Zinc, 420 West Main Street, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 02, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
|
February 05, 2009 | Routine | 0 | 2 | Details / Comments |
|
February 27, 2008 | Routine | 3 | 4 | Details / Comments |
|
February 21, 2007 | Routine | 0 | 2 | Details / Comments |
June 02, 2009 (Critical Procedures)
Violations:
- 0440 - Critical Tags missing from containers of raw oyster containers.
Ensure the tags remain attached to the shellstock container until the container is empty. - 0820 A 2 - Corrected During Inspection Critical Potentially hazardous food cold holding at improper temperatures in cookline preparation unit. Ambiet temperature measured 49F. Twenty-four hour product temperatures 48-50F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods held >24 hours in preparation units is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
Today, critical procedures inspection.
Ensure shellstock tags are kept with raw oysters during entire storage period and maintain for 90 days. Also, increase temperature tracking efforts of product/equipment.
Satifactory product date marking occuring for items in walk-in refrigerator. Ensure ready-to-eats foods held > 24 hours in cookline refrigerators are properly date marked.
February 05, 2009 (Routine)
Violations:
- 0480 - Repeat Unlabeled food containers. Bulk food containers not labeled with content name.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 1570 - Spray nozzle at pre-rinse was observed in a condition that prevents necessary maintenance and easy cleaning. Observed plastic tied around nozzle base.
Repair or replace nozzle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Facility appears clean and well organized. Equipment temperatures satisfactory. Dish machine sanitizing properly.
Operator to update consumer advisory statement for raw or undercooked food items.
February 27, 2008 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee handle soiled dishware then handle clean dishware without washing hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Numerous food items in walk-in refrigerator were not covered.
Store food in packages, covered containers, or wrappings. - 0480 - Large bulk food containers and some food containers on upper shelf (near kitchen entry) are not labeled.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Observed several food items stored on counter next to cook's hand wah sink.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0790 - Improper methods used to thaw packaged duck.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 2310 B - The handwash station in the back of the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
Facility appears clean and well ordered. Equipment temperatures observed to be in the proper range.
Operator to start practice of date marking refrigerated ready-to-eat foods. Also, need to develop a consistent method/protocol for rapid cooling of stored, hot foods.
Today, discussed employee health policy and consumer advisory for raw or undercooked products.
February 21, 2007 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1580 - The cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Pre-opening inspection for change-of-ownership. New owner permit issued on this day.
(1) Lighting intensity is adequate.
(2) Plumbing fixtures and drains comply with the Food Regulations.
(3) Dish machine is sanitizing properly. 100 ppm was verified.
(4) Counter at the bar is in the process of being finished (zinc covering).
Prior to opening:
(1) Clean all equipment surfaces in the kitchen (prep table, 3-compartment sink, dish machine) and cookline (prep units, prep table).
(2) Clean floor areas at the cookline and in the kitchen. Clean all floor drains in the facility.
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