Paisano's Subs and Pizza, 12715 Shoppes Lane, Fairfax, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Paisano's Subs and Pizza
Address: 12715 Shoppes Lane, Fairfax, Virginia
Total inspections: 23
Last inspection: Jul 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on new gloves.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: frozen raw beef stored with bread in freezer.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. bread loaves.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Marinara sauce hot holding at 116F.
  • 4-601.11(B) - Pizza screens observed with carbon deposits.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bread baking rack needs cleaning nightly.
  • 4-903.11(C) - Corrected During Inspection To go containers were observed stored unprotected in dry storage area.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
July 17, 2009Routine36Details / Comments
  • 2-103.11(D) - Corrected During Inspection Handsink was used for utensils storage therefore handwashing infrequent
  • 3-304.14(B)(1) - Improper use of wet wiping cloths
  • 3-304.15(A) - Corrected During Inspection Soiled single-use gloves in use by a food employee.
  • 3-305.11(A)(3) - Repeat Chicken stored on the floor in cooler
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sliced deli meat
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-205.11(B) - Corrected During Inspection The handwashing station was being used to store cooking pot
  • 6-301.11 - Observed that hand soap dispenser was nearly empty.
  • 6-404.11 - Corrected During Inspection Multiple dented cans of tomatoes comingled with other product
January 28, 2009Critical Procedures27Details / Comments
3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Observed pepperoni, cheese, tomato, salami between 44-47 degrees F.November 04, 2008Critical Procedures10Details / Comments
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches inside the walk-in coolers.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil liner on shelving under toaster oven.
  • 4-502.13(A) - Corrected During Inspection Manufacturer containers were observed reused for the storage of other foods.
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Reachin h-in refrigerators on the cookline.
  • 4-601.11(B) - Encrusted grease deposits were observed on the food contact surfaces of cooking pots and pizza baking screens
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exterior surfaces of refrigerators and freezer doors, compartments under the deep fryers, and compressor unit on ttop of the small beverage refrigerator.
  • 4-903.11(C) - Single service plastic plates and containers were observed stored unprotected at the dry storage room.
  • 5-501.111 - The waste storage container / dumpster has a missing sliding door.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-202.11(A) - Light bulb fixture on ceiling at the dry storage area are not covered by a protective shielding.
  • 6-501.11 - Observed that the floor drains under the 3-vat sink and in the mop sink are missing screens.
  • 6-501.110(A) - Employees are not using a dressing rooms or lockers to keep clothing and other personal items.
  • 6-501.12(A) - Observed that the floor inside the walk-in cooler and the ceiling vents in the dining area are in need of cleaning.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
April 08, 2008Routine114Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Several dented cans of tomato sauces were noted among canned food supplies in the dry storage area.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: heavy cream, shredded cheese.
  • 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat soups, sauces held in the walk-in refrigerator were not properly dated for disposition.
  • 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat salad dressings held in the walk-in refrigerator were not properly dated for disposition.
  • 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: upright freezer. The bottom storage compartment inside the upright freezer was noted with debris.
September 27, 2007Critical Procedures50Details / Comments
No violation noted during this evaluation. April 03, 2007Follow-up00Details / Comments
  • 3-304.14(E) - Wet wiping cloth buckets improperly stored on floor.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches inside the walk-in coolers.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food items in the refrigeration unit are not used within 24 hours of preparation and are not properly dated for disposition within 7 days at 41F: chicken salad, lasagna.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: interior of cookline refrigerators.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
  • 5-501.113(B) - Outside refuse containers are uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the bulk grease waste container outside the facility.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
  • 6-303.11(A) - Observed that inadequate lighting was provided in the dry storage areas.
  • 6-501.113(A) - Corrected During Inspection Maintenance tools (broom and dust pan ) were not stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
  • 6-501.18 - Repeat Observed that the kitchen handwashing sink is unclean and are not being maintained in good repair. The cold water handle is broken.
March 29, 2007Routine29Details / Comments
No violation noted during this evaluation. July 06, 2006Follow-up00-
  • 2-301.12A - Critical After washing a cambro container, observed employee go to handsink, dry hands with paper towel without handwashing, then don gloves and begin food preparation
  • 3-501.16B - Critical Measured the following potentially hazardous foods to be in the temperature danger zone above 41F; raw chicken in 3-door Beverage Air refrigerator at 48F
  • 4-301.11 - Repeat Measured the internal temperature of the 3-door Beverage Air refrigerator at 48F, using a thermocouple.
  • 4-602.13 - Observed exterior of cooking oven, refrigerators, and grill to be unclean with grease and debris.
  • 4-701.10 - Observed employee washing a plastic cambro in full 3-vat sink without properly sanitizing the container.
