All food temperatures taken were internal unless otherwise noted.
- Thawing
Observation: Improper methods used to thaw meat.Meat was thawing on food preparation table.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza slices for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: 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.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring devices in few refrigeration units were not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Sanitizing Solutions, Testing Devices
Observation: Missing test kit in the facility for monitoring the concentration of chemical sanitizing solutions.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice machine lid was observed in a state of disrepair and damaged.
Correction: Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Gaskets on refrigeration units were soiled
>>Blades on ceiling fan were dusty.
>>Vents on ice machine were dusty.
>>Various food containers were soiled with spilt food.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of food containers and utensils were not observed sanitized .
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Carry-out containers and single service boats not inverted on shelves.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: 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.
|
10/08/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers on shelves.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meat 43*F,42*F,48*F,sausage 45*F were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat chicken breasts,soups and deli meat in the walk-in cooler and sandwich unit were not properly dated for disposition.
Correction: 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 41°F 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.
- Food Contact Surfaces - Cleanability*
Observation: Towel was used as a liner in green peppers storage container.
Correction: Replace the towel 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 build-up of food debris.
- Temperature Measuring Devices
Observation: The temperature measuring devices in few refrigeration units were not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Interior lid of ice machine was observed in a state of disrepair and damaged.
Correction: Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Various food containers were soiled with spilt food (exterior)
>>Gaskets on refrigeration units
>>Blades on ceiling fan were dusty
>>Vent on ice machine were dusty
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not sanitized after washing in the 3-compartment sink
>>Strainers
>>Dishes
>>Food containers
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Wet food equipment was not allowed to air-dry.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items were unprotected from contamination.Single service boats were not inverted on a few shelves.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster doors was open when not in use.
Correction: Close doors when not in continuous use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands was not provided at all lavatories used by food employees. Missing a sign in the ladies rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.Four foot candles was measured at the time of inspection.
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray cleaner was not properly labeled.
Correction: 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.
|
04/23/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled containers of cooking oil and water on make table and near stove.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures:
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Gaskets on two reach-in units in kitchen were torn.
>>Interior lid of ice machine was damaged
>>Wooden food prep. table wide had gaps between sections of wood.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris.
>>Ceiling fan blades was covered with dust.
>>Mixer soiled with flour.
>>Exterior of various food containers soiled with spilt food.
>>Food prep. table in kitchen was soiled .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service food containers were stored unprotected on top shelf near pizza oven.
Correction: Store food containers in the original protective package to protect from contamination until used.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Floor had damaged or missing tile in food prep. areas
>>Wall contained small holes in back mop/handsink area
>>Ceiling tiles stained or damaged in food prep. areas
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Floor underneath mixer in kitchen was soiled with flour.
>>Walls are splattered with food in food prep.areas.
>>Floors underneath food equipment were soiled.
Correction: 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.
|
01/15/2015 | Routine | |
All temps were taken internally.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: A employee was observed eating a biscuit is in areas ( kitchen) where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Shellfish - Molluscan*
Observation: Oysters observed in refrigerator noted as being brought in from a friend of the owner. This is not an approved source.
Correction: Obtain shellfish received in interstate commerce from sources that are listed in the Interstate Certified Shellfish Shippers List.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed plating salads with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths not stored in a bucket with a sanitizing solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Five gallon pot of beef stew located in the walk-in noted not being adequately cooled to prevent the growth of harmful bacteria. The stew was cooked yesterday and temp was observed at 87* today.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Recommend this item be dicarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken breast on hot holding line at improper temperature (116*).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Provide a digital thermometer tip which is tip sensitive.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is dirty.
Correction: 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following were not being rinse and sanitize properly. The high temp mechanical dishwasher was observed at 155*.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: 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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in.Five foot candles was measured at the time of the evaluation.
Correction: 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under grill noted in need of cleaning.
Correction: 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.
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station is not covered and tamper-resistant located in the store room.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
|
02/20/2014 | Routine | |
All temperatures taken are internal unless noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils .Employee cups were stored in food prep. area without lid and straw.
