- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Package of raw ground dripping over box of raw chicken and floor..
Correction: Place thawing packages of ground beef on tray to prevent cross-contamination.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (flour and sugar).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (trays of packaged bread).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets..
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Many of the lexan containers & lids were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Replace those containers and lids that are broken, scored, stained.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the front prep units 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.
- Physical Facilities in Good Repair
Observation: Several areas in the kitchen and storage area are not maintained in good repair. (Operator stated that they have a contractor working on ceiling and wall repairs)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of glass cleaner was not properly labeled.
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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01/15/2016 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Containers of recently cooked onions observed tightly covered while cold holding in the walk-in refrigerator.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises (back prep room).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents above service line prea area noted in need of cleaning--also intake vents throughout.
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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10/28/2014 | Routine | |
Note: New sandwich temperature table not maintaining proper temperature on top--work-order submitted. Facility maintaining control by using time as a public health control until temperature problem is corrected. Upon repair person-in-charge to fax a copy of the service invoice to this office. Fax number: 434-972-4310
No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
Today, inspection status post a fire which occurred at facility on 2/7/14. This department informed of by fire immediately after the event. EH supervisor spoke with facility owner and gave instructions on any applicable food protection and cleaning measures.
Fire began in floor between basement and prep kitchen and was quickly extinguished by fire department using water. No ANSUL systems were activated. Staff who were present at the time commented that there was barely any smoke.
Inspection: Small cut out in floor between basement and prep area. No evidence of smoke damage. Food contact surfaces appear clean and free of debris.
Note: Some water accumulation occurred in basement, but was immediately removed by a service restoration company.
Impression: Small contained fire without chemical suppression or smoke involvement. Facility may resume normal operation.
No violation noted during this evaluation. | 02/10/2014 | Other | |
Note: Ensure that there is sufficient equipment to properly cover/protects foods during cold holding.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Several containers of ready-to-eat foods observed in walk-in uncovered after the cooling period.
Correction: Cover foods (after cooling process is complete) via pacaging, covered containers, or wrappings.
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01/02/2014 | Risk Factor | |
Today's inspection with focus on batch cooling.
Cooling methods satisfactory--meeting parameters.
No violation noted during this evaluation. | 08/12/2013 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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02/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Littlejohn's New York Delicatessen, 1427 University Avenue, Charlottesville, VA 22903-2606 »