Aromas Cafe, 1104 Emmet Street, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Aromas Cafe
Address: 1104 Emmet Street, Charlottesville, VA 22903
Type: Full Service Restaurant
Phone: 434 244-2486
Total inspections: 6
Last inspection: 11/17/2015
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Inspection findings

Inspection date

Type
Substantial compliance with the Virginia Food Regulations as observed on this date. Owner demonstrated food safety knowledge regarding employee health policy, food temperatures and cleaning / sanitizing of food contact surfaces. Discussed menu and owner stated there is no need for a consumer advisory. Discussed shellstock (no shellstock used).
  • Cooling Methods (corrected on site)
    Observation: Container of cooked food (2 pnds+) observed in a covered plastic container at 77 F. (Food had just been placed into the container and then put into the refrigeration unit.
    Correction: Train employees to separate bulk cooked foods into smaller portions to allow for greater surface area and for more rapid cooling.
  • Toilet Rooms - Enclosed
    Observation: Employee restroom door is currently not self-closing.
    Correction: Owner agreed to install a self-closing device for the employee restroom door.
11/17/2015Routine
Temperature and sanitary controls in place.
No violation noted during this evaluation.		08/07/2014Routine
Note: Repeat violations noted above. Person-in-charge to review cooling procedures/techniques with staff. Also, PIC to ensure all staff who use dish machine are properly trained to ensure effective sanitization of kitchenware.
  • Person in Charge
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Beef stew cold held overnight noted not being adequately cooled to prevent the growth of harmful bacteria. Internal temperature measured 63 F.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Product was discarded.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
    Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
02/25/2014Risk Factor
Facility in substantial compliance with the Virginia food regulations.
Note: Ensure soups for hot holding are reheated to 165 F within 2 hours--and not used for service until reheat temperature obtained.
  • Critical: Cooling* (corrected on site)
    Observation: Zuccini soup noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Product was boost heated > 165 F.
10/25/2013Risk Factor
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, a high concentration of chemical sanitizer was found in the spray bottle that is used on food contact surfaces.
    Correction: Provide the proper concentration of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
06/27/2013Risk Factor
Facility overall clean and well organized. Dish machine effective at 100ppm Cl. Reviewed re-heating procedures, safety controls in place.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the @EQUIPMENT@.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Water Distribution, Delivery, and Retention System
    Observation: Observed no water at the kitchen handsink.
    Correction: Repair to ensure hot water at handsink is > 100F.
02/20/2013Routine

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