Lazy Parrot Grill, 532 Pantops Center, Charlottesville, VA - Restaurant inspection findings and violations

October 14, 2009 (Routine)

Violation: 3180 - Kitchen vinyl tile floor noted in need of cleaning. Floor with ground soil and excessive wear-will need to be replaced in near future.
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.
Comments:
Facility in substantial compliance with the Virginia Food Regulations.

April 15, 2009 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle cerelery with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Steak knife holder.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
Facility in substantial compliance with the Virginia Food Regulations.

January 21, 2009 (Routine)

Violations:

• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). Service call made immediately.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap under back door.
  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.

Comments:
Facility appears clean and well organized. Good food storage order and date marking.

April 15, 2008 (Routine)

Violation: 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap under kitchen exterior door.
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.
Comments:
Facility appears clean and well maintained. Person in charge knowledgeable. Equipment and product temperatures observed to be in the proper range. Sanitary controls in place.
Today, discussed employee health policy and consumer advisory.

April 05, 2007 (Routine)

Violations:

• 0450 C - Bowl or utensil without handle used to dispense food bulk flour and bread crumbs in the prep kitchen.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 1570 - Repeat (1) The caulking at the dish machine was observed in a condition that prevents necessary maintenance and easy cleaning. (2) The cabinet beneath the dump sink in the wait station is not longer easily cleanable - water damaged.
  Repair the caulking and cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting board at the cookline prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - The interior splash guard of the ice machine is in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
Facilty was found to be in proper order during the inspection. Thank-you.
(1) Handsinks were properly stocked.
(2) Proper date coding of foods was observed.
(3) Proper food storage was observed.
(4) Food temperatures were appropriate.

April 11, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) food in the walk-in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1320 - The thermometer is missing from the salad prep unit (near walk-in cooler).
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1550 - The drain board at the dish machine needs to be re-caulked.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The cutting board at the cookline prep station is stained.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - The soda gun holders at the bar are in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 2810 - Broken floor tiles underneath the cookline are not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

Comments:
Facility was found to be in substantial compliance on this date. Routine cleaning is being conducted.
(1) Proper hand washing and glove usage were observed.
(2) Reviewed cooling procedures for cooked foods (pasta, chili, etc)
(3) Reviewed temperature logs.
(4) Food temperatures were appropriate.
(5) Commercial dish machine is working properly.

April 11, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) food in the walk-in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1320 - The thermometer is missing from the salad prep unit (near walk-in cooler).
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1550 - The drain board at the dish machine needs to be re-caulked.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The cutting board at the cookline prep station is stained.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - The soda gun holders at the bar are in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 2810 - Broken floor tiles underneath the cookline are not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

Comments:
Facility was found to be in substantial compliance on this date. Routine cleaning is being conducted.
(1) Proper hand washing and glove usage were observed.
(2) Reviewed cooling procedures for cooked foods (pasta, chili, etc)
(3) Reviewed temperature logs.
(4) Food temperatures were appropriate.
(5) Commercial dish machine is working properly.

April 20, 2005 (Routine)

Violations:

• 0610 - Corrected During Inspection Utensils stored in a quats solution present potential source of chemical contamination for food.
  Never store food handling utensils in a chemical; see comments under 2020.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Soft cheese at 48 degrees F and stacked in prep unit compartment. Also reviewed need to improve process for boost heating soups for hot holding.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Boost heat prepared soups, etc. to 165 degrees F before placing on hot holding unit.
• 1150 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: 1. Chest freezer and upright freezer need wheels or some other adaptation to facilitate easy cleaning under and around. 2. Cardboard inserts not approvable 3. Aluminum not approved as a shelf liner..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the a refrigeration unit and in a freezer..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Unused or non-functioning equipment not removed from the premises; numerous items identified, as discussed..
  Remove any unused or non-functioning equipment from the premises.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration; recorded at 400 ppm.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Single service napkins stored in public area near entrance and were unprotected from potential contamination. Also pans on rack were not inverted.
  Store single service items in its original protective packaging or in a dispenser, and store pans inverted.
• 2890 - Repeat Light bulbs in one fixture in back kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Some sections of wall are not in good repair; some paint/resurfacing needed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of misc. cleaning supplies in bar cabinets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above or touching food, equipment, utensils, linens or single service items. CORRECTED. Insect sprays removed from area.
• 3340 - Critical Containers of cleaning agents in back kitchen were not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
Dishwashing machine functioning properly. Chemical test papers available. Chefs thermometers calibrated during inspection. Audited prep line temperature logs-satisfactory. Note: Discussed removal of 3-basin sink in bar, to be replaced with commercial glasswashing unit. The plans should be satisfactory, however the following would be necessary for approval: 1. Submit to HD a cut sheet for dish machine. 2. Submit a sketch of this space to show configuration. 3. Have appropriate dump sink set-up. 4. Adapt wall behind sink to be smooth and cleanable.

