Discussed employee health policy with the operator.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that dry noodles was not protected from contamination because it was not in packages, covered containers, or wrapped. The packages were not covered open to the environment in dry storage.
Correction: Prevent contamination in the dry storage by storing food in packages, covered containers, or wrappings. Operator placed noodles in bags during the inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Operator made a wiping cloth bucket during the inpspection with the correct concentration of bleach.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) boxed food in the display case and the egg rolls 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. Discussed different ways with the operator to accomplish this goals. Operator stated that they could put the date on the bottom of the to go boxes and we talked about keeping a sheet of paper with the date the egg rolls are made on the refrigerator. Operator dated during the inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the news paper, cardboard, and the plastic on the freezer handle is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Operator removed the plastic on the freezer handle during the inspection.
- Personal Care Items - Storage (corrected on site)
Observation: Shampoo bottle stored in such a way that they could contaminate food preparation sink in the kitchen.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles. Operator removed during the inspection asked for the sink to be thoroughly cleaned before use operator complied.
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04/16/2013 | Routine | |
Discussed employee health. leaving food storage order sheet for the operator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over raw beef in the on door refirgerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Had the operator correct during the inspection leaving food storage order sheet for the operator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, egg rolls, and tea eggs 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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12/05/2012 | Risk Factor | |
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