Met with operator to review facility upgrades just completed and to discuss new facility across the street and submittal of plan review application. Operator will paint wall behind sandwich prep refrigerator with washable enamel.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Operator stated that he was cutting raw meat and cutting for pre-portioning then freezing. Also stated he was vacum packaging fresh cut watermelon
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. Operator will need to submit HACCP plan for all ROP processing. Regulation and guide for packaging sent to the operator via email.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the grill on side of ice machine is missing and need to caulk at juncture of mopsink and ice machine in new pantry area. These surfaces are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchenis not coved and closed to no larger than 1/32 inch space. Also install threshold at floor juncture between serving area and kitchen.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the center of kitchen
Correction: Repair light in middle of kitchen to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
09/18/2015 | Other | |
Food preparation processes and procedure reviewed with person-in-charge.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods cold holding at improper temperatures in salad prep cooler. Internal product temperature measured 44-46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods temps will be controlled temporally using ice and moving foods to walk-in unitil a new replacement refrigerator arrives.
- Floors, Walls, and Ceilings - Cleanability
Observation: Kitchen floor is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
04/29/2015 | Routine | |
Repair mechanic working on refrigeration and dishwashing unit prior to leaving facility. Facility will utilize 3 compartment sink for sanitizing, if dish washer is not properly sanitizing prior to dinner service.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sauce, Risotto, Lentils, Onion Tart, Gnocci, and Cream cold holding at improper temperatures
Correction: Relocate 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. Owner verifies that the food was in temperature with 4 hours. Advised to dispose items out of temperatures over 4 hours to prevent foodborne illness.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@.
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.
|
03/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fleurie Restaurant, 108 3rd Street Ne, Charlottesville, VA 22901 »