Chlorine sanitizer set up at sink for sanitizing thermometers by operator at proper concentration of 50ppm. Standards for hot water sanitizing dishwashing machine posted on machine. Good food temperatures noted throughout the flow of food. Good separation of raw vs. cooked product. Operator had established an employee health policy and trained staff. Good date marking observed. New cutting boards were being used.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged food stored in direct contact with undrained ice-shrimp, lobster, scallops in front cookline area.
Correction: Store unpackaged food in drained ice.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination--bag of onions on floor in rear storeroom.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that pinned 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden plate underliner/charger, shelf under slicer edge, are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wooden salad bowls, fish tubs for holding shrimp, plunger for food processor, are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of bin in rear room heavily soiled for holding bread, bins in a drawer for holding sesame sticks, inside walls/handles of all refrigerators, in front, have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Add these areas to regular cleaning schedule.
- Floors, Walls, and Ceilings - Cleanability
Observation: Back door-screen is and ceiling over 2 compartment sink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Back door at rear of kitchen, walls behind cook line under hood grease coated, floor at bar and service areas noted in need of cleaning.
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 and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/20/2013 | Routine | |
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