Sam's Pizza (L), 3996 Lafayette Blvd, Fredericksburg, VA - Restaurant inspection findings and violations

March 25, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Employee beverage bottles stored on shelf above pizza prep table (bottles were relocated to the break table.)
  Employees may drink from a closed beverage container with a straw 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.
• 0820 A 2 - Corrected During Inspection Critical Cucumber sauce 47'F cold holding at improper temperatures in the top of the sandwich prep cooler. The sauce was voluntarily discarded. The manager repositioned the fan cover to allow cold are to blow to the right side of the unit.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1550 - The reach in freezer is not sealed to the adjoining walls.
  Seal the unit to adjoining walls to prevent cleaning hazards and pest harborage.
• 1570 - The door gaskets to the pizza prep and sandwich prep cooler are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2890 - 2 light fixtures in the food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted in the pizza prep, sandwich prep, grill, and slicer areas. 20-30 foot candles noted.
  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
• 3200 - Dust accumulation on the HVAC vent near the walk in cooler.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3330 - Corrected During Inspection Critical Spray bottle of degreaser was not labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 26, 2008 (Routine)

• 1060 - The nonfood contact surface of the cardboard lining the shelf under the grill table is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit for the Steramine tablets so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. PIC stated the test kit is on order.
• 1800 - The nonfood contact surface of the shelf under the grill area has 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.
• 3140 - Corrected During Inspection Employee belongings stored on dry storage shelves.
  Ensure employees store belongings in the areas provided and not among food and equipment.

April 02, 2007 (Other)

March 30, 2007 (Routine)

• 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 so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The walk in cooler is not sealed to adjoining walls.
  Seal the unit to adjoining walls.
• 2920 - REPEAT OBSERVATION: Restroom door is not self-closing.
  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.
• 3045 - REPEAT OBSERVATION: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. The signs were taken down during renovations, and will be placed on walls after renovations are complete.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 50 foot candles of light was noted in the pizza prep area and grill area(35 foot candles noted). 30 foot candles of light in the slicer 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
• 3140 - Corrected During Inspection Employee clothing hanging from can food rack.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination

March 30, 2007 (Other)

March 29, 2007 (Follow-up)

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Corrected During Inspection Critical REPEAT OBSERVATION: Employee observed handling ready-to-eat (RTE) food (subs) with his 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.
• 0830 - Critical REPEAT OBSERVATION: The prepared and commercially processed ready-to-eat (RTE) foods such as sliced lasagna, deli meats, cheeses, egg salad, cooked pasta, etc. 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.
• 1460 - Corrected During Inspection REPEAT OBSERVATION: 3-compartment sink not properly set up. Employees washing dishes in the middle compartment.
  1. Wash. 2. Rinse. 3. Sanitize.
• 2280 - Critical The hand sink was removed from the kitchen during renovations. The only hand sink available is in the restroom, which is in the very back of the facility. There is no convenient hand sink available for employees to wash hands while preparing foods.
  Install handsink immediately. Use the mop sink until the hand sink is installed.
• 2930 - Corrected During Inspection The front door is propped open.
  Protect the food establishment against the entry of insects and rodents by keeping the door closed.

