Overall substantial compliance noted with the Virginia Food Regulations as observed on this date. Discussed employee health policy (including Norovirus response protocols), monitoring food temperatures upon delivery (maintain 41 F or less for cold foods) and emergency back-up electrical power for the kitchen. Kitchen management staff are maintaining their food safety manager certifications.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple foods in the small sandwich refrigeration unit on the front cook line were cold holding at improper temperatures (44 F).
Correction: Relocate foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below (for those just stocked this morning). Other TCS foods are not to be used if they had been in this unit more 4 hours at 44 F. Manager on duty voluntarily discarded out of temperature foods greater than 4 hours and relocated all other foods to the blast chiller for rapid cooling. Corrected.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at front grill line was measured at a temperature less than 100°F (51 F).
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. Manager called maintenance for an immediate assessment / repair.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The central hand wash station was used by an employee to rinse a food thermometer..
Correction: The handwash facility identified above is to be used for washing hands only. Employee was notified of the proper practice and the employee took immediate corrective action (washed, rinsed and sanitized thermometer at an appropriate sink).
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering under the drain board at the back dish machine is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Discussed with manager.
|
01/13/2016 | Routine | |
Operator agreed to develop and use cold holding and cooling logs for ambient cooling items such as meat based salads, etc. Generally, facility appeared to be clean and well ordered. Foodborne illness risk factors were being well managed including food temperatures, employee health policy, employee hygiene, and prevention of cross contamination. Recommended operator utilize written employee health policy. Staff maintaining written food temperature logs for cooking, cold holding and transporting.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza prep unit at kitchen stage was holding slightly elevated temperature and was observed in a state of disrepair and damaged. This unit needs repair to ensure it holds air at 37oF or below
Correction: Repair the pizza prep 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.
|
03/25/2015 | Routine | |
Recommend operator include in written food temperature logs a line check of several of the ready to eat cold protein mixtures and other toppings and cold prepared items brought out to the Bistro area. Also, ensure that raw meat products are stored below ready to eat foods in refrigerated drawers. Operator need to complete construction of Bistro area to include installation of built in hot plate storage area to ensure adequate access to rear of cooking area and sandwich prep unit.
- Food Display
Observation: The food on display is not protected from contamination. Cut slices of cake out on cart uncovered, not under a sneezeguard and not in containers. Also at Bistro display area, sneeze guards above sandwich toppings such as sliced tomatoes and lettace and hot bar with bread and sauces is too high and not protective of the food.
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. Bottom edge of sneeze guard should be no more than 14" above counter top.
- Equipment - Good Repair and Proper Adjustment
Observation: Small salad prep unit in front of cookline at elevated temperature needed repair/adjustment.
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the front of the Bistro kitchen is blocked, preventing access by employees for easy handwashing but bucket of sanitizer for wet wiping cloths. This can also allow splash from handsink to contaminate wiping cloth bucket.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wet wiping cloth preventing its use and place in different area to prevent contamination of cloths..
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible at bar or other handsinks in cooking areas
Correction: Provide a sign/poster that is clearly visible to all employees
|
10/31/2014 | Routine | |
Recommend daily written logs to monitor food temperatures in center stage cooking area to monitor receiving, cold holding every 2 hours and reheat temperatures to ensure proper equipment operation and employee procedures. Aisle space limited to right of cooking area at center stage kitchen due to large plate rack blocking the aisle. Quaternary ammonia ok at 200ppm at 3-compartment sink at bar and in main kitchen. Wax tape melted and turned black when tested in hot water sanitizing dishwashing machine. Operator to send confirmation of repair/recalibration of refrigeration units at center stage kitchen to ensure air at constant 37-38oF and food at no more than 41oF.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.--numerous food items had been brought back from floors in deeper containers and were meant for discard--operator to monitor returns to kitchen and discard rather than mix with ready to eat foods 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Broccoli/pasta salads cold holding at improper temperatures in single door temporary service area for center stage kitchen, also in sandwich prep unit and refrigerated drawers in center stage kitchen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator agreed to adjust all these new units and monitor food temperatures upon arrival and at 2 hour intervals to ensure units are operating properly and foods are received in this are at proper internal temperatures.
|
07/10/2014 | Routine | |
OK to open facility. Operator to begin using this kitchen on July 1, 2014 and the above violations will be corrected or the necessary lighting materials will be ordered prior to opening. Operator will be preparing a limited menu of food products from this facility for the dining room service for up to 200 people per day until Mid September. During this period rennovations will be taking place of the grill area in main kitchen and new coffee shop on main floor.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in under hood is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the preparation and cooking area of central dining room cooking area. Observed to be 37-52 footcandles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Operator will either replace bulbs or install missing lights to ensure this capacity is available.
|
06/23/2014 | Pre-Opening | |
Generally, facility appeared to be clean and well ordered. Person in charge knowledgeable about employee health policy and good active managerial control of major risk factors observed in this facility. Sanitizer in 3-compartment sink at proper concentration of 200ppm quaternary ammonia. Good separation of raw meat vs. ready to eat foods througout the facility. Good cold holding temperatures observed in all of the refrigeration units.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Cooling cut fruit in deep containers. It did not appear it would meet the ambient cooling standard of 4 hours down to 41oF or below.
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.
|
01/30/2014 | Routine | |
Generally facility observed to be clean and well ordered. Good knowledge of employee health, when to restrict and exclusions as well as release to come back to work. Operator is monitoring food temperatures, Dishwasher-hot water sanitizinng machine operating within required parameters-wax tape melted. Good separation of raw meat vs. ready to eat foods.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Fruit salad and cucumber salad being cooled in 6-8" deep containers in produce walk in at elevated temperatures of 44oF after 2 hours. Operator corrected by placing in more shallow containers.;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.
- Critical: Chemicals for Washing Fruits and Vegetables - Criteria* (corrected on site)
Observation: Chemicals being used to wash produce-Victory wash tested out at greater than the recoomended concentration at 85ppm. It does not meet the requirements of 21 CFR 173.315
Correction: Utilize only chemicals that meet the requirement of 21 CFR 173.315 when washing or peeling raw, whole fruits and vegetables. Operator agreed to discard potatoes being rinsed in the compound and not to use until dispenser is calibrated to dispense at less than 80ppm.
|
07/05/2013 | Routine | |
Generally, facility appeared to be clean and well organized. Staff seemed to be knowledgeable about employee health policy. Reviewed Norovirus prevention protocol and left handouts. Sanitizer-Quaternary ammonia at 200ppm in 3-compartment sink. Victory wash at proper level of 70ppm--had test kit. Dishwasher appeared to be sanitizing effectively-wax tape melted and turned black. Good code dating of prepared foods and prevention of cross contamination in refrigeration.
- Critical: Cooling* (corrected on site)
Observation: Cut melon salad in deep container made more than 4 hours ago in produce walk in cooler at elevated temperature. It was noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator corrected by discarding product short term. Operator further agreed to monitor cooling process more carefully and retrain staff in procedures.
- Critical: Time as a Public Health Control*
Observation: Salads 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 in the glass pass through refrigerator for the service area.
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 in glass front pass through refrigerator in serving area.
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.
|
01/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Westminster Canterbury At The Blue Ridge Main Kitchen & Dining Room, 250 Pantops Mountain Road, Charlottesville, VA 22911 »