Discussed employee health policy with manager and various staff, all were knowledgeable with reporting, exclusion and restriction criteria. Discussed cold holding requirements for TCS foods, particularly those in the prep refrigerators in the pizza baking area. Observed numerous staff correctly using gloves and handwashing procedures.
- Cooling, Heating, and Holding Capacities
Observation: Prep refrigerators are not maintaining proper temperature of food items.
Correction: Refrigerators should be evaluated by service personnel for eficiency. Until refrigeration units can maintain TCS foods at 41 or below. Recommend using time as a control (41f initially not exceeding 70f allowing for 6 hours) for pizza prep items. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Meat slicer food contact surfaces with dried food items.
Correction: Clean meat slicer thoroughly after each use.
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05/21/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil, pesto garlic and oil out on prep table cold holding at improper temperatures. Out of temperature for two hours. Salami was out of temperature for two hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator at the bar.
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 - Cutting Surfaces
Observation: The cutting board 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of debris on the following food contact surfaces: in gun holster
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Bar dishwasher had no sanitizer level that was verifiable through test strips.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Manager agreed to use three compartment sink for wash, rinse and sanitization.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at 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
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01/28/2014 | Routine | |
Facility overall clean and well organized. Observed good date marking and food storage order. Reviewed cooling and employee health.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Bar dishmachine not sanitizing effectively. .
Correction: Discontinue use until repaired and tested to sanitize effectively at 50-100ppm. Facility agreed to use back dishmachine until unit is repaired.
- Prohibitions
Observation: Clean equipment/utensils were found stored under direct plumbing line of handsink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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12/11/2012 | Routine | |
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