- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Scopes without handles were observed in food containers in a way that could possibly result in hand contact with the food.
Correction: The operator will use scopes with handles that prevent possible hand contact with the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several food items were observed cold holding at improper temperatures: Turkey and ham - 48F and sliced cheese - 45F. These food items were stacked above the chill line in the sandwich preparation unit. They had been held in the unit for < 4hours.
Correction: The operator moved the food items to underneath the sandwich preparation unit to cool to 41F. The operator will ensure that food is not stored above the chill line in the sandwich preparation unit.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The cutting board has deep cuts in it.
Correction: The operator will repair or replace the cutting board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The slicer and can opener were observed with food particle build up.
Correction: The operator cleaned both pieces of equipment and will ensure that the equipent is cleaned before/after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the freezer, behind the sink/dishwasher, and reach-in freezer (condensate) has accumulations of grime and debris.
Correction: The operator will clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The trim behind the dishwashing area has a build up of grim.
Correction: The operator will clean at a frequency that prevents the build-up of grim.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottle containers of de-greaser and sanitizer were not properly labeled.
Correction: The operator labeled the containers and will ensure that all working containers of chemicals are labeled properly.
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01/13/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Lettuce box stored directly over box of beef. Box of lettuce moved to different shelf.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa, feta and boiled eggs cold holding at improper temperatures in salad prep top.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Salsa, feta and boiled eggs where voluntarily discarded due to being out of temperature for more than four hours. Discard any potentially hazardous food that has been cold holding at improper temperatures for more than four hours in the salad prep top. Send inspector temperature logs of food temperatures in prep top and invoice from refrigeration repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the salad prep top are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Slicer was not washed, rinsed and sanitized within four hours of last use.
Correction: Wash, rinse and sanitize slicer within four hours of last use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the reach in freezer has accumulation of condensate.
Correction: Clean the surface at a frequency necessary to preclude accumulation of condensate.
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02/09/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheddar cheese, swiss cheese, ham, hamburger patties in prep top cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge agreed to voluntarily discard ground hamburger patties out of temperature in the prep top for more than four hours. Cheddar cheese, swiss cheese and ham relocated to refrigerator that is capable of holding 41 degrees or below. Person in charge turned prep top down and agreed to keep refrigeration records for a week and then send to EHS.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the prep top.
Correction: 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep top in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the refrigerator grooves in the two door and ketchup on the walls has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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06/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese in the prep top in front of grill cold holding at improper temperatures for two hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the freezers has accumulations of condensate.
Correction: Clean the surface at a frequency necessary to preclude accumulation of condensate.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, high chemical sanitizer was found in the sanitize basin.
Correction: Provide proper concentration of Quat sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time. Water added to sanitizer to dilute sanitizer to correct levels 200 ppm to 400 ppm.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the three sink basin are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/05/2014 | Routine | |
Temperature and sanitary controls in place.
Food and equipment temperatures observed to be within appropriate ranges
Sanitizers tested at acceptable concentrations (quaternary ammonium - three compartment sink 300 ppm) (chlorine - dish machine 50-100 ppm).
Corrective actions taken during inspection.
Discussed equipment cleaning schedule with owner/operator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray cleanser are not properly labeled. Observd spray bottle eith orsnge liquid without identifying label.
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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06/27/2013 | Risk Factor | |
Today is follow-up inspection.
Thank you for addressing/correcting previous violations.
Recommend placing asterisk on menus designating what foods the consumer advisory applies to.
No violation noted during this evaluation. | 04/30/2013 | Follow-up | |
Excellent product and equipment temperatures observed.
Chlorine sanitizer tested at an acceptable concentration of 50 ppm in wet wiping cloth bucket and 50-100 ppm in dish machine.
Multiple changes have been made since last inspection to include serving breakfast, installation of a dish washer, placement of hand sink and hiring of new chef.
Reviewed violations with owner and leaving information on posting a consumer advisory, hand washing and glove use information, new employee health information and active managerial control guidance. Discussed development of and implementation of tight procedures concerning dumping of beverage glasses especially after license for mixed drinks is obtained and front service area modified as bar area.
Recommend manager(s) attend manager food safety certification course.
Taking a copy of menu for environmental health file
Follow-up inspection to be performed on or about April 2, 2013.
- Person in Charge
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Correction: Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee transferring waffles from grill to plate with 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and hamburgers that may be served raw and/or undercooked. Observed eggs "cooked the say you like" on new breakfast menu and hamburgers on lunch and dinner menues without a consumer advisory.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cook line prep unit.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Turbo Air 3 door refrigerator is in poor repair. Observed door gaskets torn loose.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside refrigeration equipment, exterior surfaces of refigeration equipment and top of dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Drink glasses were found stacked while wet after cleaning and chemical sanitization. Observed multiple stacks of glasses stacked while still wet.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Observed some stacks of take out food containers stored with food surface facing up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the grill line is blocked, preventing access by employees for easy handwashing. Observed handsink at end of grill line blocked by boxes of cooking oil and a large trash can.
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 - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen and store room with refrigerators noted in need of cleaning. Observed floors in need of cleaning in store room and multiple items starting to be stored on floor under three compartment sink.
Correction: 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.
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03/22/2013 | Routine | |
Equipment and product temperatures observed to be within appropriate ranges.
Chlorine sanitizer tested at an acceptable concentration of 100 ppm in wet wiping cloth bucket
Owner/operator took appropriate corrective action as necessary
Remember not to stack food containers above tray rim in prep top to ensure appropriate temperatures are maintained
Observed good date marking and glove use
Facility was found to be clean and in compliance with Virginia food regulations this date.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label. Observed three spray bottles of yellow liquid without identifying label (disinfectant).
Correction: Label spray bottles with contents or discard.
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12/06/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mountainside Grille, 375 Four Leaf Lane #101, Charlottesville, VA 22903 »