Cozzoli's, 3324 Pump Road, Richmond, VA - Restaurant inspection findings and violations

September 21, 2009 (Routine)

Violations:

• 3045 - No handwash sign at restroom handsink.
  Provide sign.
• 1780 E - Interior of ice machine not clean. Sugar scoop not clean.
  Clean it-Corrected. Clean.
• 0840 - Corrected During Inspection Critical Sliced turkey dated 9/11 and sliced ham dated 9/13 in walk-in.
  Discard PHF held >7 days in walk-in refrigerator. When date marking remember expiration date is 7 days including day of prep (so sliced/made) on 9/11 use or discard by (11+6=17) 9/17. Expired product was discarded.
• 2930 - Gap at bottom of back door.
  Replace door sweep.
• 1060 - Cloth towel under drying dishes. Wooden/particle board shelves are chipped.
  Use nonabsorbent mat. Repair or replace so shelves are cleanable.
• 3080 - Light intensity 28 foot candles in prep area.
  Replace bulbs to increase to 50 foot candles or more.
• 2890 - Light not shielded.
  Replace light shield.

March 09, 2009 (Risk Factor Assessment)

Comments:
Using time as control for pizza and stuffed bread items. Time is not documented as required. Must document time product is placed into display (no temperature control) and serve or discard product within 4 hours. (Currently using "meal periods" as time control-cooked at 11 am, gone by 2 pm, etc). Need to use ice scoop to dispense ice.

October 22, 2008 (Follow-up)

Comments:
Corrected #3045, #820,prep refrigeration temperature 38 degrees, sliced tomatoes on top are 40 degrees, #830, #550.

October 15, 2008 (Follow-up)

Violations:

• 0550 - Repeat Spoon is down in tzatziki sauce.
  Keep handles of utensils up, out of the food.
• 0820 A 2 - Critical Repeat Sliced tomatoes in top of prep refrigerator are 44 degrees, sliced cheese is 53 degrees (cheddar) and 43 degrees (american), tzatziki sauce inside unit is 45 degrees.
  This is a new prep refrigerator-turn temperature down if not at 38 degrees when you come in in the mornings. Use metal pan for PHFs held in top, keep iced down when slow.
• 0830 - Critical Repeat No date labels on cooked chicken, pasta salad in walk-in.
  Provide date label on any PHF prepared and held in refrigerator >24 hours-expiration date of 7 days after prep or opening of commercially prepared product (deli meat).
• 1060 - Repeat Shelves chipping (wood/paint).
  Refinish them.
• 3045 - Repeat No handwash sign at handwashing sink in kitchen.
  Provide.

Comments:
Follow up needed to verify temperature and date label corrections.

August 28, 2008 (Routine)

Violations:

• 0450 - Critical Employee handled lettuce and deli meats with bare hands. Bucket is in ice machine-used as scoop.
  Correct by using utensils or "gloved" hands to handle ready to eat foods. Remove bucket-use ice scoop.
• 3030 - No paper towels at handwashing sink.
  Provide.
• 3045 - No handwash sign at handwashing sink.
  Provide.
• 1770 A - Critical Can opener and slicer are not clean.
  Clean and sanitize these before storing for reuse. Note: owner states that food and utensils are not sanitized after washing. Follow the 3 step manual wash procedure (wash, rinse, sanitize) when washing food containers and utensils.
• 0820 A 2 - Critical Sliced tomatoes and tzatziki sauce are 49 and 50 degrees in small prep refrigerator.
  Correct by repairing refrigerator to maintain cold TCS (time/temperature controlled for safety) food at 41 degrees or below.
• 0830 - Critical Repeat Deli meat sliced in facility yesterday is not date labeled. Manager states deli meats are used up every other day.
  Correct by date labeling TCS foods prepared and held refrigerated >24 hours.
• 0510 - Lettuce taken from box in walk-in was not washed before cutting for salad.
  Corrected by washing lettuce. Wash all raw fruits and vegetables in water to remove soil and other contaminants before cutting, combining, cooking or serving.
• 0550 - Spoon in tzatziki sauce is in sauce.
  Keep handle of spoon out of sauce.
• 1060 - Pressed wood shelves have chipped paint.
  Refinish them.
• 1770 C - Exterior of sugar container not clean.
  Clean container.