  • 6-501.12A - During inspection, observed the following physical structures unclean with debris:1. Walls and floor under the grill and prep station unclean with grease and food debris2. Wall where handsink is mounted is unclean with debris.
  • 6-501.18 - Observed handsink in kitchen unclean with food debris, grease accumulations
June 26, 2006Complaint25Details / Comments
  • 2-401.11A - Critical An uncovered beverage container was observed at a food preparation station.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered frozen cheese sticks and wings observed in freezer.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli ham in the refrigeration unit was not labelled with an expiration date.
  • 4-501.11B - The door gasket of the upright freezer is torn.
  • 5-501.113B - Outside refuse container was uncovered.
  • 6-501.11 - The lower surface of the back door is detiorating and door is beginning to rust.
April 25, 2006Routine34Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Green peppers stored with raw hamburgers which were wrapped in plastic.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped chicken observed in refrigeration.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham, cheese other pizza toppings and salad dressings were held from 46-48 F.
  • 4-301.11 - Corrected During Inspection Repeat Superior refrigerator was not maintaining potentially hazardous foods at proper temepratures for a commercial establishment.
January 09, 2006Critical Procedures31Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Green peppers stored with raw hamburgers which were wrapped in plastic.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped chicken observed in refrigeration.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham, cheese other pizza toppings and salad dressings were held from 46-48 F.
  • 4-301.11 - Corrected During Inspection Repeat Superior refrigerator was not maintaining potentially hazardous foods at proper temepratures for a commercial establishment.
January 09, 2006Critical Procedures31Details / Comments
5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.September 01, 2005Follow-up10Details / Comments
5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.September 01, 2005Follow-up10Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken in freezer.
  • 3-501.16B - Corrected During Inspection Critical Repeat Tuna and cheeses found at 48F and above.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat salad in the refrigeration cooler is not properly dated for disposition.
  • 4-301.11 - Repeat Three door unit with lift top door was not adequately cold holding cheeses and tuna salad.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution holding wiping cloths to ensure proper concentration of the solution.
  • 5-103.11A - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. This is due to the fact that the 9 KW heater produces only 45 Gallons per hour of 120 F water.
July 28, 2005Routine42Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken in freezer.
  • 3-501.16B - Corrected During Inspection Critical Repeat Tuna and cheeses found at 48F and above.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat salad in the refrigeration cooler is not properly dated for disposition.
  • 4-301.11 - Repeat Three door unit with lift top door was not adequately cold holding cheeses and tuna salad.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution holding wiping cloths to ensure proper concentration of the solution.
  • 5-103.11A - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. This is due to the fact that the 9 KW heater produces only 45 Gallons per hour of 120 F water.
July 28, 2005Routine42Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging found on shelf.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food spinach found in prep Ref.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat lunch meats, sauces fruit toppings and other foods were not properly dated for disposition.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of bleach solution
  • 4-501.11B - Repeat The door gasket of the three door Ref in back is damaged.
  • 4-904.11A - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 5-205.11B - The handwash station adjacent to the compartment sink is being used for purposes other than washing hands.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 6-501.12A - Floors in all areas are in need of cleaning.
February 15, 2005Routine--Details / Comments
  • 5-502.11 - Recyclable items are excessive at the dumpster causing a pest harborage.
  • 3-501.16B - Critical Repeat Walk in Ref temperature was cold holding at an improper temperature [47 F].
  • 4-301.11 - Repeat The walk in Ref. is not sufficient in capacity to meet the food storage demands of the establishment.
October 14, 2004Follow-up--Details / Comments
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 3-501.14A - Critical Observed the marinara sauce not being adequately cooled to prevent the growth of harmful bacteria.
  • 4-501.11B - The door gaskets of the prep units and refrigerator with glass door are damaged.
  • 3-305.11A2 - Observed flour and spices on a tray adjacent to the sink and garbage can, where it is subject to splash, dust or other contamination.
  • 2-102.11J - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing food-contact surfaces of sandwich prep area.
  • 4-204.120 - The walk in cooler is missing an installed drain line to eliminate pooling water.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-501.11 - Observed cracked tiles in floor and ceiling.
  • 3-501.17A - Critical The prepared ready-to-eat food in the refrigeration unit such as meats and vegetables are not properly dated for disposition.
  • 3-501.16B - Critical Repeat Observed chicken in the walk in refrigerator held at improper temperatures [above 41 F]. .
  • 4-301.11 - The walk in cooler's capacity is not sufficient to meet the food demands of the establishment [ambient temp was at 46 F].
October 12, 2004Routine47Details / Comments
  • 5-501.113B - Repeat Outside refuse containers were uncovered.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
October 12, 2004Complaint--Details / Comments
