Frank's Pizza, 14 E Main St, Salem, VA - Restaurant inspection findings and violations

August 26, 2009 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Employee 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.
• 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee grating cheese and touching cheese with 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. Employee put on gloves during inspection.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw thinly sliced steak stored over RTE food in 2-door refrigerator.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw meat moved to bottom shelf during inspection.
• 1960 - Repeat Plastic drink cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

March 26, 2009 (Routine)

Violations:

• 0060 - Corrected During Inspection Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease. Manager is not familiar with employee health policy
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Handouts in English and Spanish regarding employee health left with manager. Recommend posting employee health information.
• 0060 - Corrected During Inspection Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses: ice scoop stored in unclean location on top of ice machine.
  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. Ice scoop removed from location and washed and sanitized.
• 1060 - Flour is being stored on a wooden pallet covered with cardboard. This surface is not nonabsorbent, and/or smooth and cleanable and you cannot clean floor under pallet.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1960 - Plastic cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

October 23, 2008 (Follow-up)

Comments:
Correction: Time control is being properly documented. Specific times are being placed on shredded cheese, pizza sauce and cooked pizzas.

October 16, 2008 (Follow-up)

Violation: 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. Time control is not being used correctly. A new time is not being placed on pizzas, cheese and sauce when they are removed from proper temperature control. A generic sticker with 11-3 is being placed on all items using time control.
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. Leftover pizza, cheese and sauce were all discarded at 3:00.
Comments:
Corrections since last inspection: Gloves are being worn when making subs, cooked hamburger is properly date marked. Butter and garlic and oil mixture are being kept in the refrigerator.

September 29, 2008 (Follow-up)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee making sub with 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. Employee instructed to use gloves during inspection.
• 0470 A 4 - Repeat Observed the following food stored without being in packages, in covered containers, or wrapped: bulk bag of flour.
  Store food in packages, covered containers, or wrappings.
• 0830 - Critical The prepared ready-to-eat (RTE) cooked hamburger in the sandwich refrigeration prep 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. 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.
• 0840 - Critical The commercially processed ready-to-eat (RTE) sliced meats in the refrigeration unit were not discarded by the ""consume by"" date.
  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.

Comments:
Provide a written procedure for the time control policy to include which items you will be using time control for and how the time is to be documented.

September 15, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on prep counter in kitchen.
  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. Drink discarded during inspection.
• 0470 A 4 - Observed the following food stored without being in packages, in covered containers, or wrapped: bulk bag of flour.
  Store food in packages, covered containers, or wrappings.
• 0820 A 2 - Critical Cold holding at improper temperatures; sandwich prep unit and salad prep unit are not holding food at 41 F or below.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Recommend adjusting temperature on these units so that they are around 36-37 F.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit up front were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 0830 - Critical The prepared ready-to-eat (RTE) tuna salad in the sandwich refrigeration prep 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. 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.
• 0850 - Critical Repeat 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. Pizza removed from the oven and placed on shelf at room temperature was not marked with a 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.
• 0850 - Critical Butter packets, garlic and oil mixture and shredded mozzarella cheese for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. All items were marked with a discard time of 3:00 pm but as of 3:30 none of these items had been discarded.
  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.
• 1060 - Cardboard is lining shelves of hot holding unit. Cardboard is not nonabsorbent, and/or smooth and cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard. Stainless steel surface is nonabsorbent and easily cleanable.

Comments:
Sink next to hand sink in the back is the designated mop sink. Mop water is to be discarded in this sink and this sink is not to be used for anything else.

May 01, 2008 (Follow-up)

Violations:

• 0850 - Corrected During Inspection Critical Repeat Butter packets and 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. Food labeled with time during inspection.
• 1960 - Repeat Plastic drink cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

Comments:
Time was recorded on garlic and oil mixture. Mozzarella cheese is being stored in 2-door refrigerator during non-busy times so proper temperature can be maintained.

April 23, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Employees eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Employees sitting at prep table in the back where they were eating and drinking.
  Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Employees should eat in the dining room only. Employees informed during inspection that they could not eat and drink in the kitchen.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking containers on top of refrigerator up front.
  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. Drinks discarded during inspection.
• 0540 - Critical Food in contact with cardboad from an empty box. Empty box was cut open and was being used to drain cooked eggplant on.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0610 - Food stored in container on top of trash can while waiting to be cooked.
  Protect food and container from contamination by storing the food in a clean location.
• 0850 - Corrected During Inspection Critical Garlic and oil mixture, mozzarella cheese and butter packets 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. Garlic and oil mixture discarded during inspection and cheese and butter put back in refrigerator.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes run through dishwasher. Concentration of chlorine sanitizer was 10 ppm or less.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Using old containter of sanitizer. Machine hooked up to new container and cycled through several times until concentration of sanitizer was in acceptable range.
• 1960 - Plastic drink cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3330 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
  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. Spray bottles labeled during inspection.

April 01, 2008 (Routine)

Comments:
Make sure all cooked sauces are cooled properly from 135 F to 70 F in 2 hours and from 70 F to 41 F within 4 hours. Recommend using shallow metal pans for cooling in the walk-in. Reheat all cooled sauces on stove to 165 F before placing in hot holding. Pre-cooked meatballs should be heated to 135 F or above before being placed in hot holding unit. Temperature of water in hot holding unit should be at least 160 F before items are placed in this unit. Water must be hot enough to maintain food at 135 F or above. Dishes must be air dried before stacking. Time control is to be used on mozzarella cheese, garlic and oil mixture and pizza kept on shelves. Mark time on all items and discard all food within 4 hours. Do not handle any ready-to-eat food with bare hands - use gloves, utensils etc. All drinks in the food area must have a lid and a straw.
Corrections from pre-opening inspection: Shelves in waitress area have been sealed, back door is self-closing, covers on light fixtures have been replaced, area for employee's personal items has been designated and an area to hang mops and brooms is also in place next to the walk-in.