- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in at three basin sink is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall in bathroom is not maintained in good repair. Hole in wall in bathroom.
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: Door handles, clean above and around the 3 sink basin and hank sink in back 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/02/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Soap dispenser needs to be more frequently cleaned.
Correction: Clean soap dispenser on a frequent basis.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/03/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Spring on the sprayer hose was observed in a state of disrepair and damaged hanging below water line.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/04/2014 | Routine | |
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Dough was put in walkin refrigerator and plastic air gaurd on door was laying on top of the cooling rack on the dough. Top rack of dough was discarded voluntarily.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back by the door is blocked, 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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10/09/2013 | Routine | |
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