Discussed: Hand washing, glove use, bare hand contact with ready to eat food, three compartment sink set up and use, using utensils for food service, clean as you go sanitation processes.
- Person in Charge
Observation: Food service personnel (cook) is not properly trained in responsibilities regarding safe food handling and sanitation practices.
Correction: Person in charge should attend a Serve Safe or similar food safety handling course so that she/he is able to supervise and train seasonal staff.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Gloves - Use Limitation (corrected on site)
Observation: Gloves are not being used to handle ready to eat foods.
Correction: Provide gloves for use in handling ready to eat foods.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Temperatures are not being taken to verify proper cooking temperatures for hamburger patties.
Correction: Provide thermometers so that the cook can verify cooking temperatures of all raw animal products.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Prep cooler top and bottom not maintaining adequate temperature (48f), Reach in refrigerator is not maintaining adequate temperatue (50f).
Correction: Recommend that a licensed contractor service refrigeration units prior to utilizing for food storage. Meat products are currently being stored in a reach in freezer, and the facility has not yet received cheese and other items requiring refrigeration.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometers are not provided.
Correction: Provide food thermometers.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill has a sign posted "do not use knobs on grill, use circuit breaker to turn on/off". This is a safety hazard and potential fire hazard.
Correction: Have electrical circuit/stove wiring evaluated and repaired by a licensed electrician.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Knife being utilized to spread butter and cut cheese slices is not being washed and sanitized between uses or at least every three hours.
Correction: Provide a knife for slicing cheese and a spatula or other type of spreader for the butter. Both utensils need to be washed and sanitized at least every four hours or between use as necessary.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces and surrounding areas of the grill and deep fryer have accumulation of grime and debris.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Tygon tubing supplying water to large ice maker has a pin hole leak that aerosolizes water during feed cycle. This hole is also a potential source for cross-contamination of the potable water supply system for the ice machine.
Correction: Repai/replace the section of tubing with the leak.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handsink in kitchen area is not operating.
Correction: Recommend that a licensed plumber evaluate and repair handsink.
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07/22/2015 | Follow-up | |
Discussed employee health policy, hand washing, glove use, cold holding, 3 compartment sink use, sanitizing methods for food contact surfaces, cooking temperatures and cleaning requirements. Generally the facility is in good repair and was clean during this inspection.
- Cooling, Heating, and Holding Capacities
Observation: Prep cooler top and bottom not maintaining adequate temperature (48f), Reach in refrigerator is not maintaining adequate temperatue (50f).
Correction: Recommend that a licensed contractor service refrigeration units prior to utilizing for food storage. Meat products are currently being stored in a reach in freezer, and the facility has not yet received cheese and other items requiring refrigeration.
- Outer Openings - Protected (corrected on site)
Observation: Back door to kitchen has a sump/water collection area (outside) that is filled with stagnant water/breeding mosquitoes. Front entrance right screen door is not self closing.
Correction: Recommend having a plumber clear the sump drain and protect the drain from future clogging. Replace the spring on top of the screen door so that it is self closing.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handsink in kitchen area is not operating.
Correction: Recommend that a licensed plumber evaluate and repair handsink.
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05/14/2015 | Routine | |
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