New refrigerator to be installed on 2nd floor-sandwich prep unit--will be making sandwiches in this kitchen. Reviewed employee health policy with Foodservice director and gave handouts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasteurized eggs and cut melon cold holding at improper temperatures from 11am-3pm.
Correction: Discard the food that has been in the danger zone for more than 4 hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator will assure that product not left out for longer than necessary by checking food temperatures and documenting in written log at end of lunch shift--2:30-3pm.
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10/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milkshake cartons and milk cartons cold holding at improper temperatures in upright refrigerator on Floor #3.
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 repair/replace refrigerator, limit time door is open, and limits # cartons put out at room temperature when out for service, and use coolers to transport cold items.
- Cooling, Heating, and Holding Capacities
Observation: 2 door refrigerator/freezer on Floor #2 was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41oF or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The access to the handwashing facility located at the pantry kitchen on floor #2 is blocked with a stool, preenting 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. Review with all staff to ensure access to handsinks.
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02/25/2015 | Routine | |
Generally, facility appeared to be clean and well ordered. Staff knowledgeable about employee health policy. Dishwasher working on floor 2-wax taped melted and turned black. Floor 2 out of service and not being used. All being sent to main kitchen for washing, rinsing sanitizing. Operator to verify proper operation of refrigerator/freezer on 3nd floor.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use-solution of quaternary ammonia too strong--make sure diluted properly-->400ppm
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut Melon cold holding at improper temperatures in refrigerator/freezer in service area kitchen--unt needs repair
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.
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03/07/2014 | Routine | |
Persons in charge had good knowledge of employee health policy. Generally, facilities observed to be very clean and well organized. Hot water sanitizing dishwashing machines appear to be sanitizing effectively in all areas--wax tapes turned black and melted. Reviewed Norovirus prevention procedures with staff and left handouts.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator/freezer was observed in a state of disrepair and damaged--freezer section not operating and affecting other products in refrigerted section..
Correction: Repair order had been placed to ensure the @EQUIPMENT@ is restored to a state 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 will not store TCS foods there except during service periods.
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10/21/2013 | Routine | |
Generally, facilities observed to be clean and well ordered. Staff knowledgeable about food safety risk factors and employee health policy and were checking food temperatures regularly. Hot water dishwashing machines appeared to be operating properly-wax tape melted and turned black when both units were tested.
- Warewash Sinks and Drainboards, Self-Draining
Observation: In second floor pantry-The glasses on mat air drying have no drain board and are not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in each pantry kitchen of the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed cleaned and sanitized: metal stem food thermometer
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. Recommend posting reminder sign with protocol and retraining staff regularly.
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05/21/2013 | Routine | |
Generally, all facilities observed to be clean and well ordered. Staff knowledgeable about employee health policy. Reviewed/left handouts with manager on Norovirus protocol--will review with staff. QT sanitizer in wet wiping cloth bucket ok at 200ppm. Both hot water sanitizing dishwashing machines appeared to be operating properly and sanitizing-wax tape melted and turned black.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the surface of pitchers is not corrosion resistant, nonabsorbent, and/or smooth. Residuals of daydots on all containers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove all residual labels and replace with washable labels for expiration date and ingredients.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Drain pan under drinking water faucet at self service area in Health Care Level 2--not draining or cleanable.
Correction: Operator agreed to remove faucet and drainpan and cover with washable installed cover.
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12/27/2012 | Routine | |
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