Aly's Family Restaurant, 3204 Riner Road, Christiansburg, VA - Restaurant inspection findings and violations

July 02, 2009 (Routine)

Violations:

• 0610 - Mop sink is located beside the meat slicer.
  Install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0820 A 2 - Corrected During Inspection Critical Pizza sauce cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pizza sauce in the refrigeration unit is not properly dated for disposition.
  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 41F 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.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2930 - Rear entrance door is broken and has a large gap near the top.
  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.

June 26, 2008 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Sliced Tomato cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

Comments:
Changes to the food regulations and sample employee health policy were received by the person in charge. It is recommended that the person in charge take an approved food safety class. Contact Sarah Burkett for class information at 980-7761.

June 28, 2007 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) sandwiches, lettuce, other vegetables with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Spaghetti observed hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 2010 - Clean equipment/utensils were found stored under the existing handskink and next to a newly installed handsink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination. Install a plexiglass barrier between the cleaned utensil storage and the new and existing handsink.
• 2080 - Critical Repeat Tests on the public water supplied to this establishment found exceedances of bacteriological or chemical standards.
  EHS is to confer with the Office of Water Programs to confirm the collection of followup water samples at the food service facility, confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)

Comments:
-Reminded the person in charge of cooling procedures for potentially hazardous foods as follows:
-Cool to 70F within 2 hours and from 70 to 41F or below within 4 more hours. Total of 6 hours to cool potentially hazardous foods. It is recommended that an ice bath be used with a metal container to rapidly cool large quantities of pizza sauce. A -Spoke with the person in charge about facility employee health policies.

December 28, 2006 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Dented can of spaghetti observed not separated for return.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0760 - Corrected During Inspection Critical Spaghetti Sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the rear pepsi cooler.
  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.
• 2000 - Single service items observed unprotected from spillage.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

Comments:
Spoke to the person in charge about food safety specific to the food facility operations. Recommend that the person in charge take an approved food safety class.

July 21, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Ricotta Cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Corrected During Inspection The temperature measuring device in the pepsi cooler was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 2080 - Critical Tests on the public water supplied to this establishment found exceedances of bacteriological or chemical standards.
  EHS is to confer with the Office of Water Programs to confirm the collection of followup water samples at the food service facility, confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)

Comments:
Boil Water Notices were observed at all fixtures dispensing water to the public as well as the establishment entrances. Ice machine, and soda fountains were observed disconnected. Owner has contracted with a local approved ice provider for all the establishments ice needs until the water supply quality problem has been resolved.

April 27, 2006 (Follow-up)

Comments:
Recommend that the person in charge take an approved food safety class. Call Sarah Burkett with the Pulaski County Extension Office for additional class information at 980-7761, or 980-7769.

January 31, 2006 (Routine)

Violations:

• 0060 - Corrected During Inspection Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness. Person in charge did not know the correct hot-holding temperature.
  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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered whipping cream observed in the sandwich preparation table.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers of sugar.
  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.
• 0820 - Corrected During Inspection Critical Marinara hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1070 - Observed use of ricotta cheese containers as food contact storage material.
  Discontinue use of the single use containers as food contact material. Provide approved reusable food containers that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food and that can be easily cleaned.
• 1320 - There was no temperature measuring device located in the refrigeration units throughout the facility.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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.
• 1560 - Refrigerators and freezers in the rear food storage area are not elevated. When they are moved, the floor tiles are damaged.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulb in food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the front drink preparation area.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the front drink preparation area.
  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
• 3170 - Wall behind the dry storage area was observed to be badly damaged and is no longer cleanable. Floors in the rear food storage area is damaged and no longer easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ice bin lid, floors in the rear food storage area and can opener noted in need of cleaning.
  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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3380 - Corrected During Inspection Critical Dry wiping cloths were observed used to wipe down food preparation surfaces.
  Utilize only chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Use wet wiping cloths, stored in sanitizer to wipe down food contact surfaces between uses.
• 3600 - Properly prepared plans and specifications not submitted for review and approval of the rear food storage area that is under construction.
  Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed. Please contact the Floyd Health Department about the new construction.

Comments:
It is recommended that the person in charge take an approved food safety class. Call the Pulaski or Floyd Health Department for class information.

May 21, 2005 (Complaint)

Violations:

• 0550 - Corrected During Inspection Ice Scoop observed stored on top of the ice bin.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Corrected During Inspection Critical Ricotta Chesse cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

January 17, 2005 (Follow-up)

Comments:
Mop sink installed as required. Floor wall junctures observed coved with approved material. New walls constructed of approved material were observed installed throughout the food preparation facility. All violations from the 6-30-04 inspection have been corrected. Positive change in overall facility cleanliness observed.

October 07, 2004 (Follow-up)

Violation: 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
Comments:
Mop sink to be installed by 10-18-04. Floors and floor-wall junctures to be corrected by 1-18-05.

September 29, 2004 (Follow-up)

Violations:

• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2890 - Light bulb in rear storage area where the refrigerators and freezers are stored are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2790 - The threshold area between the storage area and the food prep area is peeling and has accumulations of food debris.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

Comments:
Remaining violations scheduled to be corrected by 10-8-04.

