Pizza Bono, 10426 James Madison Parkway, King George, VA - Restaurant inspection findings and violations

September 14, 2009 (Routine)

Violation: 0470 - Corrected During Inspection Critical Shell Eggs stored over ready-to-eat (RTE) ham in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Chlorine sanitizer concentration level in 3 compartment measured at 100 ppm. Food suppliers are Sysco and Stanley Foods. Discussed with operator: 1. ensure all potentially hazardous foods are kept at 41'F in refrigeration units. Gave operator food temperature logs for use in tracking cold holding temperatures. Gave operator an Overeasy Food Safety class application for employee to take the November. Observed good date marking and handwashing during inspection.

July 20, 2009 (Routine)

Violations:

• 0070 - Observed employee washing the fryer basket in sink with soap detergent and sanitizer. Employee did not follow the washing, with rinsing and sanitizing of the fryer basket.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0240 - Repeat Employee observed working in the food service area without proper hair restraint.
  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.
• 0450 - Critical Employee observed handling ready-to-eat (RTE) sandwich rolls, lettuce and tomatoes with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Corrected During Inspection Critical Repeat Prep Unit -Sliced tomatoes IT @71'F, Chicken IT 50'F, WIC - Cooked Pasta IT 48'F and 47'F - cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) Cooked Pasta in the refrigeration unit is not 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 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the black tape around the slicer cord is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. microwave.
  Clean and sanitize these surfaces for food contact.
• 2000 - Pizza boxes were found stored on the floor leaning against the side of the walk in cooler.
  Store all equipment, including pizza boxes, in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Take out boxes were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Front door of the food establishment observed open during this inspection. The screened door to the back of facility is in disrepair allowing for the entry of insects and rodents.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory at the prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Physical structure is not maintained in good repair. Screening on the back door is in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure 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.
• 3270 - Critical Methods are not being used to control pests. Observed numerous flies throughout facility. Observed several dead roaches in the restroom.
  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.
• 3290 - Observed wrench attached to the slicer.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3360 - Critical Pesticides are not being applied by a certified applicator - Observed spray can of Roach & Ant Killer stored in employee restroom.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 3380 - Critical Chlorine sanitizer concentration level in the wash compartment of the 3 compartment sink measured at 200 ppm.
  Proper concentration level of chlorine concentration level is 50 to 100 ppm.
• 3460 - Critical Observed bottle of vitamins on shelf above the bread table.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
• 3490 - Mouth Rinse stored on top of shelf above the bread table.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Enforcement policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non critical violations places an establishment under enforcement which can result in revocation of the Health Department permit.
Please submit the work order from the pest control company after servicing of facility. This routine inspection was conducted in response to complaint received on July 13, 2009. Concerns were discussed with the person in charge. Observed good handwashing during inspection.

January 21, 2009 (Critical Procedures)

Violation: 0820 A 2 - Critical Feta cheese IT @ 46'F in the walk in cooler - cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Facility is not serving raw or undercooked meats, seafood, and eggs therefore a consumer advisory is not applicable. Food suppliers are Stanley Foods, Costco and BJ's. Chlorine sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket measured at 100 ppm. Discussed with PIC: 1. Repair bottom of side door to prevent the entry of rodents/insects into facility. 2. provide a small diameter probe thermometer for taking temperatures of thin potentially hazardous foods such as hamburgers. 3. employee health policy - symptons of foodborne illness. 4. ensure in use utensils are stored properly; and washed, rinsed and sanitized at least every 4 hours Observed good handwashing, glove use, and date marking during inspection.

April 29, 2008 (Routine)

Violations:

• 0240 - Corrected During Inspection 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.
• 0540 - Corrected During Inspection Critical Observed employee blowing into gloves prior to putting on the gloves.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 2890 - Repeat Light bulbs above the pizza prep area and above the 3 compartment sink not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Quaternary ammonium sanitizer concentration level in wet wiping cloth bucket and the 3 compartment sink measured at 200 ppm. PIC is in the process of sealing back screen door. Operator has done an excellent job correcting deficiencies noted on the Foodservice Establishment Evaluation Report for the routine inspection conducted on March 17, 2008. Manager completed the Overeasy Food Safety training in March, 2008. Observed good date marking and food handling procedures during inspection.

