Discussed the following with the Person-In-Charge (PIC): 1) employee health policy, 2) bulk cooling procedures, 3) transporting foods at 41 F or less, 135 F +, 4) allergen awareness, 5) consumer advisory and 6) providing sufficient hot & cold holding capacities for multiple catered events that occur on the same day.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken over fresh produce.
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. The chicken was moved to the bottom shelf and the produce was voluntarily discarded.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. The ice scoop was observed sitting on top of the ice machine.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) goat cheese, butter, and stock in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the date on the prepared ready-to-eat (RTE) the house made sauce in the refrigerator, the food should have been discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Please discard potentially hazardous food after seven days.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the tasting kitchen handsinik.
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
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Observed two dented cans in the storage rack.Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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02/09/2016 | Routine | |
Overall, substantial compliance with the Virginia Food Regulations as observed on this date. Observations: 1) trained managers on duty, 2) active managerial control exercised over the key risk factors, 3) proper storage / separation of raw vs. ready-to-eat foods, 4) proper washing, rinsing and sanitizing of food contact surfaces, and 5) owner has invested in a new walk-in cooler / freezer unit to provide better cooling and storage capacities for food. Discussed : 1) employee health policy -- provided educational material,, 2) approved documentation regarding any future use of food grade sushi (from the provider), 3) provision for consumer advisory for an sushi or under cooked meats, 4) transportation of prepared foods at 41 F or less, 135 F + (recommending a temperature tracking log for deliveries to verify that food temperatures are maintained at correct levels) and 5) employee hand washing (bi-lingual signs provided for posting).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: One employee observed peeling orange / lemon without using disposable food-service gloves. Bare hand contact with ready-to-eat foods is prohibited.
Correction: Employee immediately stopped the activity. Manager was informed. Corrected.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. Device is present but does not appear functional.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Owner / manager agreed to have the commercial dishmachine contractor replace the battery for this unit and then verify that it is in good working order.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Site manager made a temporary correction and owner has committed to purchasing the correct back flow prevention device for this mop area faucet.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulbs in the new walk-in cooler observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor threshold between main kitchen and side kitchen is not maintained in good repair. Please render this floor surface smooth, easily cleanable and nonabsorbent.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Manager / owner stated that repairs will be conducted.
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10/21/2014 | Routine | |
Restaurant representatives - add corrected or new information about Harvest Moon Catering, 946 Grady Avenue Unit 17, Charlottesville, VA 22903 »