Mariebette Cafe And Bakery, 700 Rose Hill Drive, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Operator to come up with a plan of action for the two prep tops maintaining 41 or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods on the prep top cold holding at improper temperatures
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. Operator relocated items to the walkin operator to track temperaures daily to verify 41 or less.
|
01/20/2016 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cooked mushrooms and the French onion soup in the refrigerator, the food should have been discarded 10 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Operator agreed not to serve these products to the public during the inspection. Discussed not holding prepared products for longer than 7 days with management during the inspection.
|
05/18/2015 | Risk Factor | |
Reviewed employee health with staff during the inspection. Had a discussion with dishwasher about checking sanitizer levels at least first run of the day.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cook observed handling garnishes for soup with bare hands just before it was served.
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. Cook used a spoon on the next order to put the garnish on the soup after discussion. Discussed no bare hand contact with the kitchen staff.
- Cooling Methods
Observation: The methods used for cooling were not adequate. French onion soup observed cooling over 5 inches deep with a covered lid during the inspection.
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. Operator to verify cooling methods with cooling logs provided by the health department.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Operator stored the utensils handle down during the inspection.
|
01/12/2015 | Routine | |
Operator to have food thermometer in place before opening. Emailing employee health information to operator. Sealing the handsink in the kitchen. Facility is permitted as of today.
No violation noted during this evaluation. | 12/03/2014 | Pre-Opening | |
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