March 17, 2008 (Routine)

Violations:

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken and beef.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0160 - Critical A food employee failed to wash his or her hands after drying hands on apron. 2. Employee donned gloves without washing hands 3. no handwashing by employees was observed during inspection
  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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. 1. Observed employee slicing ham, portioning out the ham, and wrapping it up with bare hands 2. employee making subs with bare hands 2. plastic bowl with no handle being used to dispense marinara sauce stored in the walk in cooler
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Wiping cloths throughout facility improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) cooked pasta and cooked lasagna in the walk in 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 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the following EQUIPMENT is not corrosion resistant, nonabsorbent, and/or smooth: 1. bottom shelf of prep table is rusty 2. dirty cardboard covering the fryer
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There were no temperature measuring devices located in the Frigidaire reach in freezer and the chest freezer..
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - One compartment of the 3 compartmen sink has no drain plug.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Manufacturer sour cream container was observed reused for the storage of gyro cucumber sauce
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2190 - Corrected During Inspection Hot water was turned off at handsink.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - Faucet is leaking when hot water valve is open.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulb above the pizza prep table is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the back screen door of the food establishment is not protected against entry of insects and rodents. Screen is in disrepair, there is no handle on the door and it does not close tightly.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory at the front line counter.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Floors, especially under equipment and at floor/wall junctures, throughout facility 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.
• 3340 - Critical Containers of Roach Killer, Raid, and Hot Shot on shelf in employee restroom are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
Conducted a demonstration of how to properly set up a wet wiping cloth bucket with chlorine sanitizing solution and how to set up a 3 compartment sink for washing, rinsing and sanitizing equipment. Provide a good well water sample.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator

March 09, 2007 (Routine)

Violations:

• 0210 - Food employees wearing soiled clothing. Clean aprons were not brought by supplier so employee was wearing soiled apron.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 0610 - Food (onion)stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the new sheving is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - Repeat The cutting board(s) along the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Surfaces of the dispensing spoon for pizza sauce was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of pizza sauce spoon 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.
• 3080 - Less than 10 foot candles of light was noted in the sandwich prep unit. Bulb burned out.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Wall behind dough machine is not maintained in good repair. Continue to work on the repairs and remodeling of the employee restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
3-compartment sink blocked with equipment. Unblock sink so that the sink can used easily.
The facility has experienced improvement over the last report. Please plan to send additional employees to food safety training classes.
Abbreviations: ST=surface temperature, IT=Internal temperature, WIC=walk-in cooler, WIF=walk-in freezer PIC=Person in charge, HH=hot holding.
Food safety knowledge is required for employees in the establishment. Serve Safe and Over Easy brochures given.
Recent foodborne illness outbreaks have been associated with produce. The best way to prevent such an outbreak at you establishment is to obtain food from approved suppliers, handle the produce with minimal hand contact, wash produce and keep the produce at 41 degrees or below.

Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.

Facility is non-smoking.

June 07, 2006 (Follow-up)

Violations:

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Bottled water and open can of Dr. Pepper on prep tables.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Measured level was 400 ppm in sanitize basin of 3 vat sink and wiping cloth bucket.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2110 - Repeat The most recent water sample analysis report for the nonpublic water system is not available. PIC stated it has been obtained, but she could not locate at time of inspection.
  Always maintain the most current water sample analysis report on site so that it is available upon request.
• 2600 - Repeat The waste oil container is stored on absorbent material ( rocks and dirt). PIC stated that pad will be put in underneath.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2650 - Repeat There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.

Comments:
Lauren Weddington was in charge today as Adil Jeddou was ill. Discussed following with PIC.
1. Fax water sample results to my attention immediately at 540-288-9239.
2. Observed alfredo sauce marked 5/24 and lasagne marked 6/4 in WIC. Items were discarded. Make sure all food that is past the use by date is discarded promptly.
3. Provide cover on trash can in rest room.
4. PIC stated that 2 employees are scheduled to attend Over Easy.
5. Observed many flies in establishment. Keep doors closed and seal gap around all doors to prevent entry of flies. Have licensed PCO address this issue as well.
6. Wiping cloth bucket was on prep table in front of microwave and next to SP unit. Keep this on floor or under tables to prevent possibility of contamination from spills or splash.
7. Facility is removed from enforcement at this time.
In 2007, all refrigeration units will need to be able to maintain foods at 41 F or below.
Thank you for making such a dramatic improvement. Please maintain these conditions to avoid enforcement actions in the future.

