- Critical: Time as a Public Health Control* (repeated violation)
Observation: Rehydrated onions and chees for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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.
Correction: Obtain a quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cie machine 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.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored under sewer lines downstairs.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities in Good Repair
Observation: Coving along the walk in freezer downstairs is not maintained in good repair
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: Floors and wals under and behind equipent in the kitchen and downstairs 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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10/21/2015 | Routine | |
Reviewed Norovirus prevention protocol with person in charge and left handouts.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use-employee put wet wiping cloths in mop sink to wash--employee was then told to put in washing machine for washing. Also sanitizer solution too hot at greater than 130oF.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use at proper temperature. Change solution and towels every 2 hours after washing in machine..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chef salads cold holding at improper temperatures in undercounter refrigerator in rear of kitchen.
Correction: Relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator will call in a repair order today to ensure unit is working properly. Air temperature elevated in unit at 45oF.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes, cheese, and other items at unrefrigerated sandwich prep unit for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Concentration too strong and make sure at proper temperature of 70-80oF when test concentration to ensure accuracy of test.
Correction: Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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10/09/2014 | Routine | |
Chlorine sanitizer for wet wiping cloths ok at 75ppm. Quaternary ammonai from dispenser at 3-compartment sink ok at 200ppm. Operator has good knowledge of employee health policy,.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Canadian Bacon cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grilled onions held for greater than 4 hours cold holding at improper temperatures
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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: FRozen condensate buildup on condenser and could drip onto food products in the main walk in cooler.
Correction: Repair the condensater so buildup on unit does not occur to prevent incidental contact with foods.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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03/06/2014 | Routine | |
Generally, facility appeared to be clean and well ordered. Person in charge knowledgeable about employee health policy. Quaternary ammonia sanitizer automatic feed at 3-compartment sink ok at 300ppm. Good food temperatures observed throughout the flow of food in this operation.
- 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 engaging in any activity which may have contaminated his/her hands and prior to changing gloves.
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.
- 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). Shelled eggs in cases stored above ready to eat foods in walk in cooler
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents-back door propped open and bottom of back door has opening-needs weatherstripping to prevent fly entry.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/28/2013 | Routine | |
Generally, facility found to be clean and well ordered. Staff knowledgeable about employee health policy, good food temperatures observed throughout the flow of food. Good use of blue gloves to minimize cross contamination when handling ground beef patties.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled with current time--clock not reset--or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing. Also, no hot water in rear handsink--only cold.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use. Repairman came in and repaired mixing valve on handsink in rear so it had hot water
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Quaternary ammonia from dispenser at 3-compartment sink >400ppm being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces--corrected by diluting with water and will have calibrated.
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02/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mcdonald's #1632, 941 Emmet Street, Charlottesville, VA 22903 »