Candela's Pizzeria & Ristorante, 2021 Huguenot Road, North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Candela's Pizzeria & Ristorante
Address: 2021 Huguenot Road, North Chesterfield, VA 23235
Type: Full Service Restaurant
Phone: 804 560-1678
Total inspections: 11
Last inspection: 12/16/2015

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Inspection findings	Inspection date	Type
The operator provided digital probe thermometers and chlorine test strips during today's isnpection. An Employee Health policy (FDA Form 1B) was discussed at this time. Critical: Cooling* Observation: Large container and pot of tomato sauce, prepared 12/15/15, cooled and stored in the walk-in cooler measured 60 F and 47 degrees F. Discussed and issued cooling information to the person-in-charge. 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. Warewashing Machines, Sanitizer Level Indicator (repeated violation) Observation: The mechanical warewashing unit was dispensing low levels of sanitizing agent, at this time. The operator to have the warewashing machine service and to utilize the 3 compartment for sanitization, until repairs are completer Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.	12/16/2015	Routine
Notes: 1. Operator has been maintaining excellent temperature logs since last inspection. Temperature fluctuations are being controlled by reducing portions, keeping ice bags on top of select items, and ice water baths. Operator's temperatures were comparable to the inspector's during today's visit. Elevated temperatures noted today were addressed and brought down during the inspection. 2. Thermostat in the WIF was replace right before the inspector arrived. The WIC and WIF had to be turned off for a short time for the repair to be made. Slightly elevated temperatures noted in the WIC are attributed to this. 3. Items in the top wells of the pizza MUT cooler and sandwich MUT cooler were overstocked during the inspection. The operator stated he was gearing up for his Friday night rush. Suggest trying to 'blast chill' the larger portions in the WIF for 15-20 minutes to help bring down product temperature before bringing it out on the line. Also, wait as late as possible before putting the larger portions out. 4. Inspector will bring by a data logger to record data on the pizza MUT cooler. Still considering using time as a control for diced tomatoes in the pizza MUT. 5. Hoods are scheduled to be cleaned 8/3/15. 6. Reminded operator of upcoming ServSafe class in October. 7. Make a point to check sanitizer levels of the dish machine daily. Priming the machine solved the problem. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Some of the toppings in the pizza MUT cooler and sandwich MUT cold holding at improper temperatures. Portions were larger in preparation of a busy evening service period. 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. Keep smaller portions in the top wells of the MUT coolers and back-up portions in the bottom. Keep ice bags stocked/replenished. Keep meats in direct contact with the bottom of the metal pans and not stacked on their sides. Warewashing Machines, Sanitizer Level Indicator Observation: The warewashing machine was delivering low levels of sanitizer. 10-50 ppm. Unit was primed and run several times and then delivered 50-100 ppm. Correction: Have the machine checked out to ensure proper operation. Make sure staff routinely check the sanitizer concentration.	07/31/2015	Routine
The records from the past four weeks and data gathered today show the facility is completely capable of regulating temperatures of temperature control for safety (TCS) foods. The only areas where they are still struggling some are with the pizza sauce and the diced tomatoes. The plan is to try making room for a small container of sauce in the top wells of the pizza MUT cooler and see if temperatures can be maintained at 41 F or less. Another option would be to write up a policy of using time as the public health control. This would consist of starting with sauce that is under 41 F and then making sure it stays under 70 F at all times. If these parameters can be met the sauce can sit out for use for up to 6 hours and then be discarded. An effective mechanism for marking time would have to be put into place, and a formal policy written up. In regards to diced tomatoes, while the inspector was present two containers of product were placed in an ice water bath in the bottom of the pizza MUT cooler. Over the course of one hour, the product dropped from 43 F to 36-40 F. This proves that diced tomatoes can be properly held under 41 F if an ice water bath is utilized. Sliced tomatoes store in the clear RIC for salads should be stored with an ice bag on top. Try this and monitor to see if it keeps temperatures under 41 F. Ice bags are being kept on the following, in the top wells of the pizza MUT and sandwich MUT: ham, turkey, salami, ground meatballs, and sliced tomatoes. This procedure is keeping temperatures under 41 F. The operator is to email the inspector in one to two weeks and let her know if the facility wants to start using time as a control for pizza sauce or not. If so, the inspector will assist with writing up a time control policy. No cooling of sausage observed today. Sausage is being cooled in smaller portions in the freezer to help speed up cooling. No bare hand contact observed today. Gloves are being used for all food handling other than pizza preparation. The operator intends to continue doing the following: 1. Check the air temperature of refrigeration units at least once a day. 2. Check product temperatures of identified products at least 3 times a day -- ideally 11,3, and 7. Logs are to be maintained and shared with the inspector during each inspection. No violation noted during this evaluation.	03/12/2015	Follow-up
