Christian's Pizza #4, LLC, 108 - 3440 Seminole Trail, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 17, 2009 | Routine | 4 | 2 | Details / Comments |
|
July 09, 2008 | Routine | 1 | 10 | Details / Comments |
|
September 12, 2007 | Routine | 2 | 4 | Details / Comments |
|
July 30, 2007 | Routine | 1 | 3 | Details / Comments |
August 17, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over ready-to-eat foods.
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. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 0850 - Critical Pizza 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.
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. - 1960 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provide back.ed at all lavatories used by food employees at the hansinks in th
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Leaving employee health information. Talked with the operator about cooling methods asked the operator to verify that cooling methods are occurring at 2 hours below 70 degrees and before 6 hours the food is at or below 41 degrees. All food temperatures were found at proper ranges.
July 09, 2008 (Routine)
Violations:
- 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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. - 0240 - Employee 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. - 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed box of avocadoes stored directly on floor in front praration area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1800 - The nonfood contact surface of the hood filters have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1960 - Food storage containers were found stacked while wet after cleaning and chemical sanitization.
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. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap under kitchen exterior door.
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. - 3030 - No disposable towels were provided at the hand washing lavatory in the warewashing area.
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 - Wall adjacent to women's restroom is not maintained in good repair. Observed hole in wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors under equipment and walls throughout noted in need of cleaning. Observed significant accumulation of grime and debris in these areas.
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. - 3220 - Mops not hung up to air dry.
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. - 3240 - Handwashing facilities are not maintained. Hand sink in warewash area missing cold water handle.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Equipment and product temperatures observed to be in the proper range.
Today, observed significant accumulation of grime and debris on floors and walls-perform detailed cleaning of these areas immediately. Develop and maintain a regular cleaning schedule.
This office to perform a follow-up inspection in near future.
September 12, 2007 (Routine)
Violations:
- 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.Person-In-Charge agreed to relocate containers of raw chicken in the walk-in cooler to the lowest shelf. - 0550 - Corrected During Inspection In-use utensils improperly stored between use. Use of plastic cups to scoop foods is not permitted.
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 and the container. - 0570 - Corrected During Inspection Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 0690 - Corrected During Inspection Wooden pizza boards used to remove pizzas from pizza ovens observed stored in direct contact with floor.
Protect food from miscellaneous sources of contamination. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration at the three compartment sink (observed in use).
Adjust the chlorine sanitizing solution to a level of at least 50-100 ppm. - 3180 - Water lines / drain lines under central hand sink (left of ice machine) noted in need of cleaning.
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.
Although HACCP plan for pizzas appears to be managed, individual discard times for certain pans of pizza were not identified. Discussed with operator and asked operation to provide complete documentation on the front line as to the status of each pan.
July 30, 2007 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. - 2310 - Critical The handwashing facility located at the back dishwashing area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the storage rack preventing its use. - 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. - 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees
Substantial compliance with the Virginia Food Regulations observed on this date. Permit can only become effective once CO issued by local building official. Timed holding for pizzas (i.d. tags) will be supplied prior to opening.
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