Correction: 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled oil and vinegar spray bottles stored in food prep. area
Correction: 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.Salt and sugar utensils stored without handles upright in-between use.
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese (43.8°F) cold holding on the make table rail at improper temperatures.
Correction: The unit is able to cold hold at proper temperatures and the EHS recommends the following:
>>Keep lid down on top part of refrigeration unit when food prep is not occurring.
>>Placing lids over foods in that unit will help maintain proper cold holding temperatures.
>>Using metal pans instead of plastic can help keep foods colder.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza slices 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.
Correction: 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. Stickers were used to label time for pizza slices.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of bare wood shelves near microwave and the cardboard liner in freezer are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls.
>>Three compartment sink
>>Front handsink
>>Mop sink
Correction: Seal all equipment to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning.
>>Wooden shelves are unsealed. (unvarnished or peeling paint) dry storage area
>>Chipped spatulas in drawers
>>Rusty wire racks in freezer
>>Vent cover (men's rest-room) is missing .
Correction: Repair all 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s)on the food prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Spatulas observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the spatulas to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:ice machine( interior)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
>> Ceiling fan caked with dust
>> Equipment drawers are dirty in kitchen
>>Vent on ice machine is dusty
>>Wooden prep. table has gaps that are encrusted with food particles and grease
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean baking pans were found stored on the floor.
Correction: Store baking pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the handsink near the sandwich unit is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair. Plumber was called and started fixing the handsink.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Missing a lid for the trash receptacle.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are not maintained in good repair
>>Floor tiles around drain are cracked in kitchen
>>Concrete floor in main kitchen is pitted
>>Small holes in walls throughout the facility
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer is being applied to food contact surfaces at too strong of a concentration, in excess of 200 ppm.
Correction: Water was added to wiping cloths bucket to dilute the solution. Wiping cloth buckets with chlorine sanitizer for food contact surfaces should be at a concentration of 50-150 ppm.
|
02/06/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: following foods stored uncovered
>>sauce walk-in
>>pizza by time clock
Correction: cover
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions stored on floor dry storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Tuna and other ready-to-eat foods in the walk-in fridge are not labeled.
Correction: 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 41°F 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza by the slice is not labeled with a make and/or discard time.
Correction: 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.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Mixer leaking oil.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Drainboards (repeated violation)
Observation: 3-vat sink only has one drainboard.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on the 3-vat is damaged or missing.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>paint peeling wood table, base
>>seal on ice machine loose
>>racks rusted hobart single door freezer
>>gasket torn walk-in fridge
>>paint peeling pizza oven hood
>>wood shelving dry storage
>>shelving Schaefer rusted
>>gasket torn sandwich prep table
>>gasket pizza prep table right door torn
Correction: repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Pizza slicers and knives not cleaned and sanitized every 4 hours.
Correction: Clean slicers and knives no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>drip tray stove
>>table under flat top grill
>>exterior of stove
>>racks over 3-vat
>>gaskets on several fridge and freezer units
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza boxes stored on the floor left of two door glass fridge.
Correction: All single serve items need to be at least 6" off the ground and must be invert or covered to protect the food contact surface.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet on 3-vat leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Light out Traulsen 2 door freezer.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tiles around drain by stove
>>floor pitted under 3-vat
>>floor tile by prep table with slicer
>>air duct over Coca Cola fridge with soda
>>wall tile across from sandwich prep table
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under grills
>>wall behind mixer
>>wall under 3-vat
>>wall behind stove
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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.
|
04/25/2013 | Routine | |
All temperatures are internal unless otherwise noted.
Need to renew CFM before 2013 health permit is issued.
- Person in Charge (repeated violation)
Observation: CFM has expired
Correction: Renew CFM cert. at 1320 LaSalle Ave
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Pizza stored uncovered by time clock.
Correction: Cover
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions stored on the floor in dry storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza by the slice is not labeled with a make and/or discard time.
Correction: 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.
