Carmello's Restaurant, 400 Emmet Street North, Charlottesville, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Carmello's Restaurant
Address: 400 Emmet Street North, Charlottesville, Virginia
Total inspections: 13
Last inspection: Jun 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over bread in walk in and over creamer in prep unit.
  • 0490 - Critical Repeat Raw or under cooked eggs used in the preparation of foods such as Caesar salad, hollandaise or Barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
  • 2310 B - The handwash station at the bar is being used for purposes other than washing hands. Drinking glass in hand sink.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen in back door loose.
June 18, 2009Routine22Details / Comments
  • 0440 - Critical Inadequate record keeping system for mussels and clams when removed from their tagged or labeled container.
  • 0490 - Critical Raw or under cooked eggs used in the preparation of foods such as Caesar salad, hollandaise or Barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Observed soda gun hose in contact with ice at bar.
  • 0800 - Critical @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria. Observed tomato sauce made on 2/1 and sauce for ravoli out of temperature
  • 1060 - The nonfood contact surface of the towel under in use cutting board and under glasses at beverage station and stained dish racks are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Prep sink was observed in a condition that prevents necessary maintenance and easy cleaning. Observed sodered corner seams in prep sink.
  • 1580 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda nozel holster, insid door of ice machine, equipment door handles..
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employee restroom off kitchen
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3380 - Critical Chlorine sanitizer in wiping buckets being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed to be at 300 ppm and being mixed with hot water.
February 04, 2009Routine56Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the employee restroom.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No handwashing sign observed in employee restroom or at hand sink.
  • 3170 - Repeat Floor under dish machine is not maintained in good repair. Observed area of broken/missing floor tile. Also, observed some areas of kitchen ceiling with flaking ceiling paint.
  • 3180 - Floors under kitchen equipment noted in need of cleaning.
January 15, 2008Routine05Details / Comments
  • 0810 - Corrected During Inspection Meat sauce (51 F.) was at unsafe temperature in walk-in refrigerator. The methods used for cooling were not adequate.
  • 1320 - There was no temperature measuring device located in the following units: a. Beverage Air reach-in refrigerator. b. Frigidaire box freezer. c. Ice cream box.
  • 1800 - The small Kenmore freezer needs defrosting. Surface under meat slicer needs cleaning.
  • 2260 - Corrected During Inspection Critical Observed a hose attached to an outside faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 3170 - Repeat The following areas were not maintained in good repair: a. Duct tape at ceiling in cooking area. b. Paint peeling at ceiling in ceiling in cooking and dishwashing areas.
  • 3180 - Electrical socket at work table was in need of cleaning.
July 05, 2006Routine15Details / Comments
  • 0810 - Corrected During Inspection Meat sauce (51 F.) was at unsafe temperature in walk-in refrigerator. The methods used for cooling were not adequate.
  • 1320 - There was no temperature measuring device located in the following units: a. Beverage Air reach-in refrigerator. b. Frigidaire box freezer. c. Ice cream box.
  • 1800 - The small Kenmore freezer needs defrosting. Surface under meat slicer needs cleaning.
  • 2260 - Corrected During Inspection Critical Observed a hose attached to an outside faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 3170 - Repeat The following areas were not maintained in good repair: a. Duct tape at ceiling in cooking area. b. Paint peeling at ceiling in ceiling in cooking and dishwashing areas.
  • 3180 - Electrical socket at work table was in need of cleaning.
July 05, 2006Routine15Details / Comments
  • 1800 - The metal shelves holding boxes and utensils had accumulations of grime and debris.
  • 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700).
  • 2920 - The door to the employee's rest room is not self closing.
  • 3170 - Paint was peeling from the ceiling in the dishwashing area.
  • 3180 - The floor under the back of a prep unit was in need of cleaning.
June 21, 2005Routine14Details / Comments
  • 1800 - The metal shelves holding boxes and utensils had accumulations of grime and debris.
  • 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700).
  • 2920 - The door to the employee's rest room is not self closing.
  • 3170 - Paint was peeling from the ceiling in the dishwashing area.
  • 3180 - The floor under the back of a prep unit was in need of cleaning.
June 21, 2005Routine14Details / Comments
  • 1800 - The metal shelves holding boxes and utensils had accumulations of grime and debris.
  • 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700).
  • 2920 - The door to the employee's rest room is not self closing.
  • 3170 - Paint was peeling from the ceiling in the dishwashing area.
  • 3180 - The floor under the back of a prep unit was in need of cleaning.
June 21, 2005Routine14Details / Comments
No violation noted during this evaluation. February 07, 2005Critical Procedures00Details / Comments
  • 1150 - Wooden shelves in the back area were damaged and were not easily cleanable.
  • 1190 - Replace the temperature measuring device in the Artic Air reach-in freezer.
  • 1460 - There is no 3-vat sink located in the establishment.
  • 3380 - Critical The strength of the bleach sanitizing solution exceeded 200 ppm. (CORRECTED TO 50 PPM.)
August 05, 2004Routine13Details / Comments
No violation noted during this evaluation. February 06, 2004Critical Procedures00Details / Comments
No violation noted during this evaluation. July 29, 2003Follow-up00Details / Comments
  • 0820 - Critical The following potentially hazardous foods in the walk-in refrigerator were at improper temperatures: a. Lasagna, prepared on 07-27-03, 51 degrees F. b. Pasta, prepared on 07-29, 52 degrees F. c. Manicotti, prepared on 07-26-03, 52 degrees F. d. Chicken, prepared on 07-26-03, 52 degrees F. e. Meat Sauce, prepared on 07-26-03, 49degrees F. f. Brown Sauce, prepared on 07-26-03, 49 degrees F. g. Veal Cacciatore, prepared on 07-27-03, 46 degrees F.(ALL ITEMS WERE DISCARDED.)
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1800 - The sides of the deep-fat fryer, browler and stove had accumulations of grime and debris.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of several canned drinks is also for drink ice or used as food behind the bar.
  • 3180 - The ceiling vent in the women's rest room is in need of cleaning.
  • 1190 - A temperature measuring device was not located in the ice cream box.
  • 1460 - There is no 3-vat sink located in the establishment. Only a 2-vat sink is available. Also, the chemical dishwashing machine needs repair at the time. (DISCUSSED THE PROCESS OF DISHWASHING IN THE SINK UNTIL THE MACHINE IS REPAIRED.)
July 28, 2003Routine16Details / Comments

