Bang, 213 Second Street Sw, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Bang
Address: 213 Second Street Sw, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 984-2264
Total inspections: 3
Last inspection: 06/19/2015

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Inspection findings

Inspection date

Type

Discussed cold holding requirements with person-in-charge. Four door reach-in to be serviced--staff to routinely monitor/track temperatures.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Potentially hazardous foods cold holding at improper temperatures in 4-door reach-in. Internal product temperatures measured 45-50 F.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Note: person-in-charge voluntarally discarded foods.
06/19/2015Routine
Note: Repeat cold holding violation noted above- discussed with person-in-charge. Service or replace unit. Provide record of corrective action(s) to this department via fax: 434-972-4310 by 2/23/14.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Potentially hazardous foods cold holding at improper temperatures in 1-door prep unit. With the exception of beef cuts and dumplings--both proucts thawing with internal temperatures < 41 F--product internal temperature and unit ambiet temperaure measured 51 F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Beef and dumplings relocated. Person-in charge to discard of foods deemed potentially hazardous.
02/19/2014Risk Factor
Above violations reviewed/discussed with person-in-charge.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods cold holding at improper temperatures in 1-door prep unit,
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Today, operator cleaned the refrigerator's coil. Temperature begenning to stabalize--staff to monitor unit and product temperatures.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the folowing equipment has accumulations of grime and debris: Soda lines at bar and wall A/C unit in back room.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Ventilation - Mechanical Ventilation
    Observation: Ventilation is not sufficient to keep rooms free of excessive heat (back of kitchen).
    Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following items are not maintained in good repair: Wall base next to water heater, area of floor in front of cook line, and floor/wall jucction under bar ice bin. Also, back room concrete floor is no longer smooth and easily cleanable. Seal floor or install covering to ensure floor is smooth and easily cleanable.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following items are noted in need of cleaning: Floor under kitchen and back room eqipment.
    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.
08/05/2013Routine

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