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Restaurant: Jose's Pizza
Address: 145 West Main St, Purcellville, Virginia
Phone: (540) 338-7565
Total inspections: 13
Last inspection: Oct 13, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 0450 - Critical Bare hand contact with ready-to-eat foods observed.
- 1180 - Corrected During Inspection The food thermometer is not accurate to +/- 2F in the intended range of use.
- 3180 - The ceiling between the hood and back door is noted in need of cleaning.
- 3330 - Corrected During Inspection Critical Working containers of chemicals are not identified.
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October 13, 2009 | Routine | 2 | 2 | Details / Comments |
- 0570 - Repeat Wiping cloths stored improperly between use.
- 0820 A 2 - Critical Repeat Cheese at 45F cold holding at improper temperatures.
- 1570 - The condensate line of the reach-in freezer appears to be blocked allowing condensate to leak and freeze inside the cooler.
- 3660 - Facility operating with an expired permit.
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January 07, 2009 | Routine | 1 | 3 | Details / Comments |
- 0820 A 2 - Critical Steak at 44F cold holding at improper temperatures.
- 1570 - The thermometer at the reach-in cooler is broken.
- 1770 A - Corrected During Inspection Critical Can opener blade soiled.
- 3350 - Corrected During Inspection Repeat There is a car battery stored in the restaurant.
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August 11, 2008 | Routine | 2 | 2 | Details / Comments |
- 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. A food service employee was observed washing their hands without soap.
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a sink used for utensil washing.
- 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
- 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0820 2 - Critical Cheese at 45 degrees, cubed ham at 42 degrees cold holding at improper temperatures
- 0820 2 - Corrected During Inspection Critical Provolone at 52 degrees, salami at 53 degrees, cold holding at improper temperatures
- 1450 - Repeat The sandwich prep cooler is running at 43 degrees and is not maintaining food temperatures if 41 degrees or lower.
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December 27, 2007 | Routine | 3 | 4 | Details / Comments |
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 0690 - Corrected During Inspection Ginger and salt are not stored in food grade containers.
- 0820 - Corrected During Inspection Critical Repeat Foods in the three door prep cooler cold holding at improper temperatures.
- 1450 - The three door prep cooler is not keeping temperatures or 41 or below..
- 1570 - Corrected During Inspection A cooler is missing a kickplate.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the exterior of the microwave.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight is visible around the back door.
- 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. A bottle of nail polish remover is stored in the facility.
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April 27, 2007 | Routine | 2 | 6 | Details / Comments |
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0820 - Critical Repeat Pizza toppings cold holding at improper temperatures. Two refrigeration units are maintaining temperature of 45 degrees.
- 3220 - Corrected During Inspection Repeat Mop not hung up to air dry.
- 3300 - Repeat Facility is storing equipment that is no longer used in the operation of the establishment.
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December 21, 2006 | Follow-up | 1 | 3 | Details / Comments |
- 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- 0570 - Wiping cloths improperly stored between use.
- 0820 - Critical Eggs cold holding at improper temperatures.
- 0820 - Critical Pizza toppings cold holding at improper temperatures.
- 0820 - Critical Sauce hot holding at improper temperatures.
- 0960 1 - Corrected During Inspection Critical The food contact surface of the pizza shovel and metal spatula is not safe.
- 1190 - There is no ambient air temperature measuring device provided in several of the coolers and freezers.
- 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: pizza screens, peeler.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: yellow trays at prep line
- 1890 - Corrected During Inspection Critical A food employee was observed putting equipment into use without sanitizing it.
- 1920 - Corrected During Inspection Oven mitts were heavily soiled and torn..
- 2350 ii - The handsink is in poor repair.
- 2720 - Corrected During Inspection Dumpster was open.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The doors are ill fitting.
- 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
- 3220 - Corrected During Inspection Mop not hung up to air dry.
- 3290 - There is equipment for the maintenance of the facility stored in various locations throughout the food storage area.
- 3300 - Facility is storing both indoors and outdoors unnecessary items to the operation or maintenance of the establishment.
- 3330 - Corrected During Inspection Critical Repeat Working containers of cleaner are not properly labeled.
