Reviewed employee health today.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs, burgers, and fish is/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. Operator agrred to have the menu reprinted with the astrick by the item to refer to the advisory.
|
01/12/2016 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Red bull can found in ice bin where the ice is used for drinks.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stand mixer and the inside of refrigeration has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine outside bar has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used as a dump station. The plumbing has clogged from dumping in the handsink causing the drain to dump out on the floor.
Correction: The handwash facility identified above is to be used for washing hands only. Opertaor will educate staff on the proper unse of a handsink.
- Plumbing System Maintained in Good Repair
Observation: Plumbing for the handsink in the kitchen in poor repair. Drain is clogged wiil not drain.
Correction: Repair and maintain all plumbing components ans fixtures. Operator made a call to have the plumbing corrected during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the outside bar location 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter outside bar area.
Correction: Maintain the premise free of litter.
|
06/16/2015 | Routine | |
No food preparation in progress during the inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Tops of some of the chest freezers was observed in a state of disrepair and damaged.
Correction: Repair the freezers 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 freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap found on the outside door in the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill area. All the light buls out over the grill.
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. Operator working on replacing the lighting in the hood.
|
02/26/2015 | Routine | |
Operator to email a corrective action moving forward for the violations observed above. Leaving a copy of cooling logs for the facility to verify cooling methods and equipment and food logs to monitor the walk in cooler.
- Critical: Cooling* (corrected on site)
Observation: Bolied eggs and BBQ 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 voluntarily discarded products found out of temperature discussed cooling methods with staff durign the inspection leaving cooling logs for the oeprator to track cooling process. Please provide a copy to the health department once completed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk raw and raw meats in the walk in cooler down stairs 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 had refrigeration specialst on-site during the inspection to correct the wlak in cooler.
- 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 burgers and tuna 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.
- 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). No sanitizer measured in the low temperature dishwashing machine.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator switched to the three compartment sink using quantinary ammonia. Discussed having staff verify sanitizer concentration verified daily to ensure food contact surface are sanitized.
|
10/30/2014 | Risk Factor | |
Cleaning needed.
- 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). Raw eggs stored over cooked pasta.
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. Food staorge order corrected during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Black beans and corn cold holding at improper temperatures. Product was not touching meatal pans in a palstic container in the meatal pan.
Correction: Operator placed the product in a meatal pan during the inspection. Will let all staff know.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) ribs 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 ribs during the inspection. Had a discussion about 7 days and risks of bacterial growth when foods are held for longer than 7 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the wait station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Equipment moved during the inspection.
|
06/17/2014 | Risk Factor | |
Facility has made noted physical improvements downstairs and with walk in walls have been repaired. Discussed cooling methods and employee health today.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer after use or if in continuous use no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator had the slicer washed rinsed and sanitized during the inspection.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in at the bars upstairs is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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. Operator provided towels during the inspection. Train staf to replace towels once the last one is used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the kitchen 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Facility has removed a lot of items but more work in needed.
|
02/24/2014 | Routine | |
Leaving additional information concerning employee health in English and Spanish for the facility. Discussed glove use and handwashing practices. Did not observe any food handling today.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator had the slicer sleacned and sanitized during the inspection.
|
10/30/2013 | Risk Factor | |
Discussed cleaning frequencies. Progress has been made for the outside bar of removing unnecessary items and cleaning noticed.
- Critical: Cooling* (corrected on site)
Observation: Ribs 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 discarded ribs during the inspection. Asking that the cook track cooling methods for ribs and verify that methods meet time temperature guide lines. Leaving cooling logs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Honey butter left out at room temperature over night. Cheese in the top of the prep unit.
Correction: Operator discarded during the inspection. Operator to dicuss the process with staff. Cheese is on a plastic baord in prep box product was not getting air flow. Asking going to track to ensure chesse maintains 41 or less.
|
06/17/2013 | Risk Factor | |
Employee health is in place.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of equipment and inside of prep units has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the upstairs barl behind equipment is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Plumbing penetrations in the facility needs to sealed and outside doors have self closure devices on them.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in the kitchen is not maintained in good repair. Tiles are stained or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors walls and ceilings in the kitchen up and under eqipment, bar upstairs floors and walls, the outside tiki bar, floors and walls downstairs storgae area 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. In the outside bar and downstairs.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Biltmore, 16 Elliewood Avenue, Charlottesville, VA 22903 »