Restaurant: Floozies Pie Shop
Address: 109b West Main Street, Louisa, VA 23093
Type: Full Service Restaurant
Phone: 540 967-1124
Total inspections: 6
Last inspection: 03/30/2016
Observed good glove use and handwashing practices. Reviewed employee health today.
Critical: Cooling* (corrected on site) Observation: Baked potato noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Opertor to track cooling processes. Operator discarded baked potato during the inspection.
03/30/2016
Routine
No violation noted during this evaluation.
09/17/2015
Routine
Operator discussed replacing the floor in the kitchen in January.
Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff handling toast with bare hands during the inspection.
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. Discussed with staff during the inspection staff agrred to use utensils when handling toast.
12/04/2014
Routine
No risk factors viewed out of compliance. No violation noted during this evaluation.
06/04/2014
Risk Factor
Discussed ensuring that soups are brought up to 165 before hot holding from Obrigados. Reviewed employee health policy with the staff. No violation noted during this evaluation.
12/05/2013
Routine
Leaving updated employee health information for the operator.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) BBQ in the refrigeration unit is not properly dated for disposition. The BBQ was not redated after removed from the refrigeration.
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. Staff redated during the inspection.
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