Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods (TCS foods are "temperature control required for safety" foods) were "out of temperature" on top of the cold food/subs prep bar. Foods were "out of temperature" in the reach-in refrigerator below the cold food/subs prep bar. Tomato slices on top were at 47 F. Ham slices below were at 46 F. Bacon pieces below were at 46 F.
Correction: When a TCS food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. TCS foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The cold food/subs prep bar is not presently capable of holding all foods at 41 F, or lower, at all times. A service call was immediately placed by the establishment management to have this refrigeration unit serviced/repaired.
- Critical: Backflow Prevention, Air Gap*
Observation: The sprayer head, in front of the mechanical dishwasher, extends down into the sink basin below, when hanging freely.
Correction: We require that there be an air gap at least one inch wide, between the bottom of the sprayer head, and the top lip of the steel table below, when the sprayer head is hanging freely. This is considered to be a "back-flow prevention" issue. Back-flow prevention issues are considered "critical." The rinse arm associated with the sprayer head must be adjusted (or shortened) so that there is a one inch air gap, when the sprayer is hanging freely. This repair/adjustment must be taken care of as soon as possible.
|
03/24/2016 | Routine | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: An employee was observed contacting roast beef slices with her bare hands, in the meat slicing area.
Correction: We do not allow bare hand contact with "ready-to-eat" or precooked foods. This is true even if the food will be heated again, prior to service to customers. This violation was immediately corrected by the establishment management.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water handle, above the sink basins, at the three-compartment (dishwashing) sink was not working.
Correction: We require that all hot and cold water handles, above the sink basins, be working properly at all times. This repair needs to be completed, as soon as possible.
- Physical Facilities in Good Repair
Observation: The ceiling board is torn away, in an area above the mechanical dishwasher.
Correction: This area of the ceiling needs to repaired so that it is smooth, water resistant, and easily cleanable.
|
10/09/2015 | Routine | |
Dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Hands - Preventing Contamination from Hands*
Observation: A cook was observed touching bread, and touching a slice of cheese, with his bare hands.
Correction: We do not allow bare hand contact with precooked, or ready-to-eat, foods. Disposable gloves, tongs, and spoons may be used. This violation was immediately corrected by the establishment management.
- Temperature Measuring Devices - Food
Observation: The 0-220 F metal-stemmed thermometer (or the digital equivalent), that needs to be on-site at all times, for monitoring internal temperatures of hot, and cold foods, could not be located.
Correction: We require that there be a 0-220 F metal-stemmed thermometer on-site at all times, for monitoring internal food temperatures. We prefer a digital thermometer. Also, all employees need to know where this "chef's thermometer" is located. The thermometer needs to be obtained as soon as possible, and kept at the site.
- Light Bulbs Protective Shielding
Observation: There is no protective shielding for the light bulb in the walk-in refrigerator.
Correction: We require that all lighting in kitchen, food prep, and food storage areas be shielded. A shield needs to be put back in place at the one light fixture in the walk-in refrigerator.
- Handwashing Signage/Handwashing Facilities
Observation: There was no sign at the handwashing sinks, in the two restrooms, stating that "employees must wash hands.
Correction: We require that there be a sign at every handwashing sink saying something to the effect of "employees must wash hands." This violation was immediately corrected by the establishment management.
- Lighting, Intensity
Observation: There is not enough light in the walk-in refrigerator. The lighting intensity, in areas in the walk-in refrigerator, measured thirty inches from the floor is less than 2 foot candles.
Correction: We require that the lighting intensity in all areas in walk-in refrigerators be 10 foot candles or higher, measured 30 inches from the floor. As a first step, a brighter bulb needs to be placed in the one light fixture in the walk-in refrigerator. Additional lighting is needed.
|
03/19/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. The cooked chicken was covered and in a deep bowl for cooling. Would not have reached 70 degrees within the 2 hour period.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Chicken was cut up in to strips and placed on small shallow uncovered pans and placed in the walk-in to finish cooling properly.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Owner went and purchased new thermometer for the refrigeration units and a cooking thermometer to measure cook temperatures.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: 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.
|
07/29/2014 | Routine | |
Very orderly facility observed. Hand washing sink available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed with PIC: food safety requirements
- Critical: Package Integrity* (corrected on site)
Observation: Food packages (cans of food) are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used within ware washing machine was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
|
02/04/2014 | Routine | |
Owner/Manager knowledgeable on food safety risk factors. Employees observed washing hands and wearing gloves when handling ready-to-eat foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units were not all properly dated for disposition (cheeses, lunch meats, etc.).
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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer and cutting board used to prepare/cut potentially hazardous foods were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of equipment to prevent the growth microorganisms on those surfaces.
|
06/14/2013 | Routine | |
Manager/Employee knowledgeable on food safety risk factors. Refrigeration units all maintaining proper temperatures. Large equipment was clean (slicer and mixer). Front counter area clean and organized.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee was drinking coffee from an uncovered container in the food preparation area. Drink cup was setting on shelf above cleaned pizza pans.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed cutting/handling ready-to-eat (RTE) food (cucumbers for salads) 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. Employee put gloves on hands during inspection.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
02/25/2013 | Routine | |
| No violation noted during this evaluation. | 08/09/2012 | Complaint | |
Restaurant representatives - add corrected or new information about Ciro's Flying Pizza, 501 Augusta Ave, Grottoes, VA 24441 »