Items Discussed with PIC
Clearing drain by dishmachine and keeping free of food debris.
Observed good handwashing
An employee health policy is in place and being enforced. f
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the dish area handsink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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03/28/2016 | Risk Factor | |
Operator to call refrigeration specialist concerning the walk in cooler. Discussed employee health manager answered questions correctly. Operator adjusted the defrost timer on the WIC during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the cold holding at improper temperatures
Correction: The unit was in defrost operator corrected the defrost cycle during the inspection. Operator had verified food temperatures in the am . Discussed monitoring the unit to ensure 41 or lees.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of equipment has accumulations of grime and debris and the floor of the walk in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Backflow not rated for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Operator to provide backflow prevention that is rated for constant pressure or remove the pressure off of the existing device. Operator agreed to remove the pressure during the inspection.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Build up of condesation in the walk in freezer.
Correction: Operator to work with refrgeration specialist to prevent the build up of condesate in the walk in cooler.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the in the kitchen and preperation area noted in need of cleaning.
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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11/16/2015 | Routine | |
This operator has a history of refrigeration units that are older and do not appear to working properly. Please provide a plan for repairing or replacing these units along with receipts or replacement schedule to health dept. within 10 days.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use--knives stored between equipment on cookline in unclean location.
Correction: 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) (repeated violation)
Observation: Bloomin sauce, cream dressing, artichoke dip, pasta and fish cold holding at improper temperatures in top of main sandwich prep unit on cook line, in single door refrigerator above cooking line in middle, and in 2 drawer undercounter refrigerator.
Correction: Short term corrective action-Operator agreed to 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. Long term corrective action plan-operator agreed to check internal food temperature in all of these units every 2 hours to ensure proper food temperature maintenance and to repair or replace these older refrigeration units to ensure they can maintain the proper food temperatures.
- Sanitizing Solutions, Testing Devices
Observation: There was a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions but appeared it was not being used. One of the dispensers was empty and the other had an air bubble in the line and was not feeding sanitizer.
Correction: Ensure that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear prep area 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 trashcan and speed rack preventing its use.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Heavy buildup of frozen condensate on ceiling on boxes of food and on plastic door curtains in walk in freezer
Correction: Repair the unit to ensure condensate either drains out of unit or evaporates to prevent incidental contact with foods. This has been written up several times. It appears your facility needs to request a second opinion from another refrigeration mechanic. This buildup should not exist.
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09/15/2014 | Routine | |
Great managerial control on time as a public health control. Hot water sanitizer working properly. Chemical sanitizer working properly at 300 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken and cut lemons stored next to each other.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling did not meet standards as specified in corporate procedures to ensure product is not cooling in reduced oxygen environment. Operator had just finished cooling in bogs, but was not intending to remove bags as specified..
Correction: Cool foods by the method as specified in corporate policy to ensure the product is not held in a reduced oxygen environment long enough to allow pathogens to reproduce to a level that could cause foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad unit top was observed in a state of disrepair and damaged.
Correction: Repair the salad unit 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. If unable to repair the salad unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the water dispenser sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Frozen condensate buildup on food, under condenser and on ceiling in walk in freezer. There is a risk of condensate dripping onto food products. Condensate needs to either evaporate or drain from refirgeration equipment.
Correction: Repair the unit to ensure condensate drains or evaporates to prevent incidental contact with foods. Operator to email invoice for work order to repair/replace this equipment within 7 days of inspection.
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10/31/2013 | Routine | |
Dishmachines sanitizing effectively left and discussed using time as a public health control at specific areas/units. Recommend temperature logs to ensure proper cold holding. Discussed need to follow HACCP plan for ROP of soups.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures
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: Reduced Oxygen Packaging - Criteria*
Observation: The establishment is not following an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place and followed prior to packaging food using the ROP processing method.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Outback Steakhouse #4717, 1101 Seminole Trail, Charlottesville, VA 22901 »