Atlas Pizza, 517A Kempsville Rd., Chesapeake, VA - Restaurant inspection findings and violations

October 14, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored with salad lettuce.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0850 - Critical 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.
  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.
• 1730 - Cracked and broken plastic lid was observed in a state of repair and condition preventing the equipment to be used as designed.
  Discard and replace the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1150 - Repeat The nonfood contact surface of the plywiid shelf at the 3 compartment sink is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.

Comments:
Great improvements noted. Good job!

September 24, 2009 (Routine)

Violations:

• 0220 - Critical The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3030 - No disposable towels were provided at the hand washing sinks.
  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
• 0470 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Cheese being shred into a pan on top of a trash can.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 0470 - Critical Container of ham stored directly on top of pepperoni slices. Ice pack stored in contact with shredded lettuce.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1900 - Critical When tested, the chlorine sanitizer concentration was found to be 200 ppm in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1770 A - Critical Extra equipment and utensils stored on shelf were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 0820 A 1 - Critical Green Peppers and Pizza hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  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. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment. (Can of Raid)
  Remove unnecessary poisonous or toxic materials.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 0790 - Improper methods used to thaw cooked noodles.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0480 - Unlabeled food containers. (Skakers)
  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.
• 3270 - Premises are not being routinely inspected for evidence of pests
  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.
• 2910 - Fly strips in kitchen.
  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.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (dented can)
  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.
• 0560 - Linens in contact with food. (Apron wrapped around shredder to catch cheese)
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 0550 - In-use utensils improperly stored between use. (Pizza paddles stored on soiled oven top and knives wedged in between make units.)
  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 135F.
• 2000 - Single use cups and lids were observed stored unprotected.
  Store in the original protective package to protect from contamination until used.
• 2000 - Pizza boxes stored on the floor upfront.
  Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1750 - Repeat Single-service items were observed reused for the storage of FOOD.
  Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of FOOD.
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1150 - The nonfood contact surface of the unsealed wood is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1080 - The self-cut containers and the tape handle on the ice machine are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1100 - The food contact surfaces of the pizza paddles contains cracks, chips, or pits that can not be easily cleaned.
  Replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The door gaskets to the make units are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 3180 - Floors under equipment and walls 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.
• 3170 - 2 light bulbs out under the hood.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3290 - Mop heads stored on dry food shelf.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3260 - Employees belonging are stored with single service items.
  Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner

Comments:
The facility must have a contracted Pest Control Service. Methods for using Time as A Public Health Control discussed with CFM. A Notice of Violation will be issued and a follow-up inspection will be conducted in approximately two weeks. Correct all violations prior to that time. CFM must register for the recertification course.

February 04, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground beef stored over cheese in reach-in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1570 - Repeat The door gaskets of reach-in coolers observed torned.
  Repair or replace the reach-in cooler door gasket in accordance with the manufacturer's specifications.
• 1580 - Corrected During Inspection Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2310 B - The handwash station at the dish area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3340 - Corrected During Inspection Critical Repeat Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Violations discussed for correction. Permit renewed.

September 24, 2008 (Routine)

Violations:

• 0610 - Bottled soda stored on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - Corrected During Inspection The food contact surface of the wooden peelers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the peelers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Operator ordered new peelers.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of sugar.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3140 - Corrected During Inspection Personal items such as umbrellas were stored in contact with mixer parts.
  Relocate personal items to location that will not contaminate food, utensils and equipment.
• 3340 - Corrected During Inspection Critical Containers of WD-40 and room spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Violations discussed for correction.

May 02, 2008 (Routine)

Violations:

• 1570 - Light bulb in hood not working
  Change light bulb
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1800 - The nonfood contact surface of the outer part of some of the cabinets, the freezers in the.very back store room. The wood in some parts of the cabinets needs refurbishing
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Floors in storage areas 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.. Cardboard was observed in use.
  Remove all unnecessary items from the facility. Do not use cardboard. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Organize areas of clutter.

