Note: Repeat cooling violation noted. Person-in-charge to ensure that proper cooling procedures are in place and are followed by staff.
Regarding floors, provide a written plan of correction to this department with 90 days.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Two large containers of cooked pasta 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. Note: Product was discarded.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in and basement prep area is not smooth and easily cleanable. In addition, floor in dish area is in disrepair and does not appear impermeable to water and other liquid wastes.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
|
02/23/2015 | Routine | |
Chlorine sanitizer in dishwashing machine ok at 100ppm.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Sanitizer solution at auto dispenser at high level--quaternary ammonia at 500ppm +.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Operator to fax report from chemical company that this dispenser is repaired and dispensing the proper concentration to 972-4310
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: 18-24" container of cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria made on 12/15 still in the danger zone at 43oF in deep container.;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 to monitor and fill out written log on cooling process for these deep containers of product, meatloaf and other product made in bulk for service at a later time. Corrected today by discarding product but in future will utilize written log to use to develop procedures to ensure rapid cooling to meet above standards.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the walls of newly acquired chest freezer had buildup of frozen condensate and is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Recommend upright freezers that are frost free and allow for better airflow around products.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the front of the basement where the meat walk in cooler is located.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Concrete floor in prep area in basement is absorbant and paint is chipping. It is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace with floor that is smooth and easy to clean.
|
12/16/2013 | Routine | |
Person in charge and staff knowledgeable about employee health policy. Chlorine rinse in dishwashing machine ok at 75ppm.
- Cloths - Wiping Cloths - Use Limitation
Observation: Automatic quaternary ammonia sanitizer from auto dispenser at mop sink is too strong. Unit needs to be calibrated to ensure sanitizer is maintained at 200ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination--bag potatoes, onions and flour.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Store food products in snap lid containers in basment cellar.
- Critical: Cooling* (corrected on site)
Observation: Gravy in 18-24" pans in walk in coolers made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria. Product was observed at 44-100oF;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 agreed to monitor temperature during cooling process to ensure these standards are met. Operator agreed to discard this product.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Grilled onions. chopped tomatoes, slaw all cold holding at improper temperatures in top of main sandwich prep unit
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Any product found in the danger zone for more than 4 hours would be discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the lid of dry good bins for flour is chippedk lid to chest freezer is not attached to unit, insulation is coming out. Neither are corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repair/replace bin lids and chest freezer.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed washed, rinsed and sanitized after being used more than 4 hours ago.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Boxes of single service articles like cup stored on floor in basement--store at least 6" off floor.;Store single service items in its original protective packaging or inverted in an approved dispenser.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate is dripping from condenser in meat walk in cooler in basement. It can drip onto food products stored in this unit.
Correction: Repair the condensate drain line to prevent incidental contact with foods. Condensate needs to evaporate or drain away from unit.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the food storage area in basement
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the prep area in basement
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
11/01/2013 | Routine | |
Operator knowledgeable about employee health reporting exclusion policy-sign posted and no employees had reported with symptoms or diagnosis of foodborne illness in last 2 weeks. Employees were wearing gloves when handling ready to eat foods. Person in charge stated that cooking temperatures are checked after cooking individual chicken breasts to order. Source for all meats is U.S. Foods and produce is Cavalier Produce. Raw chicken stored separately from ready to eat foods on the bottom shelf in sandwich prep unit.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaner sanitized as required. Operator use soiled metal stem thermometer to check food temperatures without cleaning and sanitizing first.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used to clean equipment and utensils-the metal stem thermometer.
Correction: The handwash facility identified above is to be used for washing hands only. Operator will ensure that employees use only the 3-vat sink for washing, rinsing and sanitizing food contact surfaces before and after each use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer solution at toxic level-greater than 200ppm- being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizer strength solution of 50-200ppm of chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
05/14/2013 | Routine | |
Soups made daily or for 2 days at most. May save leftovers-chill in shallow containers.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Using small disposable cups to scoop chopped eggs and blue cheese at salad prep unit.
Correction: Corrected by placing spoon with handle in these foods. 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)
Observation: Milk and cream cold holding at improper temperatures in front service area upright refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs are provided on the menu, menu board, table tent or brochure without proper disclosure as to which menu items may be served undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the lid of flour bin is chipped and part of it is missing and dishracks are stained and rough. Neither are nonabsorbent, smooth, and/or easy to clean.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions--chlorine at dishwashing machine..
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the downstairs storage areas and walk in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Nook, 415 East Main Street, Charlottesville, VA 22902 »