Operator states that they will be doing major remodeling in the bar area in the near future.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) house made salad dressings and pasta salad in the refrigeration unit were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Cutting Surfaces
Observation: All the cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Replace immediately.
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, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Various areas in the kitchen and bar area are not maintained in good repair (walls by the 3 compartment sink and mop sink as well as the bar area by the dump sink)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/21/2015 | Routine | |
Quaternary ammonia sanitizer in bucket at proper concentration of 200ppm. Chlorine sanitizer residual in auto dishwashing machine ok at 50ppm. Operator knew employee health policy and it was posted. Good employee handwashing practices observed by cookline employee. Operator agreed to install separate handsink and dumpsink at bar.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: At steamtable--Pre-cooked pork and chicken classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Had just placed into steamtable and was observed at 110-120oF
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Cooling Methods
Observation: After pulling pre-cooked chicken and pork, placed in deep amount on tray in walk in cooler and observed at 50oF, after 1/2 hour. Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls in more shallow pans. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the curtains in kitchen were soiled and hanging above steamtable. Operator needs to wash curtains more frequently or remove. Also, dishracks were heavily soiled and stained--need replacing.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Main Sandwich prep unit was not working. It was observed in a state of disrepair and damaged. Refrigeration mechanic arrived and was repairing unit during inspection.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap at bottom of back door to outside--owner of shopping center to replace door and threshold to seal up this opening.
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.
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04/15/2014 | Routine | |
Quaternary ammonia sanitizer solution used at slicer ok at 200ppm. Dishwashing machine-chlorine sanitizer ok at 200ppm concentration. Good cooling methods observed for barbequed meats. Good organiziation of walk in cooler to prevent cross contamination. Left materials with operator regarding Norovirus prevention protocol. He will review with staff.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked hamburgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cloths used to anchor cutting boards is not 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents--back 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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label. Also, Chlorox cleanup noted on counter in kitchen--this is a disinfectant--do not use on or near food contact surfaces--it is toxic.
Correction: Label spray bottles with contents or discard.
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12/14/2012 | Routine | |
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