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Restaurant: Cal'z Pizza, Subs and Chicken Wings
Address: 624 Independence Boulevard, Virginia Beach, Virginia
Phone: (757) 464-0911
Total inspections: 8
Last inspection: Jul 23, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils: drink stored over sanitizer basin.
- 0450 C - Corrected During Inspection Critical Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with diced chicken.
- 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
- 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
- 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses; ice scoop handle in ice.
- 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hot water at dishwashing handsink
- 3250 - Corrected During Inspection Toilet room doors are being kept open
- 3080 - Less than 20 foot candles of light was noted in the walk-in refrigerator
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
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July 23, 2009 | Routine | 3 | 5 | Details / Comments |
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination; raw chicken stored above condiments.
- 0470 - Critical Repeat Unwrapped or uncovered food in the prep lowboy; raw chicken.
- 0820 A 1 - Critical Repeat Marinara sub sauce hot holding at improper temperatures.
- 0820 A 2 - Critical Repeat Sandwich unit foods cold holding at improper temperatures
- 1570 - Sandwich unit refrigerator was observed in a state of disrepair and damaged.
- 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
- 2920 - Corrected During Inspection Repeat Toilet room is not completely enclosed; door propped open
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March 25, 2009 | Routine | 4 | 2 | Details / Comments |
- 0450 C - Critical Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
- 0470 - Critical Unwrapped or uncovered food (sliced cheese) in the low-boy reach in.
- 0820 A 1 - Critical Marinara sauce is hot holding at improper temperatures for 6 hours.
- 0820 A 2 - Critical Pizza sauce cold holding at improper temperatures for 6 hours.
- 0820 A 2 - Critical Turkey, meatballs, onions, tomatoes cold holding at improper temperatures.
- 0840 - Critical According to the ""preparation"" date on the prepared ready-to-eat (RTE) jalepenos (11/7), sliced chicken (11/5) in the refrigerator, the food should have been discarded today, and 2 days ago.
- 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
- 2190 - Water from the handwashing sink at the front handsink was measured at a temperature less than 100F.
- 2920 - Toilet room is not completely enclosed; door proped open.
- 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
- 3220 - Mops not hung up to air dry.
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November 17, 2008 | Routine | 6 | 5 | Details / Comments |
- 0220 - Critical Repeat Bottle of water stored in the walk in refrigerator in a manner that may contaminate food, food contact surfaces or utensils.
- 2000 - Carry out containers were observed stored with the food-contact surface facing upward.
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July 07, 2008 | Routine | 1 | 1 | Details / Comments |
- 0220 - Critical The staff is drinking in the food preparation area.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
- 0820 A 1 - Critical Sliced pizza hot holding at improper temperatures.
- 3180 - Cleaning is being done during periods in which food is exposed to contamination
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March 05, 2008 | Routine | 3 | 1 | Details / Comments |
- 0840 - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) roast beef in the refrigerator, the food should have been discarded 1 ago.
- 3340 - Corrected During Inspection Critical Containers of cleansers not stored separately from insecticides or rodenticides.
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November 07, 2007 | Routine | 2 | 0 | Details / Comments |
- 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
- 0570 - Corrected During Inspection There was no sanitizer in the bucket (chlorine = 0 ppm) Wiping cloths improperly stored between use.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the rear of the kitchen is blocked, preventing access by employees for easy handwashing.
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July 03, 2007 | Routine | 1 | 2 | Details / Comments |
- 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
- 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
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April 23, 2007 | Pre-Opening | 0 | 2 | Details / Comments |
July 23, 2009 (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: drink stored over sanitizer basin.
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 - Corrected During Inspection Critical Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with diced chicken.
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
- 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide chlorine at proper concentration of 50 - 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide chlorine at proper concentration of 50 - 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses; ice scoop handle in ice.
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.
- 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hot water at dishwashing handsink
Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hot water immediately.
- 3250 - Corrected During Inspection Toilet room doors are being kept open
Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- 3080 - Less than 20 foot candles of light was noted in the walk-in refrigerator
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Comments:
All violations were discussed for correction.
March 25, 2009 (Routine)
Violations: - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination; raw chicken stored above condiments.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 0470 - Critical Repeat Unwrapped or uncovered food in the prep lowboy; raw chicken.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0820 A 1 - Critical Repeat Marinara sub sauce hot holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
- 0820 A 2 - Critical Repeat Sandwich unit foods cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1570 - Sandwich unit refrigerator was observed in a state of disrepair and damaged.
Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide bleach sanitizer at proper concentration of 50-200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- 2920 - Corrected During Inspection Repeat Toilet room is not completely enclosed; door propped open
Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Sandwich unit food temperatures were beginning to lower at the end of inspection. If pizza sauce is to be used at room temperature time control must be used as a public health control. Time must be documented. All violations were discussed for correction.
November 17, 2008 (Routine)
Violations: - 0450 C - Critical Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
- 0470 - Critical Unwrapped or uncovered food (sliced cheese) in the low-boy reach in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0820 A 1 - Critical Marinara sauce is hot holding at improper temperatures for 6 hours.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
- 0820 A 2 - Critical Pizza sauce cold holding at improper temperatures for 6 hours.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
- 0820 A 2 - Critical Turkey, meatballs, onions, tomatoes cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 0840 - Critical According to the ""preparation"" date on the prepared ready-to-eat (RTE) jalepenos (11/7), sliced chicken (11/5) in the refrigerator, the food should have been discarded today, and 2 days ago.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact.
- 2190 - Water from the handwashing sink at the front handsink was measured at a temperature less than 100F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
- 2920 - Toilet room is not completely enclosed; door proped open.
Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 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.
Comments:
All violations were discussed for correction. Store is under new management.
July 07, 2008 (Routine)
Violations: - 0220 - Critical Repeat Bottle of water stored in the walk in refrigerator 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.
- 2000 - Carry out containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
All violations discussed for correction. The establishment is maintained in a hygienic manner.
March 05, 2008 (Routine)
Violations: - 0220 - Critical The staff is drinking 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.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food 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 A 1 - Critical Sliced pizza hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
- 3180 - Cleaning is being done during periods in which food is exposed to contamination
Clean during periods when the least amount of food is exposed such as after closing.
Comments:
All violations discussed for correction. Changes to the Food Code were discussed.
November 07, 2007 (Routine)
Violations: - 0840 - Corrected During Inspection Critical According to the "consume by" date on the commercially processed ready-to-eat (RTE) roast beef in the refrigerator, the food should have been discarded 1 ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
- 3340 - Corrected During Inspection Critical Containers of cleansers not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
All violations discussed for correction. The rear handsink has been removed and will be replaced in one day. The establishment has another handsink which is conveniently located for use in the kitchen area. The establishment is maintained in a hygienic manner.
July 03, 2007 (Routine)
Violations: - 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
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.
- 0570 - Corrected During Inspection There was no sanitizer in the bucket (chlorine = 0 ppm) Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the rear of the kitchen 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 mops and boxes preventing its use.
Comments:
All violations discussed for correction. The establishment is maintained in a hygienic manner.
April 23, 2007 (Pre-Opening)
Violations: - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
- 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
All violations discussed for correction. All food contact surfaces shall be washed, rinsed and sanitized prior to use. This permit is to be used in conjunction with all required permits and licenses required to operate a food establishment. Permit issued.
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