Recommended that operator use pasteurized eggs rather than raw shell eggs in such a small operation to minimize cross contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich prep unit was observed in a state of disrepair and damaged.
Correction: Repair the sandwich prep unit 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Operator was only washing and rinsing utensils--must be washed, rinsed, and sanitized in that order to be effective.
Correction: Provide chlorine or quaternary ammonia at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door left open
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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04/03/2014 | Routine | |
Operator will use cooling rack for cooling small amounts of food on cooling rack. Will use pasteurized eggs only, no raw shell eggs. Reviewed employee health policy with operator and Norovirus prevention measures.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the ice bin is homestandard and is not corrosion resistant, nonabsorbent, and/or smooth, nor is it self-draining.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The cutting boards are 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.
- 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 3 comparttment sink to be used on food contact surfaces..
Correction: Provide quaternary ammonia sanitizer at proper concentration of at least 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required
Observation: Operator will install more wire shelving units in rear kitchen area on walls above equipment for air drying after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items-cleaning chemicals unnessecary to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/04/2013 | Routine | |
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