Operator in this facility only serving 22pp/day for evening meals shipped out to residential facilities. Lunches average 60-100pp/day. Food preparation/catering out of the new Peterson House limited to serving internal staff/employees only--Not open to public or to patients.
- Cooling, Heating, and Holding Capacities
Observation: Front 2 door refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Operator will move some of the backstock stored in this unit to rear storeroom units to help ensure maintain food items at 41oF or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bottom of 2 door refrigerators in rear storeroom 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.
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06/05/2015 | Routine | |
Chlorine sanitizer in automatic dishwashing machine at proper level of 200ppm. Operator to ensure quaternary ammonia sanitizer used at 3-compartment sink for cleaning and sanitizing utensils at proper concentration--takes at least 3-4 tablets in a full sink. Operator has an employee health plan in place and employee questioned was knowledgeable about the plan. Operator familiar with proper Norovirus cleanup protocol. Recommended that operator not store boxes of fruit and bottled drinks in refrigeration units and to save the space for time/temperature controlled (TCS) foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All deli meat, tuna salad, potato salad all at cold holding at improper temperatures in the 2 door upright refrigerator. Deli meat bought at Sams Club today must not have been held at the proper temperature during transport. Also chicken, just cooked was put in the unit at warm temperature of greater than 100oF, warming up the unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All of these foods must be held at proper temperature during all steps in the flow of food. If items are removed from the unit for cleaning or if cooling foods there, ensure the product is no longer steaming prior to placing in the unit. Corrected short term by discarding product held for longer than 4 hours at improper temperature. Long term, operator will maintain written food temperature logs on the refrigeration units and check internal product temperatures every 2 hours to ensure held at proper temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced cheese in the refrigeration unit was not properly dated for disposition after opening. Also, make sure all sliced deli meats and other prepared products are dated after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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09/22/2014 | Routine | |
Good food temperatures observed throughout facility. Recommend use of written food temperature logs to be used daily to document cooking, cooling, cold/hot holding throughout the flow of food including loading and delivery at residential facilities. Quaternary ammonia sanitizer at 3-compartment sink ok at 200ppm. Chlorine sanitizer at auto dishwashing machine ok at 75ppm. Staff knolegeable about employee health requirements to report symptoms of foodborne illness. Reviewed and left handouts regarding Norovirus prevention measures.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions--quaternary ammonia for 3-compartment sink.
Correction: Obtain a quaternary ammonia sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of refrigerator and shelves and handles on doors 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.
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02/20/2014 | Routine | |
Generally, facility found to be clean and well ordered. Staff knowledgeable about employee health policy. 3 compartment sink set up properly and chlorine sanitizer at proper concentration of 75-100ppm. Operator continuing to train all employees on cross contamination prevention measures.
- Temperature Measuring Devices - Food
Observation: There is no ambient air thermometer in all refrigerators.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine does not appear to be operating properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. It appears there is a small, homestandard hot water heater for the kitchen with a capacity of 63.6 gallons per hour. Operator will ensure the capacity to serve all sinks and automatic dishwashing machine is adequate and working properly to provide 120oF water temperature for dishwasher (per dataplate) and 100oF for all other sinks.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigerator/freezer in cafe appeared to be at slighting elevated temperature and condensate was pooling in bottom of unit. It was observed in a state of disrepair and damaged.
Correction: Repair/replace the refrigerator/freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Operator stated her intent was to replace the unit.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at left side of kitchen door to outside on lower side-needs weatherstripping.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Blue Ridge House, 100 Burnet Street, Charlottesville, VA 22902 »