Doodle's Diner, 1305 East Long Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cucumbers for salads.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Stoped staff and explained no bare hand contact. Staff complied during the inspection.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the front counter was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Operator stated she was aware of the problem and well have a plumber come and correct the issue.
|
01/14/2016 | Follow-up | |
Operator to have plumber come and look at the two handsinks front counter no hot water cook line improving the pressure. Operator to verify cooling methods.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Cook observed handling diced tomato with bare hands.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Disscussed the violation with the cook and the cook put on gloves. Explained no bare hand contact with reday to eat foods with the staff today.
- Critical: Cooling* (corrected on site)
Observation: Marinara sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to discard the sauce during the inspection and agreed to verify cooling by taking temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomato cold holding at improper temperatures. Stored ontop of other food items in the prep unit not in the cold storage area.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator discrded the diced tomato during the inspection and agreed not to store where it can not be kept cold.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer to prevent the growth microorganisms on those surfaces. Operator had staff clean and sanitize the slicer during the inspection.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front counter was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Operator stated she was aware of the problem and well have a plumber come and correct the issue.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dishwashing area is being used for purposes other than washing hands. Storing chemicals and soap.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection agrred to not to store items in the sink.
|
01/07/2016 | Risk Factor | |
Facility clean and well organized.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chili in the refrigerator, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 agreed to discard during the inspection. Discussed freezing the product to stop the time.
|
05/28/2015 | Routine | |
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