  • 4-703.11C - Critical Chemical sanitizer immersion time was not adequate for sanitizing solution. There was no sanitized solution available.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the the following areas:1. Dry storage sugar containers2. Walk in refrigerator3. Reach in freezer
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed raw chicken stored in containers in walk in refrigerator floor.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. They were not stored in sanitized solution.
  • 3-501.16B - Critical Repeat Ham in piza prep unit was cold holding at improper temperatures 50F.
  • 5-501.113B - Repeat Outside refuse container was uncovered. The outside grease barrel was uncovered.
  • 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible at the handsink in the kitchen.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following units:1. Walk in refrigerator2. Small refrigeration unit in front prep area
  • 6-501.14A - Intake and exhaust air ducts were not being routinely cleaned. The sticker on exhaust hood was dated August, 2003.
  • 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Observed a torn, leaking bottle of barbecue sauce stored in area designated ready for service.
  • 4-602.12A - Repeat The food contact equipment surface of the bread oven is observed soiled with accumulations of grime and bread debris and it was lined with foil.
  • 4-602.13 - Repeat The nonfood contact surface of the all the refrigeration units, including upright refrigerator shelves and exterior surfaces of sandwich prep refrigeration units, had accumulations of grime and debris.
  • 4-101.11D - The foil wrapping of the shelves inside of bread oven does not the meet easily smooth, durable and easily cleaneble requirement.
  • 6-501.12A - Repeat The following areas were need of cleaning:1. The entire floor under and behind stationary and removable equipment.2. Floor, wall and shelves of walk in refrigerator.3. Ceiling panels inside kitchen particularly vent grills are accumulatin grease and dust.4. Some celing panel if unable to clean need to be replaced with smooth, durable and easily cleaneble ones.
March 16, 2004Routine311Details / Comments
  • 4-903.11B - Repeat Clean lexans were not observed stored in a position to allow air-drying.
  • 4-903.11B - Repeat Clean single service items were not observed stored with the food-contact surface facing upward.
  • 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans
  • 6-501.18 - Handwashing facilities are unclean and not maintained.
  • 6-303.11B - Repeat Inadequate lighting was noted in the RIF.
  • 6-202.11A - Lights bulb(s) in the prep area are not covered by a protective shielding.
  • 5-205.11B - Repeat The handwash station at the cookline is being used for purposes other than washing hands. Observed prep at the handsink.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the WIR.
  • 6-501.111D - Harborage conditions exist. Observed soiled equipment and facilities
  • 43.1-3-5 - Observed pest and presence of unsanitary conditions.
  • 2-102.11F - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: items on the cookline.
  • 3-304.14B2 - Wiping cloths improperly stored between use. left on prep talbes.
  • 6-303.11C - Inadequate lighting was noted in the prep area.
  • 4-901.11A - Lexans were not found stacked while wet after cleaning and chemical sanitization.
  • 6-501.111C - Critical Methods are not being used to control pests.
  • 3-701.11D - Critical Food contaminated by food employees, consumers or other persons. Lettuce and mushrooms stored in containers where hands and arms have to contact food items to put in sandwich prep units.
  • 7-201.11A - Critical Containers of cleaning and other chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-602.12A - Repeat The food contact equipment surface of the grille fryers is observed soiled with accumulations of grime and debris.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: baking pans, single service containers, vegetable slicer, interior of reach-in units.
  • 3-304.15A - Soiled single-use gloves still in use.
  • 3-304.15A - Single-use gloves worn during multi-tasked food preparation.
  • 6-201.18 - Observed missing ceiling tiles over the walk-in , storage area, and warewashing area.
  • 4-603.14 - Lexans, baking pans, and small wares were observed ineffectively cleaned by manual warewashing.
  • 3-501.16B - Critical Repeat Deli meats (51F - 52F), raw chicken (58F), and chicken salad (59F) cold holding at improper temperatures.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 43.1-1-5A - Critical Observed bare hand contact with lettuce mushroom, and other items in the walk-in refrigerator which where handled with plastic strainer baskets.
  • 4-204.112B - Repeat There was no temperature measuring device located in the sandwich prep unit.
  • 5-205.11A - The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing.
  • 6-501.11 - Repeat The following are not maintained in good repair.WIR floor and interior and exterior sealing.Broken prep table.
  • 4-102.11B2 - Observed single service containers soiled on storage rack in the dry storage area.
  • 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 6-501.12A - Repeat Floors and walls in the establishment noted in need of cleaning.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline equipment, deliver bags, mixers, weight scale, and handsink.
  • 4-501.11C - Obseved can opener blade soiled
  • 6-501.113B - Observed improper storage of cleaning and maintenance items.
  • 6-202.15 - Openings to the exterior of the building are present along the bottom threshold of back door.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisnart food processor, Cuisnart knife sharpener, and Chest freezer.
  • 3-602.11B - No identification on containers of seasoning.
  • 4-602.13 - The nonfood contact surface of the dry storage shelves had accumulations of grime and debris.
  • 4-602.11E - Surfaces of the ice machine and reach in coolers were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-501.11A - The following were observed in a state of disrepair and damaged:Reach-in refrigerator, sandwich prep unit, walk-in refrigerator
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.Dented cans of beans
March 18, 2003Routine1234Details / Comments
No violation noted during this evaluation. March 18, 2003Follow-up00Details / Comments