- Drainboards (repeated violation)
Observation: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking damaged on following sink
>>3-vat
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>paint peeling wood table base shelf
>>seal on ice machine loose
>>racks rusted hobart single door freezer
>>paint peeling pizza oven hood
>>wood shelving dry storage
>>shelving schaefer rusted
>>gasket torn sandwich prep table
>>gasket right door pizza prep table torn
Correction: repair
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>exterior of stove
>>racks over 3-vat
>>gaskets on several fridge and freezer units
>>racks above oven
>>fan cage walk-in
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza boxes stored on the floor in dry storage.
Correction: All single serve items need to be at least 6" off the ground and must be invert or covered to protect the food contact surface.
- Plumbing System Maintained in Good Repair
Observation: Right faucet 3-vat leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Light out Traulsen 2 door freezer.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tiles around drain by stove
>>floor pitted under 3-vat
>>floor tile by prep table with slicer
>>air duct over Coca Cola fridge with soda
>>wall tile across from sandwich prep table
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind mixer
>>wall under 3-vat
>>wall behind stove
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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.
|
11/28/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: CFM has expired.
Correction: Renew CFM cert. at 1320 LaSalle Ave.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Open employee drink observed in 2 door coca cola fridge with lunch meat.
Correction: All employee drinks when stored around food and/or food prep areas need to have a secure lid.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Pizza by the slice stored on the counter top on a uncovered plate.
Correction: Food must be stored in a container with a lid to prevent cross contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw eggs stored over lunch meat in coca cola fridge.
Correction: All raw foods need to be stored below or on the same shelf as ready to eat foods to prevent cross contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions stored on the floor in dry storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza by the slice is not labeled with a make and/or discard time.
Correction: 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.
- Bearings and Gear Boxes, Leakproof
Observation: Mixer leaking oil.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Drainboards (repeated violation)
Observation: 3-vat only has one drainboard.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking damaged on following sink
>>3-vat
>>handsink men's rest-room
Correction: replace/repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks rusted traulsen freezer
>>racks rusted hobart single door freezer
>>paint peeling pizza oven hood
>>wood shelving dry storage
>>shelving schaefer rusted
>>gasket torn sandwich prep table
>>gasket right door pizza prep torn
>>green racks walk-in fridge peeling
Correction: repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Handle on spatula melted.
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine guard plate and slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>side of schaefer freezer, side facing mixer
>>racks over 3-vat
>>racks walk-in
>>gaskets on several fridge and freezer units
>>racks above oven
>>fan cage walk-in
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza boxes stored on the floor by time clock.
Correction: All single serve items need to be at least 6" off the ground and must be invert or covered to protect the food contact surface.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>air duct over coca cola fridge with soda
>>wall tile across from sandwich prep table
>>floor tile by prep table with slicer
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall under 3-vat
>>wall over stove
Correction: clean
|
08/15/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions stored on the floor in dry storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Drainboards (repeated violation)
Observation: 3-vat only has one drainboard.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking damaged 3-vat sink
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>wood shelving dry storage
>>shelving schaefer rusted
>>gasket torn sandwich prep table
>>gasket right door pizza prep torn
>>green racks walk-in fridge peeling
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair
>>plastic handled spatula melted
>>plastic handle fork grill melted
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks over 3-vat
>>racks walk-in
>>gaskets on several fridge and freezer units
>>racks above oven
>>fan cage walk-in
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza boxes stored on the floor by time clock
Correction: All single serve items need to be stored 6" off the ground and must be invert or covered to protect the food contact surface.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor tile by prep table with slicer
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall under 3-vat
>>wall under cook line
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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.
|
05/16/2012 | Routine | |
All temperatures are internal unless otherwise noted.
Due to repeat violations all issues noted in this inspection must be corrected in six months.
2012 health permit issued at time of inspection, also went over back of permit with person in charge.
Reminder that the Cert. Food Manager "CFM" is due to expire 7/28/12, make sure to renew.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Pizza by time clock uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions stored on the floor in dry storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Tuna and other ready-to-eat foods "RTE" in the walk-in not labeled with a use by or make date.
Correction: 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 41°F 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza by the slice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hours cook, serve or discard time.
