Follow-up visit. Most violations corrected. Ongoing pest control and cleaning.
- Critical: Equipment, Food Contact Surfaces (repeated violation)
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch. Sanitizer buckets had not been made as of afternoon time. mold growing on the Walk-in Cooler door and all around the seals. Mold growing largely on the back of the 3-Compartment sink areas.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
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09/21/2015 | Follow-up | |
Permit expired. Many violations. Follow-up required. Spoke on maintaining proper food temperatures, putting thermometers in coolers, proper cleanliness, proper sanitation, food handlers cards, dating products, posting of required documents. Spoke on new regulations to maintain temperature logs. Follow-up week of Sept. 21st.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Multiple food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: FOOD Cold holding at improper temperatures, in both the entire walk-in and Glass cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Sanitizer buckets were not tested and test strips not produced.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment, Food Contact Surfaces
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch. Sanitizer buckets had not been made as of afternoon time. mold growing on the Walk-in Cooler door and all around the seals. Mold growing largely on the back of the 3-Compartment sink areas.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the Location, missing paper towels also. Both sinks were lacking provisions.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the Walk-in Cooler. Please replace bulb.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The Walk-in Cooler has mold growing on the door and around the seals. There is also large areas of mold growing around the 3 compartment sink area. Noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops and brooms 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.
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09/10/2015 | Routine | |
Spoke on maintaining working cooler thermometers and temping foods to assure proper cooling requirements are met.
- Critical: Cooling*
Observation: Pizza Sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Mops need to be hung up to dry.
Correction: Items must be allowed to drain and air-dry.
- Floors, Walls, and Celings - Cleanability
Observation: Walls need to be cleaned. Remove mold from around the 3 compartment sink.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Hand Drying Provision
Observation: The hand towel system is has a broken handle and needs repairing or replacing..
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
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03/16/2015 | Routine | |
Permit issued. Thank You.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions. The manager has scheduled to take the Certified Manager Class.
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09/19/2014 | Follow-up | |
The person is charge was given information for food handlers and Certified Food Manager Certification. The person is charge was asked not to use the tall reach in cooler until it is repaired. Ice is used currently to keep food cold in the pizza prep unit. During the inspection, employee health, no bare hand contact with ready to eat foods and hand washing was observed. The new 2013 Food Code requirements were also discussed. Thank You.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken wings cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The tall reach in, as well as the pizza prep unit, are not maintaining 41 degrees or below. There is a cloth towel wrapped around the condenser hose in the walk in cooler.
Correction: Repair/replace the cold holding units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: prep tables, mixer, dough containers, spatulas, and other stored utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Flour and other debris observed caked on non-food contact surfaces throughout the facility on panel boxes, dry storage shelves and, door frames.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Utensils were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Tableware - Soiled and Clean Tableware
Observation: Clean and unclean utensils stored together in containers on storage shelves.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor,wall and ceiling are in need of cleaning, especially under the equipment and at the three compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/02/2014 | Routine | |
During the inspection, procedures used for Time as a Public Health Control, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. New Food Code requirements were also reviewed with the manager. Thank You
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface many of the pan pizza trays are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Non-Food Contact Surfaces
Observation: Encrusted flour was observed on the exterior of the mixer, as well as the, storage shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The floor, where the old oven was, is in need of repair. Ceiling tiles are also missing due to facility repairs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling fan, as well as the floor/wall junctures throughout the facility, are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/02/2014 | Routine | |
Discussed proper procedures to wash, rinse, sanitize and air dry with manager on duty. Permit issued. Thank You.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor, especially under the mixer and table, as well as the ceiling tiles, noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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08/13/2013 | Follow-up | |
All violations were discussed and or corrected during the inspection. The need to obtain a CFM and have all employees obtain food handler cards was reviewed. Cleaning as you go was discussed. The employee health policy, as well as, hand washing and no bare hand contact with ready to eat food was also discussed with the manager in charge. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Demonstration of Knowledge*
Observation: The facility has no certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Spatula and pizza cutter stored on pizza boxes.
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 140°F and the container.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris (mostly dried flour) on the following food contact surfaces: prep tables
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Doors and frames, electrical outlets and boxes, storage shelves. speed racks, as well as the mixer stand and legs,
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Flies observed throughout the facility.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor, especially under the mixer and table, as well as the ceiling tiles, noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Restricted Use Pesticides; Criteria* (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Hot Shot observed stored on the storage rack, along with other chemicals.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
- Critical: Toxics - Rodent Bait Stations/Pesticides* (corrected on site)
Observation: Rodent bait station is not covered and tamper-resistant. Fly ribbons observed in the food storage area.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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08/06/2013 | Routine | |
All violations discussed and or corrected during the inspection. The staff are knowledgeable. Employee health, no bare hand contact, and proper hand washing was discussed. Thank You.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information was given while on site.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Time as a Public Health Control* (corrected on site)
Observation: 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.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Operator adding water to the mixuture in the three compartment sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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03/15/2013 | Risk Factor | |
Discussed observations with the PIC.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was water damaged.
Correction: Obtain an ammonium chloride test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/10/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Little Caesars Pizza, 2032 Victory Boulevard #5, Portsmouth, VA 23702 »