All food temperatures observed are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at two hand sinks
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.
|
10/06/2015 | Routine | |
All temperatures taken internally.
- Person in Charge (repeated violation)
Observation: No Hampton CFM and 2015 permit not posted in public view.
Correction: Register your ServSafe certificate with the Environmental Health office at 1320 Lasalle Ave. Post the permit in public view.
- Non-Food Contact Surfaces (repeated violation)
Observation: Pizza pans are encrusted.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) small section of wall cracked above cutting table
2) ceiling-wall juncture above walk-in cooler entry not sealed
3) small holes in wall at chemical storage near mop sink
4) wall cut out left of hand sink next to mop sink
5) trim is not secured to the exterior of the pizza oven hood system
6) floor drain cover missing at pizza make table
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls throughouts in need of cleaning.
Correction: Clean as needed.
|
03/19/2015 | Routine | |
One stand-up cooler was reading at 70F when the employees opened the store. All items had been removed from the unit prior to the inspection.
- Person in Charge
Observation: No Hampton CFM.
Facility permit not posted.
Correction: Register your ServSafe certificate with the Hampton health department located at 1320 Lasalle Ave.
Post permit in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple items were cold holding at improper temperatures. Bacon, pepperoni, and diced tomatoes were holding at 52, 58, and 58 respectively. All three items had been taken from the cold holding unit that was not working properly. Manager was uncertain as to how long the items were out of temperature. All three items were voluntarily discarded.
Correction: Discarded
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Handwashing - Using a Handwashing Lavatory
Observation: The hand sink in the rear part of the facility 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.
- 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.
- Lighting, Intensity (repeated violation)
Observation: Four lights burnt out over make table.
Correction: Replace light bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and ceiling in need of cleaning. Areas under equipment need to be cleaned.
Correction: Clean as needed.
|
11/10/2014 | Routine | |
Follow up to ensure make table and walk-in cooler are cold holding potentially hazardous foods/temperature control for safety foods at or below 41*. Observed service invoice report from Hunter Mechanical stating the pizza make table coils were very dirty and there were wires burned inside the control panel. the coils were chemically cleaned. Per manager, at the time of the visit yesterday, the walk-in cooler was in defrost mode. Defrost occurs once every 6 hours. Manager stated she had HM lower the thermostat in the walk-in cooler. Both units were cold holding phf/tcs foods at or below 40*.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer in product on make table rail is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Non-Food Contact Surfaces (repeated violation)
Observation: 1) Carbon build-up observed on the exterior of the pizza pans.
2) bottom shelf of cutting table not clean.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Assembled pizza boxes at cutting table are not stored protected.
Correction: Store pizza boxes protected.
- Light Bulbs Protective Shielding (repeated violation)
Observation:
Lighting not properly shielded due to missing end caps on plastic light tubing on several lights.
Correction: Provide end caps on each plastic light tubing.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting in walk-in cooler is insufficient.
2) Light bulbs are burned out near pizza make table.
Correction: Upgrade lighting so there is at least 10 foot candles on all surfaces above 30 inches. Replace burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) small section of wall craced above cutting table
2) ceiling-wall juncture above walk-in cooler entry not sealed
3) small holes in wall at chemical storage near mop sink
4) wall cut out left of hand sink next to mop sink
5) trim is not secured to the exterior of the pizza oven hood system
6) floor drain cover missing at pizza make table
7) ceiling exhaust left of pizza make table is not secured to ceiling
8) light fixture near three compartment sink is not secured/sealed to the ceiling
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling vent dusty at cash wrap
2) wall right of dish machine
3) floor belwo pizza make table
4) wall behind dish machine
Correction: Clean.
|
01/15/2014 | Follow-up | |
all food temperatures observed are internal.
Dish machine injecting chlorine 100-200 ppm. Contact dish machine service tech to adjust 50-100 ppm.
Facility is undergoing remodel for the addition of Wing Street. Correction of sections above:, 53- 3170, and 54- 2890, 3080 shall be required prior to construction completion. Ensure all floor-wall junctures are sealed and new hand sink (not installed at time of evaluation) is supplied with signage notifiying staff to wash hands, a supply of soap, and a supply of paper towels.
Failure to do so may impact issuance of 2015 permit to operate.
