Alley light Chef to come up with sous vide cook chill ROP Haccp plan for the steak proposed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheeses, tofu, and cut tomato in the prep at the front couter down stairs 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. Operator discarded products found out of temperature during the inspection discussed using time as a control on the unit until it can maintain 41 or less discardeding products after 4 hours for a short term correction and having the unit repaired for long term correction. Operator agreed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cooked carrots and poached cod in the refrigerator, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Operator discarded during the inspection.
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06/25/2015 | Risk Factor | |
Reviewed and had conversations about employee health policy up stairs and down.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Staff answered cell phone with glove hand and failed to remove gloves before pulling the chicken.
Correction: Discard gloves once soiled. Pointed this out to the operator had staff remove gloves and wash hands before returning to food handling.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meats and sauces in the upstairs 2 door low boy was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator discarded products during the inspection. Discussed looking through refrigeration daily and discarding products older than 7 days.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Operator corrected the single service so that the handles were up for the self service during the inspection.
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01/15/2015 | Routine | |
Operator to track cooling and send logs to the health department leaving logs today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff preparing sandwiches with 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. Stopped the staff during the inspection explained the problem and they complied during the inspection.
- Critical: Cooling* (corrected on site)
Observation: Peanut tofu and gumbo 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. Operator agreed to discard these products leaving information for the operator to verify cooling methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods in the upstairs kitchen refrigerator cold holding at improper temperatures
Correction: Items found out of temperature were discarded during the inspection. Problem may be due to overstocking of the units operator to track temperatures.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator primed the dishmachine during the inspection operating properly by the end of the inspection. Discussed verifying daily the sanitizer level with the operator.
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08/27/2014 | Risk Factor | |
Discussed special processes with operator and asked them to call with any question.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) rabbit confit in the refrigerator, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator discarded the product during the inspection.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Canning pickeld vegetables.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. Operator broke the seals on the product oonly been canned 1-2 days and held under 41 degrees. Operator agreed to pickle under refrigeration and no canning and hold for 7 says maximum.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked food iare provided on the menu, menu board, table tent or brochure without proper disclosure. No asterisk provided by the undercooked product.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar up stairs and the wait area is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only. Equipment removed during the inspection.
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04/23/2014 | Risk Factor | |
Dishmachine working appropriately, glove use observed. Operator to track food temperatures. Consumer advisory is on the menu. Operator verified cooling methods as requested.
No violation noted during this evaluation. | 02/12/2014 | Follow-up | |
This is an opening expansion for revolutionary soup Alley Light. Operator to work through cooling logs. Operator to have sanitizer for glass machine and operating temperature of 120. Operator has agreed to use the kitchen dishwasher if the glass machine is not up and operating. A follow up inspection or a 10 day opening inspection will be conducted on or around 12-2-14. Review employee health with all staff. Have the FRP installed on both ends of the bar. Facility has opening approval today 2-3-14.
No violation noted during this evaluation. | 02/03/2014 | Pre-Opening | |
Operator has complied with the request of the cooling logs and verifying temperatures.
No violation noted during this evaluation. | 12/18/2013 | Follow-up | |
A follow up inspection will be conducted on December the 17 to check the cooling of the soups and review the facilities corrective action plan.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Potato soup and beef soup 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. Manager agreed to discard soups found out of temperature. Owner to put a corrective action plan and turn in cooling logs to the health department.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Premade grilled cheese left out at romm temperature cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated the sandwiches to refrigeration during the inspection.
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12/10/2013 | Risk Factor | |
Operator to provide plan of correction for the cooling and reheating violations observed to ensure long term corrective action is achieved. Facility has made improvements to the floors and walls in the kitchen.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The grits was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Grits in the steam well for 1.5 hours still 77 degrees in the center.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator placed the grits on the stove during the inspectionto rapidly reheat the grits to 165 during the inspection. Discussed long term corrective action to ensure these items are corrected.
- Critical: Cooling* (corrected on site)
Observation: Peanut tofu and seafood soup 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. Both items were reheated to above 165 during the inspection. Leaving cooling logs for the operator to track and verify processes operator to provide a copy to the health department when finished. If the processes are verified the operator is to ensure that staff follow and verify temperatures daily.
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08/28/2013 | Risk Factor | |
Operator to provide a plan for time as a control for the front preparation unit and a time frame for replacement or repair for the unit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking from an uncovered container in the food preparation area. Open cook container on the preparation table in the middle of the kitchen.
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. Operator corrected during the inspection. Had a discussion about ensuring long term corrective action.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the sandwich preparation unit at the front counter cold holding at improper temperatures
Correction: Operator agreed to use time as a control for this unit. This unit has been observed having problems before. Operator to send a time as a control plan for this unit to the health department. Also requesting a time frame for a long term corrective action to either repair or replace the unit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) soups and other prepared items in the walk-in cooler, the food should have been discarded 1-6 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator agreed to discard. Take inventory of prepared items daily to ensure not prepared foods are held longer than 7 days.
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05/13/2013 | Risk Factor | |
Employee health is in place. Have the front box looked at by a refrigeration specialist.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact surfaces cleaning in the dishmachine.
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.Facility called a repair man during the inspection. Operator switched to using the three compartment sink verified set up during the inspection.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in Kitchen is not smooth and easily cleanable. Holes in the kitchen flooring.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and Floors in the kitchen and storage under and behind equipment 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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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Revolutionary Soup, 108 Second Street Sw Suite 17, Charlottesville, VA 22902 »