Queen's Pizza and Subs, 300 Old Virginia Ave, Rich Creek, VA - Restaurant inspection findings and violations

January 22, 2009 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employees failed to wash their hands before engaging in food preparation and donning gloves.
  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.
• 0820 A 2 - Critical Sliced Cheese, marinating chicken wings, and pizza sauce were observed being cold held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) prepared vegetables (leaf lettuce, cut tomotoes, cut onion, cut green peppers, pizza sauce, and spaghetti noodles in the Pepsi Cooler, Silver King Sand. Prep. unit, turbo air pizza make table cooler, and turbo air 3 door refrigerator 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 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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the Pepsi Reach-in Cooler.
  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.
• 3220 - Repeat Mops were observed 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.

January 09, 2008 (Routine)

Violations:

• 0450 - Critical Repeat 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.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 1 - Critical Spaghetti Sauce/Marinara Sauce hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat individual serving size of spaghetti noodles in the freezer are not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) spaghetti meat sauce, spaghetti noodles, lasagna, cut tomatoes, cut onions, cut green peppers, and cut lettace in the refrigeration unit 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 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the food contact surface of the can opener
  Clean and sanitize these surfaces for food contact.
• 2190 - Water from the handwashing sink in the kitchen was measured at a temperature less than 110F. Actually it was turned off completely.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 3220 - Repeat Mops 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.

October 17, 2006 (Follow-up)

Violation: 0960 2 - The non-food contact surface of the new decorative lattice dividers is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Polyurathane or paint the dividers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

September 01, 2006 (Routine)

Violations:

• 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.
• 0820 - Critical Repeat Ham and sausage for pizza cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) lasagna, chicken and onions, and cut vegetables in the refrigeration units 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 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.
• 1190 - The ambient (air/water) temperature measuring devices (dual or degrees Fl) located in the Victory 3 Door Cooler, the Pepsi Cooler being used for food storage, and the GE mini fridge are not present.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1770 B - Observed accumulations of mold on the inside of the ice machine condensor.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of the GE mini-fridge and inside of the reach-in cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3220 - Mops 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.

August 26, 2005 (Routine)

Violations:

• 0480 - Unlabeled food containers of flour, dry products.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Correct immediatly.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct immediatly.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cheese, tomatoes in the refrigeration unit 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 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. Correct immediatly.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Correct immediatly.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  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 - Repeat floors. walls, shelvig in the kitchen 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.Correct immediatly.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition. Dust build-up in fan covers inside refrigeration units.
  Maintain hood system vent filters in a clean condition. Correct immediatly.
• 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 01, 2004 (Routine)

Violations:

• 0610 - Food was stored on the floor in the dry storage area.
  Food needs to be stored 6 inches off the floor.
• 1770 A - Critical The mixer had flour build-up.
  The mixer needs to be cleaned as often as needed.
• 0820 - Critical Food in prep table was out of temperature.
  Prep table needs to hold cold foods 41 and below and hot foods 140 and above. Correct with-in fifteen days.
• 1750 - Single-Service were being reuse for food storage.
  Do not reuse single-service items for food storage.
• 1960 - Cutting boards were stored while wet.
  Cutting boards need to dried before being stored.
• 3170 - Ceiling tile was missing in dry storage.
  Replace tile with grate over the attic fan.
• 3180 - The floor, shelf areas had debris build-up.
  Clean facility has often as needed to prevent debris build-up.

September 18, 2003 (Routine)

Violations:

• 3150 - Severely dented can for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 0830 - Critical The prepared ready-to-eat (RTE) Chopped garlic, soup, cooked rice, salad dressing in the refrigeration unit 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 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.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food preparation area from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 1320 - There was no temperature measuring device located in the refrigerator under the pizza preparation 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.
• 0550 - Ice handle and scoop being stored in the ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Critical Margarine with the manufacturers label stating "Keep Refrigerated" not in temperature control.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3180 - Microwave beside the register 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.
• 0060 - Critical The person in charge failed the demonstration of knowledge quiz.
  Become familiar with food safety by taking a state approved class, or learning food safety individually.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.