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3: 0070 (15) The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility. EHS provided a documentation to the person in charge.
Corrective Actions: Facility must provide training documentation relating to the Employee Health Policy.
5: 255 Facility does not have written procedures for the clean-up of vomiting or diarrheal events. Facility provided procedures during inspection. EHS provided a sample to the person in charge.
Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
16: 1770 (A) Observed the deli slicer soiled. Through discussion with the person in charge the slicer was lasted used the day prior to the inspection
Corrective Actions: Clean and sanitize these surfaces for food contact.
16: 1790 Observed in interior of the microwave and pizza oven heavily incrusted with debris.
Corrective Actions: The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in 12VAC5-421-1780 D 6.
The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
38: 2930 Observed missed placed ceiling tiles and conduct cords in the ceiling with openings. EHS advised the person in charge to spray a foam installing around the cords.
Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
38: 2910 Observed an insect control device strip hanging above a deep freezer. During the inspection the device was removed and discarded.
Corrective Actions: Install insect control devices so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles.
47: 1060 Observed unsealed wood pallets being used at the three compartments sink to hold clean dishes..
Corrective Actions: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
47: 1570 Observed the following equipment in poor repair:
1.Rusted shelving above the three-compartment sink.
2. Ice buildup in deep freezer.
3. Deep freezer by the pizza oven interior of door
Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Articles 1 (12VAC5-421-960 et seq.) and 2 (12VAC5-421-1080 et seq.) of this part. Unused or non-functioning equipment shall be removed from the premises.
49: 1770 (C) Observed pizza pans heavily encrusted with debris on the nonfood contact surface.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
49: 1800 Observed the following nonfood contact surfaces in need of cleaning:
1.Exterior and up splash of floor mixer
2. Interior of deep fryer cabinets
3. Exterior of cooking equipment
4. Interior of hold holding unit
5. Soda machine
Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
55: 3180 Observed floors, walls and ceilings throughout the facility are in need of cleaning.
Corrective Actions: 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
55: 3300 Observed the following unused equipment:
1. Prep cooler
2.Toaster oven
3.Soda machine
4.Pizza warmer
Corrective Actions: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used..
55: 3220 Observed a mop inside the basin of the mop bucket filled with soiled water. Through discussion with the person in charge the mop had been left in the bucket from the night prior to the inspection.
Corrective Actions: Position wet mops in a way that allows them to air-dry without soiling walls, equipment, or supplies.
Discussed the following with the person in charge:
1. Clean hood vents
2. Hair restraints
3. Label squeeze bottles of sauces.
4. Walk-in cooler temperature is at 41 degrees, EHS advised the person in charge to turn the cooler down to 38 degrees.
5.Chest freezers in customer seating area not locked or protected from potential contamination from customers.
Emailed Person in charge a copy of the inspection report .
| Description | Temperature | State of Food |
| Pizza sauce-prep cooler(2)-IT | 37 °F | Cold Holding |
| Cut tomatoes-prep cooler(1)-IT | 39 °F | Cold Holding |
| Tuna salad-RIC(1)-IT | 37 °F | Cold Holding |
| Raw shell eggs -prep cooler(1)-ST | 41 °F | Cold Holding |
| Raw marinated chicken-WIC-IT | 41 °F | Cold Holding |
| Cheesecake-RIC(2)-IT | 37 °F | Cold Holding |
| Raw beef patty-prep cooler(1)-IT | 37 °F | Cold Holding |
| Chicken salad-RIC(1)-IT | 36 °F | Cold Holding |
| Deli turkey-WIC-IT | 40 °F | Cold Holding |
| Cooked noodles-prep cooler(2)-IT | 41 °F | Cold Holding |
| Precooked sausage-prep cooler(2)-IT | 39 °F | Cold Holding |
| Meat sauce-prep cooler(2)-IT | 38 °F | Cold Holding |
| Precooked meatballs-prep cooler(1)-IT | 40 °F | Cold Holding |
| Deli turkey-prep cooler(1)-IT | 40 °F | Cold Holding |
| Precooked Lasagna -prep cooler(2)-IT | 38 °F | Cold Holding |
| Shredded lettuce-prep cooler(1)-IT | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Wiping bucket | Chemical | 200 | Bleach | Chlorine | 70 °F |
| Description | Temperature |
| Deep freezer(2) | 2.5 °F |
| Deep freezer(1) | 6 °F |
| Reach-in freezer(2) | 23 °F |
| Prep cooler (1) | 38 °F |
| Prep cooler (2) | 37 °F |
| Deep freezer(4) | 8.4 °F |
| Deep freezer(3) | 5 °F |
| Reach-in cooler(2) | 34 °F |
| Reach-in cooler(1) | 39 °F |
| Reach-in freezer(1) | 14 °F |
| Walk-in cooler | 41 °F |
| Deep freezer(5) | 3 °F |