July 17, 2009 (Routine)



Violations:
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on new gloves.
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: frozen raw beef stored with bread in freezer.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. bread loaves.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Marinara sauce hot holding at 116F.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-601.11(B) - Pizza screens observed with carbon deposits.
    The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.Manager bought new pizza screens already. will be using them soon.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bread baking rack needs cleaning nightly.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-903.11(C) - Corrected During Inspection To go containers were observed stored unprotected in dry storage area.
    Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
    Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
Comments:
The purpose of this visit was to conduct a routine inspection.
Water heater Bradford White Mii 80 36 3SF
Grease trap cleaned monthly by professional
hoods cleaned every 6 months.
Thank you.
If you have any question, please contact me.

January 28, 2009 (Critical Procedures)



Violations:
  • 2-103.11(D) - Corrected During Inspection Handsink was used for utensils storage therefore handwashing infrequent
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
  • 3-304.15(A) - Corrected During Inspection Soiled single-use gloves in use by a food employee.
    If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
  • 3-305.11(A)(3) - Repeat Chicken stored on the floor in cooler
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sliced deli meat
    Any refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc.
  • 5-205.11(B) - Corrected During Inspection The handwashing station was being used to store cooking pot
    A handwashing sink may not be used for purposes other than hand washing.
  • 6-301.11 - Observed that hand soap dispenser was nearly empty.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-404.11 - Corrected During Inspection Multiple dented cans of tomatoes comingled with other product
    Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
Comments:
The purpose of this visit is to conduct a complaint investigation for a report of a possible foodborne illness regarding a suspect meal purchased on Jan 26th
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater:
Dishwasher: NA
Hood System: contracted
Grease Trap:
Consumer Advisory: N/A
Pest Control: contractor serviced

November 04, 2008 (Critical Procedures)



Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Observed pepperoni, cheese, tomato, salami between 44-47 degrees F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Notes - Pasta is cooled with water bath.
Reminders and Recommendations
1) Clean or obtain new pizza screens. Excerpt from Food Code- The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
2) Paper towels were missing from hand sink. Make sure it is always stocked.
3) Label oil container.
4) Clean or replace blade of can opener.
5) Clean inside microwave.
6) Store toothpicks in clean cup/container.
7) Use wiping cloth bucket for keeping cloths to sanitize food contact surfaces.
Thank you.

April 08, 2008 (Routine)



Violations:
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches inside the walk-in coolers.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil liner on shelving under toaster oven.
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Replace the foil liner.
  • 4-502.13(A) - Corrected During Inspection Manufacturer containers were observed reused for the storage of other foods.
    Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Reachin h-in refrigerators on the cookline.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 4-601.11(B) - Encrusted grease deposits were observed on the food contact surfaces of cooking pots and pizza baking screens
    The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exterior surfaces of refrigerators and freezer doors, compartments under the deep fryers, and compressor unit on ttop of the small beverage refrigerator.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-903.11(C) - Single service plastic plates and containers were observed stored unprotected at the dry storage room.
    Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 5-501.111 - The waste storage container / dumpster has a missing sliding door.
    Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Replace the missing door or the dumpster.
  • 5-501.113(B) - Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
  • 6-202.11(A) - Light bulb fixture on ceiling at the dry storage area are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-501.11 - Observed that the floor drains under the 3-vat sink and in the mop sink are missing screens.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing screens.
  • 6-501.110(A) - Employees are not using a dressing rooms or lockers to keep clothing and other personal items.
    Instruct employees to use the designated dressing facility or provide one to prevent contamination of food, food equipment and utensils, and preparation surfaces.
  • 6-501.12(A) - Observed that the floor inside the walk-in cooler and the ceiling vents in the dining area are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Comments:
This was a routine inspection. Correct all violations immediately. No evidence of pest presence was noted at the time of this inspection.
Pest control services: Monthly; recent service on 4/05/08
Filters maintenance: Every two weeks
Hood system maintenance: every 6 months
Grease trap maintenance: Every two months.
Hot water heater: Bradford White Magnum, OK

September 27, 2007 (Critical Procedures)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Several dented cans of tomato sauces were noted among canned food supplies in the dry storage area.
    Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Set a separate area and labeled accordingly to keep damaged food supplies.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: heavy cream, shredded cheese.
    (relocated) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat soups, sauces held in the walk-in refrigerator were not properly dated for disposition.
    Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
  • 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat salad dressings held in the walk-in refrigerator were not properly dated for disposition.
    Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
  • 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: upright freezer. The bottom storage compartment inside the upright freezer was noted with debris.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
Comments:
This was a critical procedures inspection. The inspection focused on foodborne illness risk factors and public health intervention. All violations found were corrected during the inspection. No mishandling of food was noted and no bare hand contact with ready-to-eat food was noted.
Temperature of hot water at all sinks tested was within acceptable limit. The grease trap is being cleaned once every three months. The hood filters are cleaned by a commercial cleaning service once every two weeks. No evidence of pest evidence was found. Pest control services are provided monthly.

April 03, 2007 (Follow-up)

Comments:
This visit was conducted to check on the grease trap cleaning and repairs on the kitchen hand sink. The inspection has been conducted and the following was noted:
The grease trap was cleaned on 3/31/07 and a file to keep records of the cleaning has now been created. The kitchen hand sink has been repaired. There is now cold and hot water available at this sink. Other violations cited during the routine inspection have also been corrected accordingly.
Thank you for your cooperation. Establishment is now in full compliance.

March 29, 2007 (Routine)



Violations:
  • 3-304.14(E) - Wet wiping cloth buckets improperly stored on floor.
    Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches inside the walk-in coolers.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food items in the refrigeration unit are not used within 24 hours of preparation and are not properly dated for disposition within 7 days at 41F: chicken salad, lasagna.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: interior of cookline refrigerators.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-501.113(B) - Outside refuse containers are uncovered.
    Receptacles and waste handling units for refuse, recyclable, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 5-501.115 - Trash and litter were observed adjacent to the bulk grease waste container outside the facility.
    A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-303.11(A) - Observed that inadequate lighting was provided in the dry storage areas.
    Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
  • 6-501.113(A) - Corrected During Inspection Maintenance tools (broom and dust pan ) were not stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
    Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
  • 6-501.18 - Repeat Observed that the kitchen handwashing sink is unclean and are not being maintained in good repair. The cold water handle is broken.
    Maintain handwashing sinks in sanitary and operable condition. Repair the cold water handle immediately to encourage food handling employees to wash their hands properly preventing food contamination..
Comments:
This was a routine inspection. Correct critical violations immediately and noncritical violations within the next 10 days. No evidence of roach presence was noted and no hot water deficiency was observed. The hot water heater is the same and is adequate for present use.
Provide evidence of grease trap cleaning . Fax the service invoice to my office for review. Indicate how often the grease trap is being cleaned for proper assessment of maintenance..
A follow-up to verify compliance regarding the greasee trap maintenence will be conducted on Tuesday, April 03, 2007 if fservice report fax is not received

