This is a follow up inspection in response to a routine inspection conducted on 1/8/2016. The following was noted: 1) Door painted by the dish machine to have a smooth, non-absorbent, and cleanable surface 2) Certified Food Manager (CFM) currently in process of fixing the area by walk in units to provide smooth, cleanable, and non-absorbent surfaces for the floor, walls, and ceilings 3) Provide splash guard at the bar hand sink 4) Replace cutting board for slicing breads at the server station 5) Continue training employees on proper air drying procedures for clean and wet utensils.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall, floor, and ceiling materials located by the walk in units do not meet the standard of: 1. smooth, durable and easily cleanable 2. non absorbent.
Correction: Refinish or replace the indoor wall, floor, and ceiling materials at the area designated so it is: 1. smooth, durable and easily cleanable 2. non absorbent..
|
01/19/2016 | Follow-up | |
Discussed the following with the Certified Food Manager (CFM): 1) Paint door by the dish machine to provide a smooth finish 2) Date mark all food products in the refrigeration units held for more than 24 hours with the discard by date or the date it was put out, 3) Discard products that have exceeded the 7 day discard by dates 4) Clean the following: 1) All storage shelving used for storing plates and single service items 2) Interior of the Delfield reach in freezer 3) Small stove between the reach in freezer and the larger stoves 4) Designate an area for employee drinks 5) CFM to fix area by walk in units to provide a smooth, cleanable, and non-absorbent surfaces for the floor, walls, and ceilings, and also seal all outer openings from the outside
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in units, and in the kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Pizza stored over another pizza in a manner where the pizza plate was in direct contact with the pizza on the bottom.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Pizza sauce with meatballs and meatball soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pizza sauce with meatballs (hot holding at 42 F), and meatball soup (hot holding at 106 F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese (46 F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat foods in several refrigeration units 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located next to the ice machine in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the objects/equipment/materials preventing its use.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall, floor, and ceiling materials located by the walk in units do not meet the standard of: 1. smooth, durable and easily cleanable 2. non absorbent.
Correction: Refinish or replace the indoor wall, floor, and ceiling materials at the area designated so it is: 1. smooth, durable and easily cleanable 2. non absorbent..
- 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer (>200 ppm) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940.
Correction: Utilize only chlorine sanitizer at the proper concentration (50-200 ppm) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
01/08/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with the CFM regarding the following:1) Employee health, food safety and general sanitation practices 2) Written employee health policy (Form FDA 1B provided) 3) Proper storage of single service items 4) Keeping all handsinks unblocked and free of clutter 5) Monitoring shipment with dented cans 6) Labelling all food containers at the waitress station 7) Labelling chemical containers in the mop sink room 8) Check mechanical dish machine for proper sanitizing concentration and have it serviced if needed 9) Keep surrounding areas of walk in refrigerator to eliminate harborage conditions for flies and other pests.
- Jewelry - Prohibition (corrected on site)
Observation: Employee observed wearing a wrist band on the arm while working in the food prep area.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use in the top compartment of the make line unit across the fryers and stoves.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Italian Wedding Meat Soup (123 F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham (48 F) and Salami (50 F) cold holding at improper temperatures in the make line unit's (acorss the fryer and the stove) top compartment.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The make line unit across the fryers and the stoves is accumulating water in the bottom compartment.
Correction: Repair this make line 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Top surface of pizza oven, top and bottom of shelves located behind the hot holding and the make line unit across the fryers and the stove.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
09/14/2015 | Routine | |
permit issued
no food held at time of inspection
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink in wait station in kitchen is not sealed to wall
Correction: seal to wall
- Equipment - Good Repair and Proper Adjustment
Observation: holes in wood under pass thru window in kitchen
Correction: seal to make surface smooth, durable,and easily cleanable
|
08/12/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Reginella's Traltoria & Pizzeria, 109 Ste 1 Volvo Pkwy., Chesapeake, VA 23320 »