The operator is catering for on average 70 people, not exceeding 250 people per day. There is no set menu although the operator can provide menu guides to their clients. Food sources include Sysco, Sam's Club, Sandard, Food Hub, and Organic Butcher. The operator will serve raw shellfish if requested by clients (Rapp. Oyster Company). Discussed with the operators their plans for redesigning the mobile bar to a permanent bar. A handsink and dumpsink should be included in the design.
- Critical: Hands and Arms - Clean condition*
Observation: Food employees observed with sore on wrist area.
Correction: The employee put a glove on and will keep the area covered while working with food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers were observed in the food preparation area.
Correction: The operator removed the drinks from the food preparation area. 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: Raw chicken was observed being stored over top of ready-to-eat (RTE) food and raw eggs shells were observed next to RTE food in the walk in refrigeration unit.
Correction: The operator reorganized the refrigeration unit so that raw animal products are not being stored over or next to RTE food.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The low temperature chemical dishwasher does not have the proper sanitizing level (0 ppm).
Correction: The operator will call the dishwasher company for repair and provide the Health Department with a copy of the repair invoice. Until then, the operator to use the dishmachine for washing and then the three compartment sink for sanitizing.
- Outer Openings - Protected
Observation: The bathroom doors are not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 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
Observation: Less than 20 foot candles of light was noted in the dishwashing area.
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
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01/14/2016 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. (South Fork)
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Operator stated he uses time as a control when delivering a catered event. it is important that he document the food temperature before he leaves/loading temperature, then upon arrival and document discard time--4 hours later on log.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Physical Facilities in Good Repair (repeated violation)
Observation: Paint/sealant on floor in kitchen is chipping and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Operator is planning to resurface floor so smooth and easy to clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottles of degreaser/sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/19/2014 | Routine | |
Operator is providing commissary space for "South Fork Food Truck". Separation of space and time appeared to be adequate. Generally, facility observed to be clean and well ordered. Staff knowledgeable about employee health policy, safe handling during processing based on their menu. Left handouts on employee health and preventing the spread of Norovirus. Chlorine sanitizer at auto dishwashing machine at proper concentration of 75ppm and quaternary ammonia in 3-compartment sink at 200ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced cheese and deli meat in the refrigeration unit was 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.
- 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--for quaternary ammonia at 3-compartment sink.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Paint on concrete floor in kitchen is peeling and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor needs to be resurfaced with a reslilent, washable surface such as commerical grade linoleum or quarry tile.
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02/21/2014 | Routine | |
Operator agreed to use consumer advisory for any partially undercooked foods of animal origin such as fish, eggs, hamburgers. Operator to ensure air temperatures at sandwich prep unit is maintained at 37oF. Pans were needed for top of unit. Operator to fax order to health department for pans. OK for operator to open facility. Permit was issued.
- Equipment and Utensils, Air-Drying Required
Observation: Operator needs wider wire shelves for air drying and storing pots/pans.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Oeprator agreed to install wire shelving racks above both 3 compartment sinks.
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10/04/2013 | Pre-Opening | |
Operator to finish the above noted violations prior to final inspection within next several days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the oak cutting board is cracked and not hardwood 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Wire shelving above 3-compartment sinks is not stable, not large enough for large pans was observed in a state of disrepair and damaged.
Correction: Replace the wire shelving to ensure it is adequate size and stable enough to hold large pans.
- Physical Facilities in Good Repair
Observation: Flooring surface in kitchen is absorbant and chipped, ceiling tiles over walk in cooler are not flush with ceiling, caulk at wall/table juncture around dishtable at dishwashing machine is rough and operator needs to finsh painting walls. All need to be smooth and easy to clean and maintain.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kitchen Catering And Events, 606 Rivanna Avenue, Charlottesville, VA 22903 »