Dishmachine was not dispensing sanitizer. Repair as soon as possible and until it is repaired, sanitize cleaned dishes in the 3 compartment sink.
- Person in Charge
Observation: The person in-charge was not ensuring that the dishmachine was dispensing detergent or sanitizer.
Correction: The person in-charge shall ensure that all equipment is in operation at all times.
- 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 stored over icing.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door low-boy in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer was not dispensing even when machine was primed.
Correction: Repair dishmachine to ensure that it is dispensing the chlorine sanitizer. In the meantime, use the 3 compartment sink to sanitize the cleaned dishes,
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/26/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bottom shelf of one door True refrigerator was running high 45 degrees F - 47 degrees F. Person in charge agreed to voluntarily discard the potentially hazardous food on the bottom shelf of the one door refrigerator that had been out of temperature for more than four hours cold holding at improper temperatures. Person in charge agreed to send inspector temperature logs on 12/12/14 and 12/19/14.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution at dishwasher was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Person in charge agreed to use the three compartment sink until the Chlorine in the dishwasher was at appropriate levels and will send an invoice to inspector to indicate repair.
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09/05/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use employee drink with no straw.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bacon quiche and Veggie quiche cold holding at improper temperatures in the 2 door low boy in back kitchen for less than four hours. Cowboy quiche, turnovers, ham quiche and cheese cake cold holding at improper temperatures for less than four hours in glass case.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Bacon quiche and veggie quiche put in freezer to quickly reduce temperature. Cowboy quiche, turnovers, ham quiche and cheese cake relocated to a refrigerator that can cold hold at 41 or below. Person in charge agreed to send inspector invoice when the glass front refrigerator has been repaired and then keep refrigeration log on the glass case and send to inspector 5/16/14. Relocate potentally hazardous food in glass case if out of temperature less than four hours. Discard potentially hazardous food if out of temperature more than four hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back kitchen 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 cups preventing its use.
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05/08/2014 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turn overs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turn overs voluntarily discarded due to being out of temperature longer than four hours.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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11/12/2013 | Routine | |
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