- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored next to lettuce in grill prep top.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use in pizza prep area to avoid cross contamination.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese at grill prep top cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the grill, fryers and other equipment has accumulations of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around equipment and floor by the dishwasher area noted in need of cleaning also walls behind the dishwasher area also 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.
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11/18/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored next to lettuce and above pasturized egg products.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Eggs moved to bottom shelf of prep top.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in prep tops out of temperature except for the pizza prep top. Tomatoes, cheese, ham, hotdog chili, salsa, tomatoes and coleslaw cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food that was out of temperature for more than four hours was voluntarily discarded. Food that wa out of temperature less than four hours was put in the W.I.C.. Food from the prep top (salad and sandwich) tops and pizza bottom will go to time as a public health control until the prep tops are repaired.
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11/04/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee had an uncovered drinking container in the food preparation area.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed eggs over potatoes in prep area.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed on cutting board counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sandwich prep top: tomato 51°F, cut cheese 57°F, ham 55°F, corn dogs 48°F cold holding at improper temperatures. Grab-and-go: peanut chicken wrap 50°F, banana parfait 50°F, house special sub 46°F cold holding at improper temperatures for more than four hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Potentially hazardous food that was out for more than 4 hours voluntarily discarded. Discard food that was in the sandwich prep top and the grab-and-go that was out of temperature for more than 4 hours. Person in charge has agreed to send temperature logs to inspector seven days from today. Person in charge has also agreed to send invoices of work done on sandwich prep top and grab-and-go unit.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep top and cutting board at the dessert area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 155ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the phone in dessert area, spray nozzle at three compartment sink, hand knobs at hand-washing sinks, door handles on prep tops has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under dishwasher, walls behind hand-sink area in kitchen, wall behind potato slicer, wall behind dishwasher area in the @Location@ 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.
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07/07/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee had a drink in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees must have drinks in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and ham in prep top by grill cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch Slicer.
Correction: Clean and sanitize these surfaces for food contact.
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03/28/2014 | Risk Factor | |
Correct temperatures were found in Grab and Go case on food that had a temperature taken during time of inspection.
No violation noted during this evaluation. | 01/03/2014 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad sandwhich, ham and cheese and tuna salad sandwiches cold holding at improper temperatures.
Correction: Chicken salad sandwhich, ham and cheese and tuna salad sandwiches voluntarily discarded due to being out of temperature more than four hours in the grab and go case . Discard anything that has beed out of temperature more than four hours. Food that was out for less than four hours was moved to the walk in cooler to which is cold holding at 35 degrees.
- Critical: Warewashing - Manual Warewashing Equipment, Hot Water Sanitization Temperatures* (corrected on site)
Observation: The establishment uses the manual hot water sanitizing method, hot water immersion. The temperature of the water was sufficient to sanitize.
Correction: The minimum temperature for manual hot water immersion sanitizing is 171ºF. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method. Manager agreed to use three compartment sink until dishwasher repaired.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate in the pizza prep unit.
Correction: Condensate should evaporate or drain. Remove condensate.
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12/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fasmart/Everyday Shop # 3543, 240 Rolkin Road, Charlottesville, VA 22911 »