- Temperature - Food Temperature Measuring Devices - Provided
Observation: No thin probe thermometer for deli meats.
Correction: Obtain a thin probe thermometer.
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04/24/2015 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the prep unit and glass case is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
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02/26/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Slicer a food contact surface was not observed cleaned between uses.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Chlorine sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Quat sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items stored in box on floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispense and 6 inches off the floor.
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03/25/2014 | Routine | |
Substantial compliance with the Virginia Food Regulations as observed on this date. Active managerial control over the 5 leading risk factors was observed. Discussed the following with the Person-In-Charge (PIC): 1) employee health policy and training, 2) manager certification in food safety, 3) ambient cooling procedures, 4) washing, rinsing and sanitizing food contact surfaces and 5) egg handling / safety information was provided. Chemical test kit was accessible. Food thermometer was available.
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination. Cooling loafs of bread that on shelves in the customer area are not shielded 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. PIC agreed to corrective actions.
- Kitchenware and Tableware
Observation: Single-service packaging observed stored on floor.
Correction: Train workers to keep single-service packaging / boxes at least 6" off the floor. Manager agreed to corrective actions.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering behind the mop sink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Please replace this surface. Manager agreed to corrective action.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back dry storage area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Manager agreed to corrective action.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fan guards within the walk-in cooler noted in need of cleaning. Dust accumulation was observed.
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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09/13/2013 | Routine | |
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