The facility is clean and well organized. The establishment is not cooking from raw. All food staff are food safety certified. Discussed the establishment's employee health policy for food workers with the person in charge.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. The sanitizer bucket feeding the three compartment sink was empty at the time of inspection. No sanitizer was being delivered.
Correction: The person in charge will ensure that sanitizer is replaced when empty. Quaternary ammonium santizing solution should be 200 parts per million or otherwise identified by manufacturer's recommendations.
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03/04/2016 | Routine | |
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Absence of hand washing signage in employee bathroom.
Correction: Provided facility with required sign, posted in bathroom.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Sanitizing Agent is not being applied to food contact surfaces. Sanitizing agent is not being pumped from supply source to mix with water in sanitizing buckets. 2 buckets tested 0ppm. Maintenance staff notified by manager during inspection.
Correction: Bleach solution mixed as a sanitizing agent for use until system is repaired.
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02/19/2015 | Routine | |
Follow-up inspection (to inspection of 11/6/2014) notes substantial compliance with the Virginia Food Regulations.
All items noted from last inspection (except SEC 2000) have been corrected.
Person in charge available
Improved handling of dishes / hand washing
Time as a control procedures available PIC knowledgeable (please post near where food is displayed)
Chemical bottles properly labeled & stored
2 door refrigerator (offline - no food in it) waiting for repair.
Employee health policy (English/Spanish) provided.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Coffee filters observed stored on shelf unprotected (out of original packaging).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. P
lease keep in original bag to protect against accidental contamination.
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11/12/2014 | Follow-up | |
Recommend yearly review of employee health policy - consult your health department records.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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. Dish wahing employee observed handling soiled to clean dishes without first changing gloves and washing 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice soop observed hung on employee coat rack - directly adjacent to personal jacket.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bulk cheeses cold holding at improper temperatures. Bulk cheeses (sliced & grted) rated 53F-57F. Without documentation health department will assume product has been out of temperature more than 4 hours. Recommend voluntzrily disposal (health departmen can embargo/impound if need be).
Correction: Discard 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. General manager voluntarily discarded product.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: To legally use time as a public health control food items that are placed on buffet are to be listed in the employee work area stating that all fod items are discarded after shift ends at 9:00 AM. (Note-shift start at 6:30 AM)..
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.
- 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. Quantenary ammonium test strips were not available in the dishwashing area. GM agreed to correct.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: front under counter refrigerator (under skillet buffet display) needs cleaning inside.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Coffee filters observed stored on shelf unprotected (out of original packaging).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. P
lease keep in original bag to protect against accidental contamination.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Front coffee bar hand sink did not have an employee handwashing sign.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled spray bottle observed stored with other cleaning supplies.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/06/2014 | Routine | |
Discussed employee health policy (provided information for training and posting).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cottage cheese cold holding at improper temperatures (48 F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front bar hand sink.
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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10/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hyatt Place, 2100 Bond Street, Charlottesville, VA 22901 »