Auto dispenser for paper towels at handsink broken and new unit is on order.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple cartons of pasteurized eggs being held on bottom shelf in 2 door reach in refrigerator 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 agreed to monitor and document cold holding product temperatures every 2-4 hours to minimize bacterial growth in the TCS foods stored there. Also operator will repair/replace unit to ensure foods held at safe temperature of 41oF or below in the unit.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications for water temperature requirements for washing and rinsing.
- Sanitizing Solutions, Testing Devices
Observation: The sanitizing test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution-quaternary ammonia at 3-compartment sink is faded and not accurate.
Correction: Obtain a new quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solution at auto dispenser at 3-compartment sink and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the 2 door upright refrigerator is torn and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 110oF if thermometer is correct.
Correction: Operator will send repair/replacement invoice from chemical supplier/dishwasher maintenance company. Operator will need to discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
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10/19/2015 | Routine | |
Operator will develop plan of action and submit to Health Dept. addressing short and long term corrective plan for each violation listed above.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Dishwashing machine was not being monitored to ensure adequate santization.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Operator needs to be able to demonstrate kowledge of food safety risk factors and adquate interventions to minimize risks.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor--bag of potatoes stored on floor..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw raw chicken in sink at room temperature. Process had just been started 1/2 hour ago.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the were torn and shredded. They could break apart and contaminate the food.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
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 agreed to wash, rinse, sanitize in 3 compartment sink until unit repaired. Operator agreed to monitor unit more frequently to ensure adequate concentration being provided by unit.
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04/20/2015 | Routine | |
Person in charge knowledgeable about employee health policy-operator using sign off agreement for each food employee, using food thermometer to monitor food temperatures, chlorine sanitizer in automatic dishwashing machine at proper level of 100ppm, quaternary ammonia sanitizer at 3-compartment sink ok at 200ppm
- 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). Observed raw shell eggs and raw chicken wings stored next to ready to eat foods in bottom of 2 door upright refrigerator.
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. Operator agreed to separate to ensure only raw chicken stored on bottom shelf and eggs with other foods on same shelf that are cooked to 145oF.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook/prep area of kitchen-lighting observed at counter level at 9 footcandles
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/13/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Potatoes on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ground beef. Ground Beef was thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the dishwasher is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonium Sanitizer at to high of concentration being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 the strength of the sanitizer was above 500ppm.
Correction: Utilize only Quaternary Ammonium stregths that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/17/2013 | Routine | |
Generally, facility observed to be clean and well ordered. Person in charge of kitchen knowledgeable about employee health policy. Food temperatures observed to be within required range. Quaternary ammonia dispenser at 3-compartment sink appeared to be feeding properly-concentration at 200ppm. Chlorine sanitizing dishwashing machine operating within required range-chlorine at 75ppn. Only precooked meats being handled and used as food ingredients-no raw animal foods being handled here.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoop without handle down in dry good bin
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* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the ceiling of ice machine is rusty 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.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Handsink in kitchen was stopped up and not draining.
Correction: Operator to contact plumber today and ensure repaired prior to dinner preparation and service. Operator called to tell me it had been repaired. All repairs to plumbing equipment and lines are to be in accordance with law.
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05/24/2013 | Routine | |
Generally, facility found to be clean and well ordered. Person in charge knowledgeable about proper cleaning and sanitizing of food contact surfaces, proper food temperatures and monitoring, as well as separation to prevent contamination of raw meat vs. ready to eat foods. Automatic chlorine dishwashing machine ok at 75 ppm. Quaternary ammonia through auto dispenser ok at 200ppm. Calibrated metal stem thermometer-found to be within 2 degrees accuracy.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Reviewed with Person in charge and administrator and left handouts to review with all staff.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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12/03/2012 | Risk Factor | |
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