Discussed employee health policy, glove use and hand washing, cold holding temperatures, sanitizer concentration and mixing for the three compartment sink.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands, slicing tomatoes.
Correction: Manager observed employee slicing tomatoes without wearing gloves, he brought it to the employee's attention and corrected the action while providing training.
- Warewashing - Manual Warewashing Equipment, Heaters and Baskets (corrected on site)
Observation: Quatinary ammonia pump is not drawing solution from the resevoir for the three compartment sink sanitizer.
Correction: Manager has contacted the repair technician to have the system evaluated and repaired. Until repaired manager is mixing a bleach solution to 100ppm as a sanitizing agent.
- 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 Quatinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
07/27/2015 | Routine | |
Person in charge will e-mail food temperatures on both sides of prep top to inspector 7-24-14 and 7-31-14 and 8-7-14.
No violation noted during this evaluation. | 07/17/2014 | Routine | |
Prep tops on Time as a Public Health Control until they are able to cold hold at appropriate temperatures. Person in charge said next week prep top should be repaired and functioning at proper temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Person in charge not taking food temperatures and keeping a food temp. log.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. Take food temperatures. E-mail food temperature logs to inspector 6/30/14.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep tops.
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.
|
06/25/2014 | Other | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Person in charge not taking temperatures to ensure correct food temperatures in the refrigeration units.
Correction: Take food temperatures daily and send to inspector until 6/25/14
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Blue cheese, sliced cheese, asiago cheese in the right prep top and sliced cheese, sliced cheese, blue cheese, shredded cheese and beef patties in hamburger cooler cold holding at improper temperatures for one hour. Potentially Hazardous Food on prep tops will be on Time as as Public Health Control. Potentially Hazardous Food was labeled with time to discard. Meat in the meat cooler was put in the W.I.C.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Person in charge agrees to send inspector temperature logs 6/25/14.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the meat cooler, undercounter cooler by drive through and prep tops.
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.
|
06/18/2014 | Other | |
- Person in Charge (corrected on site)
Observation: Personel are not monitoring the cold holding temperatures adequatly.
Correction: Person in charge needs to monitor the cold holding temperature on a more frequent basis.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee had drink with no lid and straw..
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. Drink was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, tomatoes and shredded cheese in prep top 1 and tomatoes, cheese, white cheese, shredded cheese in the prep top 2 cold holding at improper temperatures for an hour and a half. Sour Cream in undercounter refrigerator by drive thru for more than four hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Potentially hazardous food in prep tops were put on Time as a Public Health Control until prep top can maintain 41 degrees or below. Sour cream was voluntarily discarded.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the meat box, undercounter drive thru, prep units.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mop sink was observed in a state of disrepair and damaged.
Correction: Repair the mop sink 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bread box freezer outside has accumulation of condensate.
Correction: Clean the surface at a frequency necessary to preclude accumulation condensate.
|
06/02/2014 | Routine | |
This inspection is a follow-up for cold holding. Manager agreed to go to time as a control until top of prep units can be fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Monterrey cheese, asiago cheese and raw meat cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food had just been put out an hour ago from the walk-in refrigerator for lunch prep potrentially hazerdous food was put back into walk-in refrigerator which was at 41 degrees.
|
10/18/2013 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw meat and food on both prep unit tops not cold holding at proper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager stated that food had been out on the prep unit tops two hours so food was relocated to walk-in refrigerator.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator and meat prep unit.
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.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is missing its cover.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of chemical cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaner was stored with no lid next to the ice cream machine.
Correction: Containers of chemical cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Container was discarded as the lid could not be located.
|
10/15/2013 | Routine | |
Permit to operate will be issued to new operator once schedule of compliance for the above violations is received by the Health Department.
- 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 touching bare human body parts, after handling raw ground beef patties which may have contaminated his/her hands.
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. Operator to develop and train staff in new procedures to ensure hands are washed regularly and a barrier is established between bare hands and raw ground beef such as gloved hand or utensil. It is recommended that the wet wiping cloth not be utilized for wet wiping cloth storage for wiping down cutting board where raw ground beef is handled.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in sanitizer solution used for wet wiping cloth storage
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed fresh pico salsa intended to be stored for 4 hours at ambient temperature did not have an internal temperature of 41°F or below
Correction: Assure PHF/TCS FOODs to be stored at for up to 4 hours has an interal temperature of 41°F or below when the time control begins.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fresh pico salsa and guacamole at sandwich prep unit 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.
- 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. Operator will submit written plan to health department for review and will schedule for replacement of the sandwich prep unit in the future to ensure food held at proper temperature.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the door to the towel dispenser at handsink does not close tightly and has signs peeling on front which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Leak at hose chemical dispenser hose is leaking at mopsink and needs repair
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Frozen condensate buildup on ceiling of sandwich prep unit at prep line. Condensate can onto food products held in this unit.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities in Good Repair
Observation: Floor tiles have gaps between tiles in grout area and floor drain grates not attached, rear door to outside threshold is loose and wall board is loose at mopsink. Both need refinishing and sealed. None are maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/07/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Wendy's, 1192 Richmond Road, Charlottesville, VA 22902 »