All food temperatures taken were internal.
Note: Backflow prevention device may be needed on the threaded faucet at mop sink y valve with two chemical dispensing units installed on each side of the Y.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material (the bare ground).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container (outdoor dumpster) is rusted through on the left side.
Correction: Replace/repair the waste storage container. Contact the company.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor and wall juncture not sealed by kitchen handsink, some cove tiles not sealed at top, kitchen handsink caulk cracked, front three compartment sink caulking seal removed, edge of three compartment sink in back not sealed to the wall, ceiling tile missing over handsink, and the self closing arm on restroom door is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of 2 chemical spray bottles are not properly labeled.
Correction: 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.
|
03/11/2016 | Routine | |
This is a follow-up inspection being conducted to address improper cold holding temperatures of foods in the pizza/sub make table. The make table has been replaced with a new make table and is cold holding foods at proper temperatures of 38*F.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of several pans is observed soiled with accumulations of burnt on build up.
Correction: Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
08/28/2015 | Follow-up | |
- Critical: Temperature* (corrected on site)
Observation: Refrigerated cheese received at inadequate temperatures (46*F).
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse. Rapidly chill product since it has not been out of temperature for too long.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The follwoing foods are cold holding at improper temperatures in the make table: sausage-55*F, cooked garlic-55*F, marinara- 54*F, pepperoni- 55*F, ricotta- 54*F, ham- 55*F.
Correction: Foods were discarded.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of several pans is observed soiled with accumulations of burnt on build up.
Correction: Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A few chemical spray bottles are not properly labeled.
Correction: 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
|
08/18/2015 | Risk Factor | |
All food temperatures taken were internal. 2015 Permit Issued.
Notes: The can opener is rusted and the beer lowboys gasket is noted in need of cleaning. All foods including packaged foods and beverages should be placed on crates or shelves and eleveated 6 in. off the floor.
- Person in Charge
Observation: Certified food manager certificate not posted or available.
Correction: Obtain a certified food manager certificate and post in public view.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink, mopsink and three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in fixture in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical spray bottles are not properly labeled.
Correction: 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are stored on packaged foods, which are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage
Observation: Employees person belongings are stored on packaged foods.
Correction: 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.
|
02/13/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge
Observation: Certified Food Manager certificate CFM is expired
Correction: Obtain new certificate.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front of kitchen.
Correction: 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of a couple chemical spray bottles are not properly labeled.
Correction: 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.
|
10/22/2014 | Risk Factor | |
All food temperatures taken were internal.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in kitchen and in women's restroom is no longer sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Air filter to HVAC has no way of staying in place and falls out
>>Barewood around hole in wall for HVAC
>>Keg cooler door does not make an air tight seal
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza boxes stored on the floor. Operator stated they no longer use that type of box and he has re-purposed them for something non food related.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. 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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Floor transition strip missing
>>weather strip removed from back door
>>A cove tile is missing from hallway edge
>>Ceiling tile removed above slicer
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Several chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
|
06/12/2014 | Routine | |
All food temperatures taken were internal.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils for sugar, salt, and flour do not have a handle and are stored in the product.
Correction: 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 135°F.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the black homestyle refrigerator (corrected during inspection) and the temperature measuring device in the pizza make table was broken.
Correction: 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The test strips could not be located during the inspection for monitoring the levels of quaternary ammonia sanitizer.
Correction: Locate test strips, or replace them so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls (caulking is split):
>>women's restroom handsink
>>kitchen handsink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material (grass, gravel).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dough refrigeration unit not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the men's and women's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/18/2014 | Routine | |
All food temperatures taken were internal. Quat-ammonia at 200 ppm. No orders filled at the time of evaluation.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: PIzza by the slice 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.
Correction: 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.
- Wood, Use Limitation (repeated violation)
Observation: Bare wood pizza paddles are used as a food contact surface.
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to shim storage unit and bricks used to support dough refrigerator.
Correction: Use materials that is smooth, easily cleanable and non-absorbent.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided in back refrigerator.
Correction: Provide thermometer inside of unit at front by door.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (i.e. digital) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit (QT-40, QT-44) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer broken in pizza make table.
Correction: Repair or replace.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pizza boxes and single service lids stored on floor.
