Smoothie King, 1980 Abbey Road, Charlottesville, VA 22911 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hand soap dispenser has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Broken washing machine in back kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
01/27/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Thick condensate in freezers.
Correction: Condensate should evaporate or drain. Remove condensate from freezer.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
02/10/2014 | Routine | |
Temperatures observed to be within appropriate range
Quaternary ammonium sanitizer in three compartment sink tested at an appropriate concentration of 200 ppm.
Facility was found to be in substantial compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 03/21/2013 | Risk Factor | |
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