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood shelving over toaster oven not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of repair/replacing
>>rubber spatula peeling
Correction: repair/replace
- Drainboards (repeated violation)
Observation: 3-vat only has one drainboard.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking damaged 3-vat sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket on walk-in torn
>>wood shelving dry storage damaged
>>shelving schaefer rusted
>>gasket torn sandwich prep
>>gasket right door pizza prep torn
>>traulsen racks rusted
>>coca cola racks rusted left of freezers
>>white shelving over toaster oven damaged
Correction: Repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: following in need of cleaning
>>slicer
>>knives stored by slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>hood and hood filters over deep fryers
>>exterior of large white measuring scale
>>exterior of mixer
>>racks over 3-vat
>>racks walk-in
>>gaskets on several refrigeration and freezer units
>>table under grill
>>containers under prep table with slicer
>>racks above oven
>>drip tray stove
>>prep table base with slicer
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: following observed
>>pizza boxes stored on the floor by time clock
>>single serve items not inverted or covered over M3 prep table
Correction: All single serve items need to be stored 6" off the ground and must be invert or covered to protect the food contact surface.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>base door frame walk-in fridge rusted/corroded
>>floor tile by prep tables with slicer
>>floor tile by prep tables damaged/cracked
>>wall tile across from sandwich prep table missing/cracked
>>air duct over coca cola drink fridge torn
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall under 3-vat
>>floor under mixer
>>wall behind handsink right of grill
>>wall behind deep fryers
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Chemical bottles stored above and next to clean dishes by ice machine.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
01/18/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions stored on the floor in dry storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza by the slice 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.
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to line Schaefer rack.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of replacing/repair
>>rubber spatula
Correction: repair/replace
- Drainboards (repeated violation)
Observation: 3-vat only has one drainboard.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on 3-vat damaged and/or cracked
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket on walk-in torn
>>wood shelving dry storage damaged
>>shelving schaefer rusted
>>gasket torn sandwich prep
>>gasket right door pizza prep torn
>>traulsen racks rusted
>>coca cola racks rusted left of freezers
>>gasket coca cola torn left of freezers
>>gasket hobart single door freezer torn
Correction: Repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer and container holding knives under slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks over 3-vat
>>racks walk-in
>>gaskets on several refrigeration and freezer units
>>hoodsystem
>>wood shelving dry storage
>>table under grill
>>containers under prep table with slicer
>>racks above oven
>>drip tray stove
>>prep table base with slicer
>>exterior of mixer
>>racks coca cola
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: following observed on the floor
>>pans between back prep tables
>>pizza boxes by time clock
Correction: Store single serve and clean items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>base door frame walk-in fridge rusted/corroded
>>floor tile by prep tables with slicer
>>floor tile by prep tables damaged/cracked
>>wall tile across from sandwich prep table missing/cracked
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind handsink right of grill
>>floor under mixer
>>wall behind dry storage
>>lower part of wall behind grill
>>wall under 3-vat
>>behind all upright freezers
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Bleach stored next to clean dishes and on the ice machine.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
09/21/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: 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.
- Food Storage - Clean and Dry Location
Observation: Sauce stored on the floor in the walk-in refrigeration units.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza by the slice 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.
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line Schaefer rack.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent, remove.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of replacing/repair
>>rubber spatula
Correction: Replace
- Drainboards (repeated violation)
Observation: 3-vat only has one drainboard.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on 3-vat damaged and/or cracked.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket on ice machine loose
>>gasket on walk-in torn
>>wood shelving dry storage damaged
>>shelving schaefer rusted
>>gasket torn sandwich prep
>>gasket right door pizza prep torn
>>traulsen racks rusted
Correction: Repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks over the 3-vat
>>gaskets on several refrigeration units and freezers
>>hoodsystem
>>wood shelving dry storage
>>outside mixer
>>prep table base with slicer
>>drip trays stove
>>can opener
>>racks above pizza oven
>>containers under prep table with slicer
>>table under grill
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: following observed on the floor
>>pizza boxes by time clock
>>dough trays by 3-vat
Correction: Store single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Right faucet on the 3-vat leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory located back by the grill.