December 28, 2007 (Routine)

Violation: 1800 - Repeat The nonfood contact surface of the shelveand back door refrigerator doors have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Cheese in large lowboy just in 20 minutes after preparation 45F. Facility well organized and clean. Permit issued..

April 25, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans on shelves.
  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.
• 0470 - Corrected During Inspection Critical Repeat Packaged food containers/packages stored directly on food, a container of cheese stored on shredded cheese and a bag of ham stored directly on pepperoni, cold blocks used for coolers stored directly on lettuce.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Knives stored between equipment.
  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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Scoop for sugar was stored with handle contacting food.
  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.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Pizza, cooked onion and other potentially hazardous food hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat commercially processed food in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1040 - Wooden pizza paddles used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1060 - Repeat The nonfood contact surface of the milk crates, foil, and paper used for shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat The door gasket of the low-boy unit was damaged.
  Repair or replace the low-boy unit door gasket in accordance with the manufacturer's specifications.
• 1730 - Utensils and containers was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the utensils and containers to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the equipment surface, shelves has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Repeat Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2010 - Corrected During Inspection Clean cutting board found stored behind the handsink faucet.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2310 B - Corrected During Inspection The handwash station at the kitchen is being used as a dump station for ice.
  The handwash facility identified above is to be used for washing hands only
• 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the men's toilet room.
  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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the dishmachine area.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Floor and walls in the kitchen and storage areas 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.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3490 - Corrected During Inspection Repeat Hand lotion stored in such a way that they could contaminate drink or utensils stored on the cart next to the ice machine.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Violations discussed for correction.

December 12, 2006 (Routine)

Violations:

• 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense SUGAR.
  Use utensil with handle to dispense food.
• 0760 - Corrected During Inspection Critical The SOUPS AND SAUCE WERE not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 1570 - Repeat BEV AIR RIR SANDWICH PREP UNIT HAS A TORN DOOR GASKET.
  REPAIR OR REPLACE GASKET.
• 1570 - Repeat BOTTOM SHELF OF THE GE RIF was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the EQUIPMENTto 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: FLOOR MIXER BOWL AND PARTS.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INSIDE ICE MACHINE, WHITE PLASTIC DRINK STORAGE CART, SHELF UNDER THE GRILL, UTENSIL STORAGE BIN, SMALL WHITE SILVERWARE STORAGE CYLINDERS, OUTSIDE SURFACES OF THE ONION STORAGE BINS, AND THE GE RIF (DEFROST).
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - TAKE OUT CONTAINERS IN THE BACK ROOM ON THE TOP STORAGE SHELF were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored IN THE CYLINDER CONTAINERS 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.
• 2310 - Critical The handwashing facility located at the PREP ROOM is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
• 2600 - The waste oil container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3340 - Corrected During Inspection Critical SPRAY BOTTLES OF CLEANSERS STORED HANGING ON THE CLEAN DISH STORAGE RACK.
  BOTTLES WERE REMOVED TO THE CHEMICAL STORAGE UNIT DURING THE INSPECTION.

Comments:
Corrective action was initiated during the inspection on all violations. Health Permit Renewal issued.

August 24, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical A CONTAINER OF RICOTA CHEESE WAS SITTING ON TOP OF THE SHREDDED CHEESE IN THE PREP DISPLAY UNIT.
  THE CONTAINER OF CHEESE WAS RELOCATED TO BELOW THE UNIT. KEEP ALL FOODS SEPARATE TO PREVENT CROSS CONTAMINATION.
• 0830 - Critical Repeat The prepared ready-to-eat SLICED MEATS AND PRECOOKED NOODLES in the freezers are not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1060 - The nonfood contact surface of the PAPER LINER ON THE FRONT COUNTER, CATSUP PACKET HOLDER, CRATES USED TO STORE ONIONS, FLIPPED OVER CRATES USED AS SHELVING AND THE WOODEN BOARD UNDER THE BOXES OF SAODA SYRUPS ARE not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the WOODEN PIZZA PADDLE is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - BOTTOM SHELF OF THE GE REACH IN FREEZER was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the BEV AIR RIR PREP UNIT is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SPARE CAN OPENER, STORAGE SHELF IN THE REAR PREP AREA, WOODEN STORAGE SHELVES UNDER THE PIZZAS, GREASE COLLECTING TRAY UNDER THE TRI STAR UNIT, BETTY CROCKER FOOD PROCESSOR BASE, , AND THE JC PENNY REACH IN FREEZER (DEFROST).
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean TABLEWARE were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2830 - Floor wall juncture in BACK STORAGE ROOM WITH THE TWO REACH IN FREEZERS is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3490 - PERSONAL ITEMS stored in such a way that they could contaminate Equipment INDER THE FRONT COUNTER.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. DESIGNATE A SHELF AWAY FROM FOOD AND FOOD EQUIPMENT FOR PERSONAL GEAR AND LABEL THE SHELF.

