Discussed the need for greater active managerial control with the owner to ensure risk factors are properly managed. The owner will submit a detailed plan of action to the Health Department by 01/07/15.
- Person in Charge (repeated violation)
Observation: The operator is not ensuring that proper methods to rapidly cool potentially hazardous food are being followed. Ambient cooling of fresh salsa made three hours before was observed in 7-8 inch deep containers and at a temperature of 50F. Cooked potatoes (45F) made three hours before, cooked black beans (85F) made one hour before, and cooked grits (120F) made one hour before were observed cooling in 8-9 inch deep containers.
Correction: Ensure employees are using proper methods to rapidly cool potentially hazardous food that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: The operator is not ensuring that employees are properly preparing sanitizing solutions. The chlorine sanitizer was observed at toxic levels (>200ppm).
Correction: Ensure employees are properly preparing sanitizing solutions for cleaning equipment and surfaces.
- Person in Charge (repeated violation)
Observation: The operator is not ensuring that raw meats are stored separately from ready-to-eat foods to prevent cross contamination. Raw chicken was observed being stored over and above ready-to-eat foods in two refrigerators.
Correction: Ensure that raw meats are stored separately from ready-to-eat foods.
- Person in Charge (repeated violation)
Observation: The operator has not eliminated the potential for wastewater back up in the three compartment sink. A plunger was observed in the three compartment sink because it backs up routinely.
Correction: Repair the plumbing to the three compartment sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken was observed being stored over bread in the undercounter unit and next to iced tea on the bottom shelves in the back glass refrigerator.
Correction: The operator reorganized the refrigerator so that raw foods of animal origin were not over or next to ready to eat foods.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Ambient cooling of fresh salsa made three hours before was observed at 50F. The salsa was being held in a 7-8 inch deep container. Also, cooked potatoes (45F) made three hours before, cooked black beans (85F) made one hour before, and cooked grits (120F) made one hour before were observed cooling in 8-9 inch deep containers.
Correction: The operator put the food items in shallow pans and put in the freezer and refrigerator for rapid cooling to 41F. Ambient foods should be cooled to 41F within four hours. Cooked foods need to be cooled to 41F within 6 hours with the temperature going from 135F to 70F within the first two hours.
- Plumbing System Maintained in Good Repair
Observation: The three compartment sink was observed with a plunger. The operator stated that back-up occurs in the third compartment
Correction: The operator will repair. Until the sink is repaired, the operator will use a tub to wash dishes in the third compartment.
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01/05/2016 | Follow-up | |
Operator to send plan of action for retraining on management of risk factors as noted in report. Will address use of written food temperature logs, and signage by Friday, Nov. 20, 2015.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties especially regarding storing raw meats separately from ready to eat foods to minimize cross contamination..
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook, cool, cold hold temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the rear glass fron refrigeration unit--raw shell eggs stored above ready to eat foods and next to cooked sausage..
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Single service cup observed down in salsa and used to scoop out salsa stored in top of sandwich prep unit.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate for black beans at 110oF and grits cooling in 8-10" deep container--made 2 hours ago at 178oF.;Operator had agreed previously to add another refrigerator to facilitate cooling in more shallow pans and to monitor and write cooling temperatures into written log to ensure standards are met. 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.. Operator agreed to either repair undercount unit in rear storeroom or re-arrange product to make more room for cooling rapidly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shell eggs, bean sprouts, cooked sausage all stored above chill line in shandwich prep unit. All had been placed there 2-3 hours ago and all cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not store above chill line here. Corrected by moving some product to bottom of unit.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear prep area was blocked completely by trashcan, 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 @EQUIPMENT@ preventing its use.
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11/17/2015 | Routine | |
Operator to prepare plan of action with schedule of compliance along with a daily audit log to be used regularly. This will include cooling, cold holding and prevention of cross contaminator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored next to ready to eat foods in bottom of sandwich prep unit and in rear storeroom upright refrigerator.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Recommend using pre-cooked chicken breasts to minimize risk of cross contamination in such a small facility.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Cooling whole potatoes in 10-12" deep container sitting on top of ice. Alos, fresh salsa made 2 hours ago at 53oF in 10-12" deep container in single door upright refrigerator.
Correction: Corrected by placing both foods in shallow containers in 2 door refrigerator. Operator needs to have more shallow pans availiable for staff with depth of no more than 2 inches to facilitate rapid cooling. 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.
- Cooling, Heating, and Holding Capacities
Observation: 2 door bottle box--refrigertor was overstocked and is not sufficient in number or capacity to especially during cooling to meet the food storage demands of the establishment.
Correction: Provide additional 2-door commercial refrigerator necessary to cool and maintain food items at proper temperature and to allow for rapdi cooling. 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rear storage room
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.
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01/22/2015 | Routine | |
Operator was approved to open after receipts are received by Health Dept. as noted above. Operator agreed to use food temperature written logs to document food and air temperature after cooking, during cooling, and cold holding every 2 hours.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods--will make sign for cream pitchers at self service area and replace chipped pitchers.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the outside of pots on stove is rough and is 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to several of the refrigerators is torn and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Operator to provide invoice of ordering these gaskets.--Done
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich prep table 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.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area-operator to replace burned out bulb at counter.
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
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07/14/2014 | Pre-Opening | |
Reviewed employee health policy and left handouts. Scheduled final pre-opening inspection for 7/14/14.
- Critical: Time as a Public Health Control*
Observation: Cream pitchers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Cream pitchers out front for service
Correction: Provide written procedures for the use of time as a public health control. This can be in form of a sign designating that time is the control and pitchers are cleaned/replaced at specified times--list out times on sign. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to several service refrigerators is torn and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Operator is to provide health dept. with written invoice/order form if need to order gaskets.
- Physical Facilities in Good Repair
Observation: Walls need repainting in rear of kitchen in several areas where paint is chipping-- is not maintained in good repair. Recaulk around back of 3-compartment sink at wall juncture.
Also floors were chipping in side service area, in rear kitchen, and under equipment.
Coved moulding missing at floor/wall juncture if missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Concrete wall to left of front service area hallway, floors under/behind equipment- all noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/09/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Grit - Downtown, 112 West Main Street, Charlottesville, VA 22902 »