Discussed employee health with the person in charge. The facility had good cold holding temperatures.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer with food debris from several days ago. PIC said machine was last used on Saturday. The following equipment food-contact surfaces were observed soiled to sight and touch slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Observed the pizza dough mixer, lid, ice machine had food/ dust debris present.The nonfood contact surface of the pizza dough mixer has accumulations of grime and debris. Please clean areas more frequently.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were laundered on site were observed air-drying at the front prep area and in the back by the three compartment sink.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed two blocked handsinks in the facility. One handsink was partially blocked on the front line and the handsink in the back was blocked by a ladder. The handwashing facility located at the front and back of the facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ladder and broom to preventing its use.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Observed the handsink in the back of the facility leaking. A recent repair to plumbing system components of the handsink are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering unsealed absorbent concrete throughout facility is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the rear prep area by slicer.
Correction: Replace or repair not working lights in this area. 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
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01/06/2016 | Routine | |
Operator to review with staff-3 ways to prevent the spread of Norovirus--handwashing thoroughly, not working when have symptoms or foodborne illness, and no barehand contact of ready to eat foods.-Left handouts in Spanish and English
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before changing gloves.
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: Reheating for Hot Holding* (corrected on site)
Observation: The stromboili was not reheated in the oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Corrected by reheating to 170oF.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) stored under the prep tables were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair
Observation: Painted floor in kitchen is chipping and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/19/2014 | Routine | |
Operator had repaired drain under 3-compartment sink so that it did not drain on floor when draining sink. Permit posted for public view.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
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. Reviewed this with person in charge and owner/operator--left handouts.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored in rack under prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the blender bowl used to prepare/store fresh salad dressings were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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02/10/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use-inside ice bin.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use on top of counter at room temperature
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate-observed 18'24" deep container of freshly cooked marinara with fresh garlice just cooked sitting at room temperature in deep container.;To ensure rapid cooling from 135oF down to 70oF in 2 hours or less, then from 70oF down to 4 hours in no more than an additional 4 hours, 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: Plumbing System Maintained in Good Repair*
Observation: Wastewater from 3 compartment sink overflows onto floor rather than into floor sink located below.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the plumbing connection so drainwater goes into drain and not onto floor.
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06/19/2013 | Routine | |
Left materials regarding Norovirus prevention protocol. Operator will review with staff.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: None of the pots and pans because there was no sanitizer available.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator corrected by going to the grocery store next door to buy some.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/13/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Christian's Pizza #3, 1880 Abbey Road, Charlottesville, VA 22911 »