Vita Nova Pizza & Pasta Bar, 313 East Main Street, Charlottesville, VA - Restaurant inspection findings and violations

August 03, 2009 (Routine)

• 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. This includes restrooms.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ 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. 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.
• 3170 - Repeat Walls and floor are not maintained in good repair Walls in disrepair in some areas (paint flaking, plaster damage, etc.) Floor tiles missing in some areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 11, 2008 (Routine)

• 0470 - Critical Raw food of animal origin[shell eggs] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food [all food] 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. 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.
• 0850 - Critical Pizza and calzones for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1060 - The nonfood contact surface of the wooden shelves and walls troughout the kitchenare not 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Repeat The door gasket on the chest freezer, walk-in cooler, both prep units, and the beverage box are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Unused [dusty colanders] equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dough proofing containers.
  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: seals of several door gaskets and on the walls of the walk-in cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Critical Repeat The handwashing facility is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets preventing its use.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  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.
• 3170 - Repeat The floors, walls, and ceilings in the back kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Cleaning is being done during periods in which food is exposed to contamination
  Clean during periods when the least amount of food is exposed such as after closing.

September 24, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (handling reheated pizza slices).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0810 - The methods used for cooling were not adequate (cooked pizza topping placed directly into the top of the 4 DR pizza prep unit without prior cooling).
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0830 - Critical The prepared ready-to-eat foods in the refrigeration unit are not properly dated for disposition (they last up to three days after preparation).
  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.
• 1040 - Repeat A wooden knife holder is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged (duct tape on lid and inside liner crakced).
  Repair the chest freezer.
• 1580 - The cutting board along 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the cooking line is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove anyting that may prevent its use.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area (14,9 f.c.)
  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
• 3080 - Repeat Less than 20 foot candles of light was noted in the warewashing area (11 f.c.).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat The following areas are maintained in good repair:1. tile floor in pizza prep and kitchen areas.2. walls in the kitchen area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 24, 2006 (Routine)

• 0820 - Critical Pepperoni (54 F.) in a prep unit (top portion) was cold holding at improper temperatures. Item had been stored for an hour. Item was cooled and moved to another unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Do not use top portion of prep units.
• 1040 - Wooden knife holder was used to store knives.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1150 - Repeat Foil paper was used to cover shelves in kitchen.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gasket of the Kenmore box freezer was severely damage and covered with duct tape.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2200 - Critical An air gap between the drain from the ice machine and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Light bulb in the dry storage room was not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 20 foot candles of light was noted in the rest rooms.Less than 50 foot candles of light was noted in the front pizza prep area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.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.
• 3170 - Repeat Damaged floor tiles in pizza prep area are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Faucet to hand sink at the dishwashing area was leaking and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 24, 2006 (Routine)

• 0820 - Critical Pepperoni (54 F.) in a prep unit (top portion) was cold holding at improper temperatures. Item had been stored for an hour. Item was cooled and moved to another unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Do not use top portion of prep units.
• 1040 - Wooden knife holder was used to store knives.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1150 - Repeat Foil paper was used to cover shelves in kitchen.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gasket of the Kenmore box freezer was severely damage and covered with duct tape.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2200 - Critical An air gap between the drain from the ice machine and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Light bulb in the dry storage room was not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 20 foot candles of light was noted in the rest rooms.Less than 50 foot candles of light was noted in the front pizza prep area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.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.
• 3170 - Repeat Damaged floor tiles in pizza prep area are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Faucet to hand sink at the dishwashing area was leaking and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

August 15, 2005 (Follow-up)

• 1570 - Repeat The door gaskets of a prep unit and Hobart reach-in refrigerator are severly damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The following nonfood contact surfaces of equipment had accumulations of grime and debris: a. Bottom of a reach-in refrigerator. b. Shelf above a prep table. c. Can opener.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat The following areas were not maintained in good repair: a. Floor tile in pizza area. b. Wall in kitchen was damaged and not easily cleanable. c.Wall in pizza prep area. d. Ceiling tiles above refrigerator in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Ceiling vents under pizza cooking area. b. Wall intake in dining area. c. Wall behind pizza oven. d. Wall in kitchen prep areas.
  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.

August 15, 2005 (Follow-up)

• 1570 - Repeat The door gaskets of a prep unit and Hobart reach-in refrigerator are severly damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The following nonfood contact surfaces of equipment had accumulations of grime and debris: a. Bottom of a reach-in refrigerator. b. Shelf above a prep table. c. Can opener.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat The following areas were not maintained in good repair: a. Floor tile in pizza area. b. Wall in kitchen was damaged and not easily cleanable. c.Wall in pizza prep area. d. Ceiling tiles above refrigerator in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Ceiling vents under pizza cooking area. b. Wall intake in dining area. c. Wall behind pizza oven. d. Wall in kitchen prep areas.
  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.

August 15, 2005 (Follow-up)

• 1570 - Repeat The door gaskets of a prep unit and Hobart reach-in refrigerator are severly damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The following nonfood contact surfaces of equipment had accumulations of grime and debris: a. Bottom of a reach-in refrigerator. b. Shelf above a prep table. c. Can opener.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat The following areas were not maintained in good repair: a. Floor tile in pizza area. b. Wall in kitchen was damaged and not easily cleanable. c.Wall in pizza prep area. d. Ceiling tiles above refrigerator in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Ceiling vents under pizza cooking area. b. Wall intake in dining area. c. Wall behind pizza oven. d. Wall in kitchen prep areas.
  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.

