Chanello's Pizza & Subs, 8245 Hampton blvd, Norfolk, VA - Restaurant inspection findings and violations

July 15, 2009 (Routine)

• 4-501.11 - The door gasket on the bottom of the walk-in refrigerator is damaged.
  Repair or replace the bottom door gasket of the walk-in refrigerator in accordance with the manufacturer's specifications.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: conveyor oven.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Base molding in walk-in refrigerator, along wall outside of walk-in refrigerator, and along the back wall by rear exit are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The walk-in refrigerator along the base molding is 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.
• 6-501.16 - Mops and brooms 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.

August 18, 2008 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers. Lots of squeeze bottles unlabeled.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-502.13 - Corrected During Inspection Manufacturer containers were observed reused for the storage of sauces.
  Discontinue the reuse of single-use containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
• 7-102.11 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled. Two cleaning product bottles near mopsink unlabeled.
  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.

January 09, 2008 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Some dented cans were noticed on the shelves.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 4-203.12 - The ambient (air/water) temperature measuring device (degrees F) located in the walk in refrigerator is not accurate. The outside thermometer reads 34 when its actually 41 inside, inaccurate thermometers can put food at risk.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Can obtain and place a working thermometer in the warmest part of the unit (near the door).
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelving under back prep table and in the walk in refrigerator.
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the back prep area or in the restroom.
  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
• 6-501.11 - Handsink by back prep area is not maintained in good repair. The handsink is observed detached in a way from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Attach and seal the handsink to the wall.

July 12, 2007 (Routine)

• 2-401.11 - Corrected During Inspection Critical 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.
• 3-304.14 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.16 - Critical Repeat Salami cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11 - Repeat 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 on refrigeration.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the storage shelves in restaurant and walk-in had 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.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 6-501.11 - Floor of walk-in and ceiling in food prep areas are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Must be repaired before Oct 15, 2007
• 6-501.12 - Filters on vent hood and fan guards 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.
• 7-201.11 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 23, 2006 (Routine)

• 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood, gaskets in the reach-in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.

August 18, 2005 (Routine)

• 2-401.11 - Corrected During Inspection Critical The PERSONNEL are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store drinks so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 3-305.11 - Repeat 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sandwich unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.11 - Soap was not provided at the hand washing lavatory at the back of the store.
  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.
• 6-501.18 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-201.11 - Critical Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of glass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 14, 2005 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 4-501.116 - Repeat 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.
• 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the bathroom.
  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
• 6-501.18 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 14, 2004 (Routine)

• 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 3-305.11 - Repeat 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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the back storage 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

April 30, 2004 (Routine)

• 6-501.11 - Back door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.18 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-201.11 - Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-305.11 - 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.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the front preperation 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.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

July 18, 2003 (Routine)