*Must obtain a variance from VDH Central Office to cure bacon. **Must install approved equipment and hood system if you wish to cook on burners.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair 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
- Critical: Variance Requirement*
Observation: Specialized processing method of food preservation used for curing bacon.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Indoor Areas - Surface Characteristics
Observation: The rug/mat located in the kitchen by the glass doors does not meet the standard of: 1. smooth, nonabsorbent and easily cleanable.
Correction: Remove the mat from the kitchen area.
- Ventilation - Mechanical Ventilation
Observation: No ventilation hood provided for cooking on burners. Operator has added menu items that exceed the capabilities of the current equipment without approval.
Correction: Stop open burner cooking. Provide cooking equipment and mechanical ventilation that has been approved by Development and Permits. Submit menu additions for approval..
- Toxics - Separation of Toxics
Observation: Containers of propane are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of propane must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/09/2016 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses: scoop sitting in a pan of room temperature water.
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.
- Nonfood Contact Surfaces
Observation: The inverted bread rack is not an approved storage rack/shelf.
Correction: Provide ample approved storage facilities with the bottom shelf at least 6 inches off of the ground.
- Temperature Measuring Devices
Observation: The temperature measuring device in the sandwich unit refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit lid was observed in a state of disrepair and damaged.
Correction: Repair/replace the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service pizza boxes observed on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6 inches off of the floor.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner not accurately 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.
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10/27/2015 | Routine | |
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