Hot Cakes, 1137 Emmet Street #a, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Hot Cakes
Address: 1137 Emmet Street #a, Charlottesville, VA 22903
Type: Full Service Restaurant
Phone: 434 295-6037
Total inspections: 5
Last inspection: 10/09/2014
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Inspection findings

Inspection date

Type
Repeat violation noted above. Person-in-charge to review prevention of bare hand contact with ready-to-eat foods (all staff who handle food).
  • 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.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
10/09/2014Risk Factor
Above violation discussed with person-in charge. Remainder of temperature and sanitary controls were being effectively managed.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Tray of fish and large container of cooked spaghetti container both covered with plasitc wrap 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. Note: Leave product uncovered or partially covered to allow proper cooling. Cover only when product has completed cooling process.
06/12/2014Routine
Above violations/long term corrective actions discussed with person-in-charge.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling plate garnishes with their bare hands that are in direct contact with ready-to-eat (RTE) foods.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
01/30/2014Risk Factor
Temperature and sanitary controls in place.
No violation noted during this evaluation.		10/01/2013Risk Factor
No violation noted during this evaluation.04/18/2013Risk Factor

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