April 20, 2006 (Routine)

Violations:

• 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PIC did not know to rinse equipment with clean water before sanitizing, didn't know proper concentration of quaternary ammonium sanitizer, and stated he'd been using chlorine test kit with quaternary ammonium sanitizer previously.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Coffee cup with no straw on pizza prep table.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Critical Dented cans of pizza sauce and ground tomatoes offered for service.
  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.
• 0470 - Critical Repeat Many uncovered foods in SP unit and WIC included lettuce and chopped ham.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Repeat Shell eggs stored over pizza dough in WIC. Raw chicken stored on top of box of lettuce in WIC. Onion rings stored with raw beef in RIF.
  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.
• 0610 - Lasagne, raw chicken, and tomato sauce stored on the floor in WIC.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat The following foods cold holding at improper temperatures in SP unit: sliced ham IT 50 F, chopped ham IT 48 F, bologna IT 47 F, chicken IT 46 F; WIC: raw chicken IT 50 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The ready-to-eat (RTE) commercially processed sliced deli meats, cole slaw, and lasagne in the refrigeration unit was not properly dated for disposition after opening.
  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.
• 1010 - PIC stated that sponges are being used to clean equipment.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the wooden pallet under the chest freezer and cardboard box used to store solo cups is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1180 - The food temperature measuring device (degrees F) is not accurate. It read 190 F in boiling water.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of quaternary ammomium or chlorine chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The hand sink in kitchen and toilet room is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The cutting board(s) (including at SP unit) used in facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Measured level exceeded 500 ppm.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1750 - Manufacturer containers of seasoned salt and joint compound were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several white plastic dough pans stacked for drying next to sink, inside of microwave, and slicer.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: top of pizza oven, white painted shelves mounted on walls throughout facility, outside of blue bulk storage containers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1860 - PIC stated that a distinct separate water rinse after washing and before sanitizing of utensils and equipment was not used.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 2110 - The most recent water sample analysis report for the nonpublic water system is not available.
  Always maintain the most current water sample analysis report on site so that it is available upon request.
• 2350 ii - Hand sink in kitchen and faucet at 3 vat sink are leaking.
  Repair plumbing.
• 2600 - The waste oil container is stored on absorbent material ( rocks and dirt).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen missing from screen door and gap under 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.
• 3020 - Soap was not provided at the hand washing lavatory in the toilet room.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen or toilet room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3070 - Toilet tissue was not present at toilet
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
• 3180 - Repeat All floors, walls, and ceilings are 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.
• 3340 - Critical Containers of glass cleaner stored over food chopper, bleach stored next to clean dough pans, and steramine tablets stored next to condiment bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Found brake fluid and WD40 in toilet room.
  Remove unnecessary poisonous or toxic materials.

Comments:
Abbreviations: ST-surface temperature, IT-internal temperature, WIC-walk-in cooler, RIC-reach in cooler, WIF-walk-in freezer, RIF-reach in freezer, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, PP-pizza prep, PHF-potentially hazardous food, RTE-ready to eat
Discussed following with PIC:
1. provided handouts on dented cans, cross contamination, manual sanitation, employee health, date marking, time and temperature,
2. Enforcement: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations places an establishment under enforcement which can result in revocation of health permit.
3. Facility is now under enforcement. Follow-up will be conducted in 30 days.
4. obtain test kit immediately

July 17, 2005 (Follow-up)

Violations:

• 0060 - Critical Repeat The person in charge failed to demonstrate food safety knowledge.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3180 - Repeat Physical structure of the entire facility 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.

Comments:
PIC is scheduled to attend July 20, 2005 Overeasy Food Safety class.
Discussed with PIC:
- Continue with detail cleaning of establishment.