Correction: Store single service items at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The combination sink is blocked by mop bucket.
Correction: Hanksink is to be accessible at all times. Remove mop bucket.
- Plumbing System Maintained in Good Repair
Observation: Hot water at three compartment sink non-operable (water pressure is very low and making a loud noise).
Correction: Repair/restore to proper operation.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on the ground and is on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. Arm is missing.
Correction: Provide a self-closer for the toilet room door. 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Gaps exist around the intake wall vent below the pizza oven
2) Ceiling tile missing in back area.
Correction: Repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items (old equipment) to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/15/2013 | Routine | |
All food temperatures observed are internal unless otherwise noted.
Facility was not open at time of evaluation
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Open chub of salami and ready to eat chicken breasts are not labeled with a use by date.
Correction: Label the use by dates for 7 days once a ready to eat food has been opened or prepared.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer lacking inside the Frigidaire refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital/tip sensitive food thermometer to measure the internal temperature of thin-massed, patty-like foods.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the make table is broken.
Correction: Replace the thermometer.
- Non-Food Contact Surfaces
Observation: Exterior ledges of the shelving unit left of the display refrigerator are not clean.
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light bulb not shielded/shatterproof in the reach-in refrigerator.
Correction: Provide a proper cover/shield for the light bulb OR provide a shatterproof light bulb.
- Hand Drying Provision
Observation: Paper towels not provided at the combination sink.
Correction: Provide paper towels at the hand sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom hand sinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Base tiles are not sealed to the walls in multiple areas
2) A gap exists along the left side of door frame-wall juncture
3) Gaps exist around the intake wall vent below the pizza oven
4) Wall torn in the men's restroom at the hand sink
5) Ceiling tile missing in back area
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) The wall is dusty between the oven and the make table.
2) The floor is not clean in the area of the three compartment sink.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottle not labeled.
Correction: Label contents.
|
02/04/2013 | Routine | |
all food temperatures observed are internal.
Facility will offer pizza by the slice. Advised to label the time the pizza came out of the oven to ensure it is consumed or discarded within 4 hours from the labeled time.
- Wood, Use Limitation
Observation: Wood pizza paddles are used as a food contact surface (and the edges are worn/chipped).
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood pallet storing bulk flour not washable.
Correction: Paint to seal the pallet or replace it with material that is smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the Frigidaire refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Non-Food Contact Surfaces
Observation: Top of Frigidaire refrigerator not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food pans and paper food boats on storage rack and shelf above make table, respectively, not stored protected.
Correction: Store the pans and boats inverted to protect the food contact surfaces from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Mop bucket is stored in the hand sink-mop sink.
Correction: This sink is to be accessible at all times during operation so employees may properly wash hands prior to handling food.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies rest room
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Cleanser - Availability
Observation: Hand soap not provided at the hand sink-mop sink.
Correction: Provide soap.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at both hand sinks.
Correction: Ensure all hand sinks are supplied with paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (including restrooms).
Correction: Sign posted at hand sink adjacent to oven. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: 1) Base tiles are not sealed to the walls in multiple areas
2) A gap exists along the eft side of door frame-wall juncture
3) A gap exists at the corner base tiles right of the storage rack
4) Holes in wall left of the pepsi display refrigerator
5) Ceiling tile missing above oven
6) Light switch cover missing in one of the restrooms
7) Wall plate missing right of toilet
Correction: Maintain the physical structures in good repair. Ensure these are repaired no later than 12/31/12 or 2013 permit may not be issued.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall not clean left of pepsi display refrigerator (where oven used to be located).
Correction: Clean.
- Pests - Controlling Pests*
Observation: Rodent droppings observed on floor right of equipment/food rack.
Correction: Clean to remove droppings. Monitor for new activity.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Oven cleaner stored on shelf above meat slicer with food.
Correction: Corrected. Store cleaners and general chemicals BELOW and separate from food, utensils, equipment, linen, and single service.
|
08/21/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Permit to operate and Hampton Certified Food Manager Certificate not posted in public view.
Correction: Post in public view.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Corrected. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Meat slicer not clean.
Correction: Clean and sanitize the meat slicer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Unassembled pizza boxes stored on the floor.
Correction: Corrected. Store the boxes elevated up off the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The mop sink-hand sink is not accessible since the mop bucket is stored inside.
