Discussed employee health with the person in charge (PIC). PIC was very knowledgeable about employee health. The facility had good hot holding temperatures.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice cream freezer in the snack bar has accumulations frost and condensation.
Correction: Defrost the ice cream freezer before using this equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays being run through dishwasher--wax tape did not melt--does not appear dishwashing machine is fully and effectively sanitizing food contact surfaces
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. Operator will use disposable traus amd tableware, then wash,rinse, sanitize all other food contact surfaces. Operator will repair or replace booster heater to ensure full sanitization--will send receipt of repair via email within 1 week.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed a trashcan in front of the handsink.The handwashing facility located in the dishwashing area was 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 @EQUIPMENT@ preventing its use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed the booster heater leaking water and the dishwasher is not sanitizing dishes. A recent repair to plumbing system components of the dishwasher are not in accordance with law.
Correction: The person in charge called maintanence to come fix the dishwasher. Until the dishwasher has been fixed the person in charge has decided to use single use trays and tableware and any other equipment will be washed, rinsed,and sanitized in the three compartment sink. All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mouse droppings in the storage room. Please clean this area more frequently.
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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01/06/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk in individual cartons cold holding at improper temperatures in right side milk cooler
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator agreed to use time as control until unit repaired or replaced. This means he will make/post a sign on the unit that all milk stored there will be discarded at end of last service period.
- Refuse - Cleaning Receptacles
Observation: A strong offending odor is emanating from the grease trap.
Correction: Grease traps are to be cleaned at a frequency that prevents the container from becoming an attractant to pests and also from allowing the backflow of sewage.
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10/20/2015 | Routine | |
Recommend installation of additional handsink to ensure one at each end of serving line. Operator to maintain written food temperature log to include receiving, reheating, hot hold/cold hold. If additional equipment to be installed or replaced, operator to submit plans and equipment spec sheets to health dept. for review prior to start of construction.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 2 door upright refrigerator on cook line not operating within required temperature range and steamtables have leaks and drips preseting safety hazard. Both were observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Operator to prepare a plan of action on repair/replacement of equipment.
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04/17/2015 | Routine | |
Good personal hygiene practices observed. Person in charge knowledgeable about employee health policy. Quaternary ammonia from dispenser at proper concentration of 200-ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chef salad cold holding at improper temperatures at service line 2 door upright refrigerator
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Short term, move to walk in cooler. Long term, will repair/replace unit to ensure it can maintain cold temperatures within required range.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Steamtable was observed in a state of disrepair and damaged-it has leak and is dripping down into electrical wiring of unit--This presents a fire/safety hazard..
Correction: Repair the steamtable to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the steamtable, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Hot water sanitizing dishwasher hooked up to feed chlorine sanitizer but hot water for final rinse too hot--no residual detected. Hot water in sanitizing step too hot to hold sanitizer in solution to effectively sanitize surfaces..
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. Operator unhooked chlorine sanitizer from unit and at the time of the visit used wax tape which melted demonstrating unit could be used using hot water and drop in pressure to sanitize food contact surrfaces. rOperator agreed to monitor sanitization using wax tapes daily and prepare log. Will send to the health dept. a daily log on Friday, oct. 3, 2014
- Sewage - Other Liquid Wastes and Rainwater
Observation: Frozen condensate buildup between 2 doors of 2 door upright refrigerator. It can drip onto foods coming in and out of unit
Correction: Repair/Relocate the unit to ensure condensate either drains or evaporates from unit to minimize risk of incidental contamination.
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10/01/2014 | Routine | |
Generally, facility observed to be clean adnwell ordered. Staff following good handwash/glove use procedures. Quaternary ammonia sanitizer at proper concentration of 200ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salads cold holding at improper temperatures in 2 door upright refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Operator will use time as a control and discard all salads at end of 4 hour period until unit is repaired. Operator will include repair invoice for this unit when fax regarding hot water at handsink and repair of auto dishwasher to ensure chlorine sanitizer residual within proper range.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Hot foods at service line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator should have sign posted listing foods not able to hold at 135oF or above and stating all of these foods at steamtable will be discarded at end of last service period.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Also, operator needs thin probe thermometers for verifying temperatures of thin meats.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Ensure chlorine sanitizer concentration is 5-150ppm at end of dishwashing cycle and until repaired, Corrected by replacing bucket of sanitizer.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at main kitchen was measured at a temperature less than 100°F. No hot water available at this sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Please send a repair invoice by Friday, April 4, 2014 to fax at 972-4310 or email.
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03/28/2014 | Routine | |
Generally, facility observed to be clean and well ordered. Person in charge and staff knowledgeable about employee health policy. Hot water sanitizing dishwashing machine appeared to sanitizing effectively-wax tape melted and turned black. Quaternary ammonia sanitizer from auto dispenser ok at 200ppm. Reviewed procedures with staff on cleaning out grease traps. Checking/cleaning out 1-2 times/week.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Prepping salads/ham sandwiches and placing in disposable clamshell containers and stacking 3 deep. Made 3 hours ago and at improper temperature--discussed with operator to stack only 1 deep and prechill in walk in cooler.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia chemical sanitizing solutions from auto mix dispensers..
Correction: Obtain a quaternarya ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Frozen condensate buildup around door to walk in freezer and it would not close. Also, self closing device on walk in cooler not working and door left open. Both were observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/24/2013 | Routine | |
Generally, facility found to be clean and well ordered. Good handwashing procedures observed. Quaternary ammonia sanitizer at 3-compartment sink ok at 200ppm. Chlorine sanitizing dishwashing machine-chlorine concentration ok at 75ppm.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Operator was preparing turkey based chef salads and sub sandwiches with meat, wrapping and holding at improper temperature. Operator needs to prechill prior to placing out for storage/service.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 door upright refrigerator at service line was not operating properly and needed repair or replacement. according to staff it has been repaired numerous times, but still not fully functioning. Management may need to get a second opinion to ensure it operates properly or replace the equipment.
Correction: Repair the refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Frozen condensate colllecting in 2 door freezer in rear of left side of kitchen. It can drip onto food.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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03/11/2013 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the plywood cabinet and box of single service articles had been exposed to wastewater that had overflowed on the floor. It is not corrosion resistant, nonabsorbent, and/or smooth and could have become contaminated.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. These articles were to be discarded.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: Sewage is being dumped on the floor because the floor drain under the tilt skillet was backing up.
Correction: Operator immediately discontinued operation until sewage waste can be properly disposed of. While in the facility, maintenance dept. personnel unclogged the drain and the area was cleaned and floor sanitized. In addition, it was noted that wastewater was coming from grease trap when 3-compartment sink was drained. Operator was informed not to drain the sink until the grease trap was repaired, draining properly and the floor cleaned and sanitized. Operator agreed to consult with chemical supplier to ensure proper chemicals are used to clean and sanitize the floor in this area.
Operator was informed to ensure that all managers are trained to block off area to foot traffic until the drain stops backing up and the area can be fully cleaned and sanitized Approval was given by the health department to resume operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
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02/20/2013 | Other | |
Restaurant representatives - add corrected or new information about Walker Upper Elementary School, 1564 Dairy Road, Charlottesville, VA 22901 »