June 26, 2006 (Complaint)



Violations:
  • 2-301.12A - Critical After washing a cambro container, observed employee go to handsink, dry hands with paper towel without handwashing, then don gloves and begin food preparation
    After washing equipment, wash hands with soap and water for at least 20 seconds, then dry hands with paper towel prior to donning gloves and beginning food prep.
  • 3-501.16B - Critical Measured the following potentially hazardous foods to be in the temperature danger zone above 41F; raw chicken in 3-door Beverage Air refrigerator at 48F
    Maintain all potentially hazardous cold-hold foods at 41F or less to limit the growth of organisms of public health concern.
  • 4-301.11 - Repeat Measured the internal temperature of the 3-door Beverage Air refrigerator at 48F, using a thermocouple.
    This establishment was permitted to operate on June 10, 1998, therefore all refrigeration equipment must maintain potentially hazardous foods at 41F or less.
  • 4-602.13 - Observed exterior of cooking oven, refrigerators, and grill to be unclean with grease and debris.
    Clean these physical structures as often as necessary to prevent accumulation of debris which can attract pests.
  • 4-701.10 - Observed employee washing a plastic cambro in full 3-vat sink without properly sanitizing the container.
    Always wash, rinse and SANITIZE equipment before using it to destroy any pathogens.
  • 6-501.12A - During inspection, observed the following physical structures unclean with debris:1. Walls and floor under the grill and prep station unclean with grease and food debris2. Wall where handsink is mounted is unclean with debris.
    Clean these physical structures to prevent accumulation of debris which can attract pests.
  • 6-501.18 - Observed handsink in kitchen unclean with food debris, grease accumulations
    Clean this handsink daily so that employees can use it without recontaminating their hands.
Comments:
This is a foodborne illness complaint in response to alleged illness after eating at this establishment. Based on today's inspection, the complaint cannot be confirmed.

All violations which must be corrected prior to the follow-up inspection on July 7, 2006; if all critical violations with supporting non-critical violations are not corrected by July 7, 2006; a notice of violation will be issued.

If you have any questions or need more information, please contact me at 703-246-8450.

April 25, 2006 (Routine)



Violations:
  • 2-401.11A - Critical An uncovered beverage container was observed at a food preparation station.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered frozen cheese sticks and wings observed in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli ham in the refrigeration unit was not labelled with an expiration date.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 4-501.11B - The door gasket of the upright freezer is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-501.11 - The lower surface of the back door is detiorating and door is beginning to rust.
    Maintain physical facilities in good repair. When appropriate resurface surfaces or apply rust preventative material.
Comments:
The purpose of the visit was to conduct a routine inspection.
Cold 41F-43F cheeses, ham
Food on grill 180-200F chicken
Cooling - not observed.
Reheating- not observed
Food covered -
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - 6 hour rule observed [everything is rapidly cooled]
Documentation -
Foods are received and evaluated by Mgr
Consumer advisory - NA
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - Hobart Heat sanitizing - within manufacturer's specs;
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Remind staff that drinks are permitted only with covers and straws in kitchen areas * Thank you.

January 09, 2006 (Critical Procedures)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Green peppers stored with raw hamburgers which were wrapped in plastic.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. See also comments below.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped chicken observed in refrigeration.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham, cheese other pizza toppings and salad dressings were held from 46-48 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
  • 4-301.11 - Corrected During Inspection Repeat Superior refrigerator was not maintaining potentially hazardous foods at proper temepratures for a commercial establishment.
    Adjust thermostats or have units serviced. When kitchen temperatures reach 85F the refrigeration will not perform within manufacturer's specifications. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
During the critical procedures inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
Hot Water Heater: same.
Dishwasher: pending
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: NA

January 09, 2006 (Critical Procedures)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Green peppers stored with raw hamburgers which were wrapped in plastic.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. See also comments below.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped chicken observed in refrigeration.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham, cheese other pizza toppings and salad dressings were held from 46-48 F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
  • 4-301.11 - Corrected During Inspection Repeat Superior refrigerator was not maintaining potentially hazardous foods at proper temepratures for a commercial establishment.
    Adjust thermostats or have units serviced. When kitchen temperatures reach 85F the refrigeration will not perform within manufacturer's specifications. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
During the critical procedures inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
Hot Water Heater: same.
Dishwasher: pending
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: NA

September 01, 2005 (Follow-up)



Violation: 5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.
Commercial water heater with hot water recovery rate of 60 Gallons per Hour minimum to be installed at your earliest convenience.

September 01, 2005 (Follow-up)



Violation: 5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.
Commercial water heater with hot water recovery rate of 60 Gallons per Hour minimum to be installed at your earliest convenience.

