Uva - Afc Sushi (East Hospital), 1215 Lee Street, Charlottesville, VA 22908 - Hospital Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sushi rolls not cold holding at proper temperatures in bottom of small sandwich prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator agreed to repair unit so it is holding food at 41oF or below. Moved all sushi, just been made within the last 2 hours, to freezer downstairs.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Observed sushi rolls intended to be stored for 4 hours at ambient temperature did not have an internal temperature of 41°F or below at the start of the 4 hour period
Correction: Assure sushi to be stored at for up to 4 hours has an interal temperature of 41°F or below when starting the cooling process. After making rolls, operator to place on shallow pans in freezer to rapidly chill before putting out for service in display case using time as a control.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the insulated bags used to transport sushi has peeling paint on the outside and is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Operator agreed to replace insulated bags. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Handsink at sushi bar was slow to drain and had been leaking. Operator agreed to repair today and maintenance staff was there to repair before i left.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
|
06/04/2015 | Routine | |
Facility appeared to be clean and well ordered. Good procedures being followed for time as a control. Employees knowledgeable about employee health policy
No violation noted during this evaluation. | 04/02/2014 | Risk Factor | |
Operator appeared to be clean and well ordered. Staff knowledgeable about employee health policy. Quaternary ammonia sanitizer ok at 200ppm.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed rice at end of cooling period still in the food temperature danger zone. .
Correction: Operator will cool rice in more shallow amount to allow more surface area for more rapdi coolding. Operator to cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Also, food not labeled with start time or discard time. Operator also not ensuring these foods at 41oF or below at the beginning of the 4 hour hold time.
Correction: Provide written procedures for the use of time as a public health control. Operator wil prepare and post sign stating procedures as well as start and end time for each service period--10:30am-2:30pm and 4-8pm. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the 3 compartment sink in cafeteria kitchen is stopped up and slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
|
11/06/2013 | Routine | |
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