A splashguard/partition may be needed if the table at proposed Wing Street location is in close proximity to the dish machine drainboard to prevent potential splash contamination onto clean and sanitized dishes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/temperature control for safety foods (phf/tcs) on the make table rail (shredded cheese 44-49*, cut tomatoes 44*, ham 50*, chcken 49-50, beef 48.8*) and in the walk-in cooler (sauage 45*, wings 46*, alfredo sauce 44*are cold holding at improper temperatures.
Correction: Items on the rail were discarded or relocated to refrigeration holding at or below 41*. Refrigeration technician called during evaluation and to arrive today. At time of evaluation, EHS could not determine if walk-in was in defrost or if there was another issue with the unit. EHS to follow-up.
- Cooling, Heating, and Holding Capacities
Observation: Walk in cooler and make table refrigerator are cold holding phf/tcs foods at improper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at or below 41*. . Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer in product on make table rail is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Non-Food Contact Surfaces
Observation: 1) Carbon build-up observed on the exterior of the pizza pans.
2) bottom shelf of cutting table not clean.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Assembled pizza boxes at cutting table are not stored protected.
Correction: Store pizza boxes protected.
- Light Bulbs Protective Shielding (repeated violation)
Observation:
Lighting not properly shielded due to missing end caps on plastic light tubing on several lights.
Correction: Provide end caps on each plastic light tubing.
- Lighting, Intensity
Observation: 1) Lighting in walk-in cooler is insufficient.
2) Light bulbs are burned out near pizza make table.
Correction: Upgrade lighting so there is at least 10 foot candles on all surfaces above 30 inches. Replace burned out light bulbs.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) small section of wall craced above cutting table
2) ceiling-wall juncture above walk-in cooler entry not sealed
3) small holes in wall at chemical storage near mop sink
4) wall cut out left of hand sink next to mop sink
5) trim is not secured to the exterior of the pizza oven hood system
6) floor drain cover missing at pizza make table
7) ceiling exhaust left of pizza make table is not secured to ceiling
8) light fixture near three compartment sink is not secured/sealed to the ceiling
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) ceiling vent dusty at cash wrap
2) wall right of dish machine
3) floor belwo pizza make table
4) wall behind dish machine
Correction: Clean.
|
01/14/2014 | Routine | |
All temperatures are internal unless otherwise noted. The facility is currently operating on an expired Operators Permit due to receiving a Notice of Violation 12/2012 for not having a Certified Food Manager. Once the manager register's as a CFM, the 2013 Operator's Permit will be issued.
- Critical: Demonstration of Knowledge*
Observation: The person in charge has attended a Food Safety course and passed but has not registered with the Hampton Health Department.
Correction: Bring certificate to 1320 Lasalle Ave, Environmental Health and register as a Certified Food Manager. The cost is $10.00.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 2 uncovered employee beverages were observed in the food prep area.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw. They should be stored away from food and equipment. The facility has a sign posted that states that all employee beverages must be stored in the back break room.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The housing to the control panel of the pizza oven has been removed.
>> The housing to the compressors of the freezers in the dough room are missing.
>> Freezer #2 door gasket is damaged.
>> A large Lexan container at the 3 compartment sink is cracked and chipped.
Correction: Repair or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board on the clean dish rack is stained.
Correction: Resurface or replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution was at 500 ppm plus. Manufacturer's instruction require a maximum of 400 ppm.
Correction: Inspector adjusts rinse to 400 ppm. Informs manager that hot water should not be used for sanitizing rinse. Follow manufacturer's instructions.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Multiple pizza pan exteriors are heavily coated with carbon.
Correction: Clean or replace. All equipment must be durable, smooth, easy to clean, and non absorbable.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: A large rack of clean dishes are being stored in a manner where they will be contaminated by splashes from the hand sink directly next to it.
Correction: Store dishes in another area or install a splash guard.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Multiple light fixtures are missing their protective shielding or end caps through out the facility.
Correction: Replace protective shield or protective tubing end caps.
- Physical Facilities in Good Repair
Observation: 1) The vent above the dough proofer adjacent to the pizza make table is detached from the ceiling.
2) The interior of the walk in refrigerator door is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The double yellow ceiling vents have a heavy accumulation of dust and dirt on their surfaces.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops are being stored directly on the floor.
Correction: Mops that aren't being used must be hung to air dry.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of glass cleaner was found stored on a rack of clean dishes.
Correction: Store chemicals in their own designated area away from food and equipment.