Comments:
The day shift Certified Food Manager's training certificate expired several days ago. A training schedule was provided to the manager. Overall food management and sanitation level are excellent. Correct all violations as soon as possible.

December 20, 2005 (Routine)

Violation: 0830 - Critical The prepared ready-to-eat (RTE) food 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 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.
Comments:
PERMIT RENEWAL ISSUED

September 13, 2005 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans of tuna)
  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.
• 2030 - Corrected During Inspection Storage of a soiled container was adjacent to clean utensils at the clean dish rack.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2720 - Multi-tenant outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3340 1 - Corrected During Inspection Container of RAID is not stored separately from the cleaners.
  Containers of pesticides are to be stored separately from containers of cleaners.

Comments:
The overall sanitation of this restaurant is very good.

April 13, 2005 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Two cans of tuna are observed dented along the can's seams. (PULLED FROM USE DURING THIS INSPECTION)
  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.
• 0480 - Corrected During Inspection Unlabeled food containers of water and salad oil.
  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.
• 0570 - Corrected During Inspection Sanitizer solution in the wiping cloth bucket was heavily soiled.
  Maintain a clean solution in the wiping cloth bucket.
• 0820 - Corrected During Inspection Critical Repeat Two trays of pizza hot holding at improper temperatures. (PIZZA VOLUNTARILY DISCARDED DURING THIS INSPECTION)
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 2350 - Critical A leak was observed in the dishwashing station's handsink PVC piping.
  Maintain the facilities plumbing in good repair and in accordance with local plumbing codes.
• 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing handsink.
  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
• 3220 - Corrected During Inspection Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3380 - Corrected During Inspection Critical Repeat Chlorine bleach being applied to food contact surfaces does not meet the requirement of 50 ppm. (tested at >200 ppm)
  Utilize only chlorine sanitizer that meets the requirement of 50 ppm when applying to food contact surfaces.

December 16, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Cheese pizza hot holding at improper temperature due to the warmer turned off. (CORRECTED DURING THIS INSPECTION)
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0550 - In-use utensils improperly stored between use between cutting boards. (CORRECTED DURING THIS INSPECTION)
  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.

Comments:
Overall sanitation very good. PERMIT RENEWAL ISSUED

September 29, 2004 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are 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 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.
• 0470 - Critical Raw animal food (SHELLED EGGS) stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED DURING THIS INSPECTION)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3170 - Repeat VENTILATION HOOD LIGHTS are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0660 - Repeat Condiments (STACKED DRINKING CUPS) are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 3380 - Critical Repeat Chlorine bleach sanitizer concentration level used in the wiping cloth containers tested too high. (TESTED >200 PPM) (CORRECTED DURING THIS INSPECTION)
  Maintain 50 parts per million (ppm) of chlorine bleach when being used as a sanitizing agent.
• 1570 - GLASS SALT SHAKER was observed in a state of disrepair and damaged. (VOLUNTARILY DISCARDED DURING THIS INSPECTION)
  Discard and replace the glass salt shaker.
• 1570 - Repeat Build-up of frozen condensation observed in the reach-in freezer compartments.
  Remove the build-up of frozen condensation from the freezer compartments.

