- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the daily special flyer menu indicates burgers may be served undercooked without proper disclosure.
Correction: A Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine interior splash plaaes were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces at any time when contamination may have occurred, or per manufacturer specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at pre-wash spray hose are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulbs in prep area near fryers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/22/2015 | Routine | |
The operator provided a chlorine test strips, metal probe thermometer and an Employee Health policy at this time.
Note: I discussed with management on proper cold storage (not over stocking) of TCS food products in anticipation of rush times/customers.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the ( pots of prepared tomato sauce in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food products, in the cookline maketable unit, salad M3 maketable unit, and pizza maketable unit and Beverage Air undercounter cooler were cold holding at improper temperatures ( the TCS food products were held < 4 hrs and rapidly cooled). Several of the TCS food products were overstocked due to the pending nighttime rush.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on themain dining menu (Grilled Ribeye) do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the 3 compartment sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza undercounter Beverage Air cooler was observed with a gap present and torn gaskets on the cookline undercounter freezer.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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08/21/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: A cook was observed drinking from an uncovered container in the food preparation area (cookline).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (buckets and bagged food products were observed stored directly on the floor in the rear walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Farmhouse and Black & Blue burgers, on the Daily Specials Menu, and the Grilled Ribeye, on the main dining menu, that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing and the chemical dishmachine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light tubes, in the ceilng mounted light fixture on the cookline, were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/13/2015 | Routine | |
The operator was observed utilizing ice wands in the cooling of large pots of prepared tomato/marinara sauce, in the walk-in cooler. In addition, monitoring of TCS food products in the cooling process was discussed ( using smaller containers in the cooling process, cooling to 41 degrees F or below prior to storing the TCS food product in a larger container, due to storage limitations in the walk-in cooler.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing Jackson dishmachine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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01/12/2015 | Follow-up | |
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection. I discussed with the operator about the use of the data logger during the cooling process of the large pot of marinara sauce. Information on storage and cooling was issued at this time. The operator stated that the Grilled Ribeye on the menu is being removed and the Consumer Advisory information on the menu is to be updated
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Prepared marinara sauce (prepared 12/28), cooked lasagna (prepared12/28) and cooked pasta ( prepared 12/26) and stored in the walk-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria. The operator discarded the food products.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked and portioned pasta, calamari and portioned and plated lasagna pieces, in the cookline maketable unit were cold holding at improper temperatures. The operator rapidly cooled the food products
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing Jackson dishmachine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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12/29/2014 | Routine | |
Addl Temp: shredded cheese-39F, cut meatballs-38F, milk-38F, ground meat (prepared 9/15/14)-46 -47F
The operator provided a metal probe thermometer and an Employee Health policy during today's inspection.
Cooling parameters and the replacement of the cookline refrigeration units and side prep areas refrigeration units gaskets are pending, as stated by the owner.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use (the line sanitizing solution measured 0 ppm chlorine, during today's inspection).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following food products were cold holding at improper temperatures: cut tomatoes in the side sliding door reach-in cooler (46F), lasagna in the line maketable unit and the walk-in cooler (49F -50F
Correction: 46F- 47F), and tomato sauce prepared 9/14/14 (45F-46F).
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions and the chemical dishmachine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/15/2014 | Routine | |
I discussed with the person-in-charge to identify those food product that may served undercooked/raw and the Consumer Advisory by a symbol/asterisk on the menu. In the newly installed bar area the following items were observed: a handwash sign is not posted at the handsink, nor soap and paper towels during today's follow-up inspection. The installation of equipment (keg coolers and reach-in cooler) and handsink is compliance with Health regulations.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked pasta and cooked chicken wings in the walk-in cooler were 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.
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06/11/2014 | Follow-up | |
Addl Temp: calamari-29F, tomato sauce-143F, hamburger-35F, soup-156F
Note: The installation of a bar was observed at this time.
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. Re-inspection on/about 5/22/14.
- Critical: Hands - When to Wash*
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 ( a male food worker was observed entering the rear food prep area, from the rear exit door, with gloved hands and then finish slicing and cleaning mushrooms and slicer, with the same gloved 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.
- Critical: Cooling* (corrected on site)
Observation: Chicken wing pieces (prepared 5/11) and cooked lasagna (prepared 5/11), in the walk-in cooler were 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Soup mixture on the cookline maketable unit, large containers of tomato sauce and cooked pasta prepared 5/9, in the walk-in cooler, were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that steaks may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Physical Facilities in Good Repair (repeated violation)
Observation: Stained and missing ceiling tiles were observed in the rear prep area and the area by the rear inoperable ice machine. Also noted was heavy rusting and dust accumulation of the rear ceiling air vent cover.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaning chemicals were are not properly labeled, in the warewashing area.
