The preptop unit has been repaired
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The quaternary test kit had turned blue, most likely from contact with water.
Correction: Obtain a new quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along both preptops 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 (repeated violation)
Observation: The nonfood contact surface of the shelves in the walk in cooler (WIC) has accumulations of grime, debris, and rust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
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04/04/2016 | Follow-up | |
The preptop and under cabinet refrigeration is still running high at 45 to 47. Will return on Monday 4/4/16,
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: During the follow up inspection, the inspector still observed elevated temperatures in the preptop unit and under cabinet.
Correction: TCS foods in the under cabinets will be moved to the WIC. The foods in the preptop will be monitored using time as a control. Any TCS foods remaining after the lunch rush will be discarded. The technician is returning to make more adjustments on the unit tonight. Inspector will return on Monday to confirm the problem has been resolved.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: None of the foods in the facility that are held for more than 24 were date marked.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The quaternary test kit had turned blue, most likely from contact with water.
Correction: Obtain a new quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along both preptops 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 (repeated violation)
Observation: The nonfood contact surface of the shelves in the walk in cooler (WIC) has accumulations of grime, debris, and rust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
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04/01/2016 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Left some educational material on employee health with the manager. Will email the educational material in Spanish for the employees. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee was observed touching cooked steak with bare hands.Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Talked to the employee about bare hand contact with ready to eat foods. Employee put on gloves. The steak is going to be reheated, so the steak was not disgarded. Please wear gloves when handling ready to eat foods or use utensils.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 - Cold Holding* (corrected on site)
Observation: The first prep unit by the serve line is holding at improper temperature of 50 degrees All foods in the prep top were cold holding at improper temperatures of 46 and above.
Correction: The foods in the lower part of the unit were moved to the WIC. The TCS foods in the upper part of the prep top are being used with time as a control. The food temperatures will be monitored until 12 PM and then discarded. Please have a technican come in and service the unit. Inspector will return on Friday to ensure the unit has been serviced. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: None of the foods in the facility that are held for more than 24 were date marked.
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.
- Sanitizing Solutions, Testing Devices
Observation: The quaternary test kit had turned blue, most likely from contact with water.
Correction: Obtain a new quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along both preptops 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 shelves in the walk in cooler (WIC) has accumulations of grime, debris, and rust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
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03/28/2016 | Routine | |
Note: Food products in walk-in cooler with moderate elevation in temperature. Internal product temperatures measured 43-45 F. Unit thermostat readjusted by person-in charge. Ambient temperature stabilized at 40F.
- 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 wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizer at proper concentration 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 kticheb hand wash sink.
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.
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02/10/2015 | Routine | |
Today, change of ownership inspection. No changes to occur layout, menu, or equipment.
- Grease Trap
Observation: The grease trap lid with excessive corrosion.
Correction: Replace grease trap within 90 days..
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07/16/2014 | Other | |
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