All issues noted on previous routine inspection have been addressed. Form 1B reviewed and signed by all employees.
No violation noted during this evaluation. | 01/19/2016 | Follow-up | |
Food suppliers are Reinhart and Farraro. Observed good datemarking, and overall clean facility. EHSS discussed the following with the person in charge:
1. Employee Health Policy, EHSS provided Form 1B.
2. Recommend cleaning the mop sink area.
3. Recommend ensuring all cold holding units are supplied with a thermometer.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.EHSS provided PIC with FDA Form 1B for use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Red sauce (127°) hot holding at improper temperatures in the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat balls cold holding (46°) at improper temperatures in the front prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front of the facility was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front of the facility
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.
|
01/08/2016 | Routine | |
Food Suppliers are Roma. Reinhart, & Ferraro. Chicken wings & ground beef come in raw frozen. Discussed thawing, cooling & reheating procedures. Discussed cleaning/sanitizing food contact surfaces & utensils every 4 hours. Discussed Employee Health & provided PIC with Form 1B.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The PIC failed to state the minimum cook temperatures for raw chicken & raw ground beef.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Observed no means to verify food employees are trained in employee health and are informed of their responsibility to report to the person in charge certain symptoms and diseases that are associated with foodborne illness.
Correction: Recommend providing means to verify employees are trained in Employee Health. EHS provided PIC with Form 1B.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat Balls & Meat Sauce hot holding at improper temperatures. Hot holding < 1hr.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC rapidly reheated foods to 165.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. Thermometer provided does not have any batteries.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Observed Chlorine sanitizer solution in 3 basin sink at a concentration too low (10ppm).No equipment sanitized at time of inspection.
Correction: Adjust sanitizer in 3 basin sink to be in acceptable level (50-200ppm). PIC adjusted concentration to 50ppm.
|
02/02/2015 | Routine | |
Abbreviations: PIC-person in charge, WIC-walk-in cooler, RIF-reach-in freezer
Discussed the following with the with the PIC:
1. Cooling methods for the spaghetti sauce and lasagna. Recommend cooling the spaghetti sauce in an ice bath initially and then placing the sauce into small containers prior to placing it into the walk-in cooler. Recommend monitoring the temperature of the sauce during the cooling process. The PIC stated that she is using an ice bath initially and then the sauce is placed into a large container and stored in the walk-in cooler. Cooling temperatures are not monitored.
2. Attending a food safety training course. The PIC's ServSafe certification expired in 2009.
3. Replacing the chest freezer lid.
Observed good holding temperatures of foods and good foodhandling practices by employees.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling* (corrected on site)
Observation: The spaghetti sauce was not adequately cooled to prevent the growth of harmful bacteria. The temperature of the spaghetti sauce in the walk-in cooler that was prepared yesterday was at a temperature of 47°F. The PIC discarded the sauce.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in the 3 compartment sink was not at an acceptable concentration. The sink was set up at the beginning of the inspection and no equipment had been cleaned and sanitized yet.
Correction: Adjust the chlorine sanitizing solution to a level of 50-200 ppm.
|
08/18/2014 | Risk Factor | |
sliced pepperoni 39, sliced tomatoes 40, sliced ham 36. Ashleigh Henley PIC.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths stored in a chlorine solution at a strength above 400 ppm quaternary ammonium.
Correction: Recommend solution for wiping cloths be at a strength of 100 ppm to 400 ppm.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed front hand sink (76 degrees) and rear hand sink water (86 degrees) temperature below 100 degrees.
Correction: Recommend water temperature be increased to 100 degrees or higher for proper hand washing.
|
02/18/2014 | Routine | |
Recommend internal thermometer be available in walk-in cooler to monitor temperatures. It appeared external thermometer not measuring temperature accurately. Foods at or below safe temperatures. Checked with another thermometer and temperature reads 40 degrees. Jacob Warfield PIC.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed sanitizing level in cloth basin above 200 ppm. Observed level in 3 basin sanitizer at less than 50 ppm chlorine.
Correction: Recommend level in cloth basin be at 50-200 ppm chlorine. Corrected. Recommend level in 3 basin dish/utensil sanitizer be 50-200 ppm chlorine. Corrected.
|
10/11/2013 | Risk Factor | |
chopped beef 38 degrees, sliced meat balls 48 degrees, chopped chicken 49 degrees, chicken wings cooked 150 degrees. Observed grease, dust collected on shelves storing clean utensils and pans. Recommend shelves be cleaned of debris, dust and grease. CORRECTED.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed food, chicken chopped and sliced meat balls, at temperatures greater than 41 degrees in front prep RIC.
Correction: Recommend foods be cooled to less than 41 degrees, unit adjusted to lower temperature. CORRECTED.
|
05/13/2013 | Risk Factor | |
Thermometer needed in prep salad/sandwich unit, thermometers should be available in all cooling units. Some temperatures of foods above 41 degrees, foods had been prepared at room temperature recently and are cooled to 41 degrees or less in 4 hours.
- Hair Restraints - Effectiveness
Observation: Observed food handlers not wearing proper hair restraints.
Correction: Recommend all food handlers utilize hair restraints to prevent contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 3 basin sink sanitizer unit at strength of less than 50 ppm chlorine.
Correction: Recommend sanitizer unit of 3 basin sink for food utensils and plates/glasses be at a strength between 50-200 ppm
|
01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Primo Pizza, 6102 Bradshier Blvd. Suite #i, Mechanicsville, VA 23111 »