Recommend using time policy on hot holding food for service. The foods are not maintaining temperature. Providing a template to institute policy and counsel on best ways to implement.
Cooling method need to be refined to ensure safe food is offered.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils stored in water at stir fry station.
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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Soup (45F, 45F, 45F, 45F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation:
The methods used for cooling were not adequate. Large pans of soup were stacked on top of each other not allowing heat to disperse.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Beef stir fry (122F, 119F) and chili (117F) hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the floor in the meat walk in (basement) is damaged..
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer (quats) in three compartment sink is being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940.
Correction: Utilize only quats that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/21/2015 | Routine | |
Not fully staffed serving a small population
No violation noted during this evaluation. | 06/16/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pizza sauce (45F) and chicken tenders (65F) not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Ambient cooling is an issue. Need to allow the food to get to 41F within four hours.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice (124F) and potatoes (116F) hot holding at improper temperatures. Food on display for customer consumption is not held above 135F. Need to implement witten time policy.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, sliced (45F) and luchmeat (45F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Make station (pizza) and make station (salad) are not chilling food to 41F or below..
Correction: Provide additional equipment necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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02/19/2015 | Routine | |
| No violation noted during this evaluation. | 11/17/2014 | Routine | |
Food offered for consumer should be clearly labeled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle batter (77F) cold holding at improper temperatures
Correction: Recommend time policy as container may not adequately maintain the product at or below 41F
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pizza Bar True make station
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in Bulk meat and cheese cooler is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(Chancellor Bistro)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/28/2014 | Routine | |
Pre-opening inspection with assigned EHS
No violation noted during this evaluation. | 07/25/2014 | Training | |
Meat cooler in basement has extensive floor damage, light need to be replaced and the racks are rusting.
All hand washing sinks need soap, paper towels, and signage at the sink.
All lights where food is stored or prepared needs to be covered.
Fly traps used to attract flies need a cover.
Discussed demonstration of knowledge, employee health, other risk factors and GRPs.
Opening 3 August for football team and 22 August for orientation of students
Hours Monday - Friday (7 am-8 pm)
Saturday - Sunday (10 am-8 pm)
Sysco - Primer food vendor
Produce - Cavalier,Charlottesville,VA
Will handle food handler training in house.
No violation noted during this evaluation. | 07/25/2014 | Pre-Opening | |
Demolition inspection and assessment for location of plumbing with State Building Inspector
No violation noted during this evaluation. | 07/18/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Commons Dining Hall W/ Chancellor Bistro, 651 Ukrop Way, Williamsburg, VA 23188 »