June 30, 2004 (Routine)

Violations:

• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2830 - Floor and wall juncture near the rear entrance and in the food prep area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Light bulb in rear storage area where the refrigerators and freezers are stored are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1080 - The freezer unit and the oven are missing the service panel and holes were observed in the freezer lids.
  Repair of replace as needed to prevent accumulation of food debris in hard to clean areas.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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.
• 2790 - The threshold area between the storage area and the food prep area is peeling and has accumulations of food debris.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3180 - Floors under the ice bin and the walls in the food prep area noted in need of cleaning.
  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.

September 18, 2003 (Other)

Violations:

• 1560 - There is a floor mounted freezers and a cooler in prep. areas that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 0550 - Using coffee cups to dispense food. Dispensing utensils improperly stored between.
  Obain scoops and store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. Correct within 2 days.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. Correct today.
• 2000 - Single service items observed unprotected from contamination on the floor.
  Store single service items inverted, in plastic, or in an approved dispenser. Correct today.

May 08, 2003 (Complaint)

Violations:

• 3030 - Repeat REPEAT-No disposable towels were provided a the hand washing lavatory in the front handsink next to cash register.
  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. Corrected during inspection.
• 3020 - REPEAT-Soap was not provided at the hand washing lavatory in the front handsink next to cash register.
  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. Corrected during inspection.
• 1570 - Repeat REPEAT-The door gasket of the freezer lid is missing.
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications. Correct within 30 days.
• 1570 - Repeat REPEAT-Freezer lid was observed in a state of disrepair and damaged.
  Repair the freezer lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 30 days.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use. Corrected during inspection.
• 2790 - The indoor curtain material located at between kitchen and front service area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent and is soiled.
  Replace the curtain material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 1 week.
• 3330 - Critical Repeat Container of kerosene was not properly labeled and stored on floor in storage room (back room).
  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. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment shall be allowed in a food establishment. Remove unnecessary poisonous or toxic materials from the establishment. Corrected during inspection.

Comments:
Complaint of no soap in bathroom, ants crawling on window sills, and blinds are soiled in dining room. Blinds are to be replaced per Person-in-charge (PIC). While doing the inspection ants were observed in dining area. The exterminator came last week per the PIC (04-28-03), a copy was submitted to inspector at a later date. PIC passed the foodservice demonstration of knowledge test.

March 28, 2003 (Critical Procedures)

Violation: 0060 - Critical The Person-in-charge did not pass the foodservice demonstration of knowledge test.
The Person-in-charge must be able to demonstrate knowledge of foodservice by being a certified food manager or by passing the foodservice demonstration of knowledge test. Correct within 30 days.
Comments:
Note- Critical violations were corrected from previous inspection except for Demonstration of Knowledge (0060)

February 28, 2003 (Routine)

Violations:

• 0820 - Critical Bacon, cheese slices, and salad dressing cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Correct today.
• 0820 - Critical Cooked pasta hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Correct today.
• 0840 - Critical The commercially processed ready-to-eat (RTE) salad dressings in the refrigeration unit is not labeled with a ""consume by"" date.
  Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. 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. Correct today.
• 2790 - The indoor floor material located in front of pizza oven does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 0690 - Grocery bag used to store shrimp in reach-in freezer.
  Grocery bags are not made of food-grade material. Protect food from miscellaneous sources of contamination. Obtain food-grade containers for your food storage needs, correct today.
• 0550 - In-use utensils improperly stored between use (ice scoop stored on top of ice bin, pizza peels stored on top of soiled pizza oven).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. Correct today.
• 1750 - Manufacturer containers (pickle buckets) were observed reused for the transportation of ice.
  Discontinue the reuse of single-use containers for storage and transport. Provide approved reusable food containers designed for your food needs. Correct today.
• 1320 - There was no temperature measuring device located in the reach-in cooler in dry storage room next to bulk can storage.
  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. Correct within 1 day.
• 1570 - The door gasket of the homestyle freezer in dry storage room is damaged.
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications. Correct within 30 days.
• 3030 - No disposable towels were provided a the hand washing lavatory in the front next to drink machines.
  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. Corrected during inspection (C.D.I.).
• 2020 - Unwrapped knives, forks, or spoons were not stored in the service window in cups with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. Corrected during inspection.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use. Corrected during inspection.
• 3330 - Critical Working containers of kerosene are not properly labeled.
  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. Correct during inspection.
• 3180 - Floor in the basement under drink boxes noted in need of cleaning.
  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. Correct within 3 days.
• 0060 - Critical The person-in-charge (PIC) refused to take the demonstration of knowledge test and is not a certified food manager.
  The PIC must be able to demonstrate knowledge of food handling procedures, temperatures, diseases, etc. A PIC must register and successfully pass a certified food manager course or pass the foodservice demonstration of knowledge test. Correct within 30 days.

Comments:
Note-kerosene stored on floor in kitchen
Note- kerosene heater located in front next to cash register, portable electric heater on floor in kitchen
Note- Person-in-charge stated that owner of property is feeding cats