- Utensils - In-Use - Between-Use Storage
Correction:
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Discussed. Owner stated that this would be a significant financial hardship but is willing to make localized floor repairs.
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12/03/2015 | Routine | |
Two refrigeration units observed running + / - 2 F off cold holding temperature of 41 F. Owner agreed to adjust units to run more cold and agreed to monitor the temperatures.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Several boxes of food (cabbage and dried noodle products in cardboard boxes) observed directly on floor in dry storage area.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Owner agreed to relocate foods at least 6" off floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Hand sink partially blocked by container (repeat),
Correction: Keep hand sinks open and accessible at all times.
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06/30/2014 | Routine | |
Discussed employee health policy. Discussed seating and septic field permit limitations for the number of seats allowed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Kitchen worker not washing hands as needed during food preparation. (Rinsing hands at the three compartment sink).
Correction: Wash hands at the nearby kitchen hand sink. Corrective action taken by owner.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Kitchen worker observed handling ready-to-eat foods (lettuce) with bare hand.
Correction: Protect ready-to-eat foods from bare hand contact by using clean disposable food-service gloves. Discussed with owner. Corrective action taken.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Shell eggs observed stored at room temperature (65 F)
Correction: Keep shell eggs stored in the refrigeration unit at 45 F or less (41 F). Owner took corrective action.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile in front of the large 2 door commerical refrigerator is not being maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Owner agreed to make repairs.
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12/17/2013 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Bag of onions on floor.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Discussed w/ operator.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Discussed w/ owner.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair
Observation: Some areas of the kitchen floor tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Discussed w/ owner.
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05/20/2013 | Routine | |
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