Chopstick's Express, 1841 Seminole Trail, Charlottesville, VA 22901 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chopstick's Express
Address: 1841 Seminole Trail, Charlottesville, VA 22901
Type: Fast Food Restaurant
Phone: 434 227-7008
Total inspections: 3
Last inspection: 01/09/2015
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Inspection findings

Inspection date

Type
Employee health policy/requirements reviewed with staff.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Several containers of food covered with plastic film during the cooling process.
    Correction: 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.
01/09/2015Routine
  • Food Preparation (corrected on site)
    Observation: Food (dry rice) is subject to environmental sources of contamination during preparation.
    Correction: Protect unpackaged food from environmental sources of contamination during preparation.
12/09/2013Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Follwing areas noted in need of cleaning: Walls in prep area and area around grease trap.
    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.
07/09/2013Routine

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