Generally, facility found to be clean and well ordered. Foods at proper temperature throughout the flow of food. Quaternary ammonia sanitizer from dispenser at proper concentration of 200ppm.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health*
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after changing glovesor 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Employee was working hard to cool in shallow pans but space for this is very limited and presented other challenges such as potential for cross contamination and safety hazard in stacking multiple pans of hot liquid in a manner in which the stack could fall over and burn staff. Operator needs a blast chiller or space for more speed racks to minimize the risks stated above.
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.
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11/12/2014 | Routine | |
Generally, facility appeared to be clean and well ordered. Both the mechanical dishwashing machine and at 3-compartment sink, sanitization appeared to be effective. QT sanitizer from dispenser at 3 compartment sink at proper level of 200ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped chicken, feta chees and beans cold holding at improper temperatures in far rear single door refrigerator and sliced turkey and grated cheese in front pass through refrigerator on right also cold holding at improper temperature.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below for more than 4 hours to inhibit the growth of harmful bacteria. Operator agreed to repair the unit and monitor cold holding and cooling food temperatures more frequently after cooling and during holding in these units and throughout the facility.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the baskets used to hold sliverware on tables is not corrosion resistant, nonabsorbent, and/or smooth. These should be easily cleanable surfaces.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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09/11/2013 | Routine | |
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