- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handle food after washing dirty dishes without washing 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employees handling ready-to-eat foods with 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed meat sauce reheated for hot holding only reach 155 degrees.
Correction: Reheat foods to at least 165 degrees for hot holding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several prepared foods and sliced deli meats not properly date marked.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the 1 door refrigerator has a torn gasket and the gaskets on the pizza unit are torn.
Correction: Replace the torn gaskets.
- Non-Food Contact Surfaces
Observation: Observed the gaskets on the pizza unit are in need of cleaning and the top of the pizza oven is in need of cleaning.
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)
Observation: Observed the dish washer not reaching the proper wash temperature staying around 130 degrees (needs to be 155 degrees) and the machine would not change the test strips.
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. Delimed the inside of the machine to get wash temperature up to 155 and test strips changed.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the hand wash sink in the kitchen was blocked.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plastic bins that are preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Observed a leak at the handsink in the kitchen.
Correction: Repair the faucet for the handsink in the kitchen.
- Physical Facilities in Good Repair
Observation: Observed a hole under the dish machine and exposed/unsealed dry wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Have the hole repaired and seal the wall, so that it is protected from moisture.
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01/05/2016 | Routine | |
Observed numerous flies and cockroach in the kitchen, pest control treated on 6/8/15 and should retreat within 10 days. Make sure food is being stored off the floor and that cloth towels are not being put on food to cover them.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking in the kitchen without a lid or straw on the cup.
Correction: Drinks in the kitchen must have a lid and straw, when in the kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods in the prep unit and the walk-in cooler over 41 degrees.
Correction: Turn down the units to make them colder or have maintenance come look at them. Try and keep the prep unit closed as much as possible.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several prepared foods and sliced deli meats without date labels.
Correction: All foods prepared foods (including slice deli meat) must be date marked the day they are made or marked with the day they are to be discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the mixer and slicer soiled.
Correction: Clean equipment thoroughly after each use.
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06/09/2015 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash hands in less than 10 seconds and dry them on his apron.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was handling lettuce for salads.
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed a bag of onions stored on the floor.
Correction: Food must be stored at least 6 inches off of the floor at all times.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash portion of the warewashing machine is not operating, so the wash temperature is not observable.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. Call company and have them check on it to make sure the machine is working properly or so the wash gauge can be repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several refrigerator gaskets/seals that are torn or dirty.
Correction: Replace the gaskets that are torn and clean the ones that are soiled.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed build up of mold in the ice machine.
Correction: Empty out ice machine and clean/sanitize it thoroughly. Do this on a regular basis to prevent build up of mold/mildew.
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12/17/2014 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee fail to change gloves after handling raw frozen cheesesteak meat.
Correction: Employees must change gloves when changing tasks.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared foods (lasagna, sauces) and sliced deli meats.
Correction: Label prepared foods and deli meats.
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07/25/2014 | Risk Factor | |
Violations from previous inspection have been corrected. Refrigerator is now maintaining temperature.
No violation noted during this evaluation. | 04/17/2014 | Follow-up | |
Don't forget to date label open deli meat, cheese, lasagna.
Follow up needed to check refrigerator. Dish >180F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: ham in prep unit extends above well 39F inside well, 45F above well
Correction: Lasagna (50F), Sausage (52F), Turkey (50F) in reach in at line.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
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04/08/2014 | Risk Factor | |
Good sanitation/organization. Dish final >180F. Ok for permit.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw frozen "chicken cheese steak" meat then fail to change gloves before handling ready to eat foods.
Correction: Employees must change gloves between raw and ready to eat foods.
- Food Storage - Clean and Dry Location
Observation: Bag of onions on the floor.
Correction: Store all food 6 inches off the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: Larger chest freezer lid is in poor repair.
Correction: Repair or replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor behind cook line in need of cleaning, stained walls/ceiling in kitchen.
Correction: Clean facilities regularly.
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11/04/2013 | Routine | |
Good date marking deli meat/cheese - don't forget lasagna, sauces. Dish final 180 degrees or more.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employees handling bread/lettuce with bare hands upon my arrival. Gloves were put on then not changed after handling raw steak meat before touching toasted bread, lettuce, tomatoes.
Correction: Employees may not handle ready to eat foods with bare hands and must change gloves between tasks.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed meatballs holding at 125 degrees.
Correction: Maintain hot food at 135 degrees or more.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41 degrees: lasagna 48 degrees, pasta 47 degrees, clams 48 degrees in reach-in, ham 46 degrees in prep unit.
Correction: Adjust units to maintain food at 41 degrees or less even during peak times.
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08/08/2013 | Risk Factor | |
Note: watch temperatures in reach-in and prep unit (marginal 43-44 degrees). No a/c in kitchen is making units struggle. Keep closed as much as possible. Dish final 180 degrees or more.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees fail to wash hands when returning from outside and restroom.
Correction: Employees must wash hands before returning to work from going outside, to the restroom, or after drinking from a bottle/open cup.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee chewing gum while working.
Correction: Employees may not chew gum while working.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed prepared foods not date labeled (lasagna, deli meat/cheese, etc.).
Correction: Date label prepared foods.
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04/11/2013 | Risk Factor | |
Note: better date labeling. Don't forget tomato/meat sauce and lasagna. Good handwashing. Dish final 180 degrees or more. Permit issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling lettuce with bare hands.
Correction: Gloves or utensils must be used with RTE foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins are not labeled (sugar, salt).
Correction: Label bin and lid with food name.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths stored in water.
Correction: Store wet cloths in sanitizer solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: shelves in walk-in cooler.
Correction: Clean regularly.
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01/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Anthony's Italian Pizza, 4000 Mechanicsville Pike, Richmond, VA 23223 »