- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door left open.
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. Back door was closed during the inspection.
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09/14/2015 | Routine | |
Discussed employee health with management. Discussed having the two door unit for the salad bar replaced or repaired not making up air once it has been worked out of fast enough. The pizza unit would be another piece of equipment to have accessed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salad bar refrigerator not cold holding at improper temperatures the unit is not recovery fast enough to cool the potentially hazardous foods fast enough to ensure 41 or less.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated food to the walk in cooler. Discussed repairing or replacing the unit.
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05/04/2015 | Risk Factor | |
Asked questions of staff during the inspection concerning reportable symptoms staff answered question correctly. Reviewed cooling logs and cold holding logs today no violations observed.
No violation noted during this evaluation. | 01/14/2015 | Routine | |
Operator to email a plan of correction for the items listed above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken, cooked broccoli, and sauce hot holding at improper temperatures.
Correction: Food found out of temperature voluntarily discarded during the inspection. Operator placing a repair order to maintaining for the hot box not maintaining food temperatures. Operator to verify hot holding food temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pizza prep unit and the deli line refrigerators cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items were relocated or discarded if the amount of time in the unit could not be determined. Operator placing deli items on ice at the deli bar and calling maintenance for the pizza prep unit.
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09/08/2014 | Risk Factor | |
Discussed posting clean plate notices with the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cottage cheese and pudding cold holding at improper temperatures
Correction: The buffet bar for the breakfeast items the refrigeration was not turned on. Operator discarded items during the inspection.
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05/06/2014 | Risk Factor | |
The new dishmachine was not operating properly operator taking appropriate corrective action switched to paper for service and set up three compartment sink for the kitchen.
- Food Display
Observation: The food on display is not protected from contamination. No sneeze guards provided for the ice cream cones.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked pasta cold holding at improper temperatures
Correction: Work had been done on the unit in the mourning the thermostat had not been adjusted properly operator verified the unit was holding at 38 before lunch. Thermostat adjusted during the inspection requested the operator come back within an hour to verify food and air temperature operator agreed.
- Food Contact Surfaces - Cleanability*
Observation: Slicer blade chipped.
Correction: Replace the or repair the blade 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
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01/16/2014 | Routine | |
Leaving consumer advisory for the operator. All temperature were found with in compliance.
- 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 eggs and the t-bone steak 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. Leaving information for the operator.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the cooking area out 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 replaced towels during the inspection. Work with staff to replace towels after the last one is used.
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09/11/2013 | Risk Factor | |
Facility has new dishmachine schedule to be installed this summer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ cold holding at improper temperatures.
Correction: Operator discarded during the inspection the product had been left out during prepertion temperature elevated to 53 degrees. Operator asked the employee to have the BBQ on top of ice and monitore teperature during prepartion.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: of everything ran through the dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The dishmachine had run out of water once field operated corrected. Operator to continually monitor the machine. Machine is on schedule to replace this summer.
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04/08/2013 | Risk Factor | |
Observed good methods for cooling during the inspection.
- Food Display
Observation: The food on display is not protected from contamination. Peanut butter area and the ice cream cones.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plates and other food contact surfaces ran through the dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The reset had tripped on the booster heater operator corrected during the inspection dishmachine running at 190 during the inspection. Instructed operator to have staff monitor continuously throughout the day the temperatures of the machine and take appropriate corrective action operator agreed.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering at the char griller is not smooth and easily cleanable paint chipping.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walkin freezer, salad walkin, and the cooks box. Light bulbs missing or burnt out.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Uva - Runk Dining Hall, 265 Hereford Drive, Charlottesville, VA 22904 »