April 21, 2009 (Risk Factor Assessment)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands and change gloves before engaging in food preparation after handling a chemical spray bottle; a food employee failed to wash hands before changing gloves during food preparation.
  Instruct food employees to wash hands when changing gloves, and to change gloves when moving from one task to another, such as cleaning to food preparation, where cross contamination could occur.
• 0820 A 2 - Critical Chicken bits in prep unit observed above acceptable cold holding temperature. However, product had been cooked only a few hours earlier.
  Monitor your cooling methods and amounts of product you place in display pans. Try to keep cold foods cold at all times.

December 11, 2008 (Routine)

Violations:

• 0570 - Improper use of wet wiping cloths.
  Establish a system of using sanitizer in conjunction with your wet wiping cloths. Change the sanitizer and wiping cloths frequently.
• 0810 - The methods used for cooling were not adequate. Sliced chicken in wrapped 4 inch pan in prep unit was 62F. product was cooked a couple of hours before, sliced, and placed in prep unit. This has the effect of warming the prep unit and not rapidly cooling the chicken.
  Consider different process for handling this product, as discussed. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1510 - There was no food temperature measuring device available to readily measure thinner foods such as burgers.
  Obtain a thin probe digital measuring device..
• 1570 - The upright refrigerator in Burger Junction appeared to possibly be running a liitle high. Have the unit evaluated.
  Have the unit evaluated. Ideally it would operate at 37F with doors closed, so that foods would not rise above 41F when doors are being constantly opened.

Comments:
Good overall sanitation observed; no employees observed or reported as working ill; foods all from commercial sources; good handwashing and gloves use observed; good cooking temperatures and hot holding observed. Discussde with manager employee health policy requirements.

October 18, 2007 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use..
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the Java City serving site.
  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

Comments:
Good overall sanitation; good use of gloves with ready-to-eat foods; excellent hair covering and clean uniforms; good food temperatures observed and excellent logging of food and equipment temperatures; no employees observed or reported as working ill today.

December 04, 2006 (Routine)

Violations:

• 1530 - No test kit specific for the Quats 146 sanitizer
  Procure a kit and use it to monitor sanitizer levels
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
No critical violations observed. Good food protection. Good sanitation. Good hygiene. As a "best practice" make paper towels for hand drying more accessible in the Java City station.

November 17, 2005 (Critical Procedures)

Violation: 0820 - Corrected During Inspection Critical Repeat Meats balls and sauce were observed holding at temperatures below acceptable threshold. A review of temperature logs in the Sbarro unit indicated out of compliance food holding temperatures recorded for many food items over several days.
Operator pulled product for boost heating or discard. Immediate close monitoring in the Sbarro area is required. Cold products on the pizza make unit must be held at 41F or colder. Hot products are to be held 140F or hotter. If Time instead of Temperature is to be used as a public health control then the requirements of 12 VAC 5-421-850 must be met. A follow-up review will be required.
Comments:
Good thawing under refrigeration observed in City Grill area; hand sink all with soap and towels; chemicals were properly labeled and stored; good food code dating observed; gloves observed in use; hats / hairnets in use

April 06, 2005 (Routine)

Violations:

• 0480 - Two large containers of flour were unlabeled.
  Label working containers with the common name of its contents. 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.
• 0510 - Corrected During Inspection Tomatoes were not washed before being processed.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 3380 - Corrected During Inspection Critical Quaternary ammonia sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Do not exceed guidelines for sanitizing agent concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3490 - Various personal care items were observed in the Montague Deli area on a stainless shelf in front of the sliding display doors.
  

Comments:
Food and refrigeration temperature logs were reviewed and appeared up -to-date and satisfactory; good labeling of all chemicals. Make sure you keep access to hand sink in Sabarros open at all time and do not block with equipment unless it can be readily moved.

February 23, 2004 (Routine)

Violations:

• 1770 - One utensil drawer in Sabarro unit had visible soil and debris
  OPERATOR CORRECTED IMMEDIATELY by having cleaned.
• 0820 - Critical Repeat One pan of chicken in Sabarro unit was hot holding at improper temperatures.
  OPERATOR CORRECTED IMMEDIATELY by rapidly reheating the food to 165F for 15 secs. Maintain at 140F or above through the hot holding period.
• 3170 - Light bulbs under the hoods in the Sabarro and Tortilla Fresca units were burned out .
  Replace
• 3330 - Critical Repeat Working containers of Quaternary Ammonia were not properly labeled.
  OPERATOR CORRECTED IMMEDIATELY. 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.
• 1780 - Critical Stainless pitchers used to steam milk in Java City unit were not being washed / sanitized every four hours.
  Establish procedures for washing / sanitizing these items on a routine basis not to exceed 4 hours.
• 1450 - The steamed-milk holding refrigeration unit appears to not be capable of cooling and holding designated product at low enough temperatures and may not be sufficient to meet the food storage demands of the Java City.
  Provide adequate refrigeration capable of cooling and maintaining the steamed milk at refrigeration temperature.
• 0620 - Food stored under hand sink in Java City unit which could potentially leak and become a source of contamination.
  Relocate food storage to an approved area.
• 1750 - Single service cup being re-used as a scoop in ice
  Procure and use a scoop with a handle for scooping.
• 2020 - Plastic soup spoons were found dispensed with the food or lip-contact surface facing toward customer..
  Store with food or lip-contact surface facing away from customer to help prevent contamination prior to use.

Comments:
All but one critical violation were corrected immediately; overall excellent sanitation observed; good glove use and hair protection; hand sinks had soap, towels, and signage; good cold holding temperatures; dish machine was sanitizing properly;good food covering and labeling; temperature logs for food and equipment are maintained; new system for monitoring pizza and certain other hot foods in Sabarro appears to be innovative and a plus for food safety.

September 04, 2003 (Routine)

Violations:

• 3330 - Critical Working containers of chemical cleaners / sanitizers are not properly labeled.
  OPERATOR CORRECTED IMMEDIATELY. 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.
• 3380 - Critical Repeat Quaternary ammonia sanitizer was being applied to food contact surfaces at too strong a concentration.
  Apply at strengths of 200ppm. The chemical distribution tower appears to need adjustment. Operator will contact a service provider immediately.
• 0820 - Critical Chicken Parmesan was being held at 110F and Stromboli at 126F
  The chicken was immediately boost heated to 165F for 15 seconds. The Stromboli is to be discarded if not sold within 30 minutes.
• 0520 - A food storage container was left in the ice bin with beverage ice.
  OPERATOR CORRECTED IMMEDIATELY. Store in separate space so as not to potentially contaminate ice.
• 0570 - Knives were being wiped with cloths that were not being routinely stored in sanitizer.
  Wipe knives with clean, dry cloths that are rotated frequently or are kept in a clean sanitizing solution. Consider offering unsliced sandwiches.

Comments:
Good hair covering ; personnel wore gloves when handling ready-to- eat foods;overall cleaning was acceptable; dish machine appears to be sanitizing properly.