- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate built up in the small refrigerator.
Correction: Clean condensate from refrigerator.
|
10/30/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking from an uncovered container with no straw.
Correction: Employees may drink from a closed beverage container with a strawif 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use in prep top.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:utensil used in kitchen area, after wiping the utensil on apron utensil should be washed, rinsed and sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Utensils not stored with handles up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Store utensils with handles up.
|
10/28/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Steak cooling for 2 hours noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Person in charge stated that steak would be voluntarily discarded. Cooling logs will be sent to inspector on 6/3/14.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, tomatoes, sliced cheese, hotdogs and sliced turkey cold holding at improper temperatures in prep top for less than four hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. PHF's put back into W.I.C. Prep top will be on Time as a Public Health Control until prep top is repaired. Person in charge agreed to send inspector invoice from repair of prep top and keep refrigeration logs until 7/3/14 and send to inspector.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement the hamburgers.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
06/26/2014 | Risk Factor | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
03/14/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Chicken voluntarily discarded due to being out of temperature more than four hours.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the smoothie mix refrigerator.
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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the prep unit was emptying liquid waste directly onto the floor of the kitchen. Condensate building up in the ice cream freezer.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. Condensate should evaporate or drain from the refrigerator and freezer.
|
11/22/2013 | Routine | |
Temperature and sanitary controls in place
Observed excellent date marking.
Discussed watching condensate build up in walk in refrigerator and ensuring no foods are stored directly beneath the condensate drip.
No violation noted during this evaluation. | 06/27/2013 | Risk Factor | |
Temperatures of foods and equipment found to be within appropriate ranges.
Chlorine sanitizer in spray bottle for non-food contact surfaces tested at an acceptable concentration of 200 ppm.
Observed good handwashing, glove use and date marking
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Otto's, 325 Four Leaf Lane #8, Charlottesville, VA 22903 »