Temperature problem with walk-in refrigerator has been corrected. Ambient temperature now measuring 36 F with internal product temperatures measuring 37-38 F.
Operator will monitor and track equipment and product temperatures.
No violation noted during this evaluation. | 08/11/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous cold holding at improper temperatures in walk-in refrigerator. Ambient and internal product measured 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Note: Unit serviced yesterday, 8/06/14. Operator made additional service call today. Technicican scheduled for service call tomorrow 8/08/14. Technician stated that ther is a leak in the system that needs to be repaired.
|
08/07/2014 | Other | |
Note: Service call was immediately placed regarding improper temperature of walk-in refrigerator. Technician scheduled to visit restaurant for service call in approximately two hours (2:00PM). EHS will return later in day to follow-up on walk-in temperature and refrigerator repair.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Fried noodles stored in large bin not covered with secure lid.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Discard cardboard loose lid and replace with tight-fitting lid.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food in walk-in was not protected from dripping condensate coming from refrigerator compressor because it was not in packages, covered containers, or wrapped.
Correction: Prevent contaminated water from food by storing food in packages, covered containers, or wrappings and away from dripping refrigerator condensation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk-in foods held above 41 degrees. Egg rolls (45), cooked chicken (47), tofu (47), raw chicken (46) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Moderate amount of food debris and soil observed under equipment and other hard to reach areas in the kitchen and wait-staff areas. 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.
- Pests - Controlling Pests*
Observation: Observed approximately 8 dead roaches surrounding ice machine in kitchen. No roaches were observed in food prep areas or dining room.
Correction: Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Ensure routine service of licensed pest control inspector and eliminate potential for roaches by regular cleaning of hard to reach areas.
|
08/06/2014 | Routine | |
Temperature controls in place.
Today, discussed using smaller containers for cooling pasta and chicken.
No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food storage under lines on which water has condensed (walk-in refrigerator).
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
- 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: Top of service line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in some areas of kitchen are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor edges throughout noted in need of cleaning. Also, floor in dry storage room needs cleaning. Observed a moderate amount of soil and debris under shelving units.
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.
|
07/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Szechuan Restaurant, 2006 Holiday Drive, Charlottesville, VA 22901 »