April 28, 2008 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Carton of raw shell eggs and container of partially frozen raw beef over ready to eat foods in refrigerator.
  Corrected by moving raw animal foods below ready to eat food in refrigerator.
• 0820 A 1 - Critical Gyro meat on rotisserie is 98 degrees. (rotisserie unit cuts off)
  Correct by repairing rotisserie unit to operate continuously. Don't allow gyro meat to set out at room temperature.
• 1890 - Corrected During Inspection Critical Manually washed dishes were not sanitized before drying for reuse.
  Corrected by setting up sink with 50-200 ppm chlorine (bleach) in it, immersing clean dishes in sanitizer for 10 seconds or more before air drying them. Manual dishwash procedure is wash, rinse, sanitize, air dry.

January 03, 2008 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Container of frozen raw chicken in walk-in refrigerator is over ready to eat food.
  Corrected by moving pan of chicken to lower shelf.
• 0830 - Critical Packages of deli meats are not date labeled.
  Correct by dating deli meat when it is sliced and repackaged.
• 0850 - Critical Pizza is time controlled. Owner says pizza is out<2 hours.
  Correct by documenting expiration times on pizza displayed at ambient temperature.

Comments:
Facility is clean and well kept.

October 25, 2007 (Follow-up)

Comments:
#700-no gyro meat out at this time. # 820-small refrigerator is 36 degrees.

October 17, 2007 (Follow-up)

Violations:

• 0700 - Critical Gyro on rotating heating unit is 126 degrees.
  Correct to keep gyro meat cold at 41 degrees or less or 135 degrees or more.
• 0820 - Critical Repeat Small prep refrigerator is 52 degrees.
  Discard PHF that has been in unit >4 hours. Correct by repairing refrigerator to hold cold foods at 41 degrees or less.

Comments:
Get these violations corrected. Your permit expires on 10/31/07, new permit cant be issued until you are in compliance with regulations.

August 28, 2007 (Routine)

Violations:

• 0550 - Cup in sugar.
  Use a scoop and store it with handle out of sugar.
• 0820 - Corrected During Inspection Critical Small prep refrigerator is 53 degrees.
  Corrected by resetting shorted out outlet.
• 0820 - Corrected During Inspection Critical Repeat Gyro meat is 78 degrees on cooking unit.
  Correct by keeping unit on so surfaces stay hot (135 degrees or more). Outlet had shorted out.
• 0850 - Critical Not recording times on products where time is ued as a control.
  Correct by using a system to make sure PHF is not displayed at<135 degrees for more than 4 hours-unless it is refrigerated at 41 degrees or less.
• 1770 C - Interior top of ice machine is not clean.
  Clean and sanitize interior of ice machine often enough to prevent mold growth.
• 2580 - Condensate from 2 door refrigerator accumulates in pan in unit.
  Correct by repairing unit to drain condensate out of unit.
• 3080 - Light intensity 26 foot candles at prep tables.
  Correct by increasing light intensity to 50 foot candles or more.

February 28, 2007 (Critical Procedures)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Found meat at room temperature, heating element off.
  Keep product at 140 degrees and above or 41 degrees and lower. Element was turned on to heat product.
• 0850 - Critical Found cooked pizza on counter.
  If using time as a control display time for use as a control.

Comments:
Gloves used.

August 16, 2006 (Routine)

Violations:

• 0220 - Critical Found tobacco products being used in prep area.
  Do not use or smoke tobacco products in kitchen.
• 0820 - Critical Found pizza, gyro meat at 100 degrees.
  All hot hold is to be 140 degrees or more.
• 1570 - Found broken thermometer in cold storage unit (salad).
  Replace the thermometer.

Comments:
Gloves worn.

June 15, 2006 (Critical Procedures)

Violations:

• 0470 - Critical Found several containers of food in cold storage unprotected.
  Cover all containers of food in storage.
• 0820 - Critical Repeat Found pizza slices had no time log on counter.
  Provide time log for controlling amount of time pizza is out of temp.

Comments:
Gloves worn.

April 03, 2006 (Critical Procedures)

Comments:
Gloves worn.

January 12, 2006 (Critical Procedures)

Violations:

• 0160 - Critical No provision for drying hands.
  Provide drying materials for hands at handsink.
• 0820 - Critical Pizza held at room temp, no time procedure in effect.
  Hold at proper temp or record time out of safe zone.

Comments:
Gloves worn.

August 09, 2005 (Routine)

Violations:

• 0570 - Wet towels at various places in prep/service area not in sanitizer.
  Place in sanitizer solution.
• 3030 - No hand towels at handsink (in kitchen).
  Provide.
• 3200 - Corrected During Inspection Filters/grease pan full of oil
  Clean filters to prevent grease accumulation and potential fire hazard.
• 3210 - Corrected During Inspection Critical Dust pan not being cleaned after use.
  Clean after each use.

