- Food Display
Observation: Tray of cooked chicken stored between display units without sneeze guardThe food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken at room temperature beside walkin cooler
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in cooker hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the walkin 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the foil used to cover wooden serving plates 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 - Cutting Surfaces
Observation: The cutting board(s) along the at sandwich prep unit and on prep table 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located to left of dishwashing machine is 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 cart preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents--front door left 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear of kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/07/2015 | Routine | |
Operator agreedt to continue to check cooking temperatures and hot and cold holding temperatures when self-service bar is set up. Operator currently using food thermometer to check food temperatures. Soap and towels at all handsinks. Quaternary ammonia sanitizer at 3-compartment sink within the required concentration range of 200ppm. Sent food temperature log sample.
- Person in Charge (repeated violation)
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing after handling raw chicken.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Observed employees had directly contacted exposed non-ready-to-eat food in a manner that does not prevent potential contamination due to the fact that no gloves were available after several platters of raw vegetables had been prepared.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Operator went to local store during inspection and obtained box gloves and reviewed with staff when to use.
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04/21/2014 | Follow-up | |
Manager will monitor food temperatures after cooking and cold/hot holding when setting up self-service bar. Suppliers-US Foods and Restaurant Depot for goat meat.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- 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.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a three compartment sink used for washing pots and pans. Hands were rinsed only, not lathered thoroughly and rinsed.
Correction: Instruct food employees to clean their hands thoroughly in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands--cutting and arranging raw carrots on platter for salad tray.
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken and spinach mix with milk hot holding at improper temperatures at steamtable.--had just been put out for service.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chckpea salad cold holding at improper temperatures at salad bar
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorne sanitizer at proper concentration of 100-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/03/2014 | Risk Factor | |
Ok to open facility. Operator to pick up permit at Health Dept. on 8/22/13. Reviewed metal stem thermometer calibration, cooling procedures. Quaternary ammona sanitizer ok from dispenser at 3 compartment sink. Chlorine sanitizer ok from chemical dishwashing machine at 75ppm. Generally, facility found to be clean and well ordered.
- Physical Facilities in Good Repair (repeated violation)
Observation: New ceiling had been installed in storage room in front of walk in cooler. Edges are rough and squared. Corners/edges at ceiling/wall juncture need to be rounded and not square. DIfficult to clean.
Correction: Maintain physical facilities in good repair. Operator will install coving so smooth and easy to clean. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/21/2013 | Routine | |
All existing refrigeration will be tested by refrigeration mechanic to ensure it will maintain air at 37oF-38oF to keep food temperatures at 41oF or below. Operator will provide documentation to Health Dept. that all refrigeration has been tested and will meet these standards. Operator has a number of sauces, meats, and yogurt menu items that will be cooked. cooled, and some reheated for service during a later period. operator will ensure that the cooling process is monitored using an internal food thermometer to confirm that the cooling time and temperature standards according to the Virginia State Food Code are met at all times.
- Physical Facilities in Good Repair
Observation: Ceiling in pantry adjacent to walk in cooler is rough and not cleanable. 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. Operator will resurface and paint ceiling in this area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls under hood have some grease and dust accumulation and were 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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08/13/2013 | Routine | |
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