frost buildup on shelving units in the Kenmore Uprite RIF that prevents necessary maintenance and easy cleaning.
Correction: Repair/adjust the equipment unit 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.
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12/09/2014 | Routine | |
Discussed with Person in Charge:
1) Walk in Cooler product storage.
2) Provided sample "Employee Health Policy."
3) Prep unit equipment temperature.
4) 3 compartment sink sanitizer at 150ppm (Quaternary ammonium).
5) Facility on Well (check w/ ODW).
Abbreviations: RIF = Reach in Freezer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger patties stored above shell eggs and raw bacon in the Walk in Cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza baking trays are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the baking trays to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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03/17/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed hamburgers and chicken stored uncovered in the rear chest freezer. Also observed a box of cooking oil stored on the floor under the slicer. Hamburgers and chicken were covered and the oil was placed on a shelf.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Cutting Surfaces
Observation: The cutting board along the pizza prep unit is heavily stained and scratched. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface inside of the fryer cabinets have accumulations of grime and grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Bowls and plates were found stored with the food or lip-contact surface facing upward above the 3-compartment sink.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The front door to the establishment was propped open, and the rear screen door was torn.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the employee restroom.
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
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07/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Bono, 10426 James Madison Parkway, King George, VA 22485 »