- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in downstairs kitchen is not smooth and easily cleanable. Also, floor observed to have excessive wear and significant ground soil.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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06/15/2015 | Routine | |
Note: Repeat violation noted above. Ensure slicer is properly cleaned and sanitized after each use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer.
Correction: Clean and sanitize these surfaces for food contact.
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06/03/2014 | Risk Factor | |
No violation noted during this evaluation. | 01/02/2014 | Risk Factor | |
Note: Observed walk-in being near capacity or overstocked on several occasions--additional refrigeration equipment is recommended (suggest having a separate keg cooler).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Surfaces of slicer and can opener blade mount..
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: Floor edges and areas of wall in upstairs kitchen.
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.
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07/25/2013 | Routine | |
Facility overall well maintained. Good date marking observed. Dish machine sanitizing effectively at 50ppm. All temperatures within appropriate ranges.
- 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit 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.
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03/12/2013 | Routine | |
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