Tin Whistle Irish Pub, 609 East Market Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tin Whistle Irish Pub
Address: 609 East Market Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 960-2489
Total inspections: 7
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
Discussed pickling and if extended shelf life past 7 days of a ready to eat food requires a variance. Operator answered employee health questions correctly.
  • 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 quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
03/23/2016Routine
No violation noted during this evaluation.08/04/2015Risk Factor
Operator has corrected all violations from the previous inspection.
No violation noted during this evaluation.		04/29/2015Follow-up
Leaving employee health information for the staff and owner.
  • Critical: Employee Health*
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Leving handouts for the facility.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: The tags for the mussels are not available or are discarded immediately after the container is empty.
    Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Operator agreed to discard the mussels during the inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: None prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: of food contact sufaces ran through the dishmachine. The chemical sanitizer was empty at the dishmachine.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The dishmachine sanitized at 75 ppm after a new chemcial sanitizer was replaced. Discussed verifying the first run with test strips that the chemical sanitizer is at the appropriate levels.
04/22/2015Risk Factor
Discussed employee health.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. No system observed.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 dated produts during the inspection.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
12/16/2014Routine
Facility is permitted as of today.
Leaving cooling logs for the operator to verify cooling methods and to provide a copy to the health department.
Discussed glove use and no bare hand contact.
Recommend putting up paper towels dispensers at all handsinks.
Discussed employee health and all temperatures with the operator.
Discussed cleaning frequencies.
Recommend digital food thermometer.
A 30 day inspection will be conducted on or around December the 1st.
No violation noted during this evaluation.		10/23/2014Pre-Opening
This is a walk thru with the operator.
Discussed plumbing with the bar operator going to use the existing bar sink for dumping, handwashing, and for wiping cloth storage in sanitizer. All glass wares are to be washed in the dishmachine. Discussed consumer advisory for the eggs that may be offered under cooked. Discussed cleaning and cooling procedures after reviewing the menu.
No violation noted during this evaluation.		10/07/2014Pre-Opening

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