VIRO'S ITALIAN BAKERY

No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

3-301.11 (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Facility Observed an employee at a food prep counter slice a baguette in half with her bare hands; when asked, the cook stated that it was intended for a chicken parmesan sandwich. Also saw an employee who was slicing and bagging bread handle the bread loaves with his bare hands while slicing and bagging.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing Sink Observed a handwashing sink that was inaccessible behind empty buckets, a tank, and other random debris. The PIC stated that these items had been temporarily moved there as the oven close by was currently receiving maintenance.

Preventing Contamination by Hands

Toxic substances properly identified, stored, and used; held for retail sale, properly stored

7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, Facility Observed a bottle of Raid being stored in a dusty crate next to a food preparation area. The can of pesticide stated on the label that it was intended for indoor residential use only. When asked about their pest control regiment, the PIC stated that Truly Nolen comes out to treat the facility twice a month.

Food/Color Additives and Toxic Substances

Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

8-103.12 If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the PERMIT HOLDER shall: (B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under 8-201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, (2) Monitoring of the CRITICAL CONTROL POINTS, (3) Verification of the effectiveness of the operation or process, and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Facility This facility currently has a variance for their tomato sauce, demonstrating that it is acidic enough to be considered non-TCS, and a HACCP plan for their food process jarring their sauce in glass containers for the public. Observed that both approved types of sauce in sealed jars were available for sale at the front of the store. When asked about the procedure for creating the jars, the PIC stated that the sauce was cooked to high temperatures before being put in the jars. The jars are then boiled for at least ten minutes. The PIC checks to ensure sealing has taken place; if it has not sealed properly, he either uses the sauce immediately for his restaurant or he leaves it in the boiling water in attempts to seal it again. When asked for the logs necessary to measure and accommodate for critical control points (the calibration log, temperature logs, corrective action logs) the PIC stated that he had taken the logs home and they were unavailable. At the end of the inspection a log was available; observed that it was for cooking and reheating temperatures from February and March, and that no other logs were available. Their HACCP plan lists temperature calibration logs, hot fill logs, and canning logs that were all missing.

Conformance with Approved Procedures

Wiping cloths; properly used and stored

3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Sanitizing Buckets The PIC stated that bleach was added to the water in their sanitizing buckets to form their sanitizing solutions. Verified using chlorine test strips that the sanitizing bucket closest to the cook line was over 200 ppm, and the sanitizing bucket closest to the three compartment sink had 0 ppm.

Prevention of Food Contamination