July 28, 2005 (Routine)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16B - Corrected During Inspection Critical Repeat Tuna and cheeses found at 48F and above.
    Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat salad in the refrigeration cooler is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
  • 4-301.11 - Repeat Three door unit with lift top door was not adequately cold holding cheeses and tuna salad.
    Adjust or alter unit to maintain food items at 41 F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution holding wiping cloths to ensure proper concentration of the solution.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 5-103.11A - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. This is due to the fact that the 9 KW heater produces only 45 Gallons per hour of 120 F water.
    Health Dept. inspector will consult management to verify accuracy of information written on the water heater data plate. We will contact you by writing or by phone some time in the near future.
Comments:
Routine inspection was conducted to document compliance.
- Tuna salad found at 48 F was relocated to the walk in cooler. Meatballs were found at 160 F.
- All refrigeration units were operating at adequate temperatures except for the small one door unit which was adjusted to compensate.
- The water heater EC 80 920 operates with 9 kw only, translating to 45 gph of 120 F water at a 80 F rise. Inspector will contact water heater company to verify accuracy of information on heater data plate.
- Pest control treatment occurs regularly. One fly only was seen during inspection.

July 28, 2005 (Routine)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16B - Corrected During Inspection Critical Repeat Tuna and cheeses found at 48F and above.
    Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat salad in the refrigeration cooler is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
  • 4-301.11 - Repeat Three door unit with lift top door was not adequately cold holding cheeses and tuna salad.
    Adjust or alter unit to maintain food items at 41 F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution holding wiping cloths to ensure proper concentration of the solution.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 5-103.11A - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. This is due to the fact that the 9 KW heater produces only 45 Gallons per hour of 120 F water.
    Health Dept. inspector will consult management to verify accuracy of information written on the water heater data plate. We will contact you by writing or by phone some time in the near future.
Comments:
Routine inspection was conducted to document compliance.
- Tuna salad found at 48 F was relocated to the walk in cooler. Meatballs were found at 160 F.
- All refrigeration units were operating at adequate temperatures except for the small one door unit which was adjusted to compensate.
- The water heater EC 80 920 operates with 9 kw only, translating to 45 gph of 120 F water at a 80 F rise. Inspector will contact water heater company to verify accuracy of information on heater data plate.
- Pest control treatment occurs regularly. One fly only was seen during inspection.

February 15, 2005 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging found on shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food spinach found in prep Ref.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat lunch meats, sauces fruit toppings and other foods were not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of bleach solution
    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. 888 685 TEST
  • 4-501.11B - Repeat The door gasket of the three door Ref in back is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-904.11A - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 5-205.11B - The handwash station adjacent to the compartment sink is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-501.114A - 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.
  • 6-501.12A - Floors in all areas are in need of cleaning.
    All floors, walls, and ceilings must be cleane regularly. 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.
Comments:
Please monitor temperatures of Potentially Hazardous Foods during storage, preparation and reheating using a thermometer. Pay particular attention to the quality and efficacy of your refrigeration equipment including maintenance. Refrigerators that are placed across from cooking stations have a tendency to be effected by the heat emminating from the oven. Please ensure that the shelf top portions of the Refrigerators remain closed and/or place the items on ice if necessary.
All potentially hazardous foods that are ready to eat such as cooked pastas, sauces and meats must have a date of disposition on the label which should be seven days or less from the date the food was prepared.
Cooling techniques, especially for foods prepared and cooked in large volumes, are to be monitored regularly in order to decrease the risk of potential foodborne illness. Please pay attention to the citations above to significantly improve the safety and quality of your food service operation. If any questions or concerns arise please do not hesitate to contact me
1. All of the critical violations were corrected at the time of the inspection.
2. All non-critical violations that are yet to be corrected must be addressed within ninety 45 days.
3. The routine inspection shall be conducted within the next six months (approx).
Thank you.

October 14, 2004 (Follow-up)



Violations:
  • 5-502.11 - Recyclable items are excessive at the dumpster causing a pest harborage.
    Remove recyclable items from the facility at a frequency that prevent pest harborage.
  • 3-501.16B - Critical Repeat Walk in Ref temperature was cold holding at an improper temperature [47 F].
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - Repeat The walk in Ref. is not sufficient in capacity to meet the food storage demands of the establishment.
    Provide additional cold holding capacity to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
To follow up on the inspections that took place 10/12/04, I visited the establishment to check the cold holding capacity of the walk in Ref. as well as observe the status of the refuse dumpster outside. Please review the following comments:
1. The critical violation should be corrected as soon as possible. If you are not able to lower the temperature to 41 F by manual adjustment, please have a technician service the walk in unit as soon as possible. If and when this work takes place, send a copy of the work order by fax to the Health Dept. by next Tuesday, October 14, 2004.
2. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted within the next six months (approx).
If you have any question, please contact me at 703-246-2444. Thank you.

