Marco And Luca Dumpling Store, 176 Zan Road, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
During this inspection the facility appeared clean, organized and well maintained. Noted better us of refrigerator/freezer space
- Critical: Cooling* (corrected on site)
Observation: Egg drop soup observed on stove top in large stock pot, measured at 116 f.
Correction: Once soup is removed from heat source it may sit at ambient temperature until reaching 135 f, then it must be cooled to 41f or below by appropriate means within 4 hours.
|
07/15/2015 | Routine | |
Owner was present during the inspection. Risk factors and public health rationales were reviewed. Owner took immediate voluntary corrective actions.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Worker / owner not washing hands when reporting to work or when hands may have been potentially contaminated.
Correction: Train staff to always wash hands when reporting to work, after handling items that may contaminate the hands and after removing disposable food gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Tofu soup measued at 110 F (2 hours in TDZ). Owner voluntarily reheated product to 165 F + . Individual soup order was reheated to 179 F (verified).
Correction: Hot holdin: Keep hot foods at 135 F + once fully cooked.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat dumplings and tofu cold holding at improper temperatures. Products measured 52 F and had been in the refrigeration unit more than 4 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Owner voluntarily removed all PHFs and then voluntarily discarded products in question.
- Cooling, Heating, and Holding Capacities
Observation: Some equipment was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment (noodles in large bins0
Correction: Provide additional equipment necessary to maintain food items at 41 F or less or 135 F or more. Two door refrigeration unit was not maintaining proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Owner agreed to provide more equipment as needed.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food contact pan not being properly washed, rinsed and santized. Items to be cleaned are to follow the three step process of cleaning & santizing prior to reuse.
Correction: Corrected. Discussed with owner and with food worker.
|
01/29/2014 | Routine | |
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