Mono Loco, 200 West Water Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Mono Loco
Address: 200 West Water Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 979-0688
Total inspections: 3
Last inspection: 09/22/2015
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Inspection findings

Inspection date

Type
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The pork was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator reheated the pork during the inspection.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing for the dishmachine leaking and in in poor repair.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors and walls under and behind equipment in the kitchen noted in need of cleaning.
    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.
09/22/2015Routine
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed the reporting procedures with staff during the inspection staff to pass along to management and management to ensure all staff are aware of what to report. Leaving handouts.
  • Equipment - Cutting Surfaces (corrected on site)
    Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Meat cutting board.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Staff discarded during the inspection and stated a new one would be used.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Staff replaced towels during the inspection.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. In the bathrooms.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and walls under and behind equipment in the front and back kitchen areas. noted in need of cleaning.
    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.
02/24/2014Routine
Dish machine effective at 100ppm. Replace broken thermometers at Prep 2 and Homestyle unit.
No violation noted during this evaluation.		02/27/2013Risk Factor

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