Bodo's Bagels #1, 1418 Emmet Street, Charlottesville, VA 22903 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Bodo's Bagels #1
Address: 1418 Emmet Street, Charlottesville, VA 22903
Type: Fast Food Restaurant
Phone: 434 977-9598
Total inspections: 4
Last inspection: 03/30/2016
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Inspection findings

Inspection date

Type
Discussed food supplier, employee health policy, and upcoming changes to the Food Code.
  • Food - Food Labels
    Observation: Consumer self-dispensing bulk food bin containing brown sugar, flour, and sugar are not properly labeled.
    Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the prep lines are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station in the front is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only
03/30/2016Routine
Discussed employee health with PIC and several employees. Observed all employees utilizing proper glove use and had washing. All employees interviewed were knowledgeable of food safety and sanitation. Facility was generally in good order, organized and clean during this inspection.
No violation noted during this evaluation.		05/19/2015Risk Factor
  • Equipment - Good Repair and Proper Adjustment
    Observation: Meat station prep unit cold holding food on top of prep unit at 43 degrees.
    Correction: The meat station prep unit should be repaired to hold food at 41 degrees or below.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
01/10/2014Routine
Facility clean and well maintained. Good food safety practices in place. Reviewed employee health policy.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the Prep 2, Salad Prep and both Front Units.
    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.
01/10/2013Routine

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