April 20, 2005 (Routine)

Violations:

• 0610 - Corrected During Inspection Utensils stored in a quats solution present potential source of chemical contamination for food.
  Never store food handling utensils in a chemical; see comments under 2020.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Soft cheese at 48 degrees F and stacked in prep unit compartment. Also reviewed need to improve process for boost heating soups for hot holding.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Boost heat prepared soups, etc. to 165 degrees F before placing on hot holding unit.
• 1150 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: 1. Chest freezer and upright freezer need wheels or some other adaptation to facilitate easy cleaning under and around. 2. Cardboard inserts not approvable 3. Aluminum not approved as a shelf liner..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the a refrigeration unit and in a freezer..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Unused or non-functioning equipment not removed from the premises; numerous items identified, as discussed..
  Remove any unused or non-functioning equipment from the premises.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration; recorded at 400 ppm.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Single service napkins stored in public area near entrance and were unprotected from potential contamination. Also pans on rack were not inverted.
  Store single service items in its original protective packaging or in a dispenser, and store pans inverted.
• 2890 - Repeat Light bulbs in one fixture in back kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Some sections of wall are not in good repair; some paint/resurfacing needed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of misc. cleaning supplies in bar cabinets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above or touching food, equipment, utensils, linens or single service items. CORRECTED. Insect sprays removed from area.
• 3340 - Critical Containers of cleaning agents in back kitchen were not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
Dishwashing machine functioning properly. Chemical test papers available. Chefs thermometers calibrated during inspection. Audited prep line temperature logs-satisfactory. Note: Discussed removal of 3-basin sink in bar, to be replaced with commercial glasswashing unit. The plans should be satisfactory, however the following would be necessary for approval: 1. Submit to HD a cut sheet for dish machine. 2. Submit a sketch of this space to show configuration. 3. Have appropriate dump sink set-up. 4. Adapt wall behind sink to be smooth and cleanable.

April 20, 2005 (Routine)

Violations:

• 0610 - Corrected During Inspection Utensils stored in a quats solution present potential source of chemical contamination for food.
  Never store food handling utensils in a chemical; see comments under 2020.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Soft cheese at 48 degrees F and stacked in prep unit compartment. Also reviewed need to improve process for boost heating soups for hot holding.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Boost heat prepared soups, etc. to 165 degrees F before placing on hot holding unit.
• 1150 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable: 1. Chest freezer and upright freezer need wheels or some other adaptation to facilitate easy cleaning under and around. 2. Cardboard inserts not approvable 3. Aluminum not approved as a shelf liner..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the a refrigeration unit and in a freezer..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Unused or non-functioning equipment not removed from the premises; numerous items identified, as discussed..
  Remove any unused or non-functioning equipment from the premises.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration; recorded at 400 ppm.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Single service napkins stored in public area near entrance and were unprotected from potential contamination. Also pans on rack were not inverted.
  Store single service items in its original protective packaging or in a dispenser, and store pans inverted.
• 2890 - Repeat Light bulbs in one fixture in back kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Some sections of wall are not in good repair; some paint/resurfacing needed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of misc. cleaning supplies in bar cabinets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above or touching food, equipment, utensils, linens or single service items. CORRECTED. Insect sprays removed from area.
• 3340 - Critical Containers of cleaning agents in back kitchen were not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
Dishwashing machine functioning properly. Chemical test papers available. Chefs thermometers calibrated during inspection. Audited prep line temperature logs-satisfactory. Note: Discussed removal of 3-basin sink in bar, to be replaced with commercial glasswashing unit. The plans should be satisfactory, however the following would be necessary for approval: 1. Submit to HD a cut sheet for dish machine. 2. Submit a sketch of this space to show configuration. 3. Have appropriate dump sink set-up. 4. Adapt wall behind sink to be smooth and cleanable.

September 14, 2004 (Critical Procedures)

Violation: 0160 - Critical A food employee failed to wash his or her hands before putting on new gloves (CORRECTED)
Instruct food employees to clean their hands and exposed portions of their arms between glove exchange.
Comments:
Verified shellfish come from approved sources with Interstate Certified Shellfish Shippers List. Assessed shellfish tag system. Discussed minimum internal cooking temperatures. Discussed cooling procedures. All raw meats properly stored. Continue to emphasize using implements with ready-to-eat foods. Discussed cleaning and sanitizing procedures. Food thermometer available-demonstrated calibrating.

April 27, 2004 (Follow-up)

Violations:

• 2790 - Hole in wall by pre-flush hose needs to be sealed.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2890 - Several fluorescent lights in kitchen area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
All issues noted under conditional permit (4/1/04) have been addressed.

April 01, 2004 (Routine)

Violations:

• 1060 - All raw wood needs to be sealed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2790 - Wall area in waitstation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - The indoor floor material located at dishwashing and bar area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2790 - The indoor ceiling material located at dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Missing ceiling tiles need replacement.
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2260 - Critical An air gap is needed on three compartment sink
  Install a 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.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - The following need repair:Floor in personal belongings area, area by mop sink needs to sealed, Conduit lines need to be enclosed, area under handsink needs repair, hot water needed at three compartment sink in bar area, and hole under three compartment sink needs to be enclosed. (OPERATOR CONTACTED PLUMBER)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1560 - Space behind pre-flush sink, three compartment sink, and handsink in staff restroom need to be sealed.
  Seal the equipment to the wall

Comments:
Change of ownership inspection. Operator has requested a conditional permit-effective April 1, 2004.