November 28, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing sandwiches and salads. Gloves were provided for employee use.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Train all employees on proper glove use.
• 0830 - Critical Repeat The prepared ready-to-eat foods such as sliced deli meats and cheeses, egg salad, tuna salad, cooked bacon, cooked pasta, etc.and commercially processed ready-to-eat foods such as open containers of BBQ, coleslaw, ricotta cheese, sour cream, etc. 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 or opening the container 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.
• 1460 - The three compartment sink is not set up properly. Employees are washing in the middle compartment.
  Ensure the three compartment sink is set up properly and dishes are cleaned in this order:1. WASH. 2. RINSE. 3. SANITIZE.
• 1570 - The door gaskets of the walk in cooler and 2 on the sandwich prep cooler are damaged.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Smaller white cutting board stored on shelf next to 3-compartment sink is stained.
  Clean and sanitize these surfaces for food contact. Resurface or replace board if unable to clean.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. Fan covers inside walk in cooler. 2. Inside cabinet areas to fryers. 3. Mop sink.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination. The take out containers were stored below the grill with the food contact surface facing upward.
  Store single service items in its original protective packaging or inverted.
• 2910 - Insect control device (fly sticky paper) does not retain the insects within the device.
  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.
• 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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - The following physical structures are not maintained in good repair: 1. Damaged walls throughout facility. 2. Damaged & missing floor tiles. 3. Floor/wall junctures not coved and damaged in some areas. 4. Damaged and mildewed ledge behind 3-compartment sink. 5. Walls in restroom not finished, no coving. 6. Opening in back wall where exhaust fan was previously located.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: 1. Dust on wall above walk in cooler. 2. Floors in back room.
  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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3380 - Corrected During Inspection Critical Sanitizer in the wiping cloth bucket exceeding 200ppm chlorine.
  The proper concentration is 50-100ppm.

November 28, 2006 (Other)

November 28, 2006 (Other)

December 22, 2005 (Follow-up)

December 07, 2005 (Follow-up)

• 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.
• 0470 - Critical Repeat Raw hamburgers stored over cooked sausage in the reach in freezer. Shell eggs stored over cheese and other foods in the walk in cooler (corrected).
  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 Repeat Pizza cheese 58F and pepperoni 50F in the pizza make unit cold holding at improper temperatures. Items were placed in the walk in cooler.
  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) deli meats, cheeses, and salads 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.
  Clean and sanitize these surfaces for food contact.

November 21, 2005 (Critical Procedures)

• 0160 - Critical Employee failed to wash hands between handling raw meat and cutting peppers.
  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.
• 0380 - Critical Repeat Dented can of tuna and banana peppers stored on rack next to chest freezer.
  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.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) cheese steak sub with their bare hands. Measuring cup without a handle used to dispense sugar.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw beef patties stored over Ready to Eat (RTE) sausage in RIF. Raw steak stored over various desserts in 3-door RIF. Eggs stored over RTE foods in WIC.
  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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered pizza sauce in WIC.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Critical The following are cold holding at improper temperatures: mozzarella cheese at pizza prep 52'F (it), cheese at sandwich prep 48'F (it) (moved into RIC)
  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) chicken salad, deli meats and cheeses 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.
• 1100 - Corrected During Inspection Critical The food contact surfaces of the cutting board and spatula on storage shelf next to 3-compartment sink are not smooth, contains cracks, chips, or pits and can not be easily cleaned. DISCARDED.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. slicer, 2. can opener blade, 3. several utensils stored on shelf next to 3-compartment sink.
  Clean and sanitize these surfaces for food contact.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dough hook, collander and other utensils on drainboard at 3-compartment sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3340 - Corrected During Inspection Critical Repeat Mineral oil stored with various spices over dough press.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 21, 2005 (Other)

December 17, 2004 (Critical Procedures)

May 19, 2004 (Critical Procedures)

• 0830 - Critical The prepared ready-to-eat (RTE) tuna salad, egg salad, lasagna, sliced luncheon meats, spaghetti and sliced cheeses 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.
• 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  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.
• 1580 - The cutting boards 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.
• 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.
• 3340 - Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED.

November 03, 2003 (Routine)

• 0470 - Unwrapped or uncovered food in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. CORRECTED.
• 0380 - Critical Food from damaged packaging offered for sale or 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. CORRECTED.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. CORRECTED.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blade & sheese shredder.
  Clean and sanitize these surfaces for food contact.
• 1570 - The can opener blade is dull.
  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. CORRECTED.
• 1800 - The nonfood contact surfaces of the gas stove burners and caulking behind the 3 compartment sink have 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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.