- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the slicer was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of slicer at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/08/2015 | Risk Factor | |
Par-Cooked chicken breast being prepared on site. Employee observed wearing gloves when handling ready-to-eat foods. Inspection conducted after lunch hour and deliveries being made.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/08/2015 | Routine | |
Manager knowledgeable on food safety temperatures, food handling practices and proper sanitizing of equipment. Employees observed washing hands at the hand sink and wearing and changing gloves during inspection. Employee trained to change gloves and wash hands after handling raw meat products. Probe thermometer for checking internal temperatures on foods was calibrated and used to check reheat temperatures on sauces. Thermometers were located in all refrigerated units. Wiping cloths being store in a chlorine sanitizer at proper strength ( 50-100 ppm chlorine). Foods thawed under refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the pizza preparation unit were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager contacted refrigerator repairman during inspection. Foods were voluntarily disposed of during inspection (not pepperoni).
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05/13/2014 | Follow-up | |
Informed by owner refrigeration company is under contract and comes into firm periodically to assure refrigeration equipment is operating properly. Inspection was conducted after lunch hour and follow-up will be conducted prior to firm opening. A follow-up inspection will be conducted within 10 days.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, 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.
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Employee handling/preparing raw meat and then handling ready-to-eat food (RTE) vegetables.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing
Observation: Improper methods used to thaw foods.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the several of the refrigeration units.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million for proper sanitizing of equipment.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the food preparation area was 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 boxes preventing its use.
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05/01/2014 | Routine | |
Owner came in to discuss observations above and critical items were all corrected during inspection. Foods safety educational materials were provided during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw philly steak cheese meat and condiments conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Handle raw foods separately during preparation, holding, and display from ready-to eat foods (vegetables, cheeses and cooked RTE foods).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the pizza preparation unit and bowl containing cheese in sandwich preparation unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board on the sandwich preparation table 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 boards 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* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million, the water temperature at 120°F to properly wash, rinse and sanitize equipment and utensils.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food preparation 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls and floors underneath and behind the equipment 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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01/10/2014 | Routine | |
Note---walls in storage need finishing.....
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the frigidaire..
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the can opener has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of salt not stored separately from cleaners (liquid wrench)..
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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04/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Elizabeth's Pizza - Martinsville, 8500 A. L. Philpott Highway, Unit #4, Martinsville, VA 24115 »