Cook and wait staff were knowledgeable about employee health policy. Chlorine sanitizing dishwashing machine operating within required range at 75ppm concentration of chlorine. Good separation of raw meat vs. ready to eat foods in walk in cooler.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the top of the chest freezer is rusting 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. Either replace or resurface so it is smooth and easy to clean.
- Warewashing Equipment, Clean Solutions
Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Plumbing System Maintained in Good Repair
Correction:
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: These plumbing lines need repair. Operator to fax repair invoice to health dept. Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in walk in cooler is corroded and is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and wall juncture under and behind equipment under the hood observed to be coated with grease and 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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04/02/2015 | Routine | |
Chlorine sanitizer at automatic dishwasher ok at 75ppm. Good food temperatures observed throughout facility. Good knowledge of employee health policy.
- 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 ground beef stored adjacent to ready to eat pickles in undercounter refrigerator in kitchen.
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.
- Food Storage - Clean and Dry Location
Observation: Food -bucket of fish stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Knives at cook line were observed stored unprotected at the shelves above cook line where there was peeeling paint..
Correction: Store knives in clean location and paint/seal shelves so easy to clean.
- Physical Facilities in Good Repair
Observation: Walk in cooler floor is rusty and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Resurface floor in walk in cooler so smooth and easy to clean..
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03/06/2014 | Routine | |
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