NOTE: Overall kitchen appeared neat and well maintained. Good job having accurate visible thermometers towards the front of coolers. Please ensure all food is received at the proper temperature. Sushi delivered from a local restaurant (delivered prior to the inspection) that is sold by the cafe, was found to be 40 degrees F. in the 36 degrees F. open air cold holding case and had condensate on the plastic clamshell. Additionally, ensure sushi is labeled to state ingredients - including any possible allergens and net weight statement, ( label currently already has the required name of manufacturer/distributor)
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single-service items observed unprotected from contamination. Specifically, single-use bowls used for soup were observed being stored under the hand soap dispenser beside the hand wash sink.
Correction: Store single-service items in its original protective packaging and in a manner which prevents contamination. Storing single-use items beside the hand sink and under the hand soap dispenser could cause soap to accidentally get into a bowl and then into a soup. Additionally, splash from a hand wash could contaminate the bowls.
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01/26/2016 | Routine | |
NOTE: Good job storing chemical separate and below food and dishware. Overall facility was neat and organized. Reminder to always wash hands prior to putting on gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mozzarella string cheese singles, sitting in a cardboard display, were found to be between 44-48 degrees F. in the customer reach-in display cooler.
Correction: Cold Holding is 41 degrees F. Cardboard can prevent air flow so when placing items in the open air display cooler, ensure they are placed in a manner that allows air flow. Spot check unit and food temperatures regularly.
- Hand Drying Provision (corrected on site)
Observation: No paper towels were available at the front counter hand sink.
Correction: Please ensure all hand sinks are always accessible, have running hot & cold water, have soap, and have single use paper towels. This helps encourage proper hand washing for at least 15 seconds prior to putting on gloves, after touching contaminated surfaces, etc.
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08/03/2015 | Routine | |
NOTE: Facility appeared neat & well organized. Good job storing chemicals below/away from foods. Management was very knowledgeable about proper thawing methods & proper cooling methods for food - Good job! Observed good employee practices using tongs or deli tissue when handling ready-to-eat food.
- Handwashing Aids and Devices - Use Restrictions
Observation: Hand soap, in a wall dispenser, was at the prep sink.
Correction: Remove the hand soap at this prep sink as hands should not be washed at food prep/ dish washing sinks.
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02/06/2015 | Routine | |
No violations observed during today's (7/10) inspection. NOTE: Facility was clean & well organized. Good job storing chemicals away from food. An employee health policy was explained & left. Discussed having thermometers in the warmest part of all cold holding units. No violation noted during this evaluation. | 07/10/2014 | Routine | |
Facility was clean and well maintained.
- Equipment - Cutting Surfaces
Observation: The square cutting board located by the display case is 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.
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10/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Barnes & Noble College Booksellers, 1971 University Boulevard, Lynchburg, VA 24502 »