Barnes & Noble Booksellers #2559, 1035 Emmet Street Suite A, Charlottesville, VA 22903 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Leaving employee health information for the operator.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice sheild has 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors along the floor wall juncture and under equipment in the facility 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.
|
10/21/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee using handsink to fill carmel surup.
Correction: The handwash facility identified above is to be used for washing hands only
|
05/19/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/23/2013 | Risk Factor | |
Generally, facility found to be clean and well ordered. Hot water sanitizing dishwashing machine appeared to be operating within required standard--wax tape melted and turned black. Good processes for rotating self serve cream out every 2 hours. Wash,rinse,sanitized all pitchers and utensils every 4 hours. Good food temperatures observed throughout the flow of food. Reviewed Norovirus prevention protocol with manager and staff. Agreed to conduct inservice on this topic.
- 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.
- 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the rear storage area was 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 @EQUIPMENT@ preventing its use.
|
12/10/2012 | Risk Factor | |
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