June 27, 2005 (Critical Procedures)

Violations:

• 0060 - Critical Repeat The person in charge failed to demonstrate food safety knowledge.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored on top of bread.
  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.
• 0820 - Corrected During Inspection Critical RIC - Lettuce 54'F and Garlic Butter 53'F- cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 3180 - Repeat Physical structure of the entire facility 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.
• 3270 - Repeat Methods are not being used to control pests. THERE ARE SEVERAL FLIES THROUGHOUT THE ESTABLISHMENT.
  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.

Comments:
Discussed with PIC
-Handwashing Policy
-Demonstrated how to set up a 3 compartment sink and use test strips
-Attending Overeasy Class in August, 2005.
-Ensure all equipment is stored 6" off the floor

June 03, 2004 (Follow-up)

Violations:

• 2350 ii - The faucet to the 3-compartment sink leaks when water is turned on.
  Repair plumbing.
• 3270 - Critical Methods are not being used to control pests. There are several flies throughout the establishment.
  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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door does not close tightly and is in poor repair.
  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.
• 0060 - Critical The person in charge failed to demonstrate food safety knowledge.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Qt-10 test kit for the Sterimine tablets and a Chlorine test kit for use with chlorine bleach (if used) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3170 - Repeat The following physical structures are not maintained in good repair: 2. Stainless steel wall behind grill is coming apart at the seam. 3. Coving around exterior of walk in cooler not sealed(CORRECTED). 4. Large crack in floor tiles left of the 3-compartment sink (CORRECTED). 5. Missing floor coving below toilet paper holder in restroom(CORRECTED).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - Repeat The nonfood contact surface of the following equipment has accumulations of grime and debris: Grease accumulation on hood filters(CORRECTED). 6. Counter edge right of sandwich prep cooler(CORRECTED). 13. Exteriors of plastic storage containers below prep table in back room(CORRECTED). 15. Exteriors of pizza dough press and dough mixer and prep table with flour and dough accumulation.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat The following physical structures noted in need of cleaning: 3. Flourescent light bulbs above prep area with dust accumulation(CORRECTED). 4. Dust on ceiling around vents in the front prep area. 5. Floor below fryers(CORRECTED). 8. Ceiling vent inside restroom.
  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:
Also- need shield for new light bulb at hood or shatter proof bulb. Need shield for light bulbs in prep area or shatter proof bulbs. Provide 2 additional stoppers for 3-compartment sink basins.
Permit issued. Correct all violations within 30 days.
* Wash hands between changing gloves. Change gloves between tasks and when they become contaminated.

May 27, 2004 (Follow-up)

Violations:

• 2350 - Critical The kitchen handwashing sink is not operating.
  Properly repair the handwashing sink immediately.
• 2350 ii - The faucet to the 3-compartment sink leaks when water is turned on.
  Repair plumbing.
• 1570 - Missing light bulb at hood.
  Replace light bulb.
• 3270 - Critical Methods are not being used to control pests. There are several flies throughout the establishment.
  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.
• 0820 - Critical The following foods cold holding at improper temperatures: Sausage 43F, Pepperoni 44F, Fresh garlic & margarine 54F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1580 - The cutting board along the pizza prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door does not close tightly and is in poor repair.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Qt-10 test kit for the Sterimine tablets and a Chlorine test kit for use with chlorine bleach (if used) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 0060 - Critical The person in charge failed to demonstrate food safety knowledge.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Large white containers used for pizza dough with grime on the exterior. 2. Meat slicer.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat The following physical structures are not maintained in good repair: 2. Stainless steel wall behind grill is coming apart at the seam. 3. Coving around exterior of walk in cooler not sealed. 4. Large crack in floor tiles left of the 3-compartment sink. 5. Missing floor coving below toilet paper holder in restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - Repeat The nonfood contact surface of the following equipment has accumulations of grime and debris: 4. Grease accumulation on hood filters. 6. Counter edge right of sandwich prep cooler. 13. Exteriors of plastic storage containers below prep table in back room. 15. Exteriors of pizza dough press and dough mixer and prep table with flour and dough accumulation.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1060 - Repeat 1. Top exterior of pizza oven is lined with paper.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3180 - Repeat The following physical structures noted in need of cleaning: 3. Flourescent light bulbs above prep area with dust accumulation. 4. Dust on ceiling around vents in the front prep area. 5. Floor below fryers. 8. Ceiling vent inside restroom.
  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:
Follow-up to change of ownership inspection.

