- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Utensils stored in container with handle in the container and utensils stored between the prep top and counter.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Lock needed on ice machine door by the restrooms in order to protect ice. Lemon stored in ice in cup.
Correction: Protect food from miscellaneous sources of contamination. Lemons in ice removed.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket on True refrigerator broken.
Correction: Repair gasket on True refrigerator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Flour lid broken.
Correction: Replace flour lid to keep the flour protected.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Person in charge agreed to use the three compartment sink to wash, rinse and sanitize. The person in charge also agreed to send inspector the invoice for the dishwasher repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the side kitchen and under the dishwasher is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: No self closing doors needed at the bathrooms.
Correction: Provide self closing doors at the bathrooms.
- 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
02/04/2016 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No sanitizing solution used was available at the three compartment sink sanitizer was correct at dishwasher.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Owner or manager will let inspector know when sanitizer has been obtained at the three compartment sink.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the back freezer handle has accumulations of grime and inside the freezer has accumulation of condensate.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Floor in the front kitchen just replaced, the back kitchen area flooring is places is down to the wood is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Manager stated owner has time plan for flooring to be replaced in the back kitchen.
|
02/09/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 2 Door upright refrigerator.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Raetone 2 door upright refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the kitchen 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Hole in the floor and floor covering not smooth.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Sanitizer spay bottle not labled.
Correction: Label spray bottles with contents or discard.
|
03/05/2014 | Routine | |
Temperature and sanitary controls in place.
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Crozet Pizza At The Pourhouse, 5794 Three Notch'd Road, Crozet, VA 22932 »