A risk control plan is being written to help address cold holding temperatures. Provided an additional copy of FDA form 1-B. Copies of signed forms could not be located. Have new ones filled out and kept on site at all times. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food (french fries) 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. Cooling Methods Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. A large plastic bus tub that is 6" deep was filled with large sausages that had been recently cooked, and had been placed in the WIF for cooling. The inspector is concerned about all of the product (thick, deep, center pieces) cooling completely within 6 hours. The operator only intended to keep the sausage in the freezer for only a couple of hours, and at 1.5 hours the sausage was measured at 58-92 F.;Suggest placing sausages in thin portions on metal sheet trays or in shallow metal pans to help facilitate more rapid cooling. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Pizza sauce, sliced sausage, ham, diced tomatoes, ground meatballs, turkey, salami, butter packets, sliced tomatoes, and shredded cheese cold holding at improper temperatures 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.	02/04/2015	Routine
NOTES: * All violations corrected at the time of inspection. * Monitor cold-holding practices to ensure internal food temperatures of 41 degrees or less. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Supporting evidence of drinking in non-designated areas. Bottled water and covered coffee mug being stored beside/on beer tap station. Correction: DISCUSSION & RELOCATION. All employee eating and drinking shall take place in designated areas that will not potentially cross-contaminate. Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food containers: Oil, Water, Vinegar/Oil Mix, Spices, Salt. Correction: LABELED. 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: Cooked corn (47) & diced ham (46) cold-holding at salad bar observed with an internal food temperature greater than 41 degrees. Correction: DISCARDED. Observe cold-holding practices to ensure internal food temperatures of 41 degrees or less. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: No system in place for date marking of potentially required foods prepared and cooked on site and saved for more than 24 hours. Correction: MARKED. There shall be an adequate date marking system in place identifying the "prep/cook date" &/or the "consume by" date. Good Repair and Calibration of Thermometers (corrected on site) Observation: Observed food thermometer is not calibrated to ensure accuracy Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy	09/12/2014	Routine
Additional temperatures taken: WIC: ham pasta, lasagna, sauce, deli meats 39 Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Ham, salami, and sliced tomatoes cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Refuse - Covering Receptacles (corrected on site) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. 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.	04/30/2014	Routine
Adequate thermometer, chlorine sanitizer bucket, chlorine dish machine, and test kit. Reviewed employee health. Notes: 1. Facility had purchased plastic spacers to separate the meat and cheeses from moisture in the bottom of the pans in the top wells of the MUT cooler. This has an adverse effect on cold holding temperatures and should not be used. Lining the pan with a thin paper towel should have a smaller impact on temperatures, even though this isn't a preferred method. The product must come in contact with the actual pan to help transfer cold. Any barrier between the product and the cold will cause the cold holding temperature to be higher. 2. Reviewed hand washing procedures and the removal of work clothing when taking rest room breaks or ones outside of the facility. Clothing - Outer Clothing - Clean Condition (corrected on site) Observation: Food employee observed exiting the bathroom with his work apron on and a towel tucked in the waistband. Correction: Aprons must be removed when exiting the facility on break, to smoke, or when going to use the restroom. Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Ham, salami, and turkey in the top wells of the sandwich MUT cooler,ham in the top of the pizza MUT cooler, and sliced tomatoes on the salad bar are cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	12/05/2013	Routine
Adequate thermometer, chlorine sanitizer, chlorine dish machine, and test kit. Reviewed employee health. Notes: 1. Reviewed with staff the importance of not overstocking meats in the top wells of the MUT coolers during warmer weather months. Towels were also be kept underneath the packages of the deli meats in the sandwich MUT. This practice is strongly discouraged, because the cloth interferes with the cooling ability of the metal pans and the products kept in them. 2. Keep the lids down on the MUT coolers whenever possible to help stabilize product temperatures. 3. Strongly encourage facility to consider purchasing an air curtain to install in the WIC to help stabilize temperature fluctuations. May consider lowering the thermostat on the WIC a few degrees. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Pizza toppings in pizza MUT cooler and overstocked deli meats in the sandwich MUT cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	06/13/2013	Routine
Adequate thermometer, bleach sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health. Make sure that any ready-to-eat foods that are cooked and cooled or sliced must be marked with the date they are prepared/sliced if they are to be kept for over seven days. No foods should ever be double-stacked in the top of the MUT cooler units. Product does not stay adequately cold when it cannot come in contact with the cooling surfaces of the unit. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Philly steak cold holding at improper temperatures. Container of meat was doublestacked on top of other pans in the top of the sub MUT cooler. 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* (corrected on site) Observation: The sliced deli meats and cheeses in the WIC 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.	03/13/2013	Routine
Adequate thermometer, chlorine sanitizer water, chlorine dish machine, and test kit. Reviewed employee health. Discussed possibility of purchasing and running a mobile food unit. Make sure to not overstock the wells in the top of the MUT coolers. Thicker portions are harder to keep cool. Keep back up portions stored in the bottom of the MUT coolers. No violation noted during this evaluation.	12/12/2012	Routine
Adequate thermometer, chlorine dish machine, bleach water buckets, and test kit. Reviewed employee health. No violation noted during this evaluation.	02/17/2012	Routine

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