During this inspection the facility appeared clean, well organized and in good repair. Discussed: Employee health policy, cold holding, time as a control for public safety, washing & sanitizing processes and concentration of solutions.
No violation noted during this evaluation. | 07/22/2015 | Routine | |
Corrective actions were taken by management. Management was asked to forward dish machine repair receipt to the local health department for documentation of repair. Discussed alternative dish washing until the dish machine is back in operation and / or the three compartment sink is installed.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food - Miscellaneous Sources of Contamination
Observation: Flourescent fly catcher was observed overtop of a food preparation area.
Correction: Relocate fly catcher to another area away from food preparation, food storage and clean dishes storage. Management agreed to corrective actions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausages cold holding at improper temperatures (59 F).
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. Voluntarily discarded - corrected.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: utensils, dishes and pans in the one compartment sink being jointly washed and santized.
Correction: Clean and sanitize these surfaces for food contact. Separate the cleaning into three distinct processes - wash, rinse and sanitize. Corrected.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (back loading dock door is not tight fitting).
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. Management agreed to corrective actions.
|
02/19/2014 | Routine | |
Discussed employee health and that no leftovers are saved from the breakfast service line. Service line runs from 6:00 am to 10:00 am.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Yogurt observed cold holding at improper temperatures (50 F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person-In-Charge removed yogurts and voluntarily discarded them.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Freezer observed malfunctioning (34 F) is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additionalnecessary to maintain food items at below 32 F for freezing. Thawed turkey (at bottom of freezer unit from late November observed. Although not on menu, this should be discarded due to possible bacterial growth in the last 14 days +. Improper food storage temperatures are a major contributing factor to foodborne illness. All TCS foods were voluntarily discarded by Person-In-Charge. Agreed to service for this unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes & utensils from morning breakfast service. Dish machine was observed with zero chlorine residual on the final rinse.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All food contact surfaces are to be washed, rinsed and sanitized prior to customer or kitchen use. Recommended corrective actions: 1) call service technician for assessment and repair, 2) switch to manual washing, rinsing and sanitizing - PIC agreed to corrective actions.
- Kitchenware and Tableware
Observation: Plastic utensil ware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store plastic ware for your guests with food or lip-contact surface facing downward to prevent contamination prior to use. Person in Charge agreed to corrective actions.
|
12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cavalier Inn, 105 North Emmet Street, Charlottesville, VA 22903 »