October 12, 2004 (Routine)



Violations:
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution [at 50 ppm].
  • 3-501.14A - Critical Observed the marinara sauce not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) 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.
  • 4-501.11B - The door gaskets of the prep units and refrigerator with glass door are damaged.
    CORRECTED - Repair or replace the door gaskets in accordance with the manufacturer's specifications [already ordered].
  • 3-305.11A2 - Observed flour and spices on a tray adjacent to the sink and garbage can, where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 2-102.11J - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing food-contact surfaces of sandwich prep area.
    Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
  • 4-204.120 - The walk in cooler is missing an installed drain line to eliminate pooling water.
    Have a technician install a proper drain line to so that all water will completely drain.
  • 6-501.16 - Repeat Mops and brooms 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.
  • 6-501.11 - Observed cracked tiles in floor and ceiling.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-501.17A - Critical The prepared ready-to-eat food in the refrigeration unit such as meats and vegetables are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
  • 3-501.16B - Critical Repeat Observed chicken in the walk in refrigerator held at improper temperatures [above 41 F]. .
    Adjust or repair cold holding unit to ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - The walk in cooler's capacity is not sufficient to meet the food demands of the establishment [ambient temp was at 46 F].
    Service the walk in Ref. unit to provide temperatures below 41 F. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
Comments
This is a routine inspection of the facility. Please review the following comments:
1. Some of the critical violations were corrected at the time of the inspection. Please make sure the walk in cooler and other cold holding units adequately maintain ambient temperatures at 41 F. A follow up visit will take place Thursday 10/14/07. The follow up will also cover items discussed in the complaint inspection.
2. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted within the next six months (approx).
Thank you.

October 12, 2004 (Complaint)



Violations:
  • 5-501.113B - Repeat Outside refuse containers were uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
The Health Department received a complaint on 10/8/04 that the establishment's refuse dumpster was overflowing and that the employees were dumping wash water out the back door, adjacent to the dumpster. Based on the complaint received we spoke with the CFM and examined the area around the dumpster. It is emptied daily and is used by all the businesses of the mall complex. Because of the volume of business in the mall, the two dumpsters and one cardboard recycling unit can often be seen filled. On this particular day the lids of two dumpsters were observed open, a greasy residue was around the base of the recycling unit on the concrete pad, and there was a puddle of water with trash and food debris in it. In the grassy area adjacent to the dumpsters rat tunnels were observed. .
Last week, the CFM had a technician assist with the routine cleaning of the pizza oven hood and other equipment. The cleaning took place behind the building. The CFM believes this is the source of the complaint, as a lot of water was used and they may have used the dumpster at the same time. However, they did not receive any complaints from business neighbors or customers.
The dumpster is not elevated, and the distance to the establishment's back door is too close. It will be up to the CFM to work with the manager of the complex and come to a resolution on the maintenance of the dumpster. Based on the fact that it is communally used, our observations and discussion with the CFM, we agreed their were some actions that could be taken to improve the situation. The lids must be closed, any standing water should be removed etc. However the solution to this ongoing problem is not wholly the responsibility of this establishment given their are many businesses who use it.
Conclusion : The complainant reported conditions which are a public health nuisance. Until the property lessees do their part to communicate with management and other businesses to find a solution benefiting all parties, the findings of this investigation will remain unresolved. Abatement of this complaint will require a follow-up inspection.

March 16, 2004 (Routine)



Violations:
  • 4-703.11C - Critical Chemical sanitizer immersion time was not adequate for sanitizing solution. There was no sanitized solution available.
    CORRECTED DURING INSPECTION. Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.FOR CHLORINE (min 50ppm-100ppm max)
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the the following areas:1. Dry storage sugar containers2. Walk in refrigerator3. Reach in freezer
    CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed raw chicken stored in containers in walk in refrigerator floor.
    CORRECTED DURING INSPECTION. Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. They were not stored in sanitized solution.
    CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16B - Critical Repeat Ham in piza prep unit was cold holding at improper temperatures 50F.
    CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food 50storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 5-501.113B - Repeat Outside refuse container was uncovered. The outside grease barrel was uncovered.
    CORRECTED DURING INSPECTION. Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible at the handsink in the kitchen.
    CORRECTED DURING INSPECTION. Provide a sign/poster that is clearly visible to all employees.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following units:1. Walk in refrigerator2. Small refrigeration unit in front prep area
    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.
  • 6-501.14A - Intake and exhaust air ducts were not being routinely cleaned. The sticker on exhaust hood was dated August, 2003.
    Clean intake and exhaust air ducts routinely and change filters so they are not a source of contamination by dust, dirt and other materials. Proper maintainance also prevents acummulation of grease eventually causing a fire hazard.
  • 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Observed a torn, leaking bottle of barbecue sauce stored in area designated ready for service.
    CORRECTED DURING INSPECTION. 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.
  • 4-602.12A - Repeat The food contact equipment surface of the bread oven is observed soiled with accumulations of grime and bread debris and it was lined with foil.
    CORRECTED DURING INSPECTION. Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-602.13 - Repeat The nonfood contact surface of the all the refrigeration units, including upright refrigerator shelves and exterior surfaces of sandwich prep refrigeration units, had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-101.11D - The foil wrapping of the shelves inside of bread oven does not the meet easily smooth, durable and easily cleaneble requirement.
    CORRECTED DURING INSPECTION. NSF approved commercial equipment meets the requirements listed above. Altering these surfaces does not allow frequent maintenance requirements under code section 4-602.12A
  • 6-501.12A - Repeat The following areas were need of cleaning:1. The entire floor under and behind stationary and removable equipment.2. Floor, wall and shelves of walk in refrigerator.3. Ceiling panels inside kitchen particularly vent grills are accumulatin grease and dust.4. Some celing panel if unable to clean need to be replaced with smooth, durable and easily cleaneble ones.
    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.
Comments:
Please correct remaining uncorrected violations as soon as possible and no later than 30 days from today's inspection. Ensure that all cited violations are routinely monitored for compliance. Once the hood is serviced please fax a copy of invoice to the numbers provided in the business card. There will be a follow up inspection for violations remaining that deal with facility cleaning. Any questions or concerns call the number provided in business card.

