Discussed employee health with management today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed ready-to-eat food in a manner that does not prevent potential contamination. Handling fruit salad with bare hands.
Correction: No bare hand contact with ready to eat foods use gloves or clean utensils for handling ready to eat foods. Discussed glove use with staff and they complied during the inspection.
|
02/02/2016 | Risk Factor | |
No risk factors viewed out of compliance. Active managerial control is in place.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the kitchenand dishwashing area noted in need of cleaning.
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.
|
06/17/2015 | Routine | |
Facility called dishmachine company during the inspection for temperature and test strips.
No violation noted during this evaluation. | 02/23/2015 | Risk Factor | |
Discussed cooling methods with the operator. Facility has installed new equipment updating older equipment where temperature problems have been observed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator primed the unit during the inspection machine sanitizing properly by the end of the inspection. Discussed verifying sanitizer levels continuously.
|
10/21/2014 | Risk Factor | |
Facility to have a new sandwich preparation unit and deli case with in a month. Active managerial control in place with temperature controls verified equipment and food temperature logs during the inspection. Leaving flow chart for employee health with management.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rotisserie chicken 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 voluntarily discarded chicken during the inspection. Discussed cooling methods with the operator agreed to track.
|
06/30/2014 | Risk Factor | |
Facility trying to replace the display box due to the amount of defrost cycles the unit goes through. Operator to email or call the health department once the sandwich prep is repaired and holding food temperatures at 41 degrees or less. Reviewed employee health and cooling processes with the operator. Leaving cooling logs for the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pre-made meat salads, cheeses, and meats cold holding at improper temperatures in the drawers of the sandwich preparation unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Some foods were relocated others discarded based off of time and temperature. Operator to have a refrigeration specialist look at the unit do not use the drawers for cold holding until it is capable of maintaining food temperatures of 41 degrees or less.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the kitchen noted in need of cleaning.
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.
|
02/10/2014 | Routine | |
Leaving contact information asking the facility to provide in writing a plan for long term corrective action for the violations listed above.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The the cooked frozen pies is not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law. Operator voluntarily discarded the hot holding pies and agreed to have the vendor pick up the frozen pies that they still held in freezer and discontinued sales of the product.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked meats in the display case and the walk in cooler 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 voluntarily discarded products found out of time and temperature guide lines for cooling during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding in the display case cold holding at improper temperatures. It
Correction: Operator relocated some items and discarded others depending on time in the case and temperature of the products. Operator to track food temperatures of the products temperature have not been taken today could not account for how long food had been out of temperature. Operator called refrigeration specialist during the inspection thinks might be a possible defrost issue with the box. At the start of the inspection box temperature 53 degrees 20 minutes later the box temperatures was 40.
|
10/09/2013 | Risk Factor | |
Staff taking appropriate corrective action with the display case during the inspection the box went into defrost staff noticed and relocated to the walk in cooler. The food had been in the box for two hours. Asking manager to call refrigeration specialist.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Chili was reheated during the inspection to 190. Operator suspects customers are turning down the heat on the wells. Asked that staff monitore to ensure product is held 135 or above.
- 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: all food contact surfaces that were washed in 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. Asked the operator to have staff correct during the inspection and the staff corrected the machine sanitizing at 75 ppm. Discussed checking all the components of the dishmachine daily sanitizer first run and when the chemical is changed out.
|
06/11/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Spinach italian soup 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 voluntarily discarded the soup during the inspection. Opertator agreed to review cooling procedures with the night crew.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food in the hot box 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 agreed to post a time with the in and discard times for the food in the grab and go hot box.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the back of the three compartment sink the caulk line has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall by the meat slices and the floors and walls under and behind equipment noted in need of cleaning.
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.
|
02/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bellair Market, 2401 Ivy Road, Charlottesville, VA 22901 »