Correction: Corrected. Hand sinks shall be accessible at all times during operation. Discontinue storing anything in the sink or around which may block access.
- Plumbing System Maintained in Good Repair
Observation: Faucet at three compartment sink is leaking and hot water knob not operational--sink has to be turned on from water supply below sink.
Correction: Repair the faucet fixtures.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at hand sink-mopsink.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Refuse - Covering Receptacles
Observation: Dumpster lid open.
Correction: Maintain dumpster doors and lids closed.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Grout eroding around the floor drain at the front hand sink.
2) Tops of base tiles not sealed to the walls throughout the facility.
Correction: Maintain the physical structures in good repair to facilitate cleaning and maintenance.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals improperly stored on top shelf above the handsink with and above food and food contact surfaces.
Correction: Corrected by relocation. Store chemicals BELOW and physically separate from food and food contact surfaces.
|
03/01/2012 | Routine | |
All food temperatures observed are internal. No orders filled at time of evaluation.
INTERIM PERMIT IS EXTENDED UNTIL 11/30/11 grouting and repair/replacement of door gaskets is complete.
Facility does pizza by the slice. Advised that pizza shall be held at or above 135* OR the time the pizza came out of the oven shall be labeled and consumed or discarded within 4 hours of that time.
- Person in Charge
Observation: Hampton Certified food manager certificate not posted in public view.
Correction: Post the certificate in public view.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Digital food thermometer is not operational.
Correction: Repair/replace the thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets are torn:
1) make table refrigerator
2) reach in refrigerator
3) reach in freezer
Correction: Repair/replace the gaskets.
- Non-Food Contact Surfaces
Observation: Top of pizza oven not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Case of styrofoam food trays stored on floor.
Correction: Corrected. Store the food trays elevated up off the floor.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink.
Correction: Ensure all hand sinks are stocked with a supply of paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: Vent covers not provided/attached to wall.
Correction: Install and secure vent covers to wall.
- Physical Facilities in Good Repair (repeated violation)
Observation: Base tiles not sealed/grouted to wall and in between tiles throughout facility.
Correction: Seal/grout where needed.
- Pests - Controlling Pests*
Observation: Few flies present in food facility.
Correction: Use approved methods to control pests in the facility.
- Toxics - Separation of Toxics (corrected on site)
Observation: Cleaners in spray bottles stored adjacent to pizza pans.
Correction: Corrected. Store cleaners physically separate (and below) food, utensils, equipment, linen, and single service.
|
11/01/2011 | Routine | |
Neither refrigerated cases (low boy and pizza prep) is holding temperature (41*F or below). To be used for dough and non-potentially hazardous foods only.
Permit to operate is issued. It will expire November 1, 2011. All violations are to be corrected by that date
- Person in Charge
Observation: There is no Hampton certified food manager
Correction: Register manager certificate with this office
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Vents and other items not sealed properly
Correction: Seal/caulk/grout were needed
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no covered trash can in restroom
Correction: Provide
- Wall and Ceiling Coverings and Coatings
Observation: Several areas not easily cleanable
Correction: Apply second coat of paint were needed
- Handwashing Signage/Handwashing Facilities
Observation: Handsink/mop sink lack hand wash signage
Correction: Provide
- Physical Facilities in Good Repair
Observation: Tiles along floor wall juncture restroom lacks grouting
Correction: Finish grouting
- Physical Facilities in Good Repair
Observation: Vent covers not secure to wall
Correction: Secure to wall
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Old equipment stored on premises
Correction: Remove
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09/27/2011 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood surfaces observed
Correction: Paint/seal all wood surfaces to make them easily cleanable
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators.
Correction: 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Dirty and dust observed on food contact surfaces
Correction: Clean and sanitize all surfaces
- Non-Food Contact Surfaces
Observation: Surfaces dusty and dirty
Correction: Clean all surfaces
- Refuse Outside Receptacles
Observation: There is no dumpster
Correction: Provide
- Light Bulbs Protective Shielding
Observation: Front area light fixtures not properly shielded
Correction: Properly shield all light fixtures
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Old equipment stored on site
Correction: Remove all old equipment
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09/23/2011 | Pre-Opening | |
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