Discussed employee health, vacuum packing, special variances, and the need for a hand washing sink in the serving area for the servers with the person in charge.
- Food Display
Observation: The open buffet foo on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Cheese sauce that was made on 2/8/16 noted not being adequately cooled to prevent the growth of harmful bacteria. The cheese sauce was still at 47 degrees and never made it down to proper temperature. The process had also not been verified by the staff.
Correction: The cheese sauce was voluntarily discarded.Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers, eggs, fish,tenderized beef, raw shellfish are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: The cutting boards are rough and not easily cleanable. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The chest freezer needs to be defrosted.
Correction: Please remove foods from the chest freezer and let it defrost.
- Plumbing System Maintained in Good Repair
Observation: The back handsink (next to the Eurocave cabinet) drain is not flush.
Correction: Please seal drain area so that it is easily cleanable.
- Variance - Documentation and Justification
Observation: The operator would like to utilize reduced oxygen packaging, curing, smoking or other means of preservation. Application will need to be made to the health department specifiying the method, process, any HACCP plans required per the Virginia State Food Code.
Correction: An application for a variance to 12 VAC 5-421-3620 must include
|
02/09/2016 | Routine | |
Active managerial control in place.
No violation noted during this evaluation. | 01/08/2015 | Routine | |
Observed good glove use and handwashing. Good temperatures throughout inspection. Active managerial control present.
No violation noted during this evaluation. | 09/09/2014 | Risk Factor | |
Today, follow-up inspection. Facility removed 2-drawer unit and replaced with a new one. Also, 3-door line refrigerator serviced and new doors are on order.
Person-in-charge has significantly increased temperature tracking efforts. Logs are being used for hot/cold holding and cooling of product.
In near future, recommend installation of an additional hand sink on front line to allow ease of hand washing by staff.
No violation noted during this evaluation. | 06/19/2014 | Follow-up | |
Above violations and their corrective actions were discussed with person-in-charge.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are monitoring the cold holding temperaure of potenially hazardous foods.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food cold holding at improper temperatures in drawer unit and front line prep unit. Both units appear to have mechanical problems--accumulation of ice observed in back of units.
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.
|
05/13/2014 | Risk Factor | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Tray of baked potatoes stored directly on top of container of raw duck
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Slicer
Correction: Clean and sanitize these surfaces for food contact.
|
12/11/2013 | Routine | |
Temperature, sanitary, and active managerial controls in place.
No violation noted during this evaluation. | 08/07/2013 | Risk Factor | |
Temperature and sanitary controls in place.
Good food storage/protection practices.
No violation noted during this evaluation. | 01/31/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Boar's Head Inn, 200 Ednam Drive, Charlottesville, VA 22903 »