| No violation noted during this evaluation. | 04/27/2015 | Routine | |
Discussed corrective actions with operator. Issued permit.
- Utensils - In-Use - Between-Use Storage
Observation: Handles of ingredient scoops were in the food. Cup without handle was used to scoop noodles.
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and pepperoni were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler and warmer need to be adjusted to 41* F or below.
Correction: Adjust units.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer in wiping cloth bucket was not at proper concentration.
Correction: Ensure QT-40 sanitizer is 200 ppm-400 ppm.
|
10/03/2014 | Routine | |
Plumbers were on site upon arrival. They identified the problem as a clogged drain. In efforts to unclog the drain, food residue, food, sanitizer wipes, etc. were located inside the drain/plumbing connections. Plumbers were able to unclog the drain and tighten bolts that were loose at the grease interceptor area. Staff cleaned and sanitized the floors in the areas of concern. Operator has ordered a new grease interceptor to replace the current one, which is projected to be installed 3/3/14. The Newport News Wastewater Division have been contacted and notified of the issue as well as of the closing of the facility. Operators have been made aware that the Wastewater Division will assess the situation to determine whether or not the facility may continue to operate as a public food establishment. Staff has also been advised to call the health dept/EHS on call in the event that this issue occurs again. Water was in the sink for an extended period of time and there was no back-up onto the floor following plumbing service. Employees are encouraged to be mindful of materials being placed inside the service sinks.
- Critical: Sewage - Conveying Sewage* (repeated violation)
Observation: Sewage back-up at grease interceptor.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Repair of plumbing system is required.
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02/28/2014 | Follow-up | |
Discussed the following with the operator: employee health and corrective actions to violations. Operator voluntarily closed facility due to sewage back-up. Once plumbing repairs and clean-up have been completed, operator will contact PHD for re-inspection. Once PHD has re-inspected and approved the facility for food service, the operator may resume public food service operations. Operator must obtain food management certification within 90 days.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Operator does not have a certification in food management and could not determine the sanitization requirement.
Correction: Educated operator. Obtain certification in food management in 90 days.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the baking equipment is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the baking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage back-up at grease trap and floor drain under sink.
Correction: Operator voluntarily closed facility until system is repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are in poor repair.
Correction: Repair floors.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings need cleaning.
Correction: Clean floor walls and ceilings.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
02/28/2014 | Routine | |
Discussed the following with the operator: Employee health, food temperatures & corrective actions to violations. Guidance documents given & operator must complete certification in food management within 90 days. Employees handling food must obtain food handler cards within 90 days. Refrigeration will be re-inspected to ensure temperature is at 41* F.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: No certification in food management.
Correction: Provide certification in food management w/n 90 days.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: No employee health policy.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoop handles were in the meats and chees. Also a cup without a handle was used.
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes and tomato sauce cold holding at improper temperatures
Correction: Discard or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit lid has a condensation leak and the walk-in is unable to hold food at 41* F or below.
Correction: Repair or adjust the refrigeration to be able to hold foods at or below 41*F Ensure condensation leak at pre unit lid is repaired.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The pizza roller has mold in the crevices. The roller is not smooth or easily cleanable.
Correction: Replace roller with utensil that is smooth & cleanable. Ensure that it is cleaned throughly.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the refrigertion units.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the storage.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors, walls, and ceiling were not maintained in good repair.
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The celing & walls were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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09/12/2013 | Routine | |
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