Discussed the following the CFM: (1) The storage of used and clean cutting utensils, (2) Storage of the of pizza spatulas.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of sanitizing chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizing chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/20/2015 | Routine | |
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled food containers were touching clean utensils at the three compartment sink.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of utensils.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/30/2015 | Routine | |
*Health Permit renewed. **Register second manager's certification at the Chesapeake Health Dept, Room 238 ($15 = 3 yr cert), and post certificate received.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some products in the make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometers not calibrated to ensure accuracy
Correction: Calibrate food thermometers according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following food contact surfaces:overhang at cutting table, lid area of make table.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the dust pans and floor fan have accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Prohibitions - Single Service
Observation: Single-service or single-use items(portion cups, food handling gloves) found stored in rest room.
Correction: Discontinue storage of single service equipment and utensils in a location subject to contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Rest room fan and exhaust hood filters 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/03/2014 | Routine | |
Missing floor tile in the walk in refrigerator is scheduled for repair. Very clean, organized and maintained facility. Transfer the Virginia Beach food manager certification to Chesapeake.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Place thermometers near the front.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean knives stored wedged between the three compartment sink and wall and clean dispensing utensils stored hanging over the soiled end of the three compartment sink
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Relocate utensils to the clean end of the three compartment sink.
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04/15/2014 | Routine | |
Health Permit renewal issued.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions.
Correction: Obtain a proper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station located adjacent to the 3-compartment sink was observed being used to store food equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
Correction: 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
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07/02/2013 | Routine | |
Quat sanitizer checked for proper concentration using the provided test strips. Good temperature control observed. Some cracks observed in the bottom of the walk-in refrigerator door (interior).
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory adjacent to the 2-door reach in refrigerator.
Correction: 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several spray containers of chemcial solution(s) observed not properly labeled.
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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04/09/2013 | Routine | |
Violations discussed for correction.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean knives were wedged between drain board at triple sink and the wall.
Correction: Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: A hose attached to faucet at mop sink is extended into the sink and proper backflow preventer is not available to prevent backsiphonage.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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03/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's Pizza # 592, 1148 Volvo Pkwy. A, Chesapeake, VA 23320 »