Zoe's Kitchen, 973 Emmet Street North #d, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Zoe's Kitchen
Address: 973 Emmet Street North #d, Charlottesville, VA 22903
Type: Full Service Restaurant
Phone: 972 313-5138
Total inspections: 7
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
Operator to have staff check sanitizer concentration in wiping cloth buckets. Operator to work with staff on verifying reheating temperatures.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The tomato soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Soup was placed on the the steam well measured at 75 degrees.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Operator reheated to above 165 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.
  • Hand Drying Provision (corrected on site)
    Observation: No continuous towel system that supplies the user with a clean towel has been provided. Batteries in the towel dispensor out.
    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. Operator replaced the batteries during the inspection.
01/07/2016Routine
No violation noted during this evaluation.06/01/2015Risk Factor
Discussed employee Health exclusions and restrictions with reportable symptoms. Discussed verifying hot holding temps at 135 or above.
No violation noted during this evaluation.		02/05/2015Routine
Discussed time as a control for the commercial salsa and verifying food temperatures at the far end preparation unit next to the flat top. Discussed employee health with management.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food at the far end of the preperation unit closet to the grill cold holding at improper temperatures. Commercial salsa that states refregerate after opening held at room temperature.
    Correction: Operator to come back and verify food temperatures and work on a solution to the cold holding issue. Products located in the box found out of temperature for longer than 4 hours to be discarded. When product temperatures are taken in the box start on this side of the unit. For the salsa discussed using time as a control or holding under refrigeration. If time is used then the product is to be discarded at the end of 4 hours and maked with a discard time.
06/09/2014Risk Factor
Employee health policy is in place. The capacities for trash storage is not sufficient request a plan of corrective action by 2-15-14.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the grill line is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food rack preventing its use. Operator removed the equipment during the inspection.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the front of the kitchen and the dish washing area is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only. op-erator removed the equipment during the inspection.
  • Refuse - Removal Frequency
    Observation: Dumster full staff having to leave bags of trash beside the dumpster until the unit is emptied then the procees starts all over. The cureent dumpster daoes not meet capacity needed for the facility.
    Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight. Operator to call with a plan of action for the insuffecient capacties of trash storage. Request the plan within 5 days.
02/10/2014Routine
Facility is permitted as of today.
Leaving employee health in English and Spanish.
Walk in cooler at 38 still fluctuating up to 44 asking the operator to have refrigeration company look at the unit.
Operator to have the handwashing sign up the bathroom.
Food contact surfaces to be washed, rinsed, and sanitized before food is placed in them.
An operational inspection will be conducted on or around 2-16-14.
No violation noted during this evaluation.		01/13/2014Pre-Opening
Another opening inspection will be conducted on 1-13-14 around 9:00am.
Things that need to be completed before a permit will be issued.
Walk-in cooler operating at 41 degrees or below.
Trash dumpster in place.
Removing the tape off of the floor drains.
Food thermometer in place.
Detail cleaning of the facility.
Bathrooms finished out.
At this time procedural questions will be discussed.
No violation noted during this evaluation.		01/09/2014Pre-Opening

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