- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under counter 2-door on the prep line.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: 2-door low boy under the prep line doors were not shutting properly was observed in a state of disrepair and damaged.
Correction: Repair the 2-door 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 2-door refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the walk in freezer and in the 2-door low boy along the prep unit.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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10/13/2015 | Routine | |
Good active managerial controls observed and in place. QT sanitizer tested by assistant manager at 400 ppm. Recommend handwashing sign in rest-room facilities. Carry over product - cook in plastic bag - ice bath - use in 24 hours. Facility is well-maintained and clean. Observed good handwashing and glove use. Employee health policy in place and posted. Good food temperatures observed throughout the flow of food.
- Physical Facilities in Good Repair
Observation: Observed wall around mop sink at juncture is not maintained in good repair. Observed coving junction to be separated from wall in mop sink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/08/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza prep unit
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Frozen condensate colllecting below condenser in walk in cooler. It can drip onto food products in the walk in cooler.
Correction: Repair the unit so condensate either drains or evaporates from unit line to prevent incidental contact with foods. Operator to send written plan for repair/replacement of unit within 7 days to Health dept.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable--grout missing, needs regrouting.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/07/2013 | Routine | |
Generally, facility observed to be clean and well ordered. Staff knowledegable about employee health policy and policy posted. Quaternary ammonia sanitizer at proper concentration of 200ppm in both the 3-compartment sink and in bucket for wet wiping cloths. Good use of time control stickers for chopped tomatoes at sandwich prep unit. Using written logs to document proper food temperatures being maintained throughout the flow of food in this operation.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in cooler door was observed in a state of disrepair and damaged--does not close and paint peeling on outside-could fall into food.
Correction: Repair/replace the walk in cooler door and resurface outside 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/refinish the walk in cooler and door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: Warewashing sink-first compartment water was heavily soiled and operator still washing dishes.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the main kitchen handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Floor tiles in kitchen chipped and grout missing throughout kitchen. It is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/15/2013 | Routine | |
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