Comments:
Correct all critical violations ASAP and the non-critical violations in a timely manner before the next inspection conducted by the Chesapeake Health Department. The overall sanitation of this restaurant is very good.

June 01, 2004 (Routine)

Violations:

• 0820 - Critical CHEESE PIZZA hot holding at improper temperatures.
  ( PIZZA VOLUNTARILY DISCARDED) Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0570 - Wiping cloths observed stored in a cloudy chlorine bleach sanitizer solution.
  (CORRECTED DURING INSPECTION) Ensure wet wiping cloths are stored in a clean chemical sanitizer at the proper concentration between use of 50 ppm.
• 1400 - The 2-DOOR REACH-IN COOLER'S waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 3170 - VENTILATION HOOD LIGHTS are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0660 - Condiments (PAPER DRINKING CUPS) are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 3380 - Critical CHLORINE BLEACH SANITATION being applied to food contact surfaces does not meet the requirements of 50 parts per million (ppm).
  (CORRECTED DURING INSPECTION) Utilize only chlorine bleach that meets the requirement of 50 ppm when applying to food contact surfaces.
• 2310 - Critical The handwashing facility located at the cheese grating station is blocked, preventing access by employees for easy handwashing.
  (CORRECTED DURING INSPECTION) Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket preventing its use.
• 1570 - Build-up of frozen condensation in the reach-in freezer compartments.
  Remove the build-up of frozen condensation from the freezer compartments.

Comments:
The hot holding plate used to hold the discarded cheese pizza measuring 110 F was not set at the proper temperature in order to maintain the required hot holding temperature of 140 F. After an adjustment of the temperature setting and by the time the inspection had concluded, the hot holding temperature of the remaining cheese pizza stored on the hot plate measured 142 F. MAINTAIN THE HOT HOLDING TEMPERATURE OF THE PIZZAS STORED FOR USE ON THE HOT PLATE AT >= 140 F. The overall sanitation of this food establishment is good.

December 18, 2003 (Follow-up)

Violations:

• 3170 - Cleanout pertruding from the ladies restroom wall is not maintained in good repair due to the hole in the wall improperly sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 1720 - (ON ORDER) There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

Comments:
All violations on the previous inspection have been corrected with the exception of the above noted violations. Correct the noted violations ASAP. No service panel supplied by the manufacturer for the pizza preparation Lo Boy. Service panel not required. PERMIT ISSUED ON THIS DATE.

December 17, 2003 (Pre-Opening)

Violations:

• 3020 - Soap dispensers are not provided at the hand washing lavatories in the dishwashing area, food preparation area, and in the men's restroom.
  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.
• 2190 - Water from the handwashing sink in the dishwashing area and the 3-compartment sink were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 1060 - The nonfood contact surface of the wood framing under the customer service counter and the wood framing for the ceramic floor tile, as well as under the soda dispensing machine and reach-in freezer are not corrosion resistant, nonabsorbent, and/or smooth due to a lack of sealant on the wood surfaces.
  (APPLY A SEALANT) Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1450 - Counter top reach-in cooler not meeting the required ambient air cold-holding refrigeration temperature of<=41 F.
  Maintain an ambient air cold-holding temperature of<= 41 F for all refrigeration units.
• 1320 - There was no temperature measuring device located in the REACH IN FREEZER.
  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.
• 1080 - Missing service panel on the Pizza Preparation Lo Boy.
  Install the manufacturer's specified service panel on the Lo Boy.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: DOOR GASKETS FOR THE COUNTER TOP REFRIGERATION UNIT.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - WALLS in men's and ladies restrooms not maintained in good repair due to hole in the walls for access to water valve and cleanout.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3070 - Toilet tissue was not present for the men's toilet.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 1180 - The food temperature measuring device (degrees F) located in the COUNTER TOP REFRIGERATION UNIT is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.

Comments:
Light intensity readings: Food preparation area between 45 & 51 FC, Under the ventilation hood between 49 & 50 FC, and in the dishwashing area...130 FC. NOT RECOMMENDED FOR PERMIT AT THIS TIME.