2-401.11(A) - Corrected During InspectionCritical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
3-301.11(C) - Corrected During Inspection Small plastic bowls and plastic spoons used to dispense ingredients like salt or sugar etc.
3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: Observed unlabeled powders and oils.
3-304.14(B)(1) - Corrected During InspectionRepeat Improper use of wet wiping cloths for the following activity: Observed wet wipe cloths sitting on work surfaces.
3-305.11(A)(3) - Repeat Containers holding produce and other foods observed sitting directly on floor
3-307.11 - Observed three vat sink set up for washing ware with thawing food in the middle sink.
3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Observed improper thawing in the three vat sink and in a bucket with no water.
3-501.16(A)(1) - Corrected During InspectionCritical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat at 120 F on grill.
4-502.11(A) - Container holding produce is repaired with loose duct tape.
4-502.13(A) - Soft plastic boxes often used for delivery of fish are used for storage of foods. These containers are not durable and subject to abrasion
4-601.11(A) - Corrected During InspectionCritical Cutting board is soiled.
4-903.11(B) - Clean lexan containers were observed stored with the food-contact surface facing upward.
4-903.11(D) - Single service items in cabinet at floor level
5-202.12(A) - Water from the handwashing sink at Toilet room was measured at a temperature less than 100F. 97 F Water in kitchen was above 100 F
6-202.11(A) - Observed missing cover on hood light.
7-201.11(B) - Corrected During InspectionCritical Windex cleaner on shelf with single service items.
2-401.11(A) - Corrected During InspectionCritical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
3-302.11(A)(2) - Corrected During InspectionCritical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over lamb.
3-304.14(B)(1) - wet wiping cloths stored on counters
3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
3-501.15(A)(1)-(7) - Soup containers are 110f; on counter. They are not being cooled to reach 41f fron 135F within 6 hours:
4-204.112(A) - Corrected During Inspection The thermometer in the prep refrigerator was not properly located in the warmest part of the unit:
4-601.11(C) - some of the filters and drip pans at the hood system have grease on them.
43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Magic Chef microwaves
5-205.11(A) - Corrected During Inspection The handwashing facility located at the prep. refrigerator is blocked, preventing access by employees for easy handwashing.
Violation: 2-401.11(A) - Corrected During InspectionCritical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction. ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided. Water Heater: SBD7112ONE, 120,000 BTU, recovery 116 gp Dish Machine: NA Pest Control: Monthly Grease trap: 15 Days Hoods and Filters: Cleaned every 6 months
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
November 25, 2008 (Routine)
Violations:
2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
3-301.11(C) - Corrected During Inspection Small plastic bowls and plastic spoons used to dispense ingredients like salt or sugar etc. Use suitable durable utensils.to dispense products.
3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: Observed unlabeled powders and oils. ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
3-304.14(B)(1) - Corrected During InspectionRepeat Improper use of wet wiping cloths for the following activity: Observed wet wipe cloths sitting on work surfaces. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
3-305.11(A)(3) - Repeat Containers holding produce and other foods observed sitting directly on floor Store all items at least 6" above the floor.
3-307.11 - Observed three vat sink set up for washing ware with thawing food in the middle sink. Decide on use of sink (ware washing or food preparation) and wash with soap and water and sanitize with bleach or other sanitizer between change of usage.
3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Observed improper thawing in the three vat sink and in a bucket with no water. Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
3-501.16(A)(1) - Corrected During InspectionCritical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat at 120 F on grill. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
4-502.11(A) - Container holding produce is repaired with loose duct tape. Obtain a new container.
4-502.13(A) - Soft plastic boxes often used for delivery of fish are used for storage of foods. These containers are not durable and subject to abrasion Obtain approved NSF food storage containers.
4-601.11(A) - Corrected During InspectionCritical Cutting board is soiled. Clean and sanitize the cutting board.
4-903.11(B) - Clean lexan containers were observed stored with the food-contact surface facing upward. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
4-903.11(D) - Single service items in cabinet at floor level Store all items at least 6" off floor.
5-202.12(A) - Water from the handwashing sink at Toilet room was measured at a temperature less than 100F. 97 F Water in kitchen was above 100 F A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
6-202.11(A) - Observed missing cover on hood light. Provide shatterproof light cover for hood light.
7-201.11(B) - Corrected During InspectionCritical Windex cleaner on shelf with single service items. Store cleaners away from and below food and food related items.
Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. . If any questions arise, please contact me at the number provided. Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices. Water Heater: SBD7112ONE, 120,000 BTU, recovery 116 gp Dish Machine: NA Pest Control: Monthly Grease trap: 15 Days Hoods and Filters: Cleaned every 6 months
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS
June 02, 2008 (Routine)
Violations:
2-401.11(A) - Corrected During InspectionCritical A food handler was observed drinking from an uncovered beverage container while in the kitchen. Food employees may drink only from a covered container using a straw.
3-302.11(A)(2) - Corrected During InspectionCritical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over lamb. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
3-304.14(B)(1) - wet wiping cloths stored on counters Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
3-501.15(A)(1)-(7) - Soup containers are 110f; on counter. They are not being cooled to reach 41f fron 135F within 6 hours: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. Use metal containers to cool, use cooling paddle and ice baths
4-204.112(A) - Corrected During Inspection The thermometer in the prep refrigerator was not properly located in the warmest part of the unit: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
4-601.11(C) - some of the filters and drip pans at the hood system have grease on them. clean the greasy areas.
43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Magic Chef microwaves Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
5-205.11(A) - Corrected During Inspection The handwashing facility located at the prep. refrigerator is blocked, preventing access by employees for easy handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
Comments:
This is an inspection after a change of ownership recently. There is one CFM and two others plan to obtain cards. No Consumer Advisory is needed although the manager has it posted and has a stamp for the menus. I advised him the the Consumer Advisory is ONLY needed IF items will be served raw or undercooked. Pest control monthly. Manager is maintaining records on this. Water heater is a State SBD7112ONE, 120,000 BTU, recovery 116 gph. No dishwashing machine.
Restaurant representatives - add corrected or new information about Pitalicious, 14396 Chantilly Crossing Lane, Chantilly, VA »