- Critical: Cooling* (corrected on site)
Observation: Turkey 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. Turkey was voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese curds at fry station top and bottom, blue cheese, coleslaw at fry station and ham in left prep top cold holding at improper temperatures for more than four hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Potentially hazardous food out of temperature for more than four hours was voluntarily discarded. Food temperature logs for prep top will be sent to inspector 5/13/15.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler temperatures were high but not out of temperature.
Correction: To ensure that the walk-in cooler temperaures are 41 degrees F or below ensure that the W.I.C. is at proper temperatures by repairing W.I.C.. Send temperature logs of W.I.C. temperatures and food temperatures logs of food in the W.I.C. to inspector 5/13/15.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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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05/06/2015 | Routine | |
Hot water dishwashing machine appeared to be operating properly-wax tape melted and turned black. quaternary ammonia at 3 compartment sink ok at 200ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Right sandwich prep unit- cold holding at improper temperatures-stacked above the chill line
Correction: Do not stack above the chill line or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures overnight in right sandwich prep unit All food at improper temperature-appears unit not working properly
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 to repair unit today.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers and undercooked eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Drain stoppers missing at 3 compartment sink, glass racks stained and not cleanable, outside of dishwasher was heavily soiled. All were observed in a state of disrepair and damaged or soiled.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in cooler has large gap and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich prep units and several others are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Discard old, stained ones.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear of the kitchen is blocked with trashcan and boxes, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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01/15/2015 | Routine | |
Good labeling/separation of raw meat storage areas from ready to eat product. Chef in kitchen knowledgeable about employee health policy. Left materials for training staff. Chlorine sanitizer at bar glasswasher ok at 50ppm. Wax tape at end of cycle at hot water saititizing dishwasher in kitchen ok-wax tape melted and turned black.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Several prepared TCS mixtures and cut tomatoes in top of sandwich prep unit at elevated tempertures close to 50oF--had just been prepped but were stacked above chill line. Also, operator to ensure proper cooling of turkey, pork and beef roasts after being taken from oven but cutting into quarters and placing on sheet pan on speed rack to allow steam to dissapate prior to placing in walk in cooler for cooling.
Correction: Instructed chef to not stack above chill line and to conduct line check to ensure TCS mixtures were at 41oF when placed in unit during line check. 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 - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich prep units and individual ones are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Operator had ordered new ones.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean table for pans/utensils/serving articles coming out of dishwasher clean is adjacent to dirty dishtable at 3-compartment sink. This can allow cross contamination of clean food contact surfaces with soiled ones.
Correction: Operator to install barrier to prevent this cross contamination from occurring in this location.
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10/30/2014 | Pre-Opening | |
Operator also agreed to the following: chef will place signs in prep/cook areas designating separate areas for storage and prep of raw meats in cooking/prep areas as well as in refrigeration units. Also will install filler strips in hood to ensure adequate seal between filters. Will submit final drawing for bar to include glass washer, additional handsink, bust tub for storing soiled glassware to go back to kitchen for cleaning if dishwasher is not sanitizing. Operator will contact city public works to assess adequacy and cleaning of grease trap.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the legs to prep tables has chipping, rough paint, 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the blade for can opener is chipped and is not cleanable. It is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- 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: door, threshold and top to large ice machine in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at front of bar approximately 20 feet from one at other end of bar, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at @LOCATION@ to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair
Observation: gap at threshold to walk in cooler
Correction: Operator agreed to fill in gap so entrance is smooth and easy to clean. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/23/2014 | Routine | |
Restaurant representatives - add corrected or new information about South Street Brewery, 106 West South Street, Charlottesville, VA 22902 »