- 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment including wood stain, cans of spray paint and polyurethane gloss, air freshener spray.
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December 05, 2006 | Routine | 6 | 12 | Details / Comments |
- 0820 - Corrected During Inspection Critical Feta cheese and sliced cheese in the sandwich prep cooler are at improper temperatures.
- 1450 - The sandwich prep cooler is not maintaining cold holding at proper temperatures.
- 1570 - Corrected During Inspection Two lights in the hood are not working.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
- 3330 - Corrected During Inspection Critical Working containers of cleaners are not properly labeled.
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March 06, 2006 | Routine | - | - | Details / Comments |
- 0470 A 4 - Observed several foods in the reach-in freezer were stored without being in packages, in covered containers, or wrapped.
- 1150 - The nonfood contact surface of the cardboard box used to store clean pans is not designed or constructed to be easily cleanable.
- 1570 - The door gasket on the prep cooler are cracked.
- 1750 - Manufacturer containers were observed reused for the storage of sugar and salt.
- 2000 - Take-out containers were stored with the food contact surface facing upward.
- 2000 - Knives stored in between prep cooler and reach-in cooler.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3670 - An application was not submitted 30 days prior to the date planned for opening
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December 10, 2004 | Routine | 0 | 7 | Details / Comments |
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
- 2640 - The refuse container located outside the establishment is missing its lid.
- 0570 - Repeat Improper use of wet wiping cloths.
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March 22, 2004 | Follow-up | - | - | Details / Comments |
- 0570 - Repeat Improper use of wet wiping cloths.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- 2240 - Critical Seating provided for dining area for 11 diners. There are not an adequate number of toilets required by law
- 1060 - Repeat The nonfood contact surface of the shelves and backdoor is not corrosion resistant, nonabsorbent, and/or smooth.
- 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 0480 - Unlabeled food containers.
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February 05, 2004 | Follow-up | 2 | 5 | Details / Comments |
- 1060 - Repeat The nonfood contact surface of the shelves and cutting board table is not corrosion resistant, nonabsorbent, and/or smooth.
- 0470 - Repeat Unwrapped or uncovered food in the pizza prep cooler.
- 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0570 - Repeat Improper use of wet wiping cloths.
- 3660 - Repeat
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January 21, 2004 | Follow-up | 1 | 5 | Details / Comments |
- 0470 - Unwrapped or uncovered food in the pizza prep cooler.
- 0570 - Improper use of wet wiping cloths.
- 1540 - The cutting board is located where it is exposed to contamination.
- 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the pizza prep cooler is not present.
- 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 1060 - The nonfood contact surface of the shelves and cutting board table is not corrosion resistant, nonabsorbent, and/or smooth.
- 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- 3660 - Establishment operating without a valid permit.
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January 13, 2004 | Routine | 1 | 8 | Details / Comments |
October 13, 2009 (Routine)
Violations: - 0450 - Critical Bare hand contact with ready-to-eat foods observed.
instruct food service workers to handle ready-to-eat food with gloves, tongs, spatulas or other suitable utensils.
- 1180 - Corrected During Inspection The food thermometer is not accurate to +/- 2F in the intended range of use.
Calibrate the food thermometer so that it is accurate to +/-2F in the intended range of use.
- 3180 - The ceiling between the hood and back door is noted in need of cleaning.
Clean this area and increase the regular cleaning frequency.
- 3330 - Corrected During Inspection Critical Working containers of chemicals are not identified.
Clearly identify working containers of chemicals taken from bulk supplies.
Comments:
Correct the remaining critical item today, all others within two weeks. Reviewed Employee Health and how to calibrate a food thermometer.
January 07, 2009 (Routine)
Violations: - 0570 - Repeat Wiping cloths stored improperly between use.
Store chemical wiping cloths in a properly labeled container of chemical sanitizer at the proper concentration between uses.
- 0820 A 2 - Critical Repeat Cheese at 45F cold holding at improper temperatures.
Cold hold potentially hazardous foods at temperatures of 41F or below.
- 1570 - The condensate line of the reach-in freezer appears to be blocked allowing condensate to leak and freeze inside the cooler.
Repair the freezer as needed and remove the frozen condensate.
