Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board needs to be resurfaced.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The bar hand-sink was observed with sanitizing bucket inside it.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the sanitizing bucket preventing its use.
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03/08/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked Italian sausage, cooked ground beef & sliced tomatoes were cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments from opening cans.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the make-tables are 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of equipment.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service pizza boxes were observed stored on the floor.
Correction: Store single service items at least 6 inches above floor level at all times.
- Outer Openings - Protected
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 replacing or repairing the rear exterior door self closure device.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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11/12/2015 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate (covered cooked chicken , ground beef, ground pork cooling in the hallway Kelvinator reach-in cooler measured 86F, 60F, & 45F, respectively. The TCS food items were cooling approx. 2 hrs previously)
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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple TCS food items in the kitchen make unit tables were cold holding at improper temperature (philly steak, pepperonni,ground pork, meatballs, andouille sausage-44F, ricotta-57, .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Racked par cooked pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, and debris on the following nonfood-food contact surfaces: pizza oven hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the clean shredder attachments at the warewashing area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food debris were observed at the wall floor junction, at the warewashing area was 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.
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07/17/2015 | Routine | |
NOTES:
* Critical violations corrected at the time of inspection.
* Monitor cold-holding practices to ensure all temperature controlled for safety foods are maintained at 41 degrees or less to prevent potential bacterial growth.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomato Sauce (49), Cooked Pasta (48), Sliced Salami (48) cold holding at improper temperatures.
Correction: DISCARDED. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The 2DR Pizza Prep Cooler observed with an ambient air temperature of 43 degrees at the time of inspection.
Correction: DISCONTINUE THE USE OF 2DR PIZZA PREP COOLER. Service or repair the 2DR Pizza Prep Cooler, and ensure its ambient air temperature is capable of maintaining internal food temperatures of 41 degrees or less.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator
Correction: DISCARDED. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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01/09/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken(44), Meatballs(43), Sliced Ham (44), Lasagna (46) observed coldholding in the 3DR Prep Cooler was observed at an internal food temperature of 41 degrees or higher.
Correction: RELOCATED. Monitor cold-holding procedures to ensure internal food temperatures of 41 degrees or less for potentially hazardous foods.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. No monitoring observed for par-cooked cheese pizzas.
Correction: DISCARDED. Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: ADJUSTED. Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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08/27/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some items in large production make up cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the large make up cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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05/19/2014 | Routine | |
Emphasize hand washing
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located 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 trash can impeding its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station
Correction: food residues noted in basin.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/07/2014 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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10/31/2013 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
* Form 1-B given to PIC
* PIC will be doing time control policy for pizza by the slice. Policy will be given to Chesterfield Health Department prior to next routine.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/28/2013 | Routine | |
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