Overall excellent. Good food temperatures, good processes to check food temperatures for all stages of food prep, good cleanliness with 2-3 items in need of better cleaning, good food storage, and labeling. Sanitizer in place at 300 ppm Quats and used, *no wiping bucket with hot soapy water to remove food debris, and greasy residue. Suggest-keep bucket of hot soapy water at each sanitize station to clean first, and make sanitizer more effective to kill bacteria. Employee health with mixed knowledge for symptoms by staff, reviewed entire policy with manager. Flyer present, ensure all staff are trained and understand entire policy. Good overall handwashing, and good no bare hand contact. 3-4 staff members without district food handler cards - ensure current district food handler cards are obtained right away. Raw wing lowboy out of order pending repair - good process in place for chicken. Please contact EHS when repair done and with cause of malfunction. Dishmachine with white coating inside machine - contact representative to check machine - substance comes off with fingers, but is evenly coated on inside of unit, so likely adjustment needed.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employee health knowledge mixed.
Correction: Flyer already present, policy including symptoms that require exclusion, and reportable disease / close contact with reportable diseases and when to return from symptoms or diseases discussed. Train all staff, review frequently.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Handwashing missed after handling soiled dishes and before serving guests and before handling sanitized dishes.
Correction: Training done by manager and hands washed. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Rolling shelves used to for soiled dishes etc. with food debris, and fans with build up of greasy dust. **Ventilation intake with build up of greasy dirt. **Ventilation output in dining area with dust around cover. **Preparation refrigerator coils and door to coils with build up of greasy dust.
Correction: Clean shelving more frequently - ie if done once a week, make frequency twice / week. Clean fans before use. **Clean intake cover when facility closed. Contact maintenance and find - how often filters are changed and how often entire ventilation system (ductwork) is cleaned. Schedule cleaning. Ensure cleaning and filter changes are done often enough to keep system clean and functional and not blow dusty air out into facility. Schedule maintenance for preparation refrigerator to prevent breakdown.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Door frame coming in facility with rusty metal partially sticking out. 2) Kitchen ceiling discolored in some areas.
Correction: Repair frame, and coat ceiling to make white, cleanable surface.
|
03/29/2016 | Routine | |
Overall very good to excellent sanitation seen with good handwashing, good food temperatures, storage and labeling, good no bare hand contact, good employee health knowledge and sanitizer in place (being changed to fresh solution on arrival) and tested at 300 ppm Quats. Noted non-food contact surfaces in need of better cleaning and **Ceiling at entryway leaking with very bad bowing present - repairman already contacted and coming today - requested time for repairs and use other door until repaired. Some light covers warped, one with corner missing - secure, tape open area and replace. After inspection complete - GM contacted EHS to report that repairman at facility and removed bowing - leaking part of ceiling with temporary cover in place.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the bins used to hold utensils etc. with several small "sections" trapping food debris and dirt and making difficult to clean and keep clean, is not designed or constructed to be easily cleanable.
Correction: Replace bin with bins that are smooth, durable and easy to clean, and will provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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: Pizza oven, Shelving for dirty items and bottom shelving, wall behind pizza cut table, ****Fan covers for walk in refrigerator and walk in freezer - that will become a contamination risk if not corrected right away.
Correction: Clean areas on routine basis - pizza cut table large and hard to move out - schedule when assistance is available. Clean walk in unit fan covers and contact EHS when completed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling at entryway dripping and severely bowed. Area with wet signs etc. and repair already called to do today. Door frame on same side badly rusted with part of bottom of frame missing.
Correction: Until repair done use alternate door and contact EHS when repair done. Replace or repair frame.
|
11/19/2015 | Routine | |
Overall very good with some additional training needed. Observed good handwashing in kitchen before preparing food, but handwashing missed after eating and after putting hands in pockets. Noted good no bare hand contact and good food temperatures. Overall good knowledge of symptoms that require exclusion from facility but poor understanding of when to return to work from diseases and mixed knowledge of diseases. Sanitizer present at 200 ppm quats and used, but dishmachine not tested. Training needed for dishwashing. Test strips found before end of inspection and machine tested with good sanitizing residual. Additional menu/ingredient items added. Walk in Refrigerator very crowded. Some additional cleaning needed.
- Person in Charge (corrected on site)
Observation: Staff member cutting pizza, removed piece of food from cutter with bare hands. Dishwashing staff not trained in the proper process to wash dishes. Currently going from dirty to clean to dirty, pulling dishes out of machine on dirty side. Staff also not testing machine to ensure dishes are sanitized. Sanitized drainboard very dirty.
Correction: Ensure employees are properly trained and sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Employee Health* (corrected on site)
Observation: Staff with mixed to poor understanding of how the employee health policy works. Flyer present.
Correction: Reviewed with shift supervisor. Review with staff including other managers.
- Equipment - Good Repair and Proper Adjustment
Observation: Dishmachine backsplash to sanitizing drainboard poorly designed so that dish racks must be lifted above backsplash to place on sanitizing drainboard instead of sliding out of machine onto drainboard.
Correction: Alter backsplash so that racks will easily slide from machine to drainboard.
- 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:Walls behind handwashing/dish sink and wall behind pizza cutting areas soiled. Fan soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Crumbling door frame is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/08/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walk in freezer will not close completely, allowing condensation and moisture to accumulate around door and freeze to floor.
Correction: Repair or replace the door in accordance with the manufacturer's specifications to ensure proper temperatures within unit and also to ensure the safety of your employees.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the faucet and sprayer of the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling next to a/c vent at the pizza service bar in lobby noted broken and in need of repair.
Correction: Repair or replace ceiling to prevent the possibility of debris falling onto the food on the pizza bar in lobby.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: A/c vents and light fixtures throughout kitchen area observed with an accumulation of dust and debris and the vents in dining area next to pizza bar also observed with an accumulation of dust and debris.
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 and service of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/27/2015 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut, 1394 Armory Drive, Franklin, VA 23851 »