- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several food items cold holding at improper temperatures in right sandwich prep unit
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. Operator agreed to repair today and send invoice to health dept. Also agreed to monitor food temepratures throughout the flow of food flow more frequently.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wet wiping cloths used to anchor cutting boards 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. Operator will replace with washable rubber mats.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the middle of the kitchen had a pan of vegetables in it and is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the middle of the kitchen has a pan full of vegetables in it.
Correction: The handwash facility identified above is to be used for washing hands only and easily accessible for use
- Critical: Plumbing System Maintained in Good Repair*
Observation: Handsink in middle of kitchen missing a faucet handle.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front of the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/14/2015 | Routine | |
Quaternary ammonia at 3 compartment sink at proper level of 200ppm. Chlorine residual at auto dishwashing machine at proper concentration of 75ppm. Staff knowledgeable about employee health policy. Shellstock provider-Seafood at West Main.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee wash gloved hands in handsink, then go back to food preparation. A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the raw shellstock are being maintained, but not in chronological order after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days in chronological order from the date the container is emptied.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed steaming items being placed in walk in cooler for cooling. Recommended operator install speed rack for sheet pans on top of counter across from cooking area to use for rapid cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of aeoli sauce with eggs cold holding at improper temperatures on counter at room temperature.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the small handsink in front of cook line is splashing on floor. Operator needs to install a splashguard or install one with surrounding splashguards so it does not splash onto floor
Correction: Plumbing systems and components shall be maintained in good repair and drain properly.
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04/03/2014 | Routine | |
Generally, facility was observed to be clean and well ordered. Staff knowledgeable about employee health reporting and exclusion. Chlorine sanitizer in automatic dishwashing machine at proper concentration of 100ppm. Left handouts for operator including food temperature logs--recommended use of these logs. Fish and shellstock providers: Sam Rust, United shellfish, True World, PFG and US Foods. Permit was issued to operator. Operator agreed to correct the above violations prior to opening.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the grill cover over condenser in kitchen undercounter refrigerator has peeling paint 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.
- 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--chlorine in chemical sanitizing dishwashing machine.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelves of 2 door freezer and ovens
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Plans - Facility Operating Plans
Observation: Properly prepared plans and specifications not submitted for review and approval. Operator needs to submit final to-scale drawings for kitchen facility.
Correction: Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed.
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01/16/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Public Fish And Oyster, 513 West Main Street, Charlottesville, VA 22903 »