Noodles & Company, 2035 Bond Street #110, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Discussed food contact equipment (i.e. food preparation sink) and the best practice of washing, rinsing and sanitizing this sink before using to cool cooked pasta. Discussed employee health policy and monitoring of the commercial dish machine final rinse temperature. Discussed bulk cooling practices. Commercial dish machine was sanitizing at 180 F + on final rinse.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in clean dish handling, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Worker observed only switching only disposable food-service gloves (did not wash hands) prior to putting on clean disposable food-service gloves.
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. Discussed with general manager. Corrective action taken.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Open container of vegetable oil used for cooked pasta was stored on a back shelf with no protective covering.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: One pan of spaghetti noodles measured 45 F (center) that was stocked at 11:00 am in the front sandwich preparation unit.
Correction: Site manager voluntarily discarded food. Maintain all cold food items at 41 F or less.
- Physical Facilities in Good Repair
Observation: Low grout between kitchen tiles along the cook line and around the dish machine area were not maintained in good repair
Correction: Maintain physical facilities in good repair to prevent water and food collection.. Poor repair and maintenance compromises the functionality of the physical facilities for cleaning and may allow conditions for certain types of bacteria. Manager agreed to request a service repair for areas of low grout for the kitchen tiles. Discussed w/ manager.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Several areas appear to need better cleaning (interior and exterior of the dish machine, under the front refrigeration unit and back cookline area and underneath the dish machine).
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. Recommended a rotating cleaning schedule for the kitchen area.
|
01/05/2016 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bags of meatballs and food containers stored in standing water at the bottom of the reach in cooler under the prep line.
Correction: Removed the food items from the standing water.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Worker handling plasticware barehanded on food contact surfaces while re-stocking.
Correction: Educated worker in the proper handling practices of plasticware.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the reach in cooler under the prep-line was not draining properly causing an accumulation of water on the bottom of the cooler. Food items were stored in the standing water.
Correction: Repair the condensate drain line to prevent liquid waste acumulation onto the floor surface of the cooler.
|
02/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Refrigerated drawer unit at cookline cold holding at improper temperatures. Ambiet temperature measured 61 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Work order sumbitted. Facility will continue to use unit. However, time as a control will be used until temperature problem is corrected.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment and along esges noted in need of cleaning. Observed moderate amounts of soil in these areas.
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.
|
12/20/2012 | Routine | |
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