- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front.
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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12/05/2015 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored under the handsink where the popcorn containers could catch splash..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Operator moved the single service during the inpsection.
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11/26/2014 | Routine | |
This was a non operational inspection discussed a good detail cleaning on the hot dog rollers and general cleaning in the stand.
No violation noted during this evaluation. | 05/28/2014 | Routine | |
Discussed inspection with Person-In-Charge and was able to get corrective actions taken. Discussed importance of using good procedures to protect food and public health rationales.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after entering the food service area (from the outside) after engaging in any activity which may have contaminated his/her hands. Worker did not wash hands before putting on disposable food-service gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Corrective action taken - discussed w/ employee.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Employee beverage (covered) stored over packaged single-service items that will contact food.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs observed hot holding at improper temperatures (129 F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Discussed making sure hot dog roller is at full temperature (170 F+ recommended to heat hot dogs to 160 F + for hot holding). Corrected
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11/12/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff 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.
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01/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Traditional - Stand 114, 295 Massie Road, Charlottesville, VA 22903 »