- 3660 - Facility operating with an expired permit.
Submit a properly completed permit application to your local Health Department office.
Comments:
Correct the critical violation today and 3660 by the end of the business week and 1570 and 0570 within one month.
August 11, 2008 (Routine)
Violations: - 0820 A 2 - Critical Steak at 44F cold holding at improper temperatures.
Cold hold at or below 41F.
- 1570 - The thermometer at the reach-in cooler is broken.
Repair or replace the thermometer.
- 1770 A - Corrected During Inspection Critical Can opener blade soiled.
Clean and sanitize these surfaces for food contact.
- 3350 - Corrected During Inspection Repeat There is a car battery stored in the restaurant.
Store only chemicals needed for the operation of the restaurant in the facility.
Comments:
Correct the remaining critical violation today, all others within one week.
December 27, 2007 (Routine)
Violations: - 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. A food service employee was observed washing their hands without soap.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their 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.
- 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0820 2 - Critical Cheese at 45 degrees, cubed ham at 42 degrees cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 0820 2 - Corrected During Inspection Critical Provolone at 52 degrees, salami at 53 degrees, cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
- 1450 - Repeat The sandwich prep cooler is running at 43 degrees and is not maintaining food temperatures if 41 degrees or lower.
Adjust or repair the cooler as needed to maintain food temperatures of 41 degrees or below.
Comments:
Correct the remaining critical violation within 24 hours, correct all other violations within two weeks.
April 27, 2007 (Routine)
Violations: - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0690 - Corrected During Inspection Ginger and salt are not stored in food grade containers.
Protect food from miscellaneous sources of contamination.
- 0820 - Corrected During Inspection Critical Repeat Foods in the three door prep cooler cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
- 1450 - The three door prep cooler is not keeping temperatures or 41 or below..
Discontinue use of the cooler, repair or replace the cooler.
- 1570 - Corrected During Inspection A cooler is missing a kickplate.
Replace the kickplate.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the exterior of the microwave.
Maintain nonfood-contact surfaces of equipment clean.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight is visible around the back door.
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.
- 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. A bottle of nail polish remover is stored in the facility.
Remove unnecessary poisonous or toxic materials.
Comments:
Correct the critical violations today, correct the non critical violations on or before May 11, 2007.
December 21, 2006 (Follow-up)
Violations: - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0820 - Critical Repeat Pizza toppings cold holding at improper temperatures. Two refrigeration units are maintaining temperature of 45 degrees.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. On 03/01/2007 refrigeration units will be required by law to be capable of maintaining food at 41 degrees or lower.
- 3220 - Corrected During Inspection Repeat Mop 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.
- 3300 - Repeat Facility is storing equipment that is no longer used in the operation of the establishment.
Manager wants to give items away. Place the items in the storage area and remove them from the kitchen, then 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.
Comments:
Make arrangements to replace or upgrade refrigeration equipment prior to 03/01/2007. Correct all remaining violations by 01/10/2007.
December 05, 2006 (Routine)
Violations: - 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0820 - Critical Eggs cold holding at improper temperatures.
Discard eggs.
- 0820 - Critical Pizza toppings cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0820 - Critical Sauce hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 0960 1 - Corrected During Inspection Critical The food contact surface of the pizza shovel and metal spatula is not safe.
Repair or replace the items to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 1190 - There is no ambient air temperature measuring device provided in several of the coolers and freezers.
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: pizza screens, peeler.
Clean and sanitize these surfaces for food contact.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: yellow trays at prep line
Maintain nonfood-contact surfaces of equipment clean.
- 1890 - Corrected During Inspection Critical A food employee was observed putting equipment into use without sanitizing it.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- 1920 - Corrected During Inspection Oven mitts were heavily soiled and torn..
Discard the torn mitts. Increase the frequency of laundering of these nonfood-contact linens to prevent the transfer of pathogens.
- 2350 ii - The handsink is in poor repair.
Repair plumbing.
- 2720 - Corrected During Inspection Dumpster was open.
Cover all waste containers when not in continuous use.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The doors are ill fitting.
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.
- 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- 3220 - Corrected During Inspection Mop 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.