Comments:
Gloves worn.

July 25, 2005 (Critical Procedures)

Violations:

• 0220 - Corrected During Inspection Critical Several drinking cups-no tops.
  Use tops/straws.
• 1890 - Corrected During Inspection Critical Brush/oil container, tops to bulk foods need cleaning.
  Clean food contact surfaces as needed.
• 2180 - Critical Spray hose at 3 bowl sink lower than flood rim of sink.
  Replace spring or constrict elevation of spray hose.

Comments:
Gloves worn.

May 02, 2005 (Critical Procedures)

Violation: 3340 - Critical Bottle soap with foods (can goods).
Store soap with other cleaning items.
Comments:
Gloves worn.

February 25, 2005 (Routine)

Violations:

• 0220 - Critical Employee drinks at counter.
  Use tops and straws at employee break area for eating and drinking.
• 0850 - Critical Pizza's on countertop at room temp without time noted.
  Note time when using as control.

Comments:
Gloves worn.

October 06, 2004 (Routine)

Violations:

• 0470 - Critical Several foods in refrig unit with no cover/lid.
  Supply cover/lid on all foods. Corrected.
• 3045 - Lack of handwashing sign at rear handsink.
  Supply.
• 3180 - Dirty refrig door gaskets (all units), dirty rear reach in freezer, sliding glass door tracks to front of refrig unit are dirty.
  Clean all areas.
• 0790 - Box of spinach being thawed at room temp.
  Thaw foods under cold running water 70 degrees or below; in refrig unit or microwave oven.

May 19, 2004 (Critical Procedures)

Violations:

• 0820 - Critical Pepperoni/sausage pizza at 90 degres.
  Time as control information not being posted on chart. Discard. Keep discard times on placard. Corrected.
• 1890 - Critical Mold in ice maker.
  Clean. Corrected.
• 1890 - Critical Dried food debris on underside of mixer head.
  Clean. Corrected.
• 1890 - Critical Lexan containers not clean.
  Clean. Corrected.

October 21, 2003 (Follow-up)

Violation: 1570 - Repeat Condensate drain in upright refrig not removing condensate.
Repair.

October 16, 2003 (Routine)

Violations:

• 3460 - Critical Aspirin containers stored over sink and adjacent to food & single serve items.
  Store in first aid kit. Corrected.
• 3340 - Critical Cleaners stored on shelf adjacent to food containers and beverage single serve containers.
  Move cleaners to chemical area.Corrected.
• 3330 - Critical Container of bleach not labeled.
  Label. Corrected.
• 0220 - Critical Two open employee beverage containers in prep/cook/serve and dishwash areas.
  Drink in approved areas or use container with lid & straw. Corrected.
• 1780 - Critical Food contact suraces not clean - mold in interior of ice maker, food debris in interior of prep refrigs and upright sliding door refrig.
  Thoroughly clean.
• 0790 - PHF improperly thawing in water on drain table.
  Move to refrig. Corrected.
• 0550 - Ice scoop improperly stored.
  Store in clean location. Corrected.
• 0570 - Wiper cloths on counter or shelving.
  Store in sanitizer solution. Corrected.
• 3260 - Clothing improperly stored over prep area.
  Keep clothing out of prep area in locker or other storage area. Corrected.
• 1800 - Non food contact surfaces not clean (gaskets, hinges, sliding door tract).
  Clean.
• 1750 - Single use containers washed for re-use.
  Discard. Provide containers designed for multiple re-use.
• 1570 - Condensate drain in upright refrig not removing condensate.
  Repair unit.

October 01, 2003 (Complaint)

Comments:
Complaint from customer who stated that observed employee sweeping floor then rolled pizza without washing hands. Other employees handling money, eating food then preparing customers food without washing hands or using gloves. Discussed with manager, hands must be washed before beginning food prep and after any occurrance which may contaminate hands. No bare hand contact allowed with RTE foods. Cover with all employees.

June 30, 2003 (Critical Procedures)

Violations:

• 0820 - Critical Pizza held at 83.8 degrees under "time as a control" with no time recored posted.
  Properly fill in time records. Discard pizza. Corrected.
• 0470 - Critical Container of raw ground beef stored on shelf above produce in walk in box.
  Move raw beef to bottom shelf. Corrected.
• 3340 - Critical WD40 stored on shelf next to spices. Orange cleaner near make table top.
  Move chemicals and store away from food. Corrected.

February 21, 2003 (Critical Procedures)

Violation: 0820 - Critical Pizzas maintained at ambient air temperature with no written or documented procedure for time as a control.
Discard pizzas.- Corrected.