Angelico La Pizzeria, 10869 Lee Hwy, Fairfax, VA - Restaurant inspection findings and violations, food safety

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Restaurant: Angelico La Pizzeria
Address: 10869 Lee Hwy, Fairfax, Virginia
Total inspections: 2
Last inspection: Jun 9, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered or tied bags of =flour noted near the mixing machine area. 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Large ice scoop observed on a shelf and not in a cleaned and sanitizing container or scoop dispenser. 4-501.11(A) - The compressor inside the walk-in freezer located on the upper level leaks 4-602.11(E)(1) - Surfaces of the can opener blade were observed soiled with accumulations of grime and debris. 4-703.11(C) - Corrected During Inspection Critical When tested, excess concentration of chemical sanitizer was found in the wiping cloth bucket. Chlorine concentration greater than 200 ppm noted in wet towel solutions . 46-36(a) - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection. 5-501.113(B) - Outside refuse container was uncovered. 5-501.15(A) - The cover of the refuse container located outside the establishment is not a tight fit. One of two lids on top of the dumpster is missing. 6-501.110(A) - Employee hand bag noted on food and utensils storage shelving above the mixing machine. 6-501.12(A) - Observed that the floor at the mixing machine and on the upper level storage areas is in need of cleaning. 7-204.11 - Corrected During Inspection Critical Chlorine sanitizing Agent in wet wiping towels being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.	June 09, 2009	Routine	4	7	Details / Comments
2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Lasagna located near the entrance in the walk-in refrigerator. 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit which was not used within 24 hours of preparation and was not properly dated for disposition within 7 days at 41F: 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of the pizza prep table refrigerator. 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles of cleaning chemicals including sanitizing solutions were not labeled. 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles of cleaning chemicals were stored among food supplies.	December 18, 2008	Critical Procedures	6	0	Details / Comments

June 09, 2009 (Routine)

Violations:

3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered or tied bags of =flour noted near the mixing machine area.
Foods shall remain covered at all times. You may place the bags of flour in a covered containers or tie the bags for protection from contamination.
3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Large ice scoop observed on a shelf and not in a cleaned and sanitizing container or scoop dispenser.
During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
4-501.11(A) - The compressor inside the walk-in freezer located on the upper level leaks
Repair the leak inside this unit. In the mean time, make sure that food and cleaned utensils are not stored directly under the leak.
4-602.11(E)(1) - Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
4-703.11(C) - Corrected During Inspection Critical When tested, excess concentration of chemical sanitizer was found in the wiping cloth bucket. Chlorine concentration greater than 200 ppm noted in wet towel solutions .
The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
46-36(a) - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
5-501.113(B) - Outside refuse container was uncovered.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
5-501.15(A) - The cover of the refuse container located outside the establishment is not a tight fit. One of two lids on top of the dumpster is missing.
Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
6-501.110(A) - Employee hand bag noted on food and utensils storage shelving above the mixing machine.
Keep all personal belonging separate from food and utensils.
6-501.12(A) - Observed that the floor at the mixing machine and on the upper level storage areas is in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
7-204.11 - Corrected During Inspection Critical Chlorine sanitizing Agent in wet wiping towels being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.
Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.

Comments:
This was a routine inspection. Food contract surfaces were very clean. There was no visible evidence of pest presence observed during this inspection. The warewash machine was checked and noted to be operating properly.

December 18, 2008 (Critical Procedures)

Violations:

2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Lasagna located near the entrance in the walk-in refrigerator.
(Relocated to back of unit) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit which was not used within 24 hours of preparation and was not properly dated for disposition within 7 days at 41F:
Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/18/08 they shall be date marked with a "use by" date not exceeding 12/24/08.
4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of the pizza prep table refrigerator.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles of cleaning chemicals including sanitizing solutions were not labeled.
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles of cleaning chemicals were stored among food supplies.
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:
This was a critical procedures inspection The inspection focused on foodborne illness risk factors and public health intervention. Correct all violations immediately. Handout consisting of information on foodborne illness preventive actions and symptoms were given to the certified food manager today.
No bare hand contact with ready-to-eat food was noted and no mishandling of food was observed. Manager or person in charge has been advised to train employees to frequently and properly wash their hands. The person in charge or certified food manager was also advised to and how to prepare sanitizing solution for soaking wet wiping towels. The facility as a whole must be maintained in clean condition at all times.
No visible evidence of pest presence was found at the time of this inspection. Hot water temperature was adequate at all sinks checked.
A follow-up inspection will be conducted within 10 days or by 1/9/09 to verify compliance.

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Angelico La Pizzeria, 10869 Lee Hwy, Fairfax, VA - Restaurant inspection findings and violations

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

June 09, 2009 (Routine)

December 18, 2008 (Critical Procedures)