- 3290 - There is equipment for the maintenance of the facility stored in various locations throughout the food storage area.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored in an orderly fashion so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- 3300 - Facility is storing both indoors and outdoors unnecessary items to the operation or maintenance of the establishment.
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.
- 3330 - Corrected During Inspection Critical Repeat Working containers of cleaner 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.
- 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment including wood stain, cans of spray paint and polyurethane gloss, air freshener spray.
Remove unnecessary poisonous or toxic materials.
Comments:
Correct all critical violations today. Correct all non-critical violations by 12/21/2006. Manager needs to become a Certified Food Manager.
March 06, 2006 (Routine)
Violations: - 0820 - Corrected During Inspection Critical Feta cheese and sliced cheese in the sandwich prep cooler are at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 1450 - The sandwich prep cooler is not maintaining cold holding at proper temperatures.
Repair or replace the cooler so it is capable of maintaining cold holding of foods at 41F (45F) or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 1570 - Corrected During Inspection Two lights in the hood are not working.
Replace the bulbs in the hood.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 3330 - Corrected During Inspection Critical Working containers of cleaners 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.
Comments:
Correct critical violations today and all other violations by 3/13/06. NOTE: By March of 2007 all existing refrigeration must be capable of maintaining cold holding of foods at 41°F or less.
December 10, 2004 (Routine)
Violations: - 0470 A 4 - Observed several foods in the reach-in freezer were stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings.
- 1150 - The nonfood contact surface of the cardboard box used to store clean pans is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1570 - The door gasket on the prep cooler are cracked.
Repair or replace the prep cooler door gasket in accordance with the manufacturer's specifications.
- 1750 - Manufacturer containers were observed reused for the storage of sugar and salt.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 2000 - Take-out containers were stored with the food contact surface facing upward.
Store take-out containers inverted to protect them from contamination.
- 2000 - Knives stored in between prep cooler and reach-in cooler.
Store clean utensils in a clean, protected location.
- 3045 - 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.
- 3670 - An application was not submitted 30 days prior to the date planned for opening
Submit application and fee for 2005 health department permit.
Comments:
Correct all above items by 12/17/2004.
March 22, 2004 (Follow-up)
Violations: - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
- 2640 - The refuse container located outside the establishment is missing its lid.
Replace the missing cover of the outside refuse container with one that is a tight fit.
- 0570 - Repeat Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
February 05, 2004 (Follow-up)
Violations: - 0570 - Repeat Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. CORRECTED AT TIME OF INSPECTION.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. CORRECTED AT TIME OF INSPECTION.
- 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- 2240 - Critical Seating provided for dining area for 11 diners. There are not an adequate number of toilets required by law
Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Remove seats in dining area. CORRECT IMMEDIATELY-as per phone conversation.
- 1060 - Repeat The nonfood contact surface of the shelves and backdoor is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. SHELVES CORRECTED AT TIME OF INSPECTION. CORRECT BACKDOOR with in 30 DAYS.
- 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. Correct with in 1 week.
- 0480 - Unlabeled food containers.
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. Correct with in 1 week.
January 21, 2004 (Follow-up)
Violations: - 1060 - Repeat The nonfood contact surface of the shelves and cutting board table is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 0470 - Repeat Unwrapped or uncovered food in the pizza prep cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0570 - Repeat Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- 3660 - Repeat
Comments:
Many of the items from 1/13/04 inspection were not corrected. Correct immediately. Pictures taken for file.
January 13, 2004 (Routine)
Violations: - 0470 - Unwrapped or uncovered food in the pizza prep cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- 1540 - The cutting board is located where it is exposed to contamination.
Relocate the cutting board to prevent potential contamination from splash from handsink.
- 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the pizza prep cooler is not present.
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- 0610 - 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.
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 1060 - The nonfood contact surface of the shelves and cutting board table is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- 3660 - Establishment operating without a valid permit.
Cease all food service operations until you receive a permit to operate from the health department.
Comments:
Submit application for permit immediately and pay fee. All items to be corrected for followup inspection on 1/21/04.
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Restaurant representatives - add corrected or new information about Jose's Pizza, 145 West Main St, Purcellville, VA »