- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following on eqipment exterior..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Grease Trap
Observation: An objectionable odor appears to be coming from the grease trap..
Correction: Ensure unit is cleaned/serviced at a frequency to preclude odors and maintain proper functioning..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under equipment and along edges noted in need of cleaning.
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.
|
01/15/2015 | Routine | |
Note: A thermometer must be present in each refrigerator unit and routinely monitored to ensure units are maintaining proper temperature.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fried chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
|
08/19/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwiches in display cooler cold holding at improper temperatures. Internal product temperature measured 51- 52 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. Sandwiches were discarded.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen refirgerators/freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues which may contribute to cross contamination.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in several areas of kitchen is not smooth and easily cleanable. Celing with significant flaking of material.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
|
03/26/2014 | Routine | |
Above violations and corrective actions discussed with person-in-charge.
Note: Operator to begin using time as a control for packaged fried chicken in display unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods in 1-door prep unit cold holding at improper temperatures. Internal temperature of foods measured 48-50 F (foods have been holding in unit < 4 hours)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Service call made to correct unit's tremperature control problem.
- 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 sanitizing solution at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
10/02/2013 | Risk Factor | |
Above violations were corrected at time of inspection.
Facility in substantial compliance with the Virginia food regulations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods in prep unit cold holding at improper temperatures.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Bins containing knives and miscellaneous utensils were observed soiled.
Correction: Ensure that containers are maintained in a clean and sanitary state.
|
03/21/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chesters/Subworks, 901 East Market Street, Charlottesville, VA 22902 »