Correct the above item -> a part is to be replaced (prep cooler).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple foods in the prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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06/30/2015 | Follow-up | |
Correct the above items prior to the follow-up.
A technician arrived during the inspection to repair the hand sink in the kitchen and the mop sink.
- Critical: Demonstration of Knowledge*
Observation: When asked the Person in Charge was not able to correctly state the correct cold holding temperature, use sanitizer test strips.
Correction:
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employees observed drinking from open containers in the kitchen.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple foods in the prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Datemarking not observed.
Correction: Mark the date on foods prepared greater than 24 hours in advance.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handsink in the kitchen is not operations and the only viable backup is filled with dishes.
Correction: Repair the handsink - designate an alternative prior to correction.
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06/16/2015 | Routine | |
The item noted during the previous inspection has been corrected. Please maintain the corrected items as corrected.
No violation noted during this evaluation. | 07/02/2014 | Follow-up | |
Correct the above item & call for a follow-up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the right prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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06/23/2014 | Follow-up | |
TropQ Creamery
During site visit made to conduct routine inspection of Vocelli Pizza an additional operation of a hand dipped ice cream shop was observed in the secondary/souther dining room of this facility. EHS asked Vocelli staff about the operation and he stated that the businesses are separate. EHS introduced herself to TropQ staff who contacted owner via phone. Ty, the owner, indicated that he thought that the facility was operating under the permit of Vocelli Pizza. EHS took a photograph of the portable water system that the facility is using hand sink, "3 basin" sink and dipper well drain lines are direct plumbed and interconnected. EHS to consult with Urban Supervisor to determine if this facility can be operated under VDH or VDACS jurisdiction.
Facility owner to be contacted via phone number provided to EHS.
*Please train staff to wash, rinse, sanitize w/ 50-100 ppm chlorine - all food contact surfaces.
No violation noted during this evaluation. | 06/19/2014 | Other | |
Correct the above items prior to the follow up. Clean the walk in cooler shelves.
- Critical: Demonstration of Knowledge*
Observation: The Person in Charge did not demonstrate knowledge as it relates to the operation - PIC was not able to state required temperatures for cold holding or cooling.
Correction: Obtain training in food safety as it relates to the operation.
- Critical: Cooling* (corrected on site)
Observation: Soup from buffet improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°Fwithin four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in both prep coolers cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Foods prepared greater than 24 hours in advance do not bear date marks (salads).
Correction: Mark the date on foods prepared greater than 24 hours in advance to indicate a maximum seven day holding period.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handsink in the kitchen is blocked - steel wool stored in the sink and part of a mop bucket in front.
Correction: Remove the items blocking the sink and maintain access at all times.
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06/19/2014 | Risk Factor | |
Correct the remaining item within ten days.
- Critical: Employee Health* (corrected on site)
Observation: The PIC is not able to describe or locate an employee health policy.
Correction: Train all staff on the provided employee health policy.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Multiple food service workers observed washing their hands on the prep sink.
Correction: Instruct all food service workers to wash their hands at the hand sink.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink container stored on prep table.
Correction: Instruct food service workers to drink only from closed containers
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Bare hand contact with ready to eat food - pizza at boxing station.
Correction: Instruct all staff not to contact ready to eat food with their bare hands.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares are not being sanitized - the concentration is less than 200 ppm.
Correction: Provide and use quaternary sanitizer in accordance with the manufacturer instructions.
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11/21/2013 | Risk Factor | |
Provided employee health handouts - please train all staff on this topic. Reviewed cooling with PIC.
Correct the above items within 24 hours.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers in various locations.
Correction: Instruct all food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready-to-eat foods.
Correction: Instruct all food service workers to contact ready to eat foods with gloves, tongs, deli paper or other suitable utensils.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Foods prepared greater than 24 hours in advance do not bear date marks.
Correction: Mark the date on foods prepared greater than 24 hours in advance to indicate a maximum holding period of seven days.
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02/21/2013 | Risk Factor | |
The thresholds of the new walk in coolers are not properly seated - caulk or adjust the thresholds.
Cove base not attached or is missing in some areas - install or reinstall as needed.
The back door is not tight fitting - replace the weather stripping.
There are non washable ceiling tiles on one area in the kitchen - replace with vinyl/washable tiles.
Assorted finishing/trim work remaining - finish prior to open.
Reviewed employee health and Health Department expectations with PIC.
Provided employee health handouts and conducted training with PIC.
Correct the above items prior to opening.
- Equipment - Good Repair and Proper Adjustment
Observation: The makeline cooler is not holding at 41°F or below.
Correction: Repair, adjust or replace the cooler so that it holds food temperatures at 41°F or below.
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12/19/2012 | Pre-Opening | |
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