- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the cutting boards attached to prep units contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace/repair to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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11/16/2015 | Routine | |
Chlorine sanitizing dishwashing unit appeared to be sanitizing effectively at 50ppm. Good use of gloves and handwashing frequently, good food temperatures throughout the flow of food, good separation of raw meats vs. ready to eat foods.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment in three compartment sink. No detergent was available and person in charge did not know how important it is to wash, rinse, sanitize food thermometers and other utensils every 4 hours and after potentially cross contaminating them. Also, how to minimize hand contact when not using an ice scoop and not using the handsink to rinse food contact surfaces.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned to minimize cross contamination when handling raw chicken wings in cooking area.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food ice with their bare hands. In bar area, employees were scooping ice with glass and not scoop with handle to minimize hand contamination with ice.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cooling, Heating, and Holding Capacities
Observation: There is no working refrigerator in the cooking area to hold raw chicken wings during the prep/cooking period. Using the walk in for every order is not sufficient in number or capacity to meet the food storage demands of the establishment. This enhances the risk of contamination of multiple surfaces and will encourage improper temperature control during busy periods of production.
Correction: Provide additional convenient 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.
- Critical: Plumbing - Prohibiting a Cross Connection* (corrected on site)
Observation: Observed a connection between the facilities water supply and the hose with power sprayer without proper cross connection/backflow prevention device. This constitutes a cross connection between a potable and non-potable water supply.
Correction: Immediately disconnect the water supply from the hose with power sprayer. Operator agreed to post a sign in this area to remind employees to unhook the power sprayer after each use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in lower storeroom. This area is very unorganized and makes it very difficult to clean and treat for pests. It also allows for pest, especially rodent harborage.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Buffalo Wild Wings Grill & Bar, 1935 Arlington Boulevard, Charlottesville, VA 22903 »