- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the cart is blocked, 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 soap, paper towels, and thermometer stored inside the sink basin preventing its use while in operation.
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09/22/2015 | Follow-up | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Operator about to run out of water on the cart flow not suffecient.
Correction: Discussed ensuring the water is full and the waste water is dumped prior to leaving to us ethe cart for each days use,
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the on the cart is being used for purposes other than washing hands. Operator storing dirnks and towels in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed equipment during the inspection.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory on the cart.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator provided soap on the cart during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory on the cart.
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 paper towels during the inspection.
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09/15/2015 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Food storage contaienr-cambro on the ground or food stored less than 6" above the floor. Also cooler of drinks on the ground.;Elevate food storage onto approved shelving with minimum 6" legs or casters by using cart. Store drinks in refrigerator on unit.
- Outdoor Food Vending Areas - Overhead Protection
Observation: Outdoor food vending area does not have overhead protection. Unit is supposed to have an umbrella attached to cover all parts of the unit.
Correction: Provide overhead protection for machines used to vend food. The potential for contamination from airborne dust and particulates or inclement weather is present in outside areas. Overhead protection minimizes the potential for contamination of food under such conditions.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink only providing very hot water. This discourages staff from washing hands
Correction: Keep handwashing facilities maintained to provide warm water, soap and towels to encourage proper handwashing.
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05/15/2014 | Routine | |
Vendor noted as having mobile unit at event. This was not observed / had temporary set-up onsite. There was no handwashing station provided. Based on menu disposable gloves can be used temporarily until station can be set up.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the heated display cabinets..
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing. No handwashing station set-up.
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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05/13/2014 | Routine | |
Operator serves food daily at UVA during school year at Univ. of VA at ampitheater from 1am-3pm. Also will be serving at Pavillion during Fridays after five and other events held there so can conduct operational inspection. Also, operator will provide Health Dept. with schedule of upcoming sites for service.
- Cooling, Heating, and Holding Capacities
Observation: Operator using cambros for backup product to hold frozen, rather than in the on board freezer. Will use onboard freezer for this purpose. Also, operator to install new upright freezer in pantry at commissary. Operator will submit spec sheet prior to purchase.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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: bottom of freezer prior to use and shelving units on board the unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
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03/27/2014 | Pre-Opening | |
Today is pre-opening inspection for new mobile unit.
Equipment not operational during inspection.
Commissary space evaluated and found to be satisfactory. Separate refrigeration and storage space provided, food preparation to take place during hours of non operation for camp kitchen.
Reviewed food preparation processes.
Unit is OK to operate
Permit to be mailed
No violation noted during this evaluation. | 02/22/2013 | Routine | |
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