Java Java - Downtown Mall, 421 East Main Street, Charlottesville, VA 22902 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Discussed lowering the temperature of the low boys in the front and not filling the units full. Maintain extra stock in the back refrigerators. Discussed the importance of monitoring the temperature of the cold holding units as well as the food.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Refrigerated storage.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Went over cold holding temperatures with PIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that tray of pastries was not protected from contamination because it was not covered or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Dairy products in the right front low-boy were cold holding at improper temperatures (milk and half & half were at 46°F
Correction: yogurt was at 44°F).
- Temperature Measuring Devices
Observation: There was no working emperature measuring device located in the 2 front low boy reach-in coolers..
Correction: Provide a working 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.
- Prohibitions - Single Service
Observation: Single-service or single-use items and spices found stored in the fuse box enclosures.
Correction: Discontinue storage of clean equipment, utensils, and spices in a location subject to contamination.
|
12/26/2015 | Routine | |
Discussed employee health with manager. Discussed leaving space between milk gallons in undercounter refrigeration for better circulation of cold air.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: MIlk in undercounter 2 door cold holding at improper temperatures of 46 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
10/15/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream 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.
- 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.
|
12/17/2013 | Routine | |
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