July 25, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical Prepared ground beef (65 F.) on the prep unit and sausages (49 F.) in a reach-in refrigerator were not being adequately cooled to prevent the growth of harmful bacteria. Items were prepared around 1:30 PM. Items were placed into an ice bath.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1010 - Sponges are being used to wipe down food contact surface of utensils.
  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.
• 1150 - Foil paper was placed on shelf in kitchen. The nonfood contact surface is not designed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gaskets of a prep unit and Hobart reach-in refrigerator are severly damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - The following nonfood contact surfaces of equipment had accumulations of grime and debris: a. Bottom of a reach-in refrigerator. b. Shelf above a prep table. c. Can opener.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat The following areas were not maintained in good repair: a. Floor tile in pizza area. b. Wall in kitchen was damaged and not easily cleanable. c.Wall in pizza prep area. d. Ceiling tiles above refrigerator in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Ceiling vents under pizza cooking area. b. Wall intake in dining area. c. Wall behind pizza oven. d. Wall in kitchen prep areas.
  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.

July 25, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical Prepared ground beef (65 F.) on the prep unit and sausages (49 F.) in a reach-in refrigerator were not being adequately cooled to prevent the growth of harmful bacteria. Items were prepared around 1:30 PM. Items were placed into an ice bath.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1010 - Sponges are being used to wipe down food contact surface of utensils.
  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.
• 1150 - Foil paper was placed on shelf in kitchen. The nonfood contact surface is not designed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gaskets of a prep unit and Hobart reach-in refrigerator are severly damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - The following nonfood contact surfaces of equipment had accumulations of grime and debris: a. Bottom of a reach-in refrigerator. b. Shelf above a prep table. c. Can opener.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat The following areas were not maintained in good repair: a. Floor tile in pizza area. b. Wall in kitchen was damaged and not easily cleanable. c.Wall in pizza prep area. d. Ceiling tiles above refrigerator in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Ceiling vents under pizza cooking area. b. Wall intake in dining area. c. Wall behind pizza oven. d. Wall in kitchen prep areas.
  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.

July 25, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical Prepared ground beef (65 F.) on the prep unit and sausages (49 F.) in a reach-in refrigerator were not being adequately cooled to prevent the growth of harmful bacteria. Items were prepared around 1:30 PM. Items were placed into an ice bath.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1010 - Sponges are being used to wipe down food contact surface of utensils.
  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.
• 1150 - Foil paper was placed on shelf in kitchen. The nonfood contact surface is not designed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The door gaskets of a prep unit and Hobart reach-in refrigerator are severly damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - The following nonfood contact surfaces of equipment had accumulations of grime and debris: a. Bottom of a reach-in refrigerator. b. Shelf above a prep table. c. Can opener.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat The following areas were not maintained in good repair: a. Floor tile in pizza area. b. Wall in kitchen was damaged and not easily cleanable. c.Wall in pizza prep area. d. Ceiling tiles above refrigerator in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas were in need of cleaning: a. Ceiling vents under pizza cooking area. b. Wall intake in dining area. c. Wall behind pizza oven. d. Wall in kitchen prep areas.
  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.

February 15, 2005 (Critical Procedures)

July 27, 2004 (Routine)

• 3180 - The following areas were in need of cleaning: a. Wall at entrance to cooking area. b. Walls in kitchen. c. Wall intakes located in dining area.
  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.
• 1570 - The door gasket to the following equipment is damaged: a. Pizza prep unit behind counter. b. Hobart reach-in refrigerator in kitchen. c. Box freezer in storage room.
  Repair or replace the unit door gasket in accordance with the manufacturer's specifications.
• 1800 - The following equipment had accumulations of grime and debris: a. Sides of pizza ovens behind counter. b. Surface under ovens behind counter. c. Bottom inside of prep unit. d. Surface under grill in kitchen. e. Box freezer in the storage room.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3020 - Soap was not provided at the hand washing lavatory in behind the customer counter. (CORRECTED.)
  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.
• 3170 - The following areas were not maintained in good repair: a. Damaged wall at entrance to customer service area. b. Damaged floor tiles in pizza prep area. c. Holes and scratchen to wall in kitchen. d. Raw wood behind counter was not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2890 - A set of light bulbs in the storage room was not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 10 foot candles of light was noted under the hood in the pizza area.
  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.

February 03, 2004 (Critical Procedures)

August 19, 2003 (Follow-up)

July 22, 2003 (Routine)

• 0800 - Critical Prepared chicken and sausage were not being adequately cooled to prevent the growth of harmful bacteria. Items were prepared at noon today. (CORRECTED: Items were immediately placed into a rapid-cool process.)
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 - Critical The following potentially hazardous foods were in a reach-in refrigerator at improper temperatures and prepared at noon: a. Steak (55 degrees F.) b. Tuna (49 degrees F.) c. Sausage (53 degrees F.) d. Prepared mushroom (53 degrees F.) e. Cheese (52 degrees F.)(All items were discarded.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Repair or replace the unit.
• 1570 - The faucet to the three-compartment sink was damaged and had a severe leak.
  Repair or replace the faucet in accordance with the manufacturer's specifications.
• 3180 - The following areas were in need of cleaning: a. Shelf attached to the wall behind the customer counter located above the cart holding pizza trays. b. Wall behind grill and stove. c. Wall behind one of the reach-in refrigerators. d. Wall vents in the dining area.
  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.
• 3170 - Repeat The floor tiles in the pizza prep, service and dining areas are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0550 - Dispensing utensils were improperly stored between.
  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.
• 2890 - Light bulb in the storage room are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.