Correction: 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>wall tile across from sandwich prep table missing/cracked
>>floor tile by prep tables damaged/cracked
>>floor tile by prep tables with slicer
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind handsink right of grill
>>wall behind sink right of grill
>>floor under mixer
>>behind all upright freezers
>>wall under 3-vat
>>lower part of wall behind grill
>>wall behind dry storage
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Bleach stored next to ice machine and over clean dough trays.
Correction: Store bleach in a location that is not above food, equipment, utensils, linens or single service items.
|
04/19/2011 | Routine | |
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection, also went over back of health permit with operator.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw eggs stored over ready-to-eat lunch meat in 2 door glass Coca-cola fridge.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza by the slicer 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.
Correction: 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.
- Food Contact Surfaces - Cleanability*
Observation: following in need of repair/repair
>>rubber spatula
>>plastic food containers/cracked
Correction: Replace
- Drainboards (repeated violation)
Observation: 3-vat only has one drainboard.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sink seals/caulking in need of repair
>>3-vat
>>both sinks in rest-room
>>handsink back by slicer
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>mixer leaking oil
>>traulsen racks rusted
>>gasket right door pizza prep torn
>>gasket torn sandwich prep
>>shelving schaefer rusted
>>wood shelving dry storage damaged
>>gasket on walk-in hobart rusted
>>gasket on ice machine loose
Correction: Repair
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the ice machine is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Employee failed to wash, rinse, and sanitize utensils after cleaning before use.
Correction: 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 100°F.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair
>>plastic measuring cup handle broke
>>several spatulas handles observed melted
Correction: Discard, replace or repair
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of soup in the walk-in.
Correction: Discontinue the reuse of manufacturer containers for soup storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: following in need cleaning
>>racks over the 3-vat
>>gaskets on several refrigeration and freezer units
>>pizza oven hoodsystem
>>racks walk-in
>>wood shelving dry storage
>>racks coca cola
>>outside mixer
>>prep table base with slicer
>>drip trays stove
>>racks with soda
>>can opener
>>racks above pizza oven
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Following observed on the floor
>>pizza boxes by time clock
>>dough trays by 3-vat
Correction: Store single serve and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Right faucet o the 3-vat leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory located back by the slicer.
Correction: 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory located back by the slicer.
Correction: 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
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need repair
>>wall tile across from sandwich prep table missing/cracked
>>floor tile by prep tables damaged/cracked
>>floor tile by prep tables with slicer
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind dry storage
>>lower part of wall behind grill
>>wall under 3-vat
>>behind all upright freezers
>>wall behind sink right of grill
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Bleach stored next to cutting board on top of the ice machine.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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12/14/2010 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pizza by the slice
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions observed stored on the floor by the back handsink.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Lasagna observed thawing on top of pizza oven.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Pizza by the slice 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.
Correction: 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.
- Drainboards (repeated violation)
Observation: 3-vat only has one drain board.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sink seal/caulking in need of repair
>>3-vat
>>both sinks in rest-room
>>handsink back by slicer
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>mixer leaking oil
>>gasket right door pizza prep torn
>>gasket torn sandwich prep
>>shelving schaefer rusted
>>wood shelving dry storage damaged
>>gasket on walk-in damaged/stained
>>shelving in hobart rusted
>>gasket on ice machine loose
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Several spatula handles observed melted.
Correction: Discard, replace or repair
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of meatballs.
Correction: Discontinue, provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>racks over 3-vat
>>gaskets on several refrigeration and freezer units
>>outside of 2 door traulsen
>>pizza oven hoodsystem
>>racks walk-in
>>wood shelving dry storage
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza boxes stored on the floor by the time clock.
Correction: Store pizza boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Right faucet on the 3-vat leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory located back by the slicer.
Correction: 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory located by the slicer.
Correction: 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
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>wall tile across from sandwich prep table missing/cracked
>>floor tile by 3-vat missing/damaged
>>floor tile by prep tables damaged/cracked
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind dry storage
>>lower part of wall behind grill
>>wall under 3-vat
>>behind all upright freezers
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
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08/26/2010 | Routine | |
Restaurant representatives - add corrected or new information about Vito's Pizza, 905 Aberdeen Rd., Hampton, VA 23666 »