Reviewed employee health policy and left handouts. No raw meat used as an ingredient or cooked in this facility. Only using precooked products. Operator agreed to monitor food temperatures during storage and upon delivery.
- 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: Employee Health*
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prepared RTE foods cold holding at improper temperatures in bottom of sandwich prep refrigerator and in upright single door refrigerator at slightly elevated temperatures--cheese blend at 44oF and cream/chickpeas all at 42-3oF
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below if know it has been held in danger zone for no more than 4 hours. Operator agreed to discard items held there at improper temperature for more than 4 hours. Also operator agreed to have both units repaired and fax or email invoice to health dept.--fax number 434-972-4310
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the copper mugs does not appear to be safe for serving acidic drinks. Operator needs to show they are designed or constructed to be smooth, non corrosive. and do not contain 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. Operator to provide spec sheet to Health Dept. that copper mugs can be used with acidic foods--NSF or equvilant testing for food contact surfaces.
- Outer Openings - Protected
Observation: Floor drain grate in kitchen is not covered with attached grate and is not protected against entry of insects and rodents.
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. 4. Covering floor drains with attached grates. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/25/2015 | Routine | |
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