Tubby's, 1412 East High Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tubby's
Address: 1412 East High Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 977-5819
Total inspections: 3
Last inspection: 07/07/2015
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Inspection findings

Inspection date

Type
During this inspection the facility appeared well organized, clean and in good repair. Discussed employee health policy. Observed good hand washing and glove use by all employees. Observed cooling process, and owner demonstrated effective cooling technique and explained time requirements in accordance with food code. Employees were practicing effective clean as they go process while effectively using wiping cloths and using appropriate hand washing and glove use.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Menu does not include "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness".
    Correction: Include the above statement on printed menus and posted menu.
07/07/2015Risk Factor
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Provolone cheese cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Dr. Pepper refrigerator.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Sewage - Other Liquid Wastes and Rainwater
    Observation: Condensate in two reach in freezers in the back.
    Correction: Condensate should evaporate or drain. Remove condensate from freezers.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
02/10/2014Routine
Facility well managed and organized. Good date marking. Sanitizer wiping clothes at 300ppm. Good food safety practices in place. Employee Health Policy posted.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device located in the @EQUIPMENT@ is working or properly scaled.
    Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees in the intended range of use.
01/30/2013Routine

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