Albie's Pizza, #105 - 200 21st Street, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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October 13, 2009 | Routine | 2 | 4 | Details / Comments |
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July 15, 2009 | Routine | 2 | 5 | Details / Comments |
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April 10, 2009 | Routine | 4 | 5 | Details / Comments |
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August 19, 2008 | Routine | 1 | 6 | Details / Comments |
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March 04, 2008 | Routine | 0 | 6 | Details / Comments |
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November 26, 2007 | Routine | - | - | Details / Comments |
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August 22, 2007 | Routine | 0 | 8 | Details / Comments |
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June 27, 2007 | Complaint | 0 | 2 | Details / Comments |
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May 18, 2007 | Routine | 0 | 5 | Details / Comments |
October 13, 2009 (Routine)
Violations:
- 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3320 - Critical Repeat Chemical spray bottle observed without a label.
Label spray bottles with contents or discard. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
All violations discussed.
July 15, 2009 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Critical Repeat Unwrapped or uncovered food in reach-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1320 - There was no temperature measuring device located in the reach in unit.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3020 - 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. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
All violations discussed. Critical to be taken care of immediately. CFM needs to update cert. Please contact health department for class dates.
April 10, 2009 (Routine)
Violations:
- 0220 - Critical The employees are drinking from an uncovered container in the food preparation area.
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. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Unwrapped or uncovered food in the reach-in unit.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1040 - A wood paddel 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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave.
Clean and sanitize these surfaces for food contact. - 2000 - Clean single service items were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the restroom
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 - 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. - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard.
All violations discussed. Critical violations to be corrected immediately.
August 19, 2008 (Routine)
Violations:
- 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0620 - Repeat Food stored in toilet rooms.
Cease food storage in toilet rooms. - 0820 A 2 - Critical Meat balls and sausage were cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-ins and storage drawers.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 3030 - Repeat No disposable towels were provided at the hand washing lavatorys.
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 - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
If foods are going to be kept at room temperature, then time should be used as a control. Using time as a control, requires at written policy, monitoring and food is discarded at the end of 4 hours.
March 04, 2008 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: wings and frozen chicken tenders.
Store food in packages, covered containers, or wrappings. - 0530 - Bottles of water and beer stored in direct contact with ice that will be used for consumption.
Cease storing food in contact with ice that will be used for consumption. - 0620 - Sodas are stored in toilet rooms.
Cease food storage in toilet rooms. - 1570 - Rubber spatulas were observed in a state of disrepair and damaged.
Replace the spatulas to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep units, and storage containers.
Maintain nonfood-contact surfaces of equipment clean.
Violations discussed with CFM. Copy of regulation changes left with CFM.
November 26, 2007 (Routine)
Violations:
- 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the several refrigerator units..
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator gaskets, and storage drawers..
Maintain nonfood-contact surfaces of equipment clean. - 2190 - Water from the handwashing sink was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory.
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
The facility is in need of another CFM. A CFM is need when facility is opened.
August 22, 2007 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F. - 1180 - The food temperature measuring device (degrees F) is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1320 - There was no temperature measuring device located in the several refrigerator units.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave, storage container and utensils and shelves on prep line.
Maintain nonfood-contact surfaces of equipment clean. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the employee bathroom.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - Coving needs repairing under the 3-compartment sink.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3240 - Repeat Handwashing facilities are unclean and not maintained in employee rest-room.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
June 27, 2007 (Complaint)
Violations:
- 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Dumpster area and dumpsters used by multiple establishments. All must work together to keep area clean. Suggest lock be placed on dumpsters.
May 18, 2007 (Routine)
Violations:
- 0480 - Corrected During Inspection Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0620 - Bottles of water and soda were observed stored in toilet room.
Cease food storage in toilet rooms. - 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensil draw and wander bar holster.
Clean and sanitize these surfaces for food contact. - 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Meatballs that were out of temp. had been sitting out at room temp. during lunch, manager estimates they hand been out about an hour and half, he voluntarily discarded them. I suggested that he placed them in and ice bath while they are sitting out or throw items away at the end of lunch.
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