May 24, 2004 (Routine)

Violations:

• 2350 - Critical The kitchen handwashing sink is not operating.
  Properly repair the handwashing sink immediately.
• 2350 ii - The faucet to the 3-compartment sink leaks when water is turned on.
  Repair plumbing.
• 3030 - No disposable towels were provided a the hand washing lavatory in the restroom. CORRECTED.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - The following physical structures are not maintained in good repair: 1. Paint peeling from wall below pizza cutting table. 2. Stainless steel wall behind grill is coming apart at the seam. 3. Coving around exterior of walk in cooler not sealed. 4. Large crack in floor tiles left of the 3-compartment sink. 5. Missing floor coving below toilet paper holder in restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. Shelf below pizza cutting table. 2. Right exterior of pizza oven. 3. Left exterior of pizza prep cooler. 4. Grease accumulation on hood filters. 5. Shelf below grill. 6. Counter edge right of sandwich prep cooler. 7. Interior fryer cabinets area. 8. Exterior sides of fryers and between fryers. 9. Interior of large chest freezer with frost accumulation. 10. Interior of small chest freezer with frost accumulation. 11. Shelving above the 3-compartment sink. 12. Large cart holding clean dishes. 13. Exterior s of plastic storage containers below prep table in back room. 14. Shelf above prep table in back room. 15. Exteriors of pizza dough press and dough mixer and prep table with flour and dough accumulation. 16. Interior of upright reach in freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1060 - 1. Top exterior of pizza oven is lined with paper. 2. Bottom shelf below grill is lined with paper.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3180 - The following physical structures noted in need of cleaning: 1. Floor below pizza prep cooler unclean. 2. Lower wall behind grill. 3. Flourescent light bulbs above prep area with dust accumulation. 4. Dust on ceiling around vents in the front prep area. 5. Floor below fryers. 6. Floor below 3-compartment sink and large cart holding dishes. 7. Wall below 3-compartment sink and to the left of the 3-compartment sink. 8. Ceiling vent inside restroom.
  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.
• 1100 - Critical Handle of grill scraper wrapped with tape. 1. Knife handle wrapped with black electrical tape. 3. Four cracked plastic food containers in the pizza prep unit.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Missing light bulb at hood.
  Replace light bulb.
• 3270 - Critical Methods are not being used to control pests. There are several flies throughout the establishment.
  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.
• 0820 - Critical The following foods cold holding at improper temperatures: Sausage 43F, Pepperoni 44F, Fresh garlic & margarine 54F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1580 - The cutting board along the pizza prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door does not close tightly and is in poor repair.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Large white containers used for pizza dough with grime on the exterior. 2. Meat slicer. 3. Several knives sitting on shelf above pizza dough press.
  Clean and sanitize these surfaces for food contact.
• 2910 - Insect control device does not retain the insects within the device. Fly sticky paper is being used in food prep areas.
  Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
• 2910 - Insect control device is located over pizza dough press area where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 0380 - Critical 2 Dented cans of pizza sauce and 1 dented can of pineapple stored with other canned foods.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 3340 - Critical Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Concrete seal, Excedrin, and WD-40 on shelf with food and utensils.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1080 - The paint brush labeled 3" used for brushing cooking oil on pizza pans is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved food grade utensil as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Qt-10 test kit for the Sterimine tablets and a Chlorine test kit for use with chlorine bleach (if used) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 0060 - Critical The person in charge failed to demonstrate food safety knowledge.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.
• 1460 - The person in charge demonstrated that dishes are being washed and then rinsed, but not sanitized. The third compartment of the dishwashing sink was blocked with a large cart and was not easily accessible.
  Food contact surfaces, equipment, and utensils must be: 1. Washed with warm soapy water, 2. Rinsed with warm clean water, and 3. Sanitized using an approved sanitizer (50-100ppm Chlorine or 200ppm Quaternary Ammonia). The above must be done in that order.

Comments:
Change of Owner inspection. All violations must be corrected before receiving health permit. You may not serve food to the public with out a valid permit from the Health Department.