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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05/12/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings and a large pot of tomatoes/marinara sauce, in the walk-in cooler and a mixture of diced tomatoes and basil in the Pepsi reach-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the cookline small undercounter freezer is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Physical Facilities in Good Repair
Observation: Missing ceiling tile was observed above the rear ice mahine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The toilet tank cover was observed missing and a cord is also being utilized as a flushing mechanism in the same tank, in the employee restroom.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottles hung on the can rack, in the warewashing area, were observed without a label.
Correction: Label spray bottles with contents or discard.
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01/30/2014 | Routine | |
Addl Temp: turkey-41F, gound beef-42F, sausage-41F.
The operator provided metal probe thermometers and chlorine test strips during today's inspection.
- Critical: Hands - When to Wash*
Observation: The female dishwasher failed to wash her hands after handling soiled utensils and then handling cleaned sanitized dishware with the same gloved hands.
Correction: Instruct food/warewashing 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement (steaks and hamburgers).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the True 3 door reach-in freezer was observed torn, with ice formation around the door frame.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Detaching and deteriorating metal flooring material was observed in the walk-in cooler
Correction: the physical structure is not maintained in good repair
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The food processing area employee restroom toilet tank cover was observed missing during today's inspection.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of chemicals were observed hanging from the can rack, in the warewashing area
Correction: the chemical spray bottles were not properly labeled.
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11/15/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A pan of lasagna previously prepared and cooked 7/24/13 and being stored in the walk-in and raw veal in the cookline maketable unit were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: The front metal flooring, inside the walk-in cooler was observed lifting/detached in several areas, exposed concrete surface was observed on the walls and the flooring behind and in front of the rear prep three compartment sink
Correction: the physical structure is not maintained in good repair
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The rear unisex restoom was observed with a missing toilet tank cover.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Harborage conditions exist (old dried food debris was observed on the slicer blade, in the rear prep area). in addition, numerous unused equipment was observed stored in the rear storage area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of cleaning chemical was observed not properly labeled ( the rear prep area spray bottle was labeled sanitizer when the contents within the spray bottle was "Fabuloso" cleaning agent).
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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07/25/2013 | Routine | |
The facility has a revision of the menu that will address the Consumer Advisory for those food products that may be served raw, undercooked and/or customer request.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken, cooked vegetables, and cooked noodles in the cookline maketable unit were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement (hamburger items and steak food products).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structure is not maintained in good repair
Correction: holes in the wall by the unused ice machine was observed uring today's inspection.
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04/16/2013 | Follow-up | |
The facility provided FDA form 1 B Employee Health policy form, probe thermometer and chloring test strips during today's inspection.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the rear prep area food preparation/warewashing 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Two male employees (food workers) were observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (containers of salt and sugar in the rear prep area and food products in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate (cooked chicken wings which were previously cooked was observed in a covered pan cooling at room temperature in the rear prep area).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, breaded veal, and cooked noodles in the cookline maketable unit and cut tomatoes on portioned salads in the reach-in cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement (hamburger items and steak food products).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad reach-in cooler..
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the rear preparation area is blocked by a metal colander in the hand sink basin
Correction: preventing access by employees for easy handwashing.
- Physical Facilities in Good Repair
Observation: The physical structure is not maintained in good repair
Correction: holes in the wall by the unused ice machine was observed uring today's inspection.
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04/04/2013 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before putting on gloves or 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 before donning gloves or starting 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 tasks.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: No thermometer found in facility that is calibrated. Recalibrated 2 bi-therms. Need battery for digital.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary or atleast weekly to ensure accuracy
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light fixtures, over head pipes,conduits, gages, structural supports, wall mounted equipment and tops of equipment show a buildby of dust and grease. Bottom sides of tables, stainless shelving, rubbermaid carts and obsolete equipment in dry storage with accumulation of food debris and splash. Clean on a basis to prevent attraction for pests.
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 from pest contamination and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Evidence of cockroach infestation found with numerous dead and one live adult roach found.Pest controller providing service for at least seven months or more. An Integrated Pest Management Program approach is needed to control pests
Correction: The presence of insects, and other pests shall be controlled to minimize their presence by using methods such as building them out and cleaning the facility meanwhile target the existing roach population, with the pest controller.
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sergio's Pizza, 4824 Market Square Ln, North Chesterfield, VA 23113 »