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01/16/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: The Person In Charge has attended a food safety course but has not registered with the city.
Correction: Bring certificate to register as a Certified Food Manager with the Hampton Health Dept 1320 Lasalle Ave. Cost is $10.00
- Smoking in Non-Smoking Areas
Observation: There isn't a "No Smoking" sign posted at the entrance to the facility.
Correction: Post a "No Smoking" sign at the entrance to the facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The housing on the compressor of freezer 2 is missing and its gasket is damaged.
>> The interior of freezer 3 has excessive ice build up.
>> The walk in refrigerator gasket is damaged.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The vegetable slicer in the dough room has old food particles on its surfaces.
Correction: Wash, rinse, and sanitize the vegetable after each use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the back hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the back hand sink.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Multiple light fixtures throughout the facility are missing their protective shielding.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
>> The dough room ceiling is damaged.
>> The lobby ceiling is heavily stained.
>> The paint on the side exit door is chipped/damaged.
Correction: >> Manager on duty stated that the dough room ceiling is being repaired today.
>> Paint side door.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilites are dirty:
>> The yellow vents in the food prep area.
>> The vent in the employee washroom.
>> The wall behind the pizza oven.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: The mop not in use was found stored on the floor.
Correction: Hang mop. Mops that are not in use must be freely hung so they are allowed to air dry.
|
09/19/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The person in charge has completed a food safety class but has not registered with the Hampton Health Department.
Correction: Bring certificate and $10.00 to 1320 Lasalle Ave, Hampton, VA 23666 to register with the city of Hampton.
- Cloths - Wiping Cloths - Use Limitation
Observation: Sanitizing bucket with cloths being stored directly on the floor.
Correction: Sanitizing buckets should be stored 6 inches off the floor to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: 1 box of sausage crumbles was being stored on the floor of the walk in cooler.
Correction: Keep all food in storage 6 inches from the floor.
- Responsibilities of Owner or Proprietor
Observation: There aren't "No Smoking" signs posted at the entrance to the facility or inside.
Correction: Place "No Smoking" signs at the entrance to the facility.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The make table thermometer reach in is missing.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was found in poor repair:
>> The walk in cooler gasket is torn.
>> The compressor housing is missing from the unit in the dough make room.
>> The lower covering on the drink display refrigerator is missing.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The cutting boards on the shelf adjacent to the dish machine are heavily scored and stained.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces need cleaning:
>> Multiple containers have old labels still attached.
>> Multiple pizza pan exteriors have heavy carbon build up. Some are starting to chip.
>> The interior of the make table.
>> The top of the pizza oven.
Correction: Clean.
- Refuse - Covering Receptacles
Observation: The side doors on the dumpster are not closed.
Correction: Keep all dumpster doors and lids closed when not being used.
- Walls and Ceilings, Attachments
Observation: The wall and ceiling juncture outside the managers office is not sealed.
Correction: Seal wall and ceiling.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light shields are missing from:
>> Up right Traulsen refrigerator.
>> Fixture above warewashing machine.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>The wall behind the pizza oven has excessive accumulation of carbon and soot.
>> The ventilation covers above the pizza make table are dusty.
Correction: Clean.
- Mops - Drying Mops
Observation: Mop not being used was not hung to dry.
Correction: Mops that aren't being used must be hung so they are allowed to air dry.
|
06/08/2012 | Routine | |
All food temperatures are internal
- Person in Charge (repeated violation)
Observation: The facility has a full time employee who has completed an approved certified food manager course but has yet to register it with they city of Hampton.
Correction: Bring the certificate and ten dollars to the environmental health office at 1320 Lasalle Ave. Hampton, VA 23669 to register as a CFM in Hampton
- Cooling Methods
Observation: Potentially Hazardous food in the top line of the make table were cold holding at 52* due to the employee pulling everything out at once to load into the make table.
Correction: Train employees to pull smaller quantities at a time when loading the make table to minimize time in the temperature danger zone.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- end caps missing on the shelf legs of the shelf in the refrigerator 1
- walk in cooler gasket is torn
- end caps missing on the roller cart at the back door
- make table gaskets are torn
- compressor housing is missing on the 2 dough freezer
- vent covers are missing on the soda display refrigerators
Correction: Repair/Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
- Rack in refrigerator 1
- roller cart at the back door
- walk in cooler racks
- exterior of pizza pans (carbon build up)
- exterior of lexan containers have old stickers
- Shelf in the dough prep room
- inner vent cover in the dough freezer
Correction: clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the front hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front hand sink.