March 18, 2003 (Routine)



Violations:
  • 4-903.11B - Repeat Clean lexans were not observed stored in a position to allow air-drying.
    Store lexans in a self-draining position that allows air-drying.
  • 4-903.11B - Repeat Clean single service items were not observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans
    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.
  • 6-501.18 - Handwashing facilities are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 6-303.11B - Repeat Inadequate lighting was noted in the RIF.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-202.11A - Lights bulb(s) in the prep area are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
  • 5-205.11B - Repeat The handwash station at the cookline is being used for purposes other than washing hands. Observed prep at the handsink.
    The handwash facility identified above is to be used for washing hands only.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the WIR.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.111D - Harborage conditions exist. Observed soiled equipment and facilities
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 43.1-3-5 - Observed pest and presence of unsanitary conditions.
    Facility shall close and discontinue service until the facilities permit to operate has been reinstated.
  • 2-102.11F - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
    Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: items on the cookline.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 3-304.14B2 - Wiping cloths improperly stored between use. left on prep talbes.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 6-303.11C - Inadequate lighting was noted in the prep area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 4-901.11A - Lexans were not found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 6-501.111C - Critical Methods are not being used to control pests.
    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.
  • 3-701.11D - Critical Food contaminated by food employees, consumers or other persons. Lettuce and mushrooms stored in containers where hands and arms have to contact food items to put in sandwich prep units.
    Discard the food. The potential spread of illness is limited when food is discarded if it may have been contaminated by employees who are infected, or are suspected of being infected, or by any person who otherwise contaminates it.
  • 7-201.11A - Critical Containers of cleaning and other chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 4-602.12A - Repeat The food contact equipment surface of the grille fryers is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: baking pans, single service containers, vegetable slicer, interior of reach-in units.
    Clean and sanitize these surfaces for food contact.
  • 3-304.15A - Soiled single-use gloves still in use.
    Discard gloves once soiled.
  • 3-304.15A - Single-use gloves worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 6-201.18 - Observed missing ceiling tiles over the walk-in , storage area, and warewashing area.
    Replace all ceiling tiles in the kitchen area with cleanable non absorbent tiles.
  • 4-603.14 - Lexans, baking pans, and small wares were observed ineffectively cleaned by manual warewashing.
    Make sure that the cleaning method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
  • 3-501.16B - Critical Repeat Deli meats (51F - 52F), raw chicken (58F), and chicken salad (59F) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 6-501.16 - Repeat Mops and brooms 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.
  • 2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 43.1-1-5A - Critical Observed bare hand contact with lettuce mushroom, and other items in the walk-in refrigerator which where handled with plastic strainer baskets.
    Provide a handled scoop for the items held in the containers
  • 4-204.112B - Repeat There was no temperature measuring device located in the sandwich prep unit.
    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.
  • 5-205.11A - The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-501.11 - Repeat The following are not maintained in good repair.WIR floor and interior and exterior sealing.Broken prep table.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-102.11B2 - Observed single service containers soiled on storage rack in the dry storage area.
    Keep items in the dry storage area inverted to prevent the soilage of the items.
  • 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 6-501.12A - Repeat Floors and walls in the establishment noted in need of cleaning.
    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.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline equipment, deliver bags, mixers, weight scale, and handsink.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-501.11C - Obseved can opener blade soiled
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 6-501.113B - Observed improper storage of cleaning and maintenance items.
    Organize the storage area for all items.
  • 6-202.15 - Openings to the exterior of the building are present along the bottom threshold of 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.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisnart food processor, Cuisnart knife sharpener, and Chest freezer.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 3-602.11B - No identification on containers of seasoning.
    Ensure all food packaged in the establishment is labeled with common name of the food or an adequately descriptive identity statement.
  • 4-602.13 - The nonfood contact surface of the dry storage shelves had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-602.11E - Surfaces of the ice machine and reach in coolers were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of unit at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-501.11A - The following were observed in a state of disrepair and damaged:Reach-in refrigerator, sandwich prep unit, walk-in refrigerator
    Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 2-402.11A - 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.
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Ensure that the person in charge is able to demonstrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.The designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code 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 Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.Dented cans of beans
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
Comments:
Unless otherwise noted in this report, critical violations shall be corrected at time of inspection and non-critical violations shall be corrected no later than 90 days after this inspection.
CLEANING SCHEDULE: Hood system every 6 months, Hood filters every 2 weeks, Grease trap 2 months by establishment, and 4-5 months by service company, Pest control monthly
WATER HEATER is Jet glass MI75S6CN10/ 75,000 BTU/ 75 GPH

March 18, 2003 (Follow-up)

Comments:
All the critical cited items have been corrected and the following items are in the need of correcting:
1. Lighting in the prep area and reach-in units.
2. Provide a shatterproof bulb or a light shield in the dry storage area.
3. Non food contact surface of the grille need to be cleaned.
4. Provide cleanable ceiling tile in the area specified in the routine inspection.
5. Provide a new can opener blade.
6. Replacing Cuisnart food processor and knife sharpener.
7. Replacing walk-in refrigeration unit.

All remain non-critical violations shall be corrected no later than 90 days after this inspection.

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