June 18, 2009 (Routine)


Violations: Comments:
Substantial compliance with Virginia Food Regulations this date.
Equipment and food temperatures observed to be in appropriate ranges.
Good date marking observed
Dish machine sanitizer at appropriate concentration (50 ppm)
Employee health policy in effect and posted.

February 04, 2009 (Routine)


Violations: Comments:
Dishwasher sanitizer observed to be at correct concentration (200 ppmn)
Facility generally clean and organized.
Person in charge available and demonstrated knowledge of food safety.
Discussed employee health policy.

January 15, 2008 (Routine)


Violations: Comments:
Observed proper food storage/protection practices. Temperature and sanitary controls in place.
Today, discussed employee health policy and consumer advisory

July 05, 2006 (Routine)


Violations: Comments:
(1) Soap and paper towels were at the hand sink.
(2) Gloves were available.
(3) Prepared potentially hazardous foods were code dated.
(4) Chemical dishwashing machine sanitized utensils properly.
(5) All refrigerators shall maintain potentially hazardous foods at 41 F. or below by March 1, 2007.

July 05, 2006 (Routine)


Violations: Comments:
(1) Soap and paper towels were at the hand sink.
(2) Gloves were available.
(3) Prepared potentially hazardous foods were code dated.
(4) Chemical dishwashing machine sanitized utensils properly.
(5) All refrigerators shall maintain potentially hazardous foods at 41 F. or below by March 1, 2007.

June 21, 2005 (Routine)


Violations: Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Potentially hazardous foods were code dated.
(4) Safe food temperatures were noted.
(5) Strength of bleach sanitizing solution was at 50 ppm.

June 21, 2005 (Routine)


Violations: Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Potentially hazardous foods were code dated.
(4) Safe food temperatures were noted.
(5) Strength of bleach sanitizing solution was at 50 ppm.

June 21, 2005 (Routine)


Violations: Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Potentially hazardous foods were code dated.
(4) Safe food temperatures were noted.
(5) Strength of bleach sanitizing solution was at 50 ppm.

February 07, 2005 (Critical Procedures)

Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used.
(3) Prepared potentially hazardous foods were code dated.
(4) Good food temperatures were noted.
(5) Strength of the bleach sanitizing solution was at 100 ppm.

August 05, 2004 (Routine)


Violations: Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Prepared potentially hazardous foods were code dated.
(4) Bleach test kit was available.
(5) Chemical dishwashing machine sanitized utensils properly.
(6) Food temperatures were within the standard.

February 06, 2004 (Critical Procedures)

Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Safe food temperatures noted in all units.
(4) Bleach sanitizing solution for the wiping cloths was available.
(5) Chemical dishwashing machine sanitized utensils properly.

July 29, 2003 (Follow-up)

Comments:
The purpose of this visit was to followup on the critical violation noted on the inspection report dated 07-28-03. No repeated critical violation was noted. The refrigerator was operating properly.

July 28, 2003 (Routine)


Violations: Comments:
(1) A new private area was added to the facility. The hand sink in the kitchen was relocated because of the addition. Request that a revised plan or drawing be provided to show the physical change(s) in the kitchen.

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