- 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: clean-in-place components of the meat slicer, walk-in cooler door handle, and floor shelving used for the storage of flour.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the bar hand washing sink.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
03/02/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures of 122-127F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pasta salad, potato salad, and cooked noodles in the refrigeration unit 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.
|
11/18/2015 | Routine | |
* Recommended that facility obtain a digital thermometer (facility has an infrared one currently). The digital thermometer would get accurate temperatures on thin food items such as noodles, cooked chicken, deli meats, sausages, pizza, etc.
* Advised employees to obtain food safety training. Gave information on upcoming classes.
- Critical: Demonstration of Knowledge*
Observation: Employees failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sandwich prep unit items and cold buffet unit items were both cold holding at improper temperatures between 48F to 60F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration dispensing for the warewashing machine. Chlorine dispenses out at 100ppm when tested under the dispenser and is at 0 ppm when testing the water left on the dishes when cycle is over.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- 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: bottom shelves on prep tables.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap and paper towels were not provided at the bar area hand washing sink.
Correction: Hand soap and paper towels must be provided at all hand washing sinks to encourage proper hand washing. Hand soap must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
06/30/2015 | Routine | |
Notes:
* Replace cutting board for the sandwich unit.
* Replace can-opener blade attached to the prep table.
* Have dishwasher maintenance fix the chlorine dispenser and the temperature of the water for the unit.
* Facility will need to get a certified food safety manager on staff to be at the facility during food operation hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener blade is rusting.
Correction: Replace can-opener blade to prevent rust from contaminating cans of food.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the cutting board being used to prepare potentially hazardous food items were observed soiled with accumulations of food residues in the score marks on the board.
Correction: Discard of heavily scored cutting boards. Clean food-contact surfaces of unscored cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in parts of the kitchen are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Outer Openings - Protected (repeated violation)
Observation: Outer openings (3 doors to the outside from kitchen) of the food establishment are not completely protected against entry of insects and rodents.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the prep area of kitchen were the manual 3-compartment sink is located and a food prep table area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
01/06/2015 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Hair Restraints - Effectiveness
Observation: Employees 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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Employees must wash hands before putting on gloves and in-between glove changes.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered flour bag and container of salt in the dry storage room.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloth was sitting on food prep sandwich cold hold unit in-between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate for the cooked chicken breast in the cold hold sandwich maketable unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient or making an ice bath container to place underneath chicken container 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sandwich maketable items cold holding at improper temperatures and garlic and oil mix not held cold.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, keep lids on the containers for food items, or keep an ice bath under the food containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several prepared ready-to-eat (RTE) food items in the walk-in cooler are 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions. Only test kit is for quat sanitizing solution.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service containers were observed reused for the storage of garlic and oil mixtures, and spice mixtures.
Correction: Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside the microwave next to the stove top.
Correction: Clean and sanitize these surfaces for food contact.
- 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: outside of microwave next to the stove top and on the shelf underneath the prep table against the wall next to the dry storage room.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting board being used to prepare potentially hazardous food items were observed soiled with accumulations of food residues in the score marks on the board.
Correction: Discard of heavily scored cutting boards. Clean food-contact surfaces of unscored cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station next to the pizza prep area is being used for purposes other than washing hands, such as hanging aprons and storing items on the counter next to sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Outer openings (3 doors to the outside from kitchen) of the food establishment are not completely protected against entry of insects and rodents.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the prep area of kitchen were the manual 3-compartment sink is located and a food prep table area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in the dry storage room are bent and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located/being stored around the handwashing station across from the stove top/spice shelf.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles in an office area away from kitchen.
- Personal Care Items - Storage
Observation: Lotion and other personal items (such as shirts and jackets) stored in such a way that they could contaminate the food prep tables in the kitchen area and the server station area.
Correction: All personal care items, clothing, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
12/17/2014 | Routine | |
Management and employees were knowledgeable and very responsive. Facility kitchen is well-lit, spacious, and organized. Inspection conducted on heals of lunch rush found a smoothly operating kitchen with dishes properly processed. Discussed that using covered drinks w/ straw is ok for staff, but no bottles or cans. Reminder that tools used on floor mixer must be designated for food-contact surfaces only---obtain a special brush just for the floor mixer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: spaghetti sauce observed hot holding at improper temperatures. Spaghetti sauce in steam table was 103F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Steam table was also adjusted (turned up) on that side to produce at least 135F hot-holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked spaghetti and ziti pasta cold holding at improper temperatures (50F) in a refrigerated drawer near the steam table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Unit was also turned down to ensure proper holding temperature,
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Men's restroom for employees noted in need of cleaning.
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 of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
06/06/2014 | Routine | |
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
|
03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tony's Pizza, 845 K West Stuart Dr., Hillsville, VA 24343 »