Discussed the following with the person in charge:
1) Cooling methods
2) Date marking/Labeling
3) ServSafe handouts provided during the inspection
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled bulk food containers of flour and sugar in the bakery.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following units are not sealed to the adjoining walls: 1) the handsink near the ice machine 2) the 3-compartment sink 3) the mopsink.
Correction: Seal the units to the adjoining walls since the units can be exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven near the stove 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 surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of the microwave 2) the exterior of the can opener 3) the shelving underneath the two prep tables in the kitchen.
Correction: Clean the surfaces of the equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Clean plates and bowls were found handled, displayed or dispensed with the food or lip-contact surface facing upward in the front of the kitchen above the sandwich prep cooler.
Correction: Store the plates and bowls with the food or lip-contact surface facing downward to prevent contamination prior to use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the WIF is 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.
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03/31/2016 | Routine | |
The above observations and the following were discussed with the PIC:
-Replace the light cover by the back door
-Firm prepared, packaged cookies, offered for sale in the retail area need to be labeled with the following: business name, address, and phone number and a list of ingredients (include all allergens)
-The in-use utensils are washed, rinsed, and sanitized at least every hour
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employees drinks stored on the RIC and on shelving directly above food preparation. The PIC had employees remove drinks and place them in the designated areas.
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
Observation: Unlabeled food containers. Observed unlabled containers of flour and sugar in the bakery.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloths improperly stored between use. Observed wet wiping clothes stored on prep tables in the front of the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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.
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 - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the front of the kitchen and near the ice machine are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the exterior of the can opener and the shelves under the steam cabinet have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Plates and bowls were found handled, displayed or dispensed with the food or lip-contact surface facing upward in the front of the kitchen.
Correction: Store plates and bowls with food or lip-contact surface facing downward to prevent contamination prior to use.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the front of the kitchen was measured at a temperature less than 100°F. The hot water to the hand sink was turned off. The PIC turned the water on during the inspection.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: The hand sink basin at the front of the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink in the front of the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Coving was observed not sealed to the wall by the ice machine and under the three-compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the WIF and the floor drain near the ice machine 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.
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04/09/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
This risk based inspection was conducted in response to a complaint received November 17, 2014. Facility is clean and well maintained.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored over ready-to-eat (RTE) butter in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad @45'F - 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken @47'F - cold holding at improper temperatures. Operator voluntarily discarded the cooked chicken.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Quaternary ammonium sanitizer in the 3 compartment sink measured 100ppm. Corrected to 200 ppm.
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. Proper concentration level of quaternary ammonium sanitizer is 200 ppm.
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11/18/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Equipment temperatures continued: Salad Prep Unit 38'F Sandwich Prep Unit 38'F, Pastry Unit 39'F, RIC 35'F, Pizza Station 39'F, Display Cooler - Italian Bologna 42'F.
Food temperatures continued: Sandwich Prep Unit-Tuna Salad 36'F, RIC-Pasta Salad 42'F, Pizza Station - Pepperoni 41'F, Display Cooler 38'F.
Gave the PIC Servsafe class information. Chlorine sanitizer concentration level in the dishmachine measured 200 ppm. Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 200 ppm. Facility is clean and well maintained.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken, as well as cold holding temperatures, and hot holding temperatures.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half N Half at the condiment station @ 74'F - cold holding at improper temperatures. Observed the Half N Half voluntarily discarded during this inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/13/2014 | Routine | |
Additional Food Temperatures: Minestrone-PT-IT: 36'F, Cooked Beef-PT-IT: 35'F, Tuna-WIC-IT: 37'F, Pasta Salad-WIC-ST:36'F, Roast Pork-WIC-IT: 39'F, Chicken-WIC-ST: 41'F, Cornbeef-WIC-ST: 41'F, Pastry Cream-RIC-ST: 43'F
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every hour.
-Facility is planning to replace the molding around the 3 compartment sink within the next month.
-Ensure all dishes are being air dried or dried with a paper towel, not a cloth towel.
-Employee health policy observed.
Please contact the Department of Agriculture regarding the addition of the bakery and baked goods being prepared at the facility.
The PIC was very knowledgeable and willing to make several corrections throughout the inspection, thanks!
Food Sources Approved.
Handouts Provided: Handwashing Sign, Time as a Public Health Control
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed flour, sugar, salt, etc all stored in bulk food containers without being labeled. PIC labeled all containers during the inspection.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken observed. Observed chicken thawing in standing water in a large plastic container in the back of the kitchen. The PIC placed the chicken under cool, running water during the inspection.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods observed to be cold holding at improper temperatures: 1. the breading used for raw chicken is stored at room temperature. PIC stated this breading is changed out every 24 hours. PIC discarded the breading. 2. the half & half stored on the self service counter. Half & Half requires refrigeration and was stored in a plastic container over ice. The half & half was measured at 75'F. PIC discarded the half & half.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Observed time being used for chicken in the hot holding station. Chicken was measured at less then 135'F. Facility marks the chicken with the time that it is made and then discards it after 2 hours. Facility does not have a written policy describing these procedures.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was observed to be dull. Metal shavings were observed along the sides of the can opener blade.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the can opener and the interior of the fryer (door) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap under the back door of the kitchen.
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles containing chemicals are not properly labeled. The PIC had all spray bottles labeled during the inspection.
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.
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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Basilico New York Deli & Italian Market, 2577 Cowan Blvd., Fredericksburg, VA 22401 »