Citizen Burger Bar, 212 East Main Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/13/2015 | Follow-up | |
Items discussed with management:
1. To avoid cross contamination after any raw beef prep all surfaces must be washed, rinse, and sanitized before any other prep occurs.
2. Management needs to submit a corrective action plan that will inform the health department of how Citizen Burger will keep there hand sinks stocked and avoid them from being blocked.
3. Back prep area needs to have better organization.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the sheet pan usesd to store raw groundbeef is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the sheet pan to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: All the handwashing facility were blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and pickles buckets from preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at both back handsinks.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
10/06/2015 | Routine | |
Talked to management about active management of risk factors.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop handle touching ice
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the grill area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Bug Spray on top of ice machine.
Correction: Remove unnecessary poisonous or toxic materials.
|
02/25/2014 | Routine | |
Talked to management about proper glove use
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the front grill, and grill back kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
08/01/2013 | Routine | |
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