- Light Bulbs Protective Shielding
Observation: Light bulb in the traulson 2 door freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
- hole in the wall behind the make table
- holes in the wall behind the 3 compartment sink
Correction: Fill the holes so that the wall is smooth, durable, easily cleaned and non-absorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- floor under the make table
- wall under the oven
- ceiling above the make table
Correction: clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Two chemical spray bottles were not 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.
|
10/14/2011 | Routine | |
All temperatures are internal unless otherwise noted.
An employee has registered for ServSafe on 5/20/11 and is waiting for the test results. This registration will pass as a CFM until the ServSafe cert. is issued and can be registered with the health department.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The seal/caulking on the handsink by the rest-room is moldy.
Correction: Clean or replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>back cover missing from the soda display refrigerator
>>make table gasket is torn
>>walk-in cooler gasket is torn
>>some of the roller carts are missing the end caps
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following utensils in need of replacing/repair
>>handle pizza slicer broke
>>spatula handle melted
Correction: Discard, replace or repair
- 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: slicer back by 3-vat
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>old labels plastic containers
>>multiple rolling racks
>>exterior of pizza pan
>>racks walk-in cooler
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: Handsink right of pizza trays by rest-room leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Light out over proofer by make table.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling around light over 3-vat
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor below the make table
>>wall below the oven
>>wall at the mopsink
Correction: clean
|
06/02/2011 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: Facility does not have a full time employee who has completed an approved certified food manager course.
Correction: Each facility must have at least one full time employee successfully complete an approved certified food manager course. Information on becoming a cfm is attatched to the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The ham in the top line of the make table was cold holding at 53*.
Correction: Ham was discarded. Hold all potentially hazardous foods at 41* or below..
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wood shelves in the back shed are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: One of the measuring scoops at the make table had a crack in it and is no longer considered easily cleaned or durable.
Correction: Cup was discarded. Ensure utensils are smooth durable, easily cleanable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- back cover is missing from the soda display refrigerator
- make table gasket is torn
- walk in cooler gasket is torn
- Some of the roller carts are missing the leg end caps
Correction: Repair/replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: The chlorine concentration in the final rinse cycle of the dish machine read at 0 ppm.
Correction: Discontinue the use of the dish machine until it is capable of delivering a chlorine concentration of 50-100 ppm on the final rinse cycle.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of pizza pans
- roller racks
Correction: Clean.
- Refuse Receptacles
Observation: The lids for the trash cans in the kitchen do not have lids on them.
Correction: Replace the lids..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
- floor below the make table
- wall below the oven
- wall at the mop sink
Correction: Clean
|
01/31/2011 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly:
- Pepperoni 53* over stocked on the top line of the pizza make table
- Chicken wings 55* over stocked on the top line of the pizza make table
- Pepperoni in the walk in 49*
Correction: Hold all PHF's at 41* or below. All foods above 50* were discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wood shed outside is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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 (repeated violation)
Observation: The following equipment is in poor repair:
- Trash can lid has a hole in it in the back
- End caps are missing on most of the roller racks
- upright refrigerator gasket is torn
- walk in refrigerator gasket is torn
- vent cover is missing from the back of the soda display refrigerator
Correction: Repair/replace.
- Equipment - Cutting Surfaces
Observation: The cutting board near the 3 vat sink is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: The rinse cycle on the dish machine had a CL2 concentration of 0 ppm.
Correction: Repair so that the CL2 concentration on the final rinse of the dish machine is 50-100 ppm.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The sanitizer bucket i the 3 compartment sink used to wipe down food contact surfaces had a CL2 concentration above 200 ppm.
Correction: Ensure sanitizer buckets used for food contact surfaces are maintained at 50-100 ppm.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
- All of the roller racks/ storage shelves/ refirgeration racks need cleaning
- exterior of pizza pans
- top of dish machine
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: The light bulb is missing in the "F1" freezer.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The base molding is missing from the wall near the pizza prep table.
Correction: Repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing old decorations and other unnecessary items to the operation or maintenance of the establishment in the wood shed.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/23/2010 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut Delivery #4553, 2724 W Mercury Blvd., Hampton, VA 23666 »