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

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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 Béarnaise 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 Béarnaise 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:
  • 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.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0490 - Critical Repeat Raw or under cooked eggs used in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
    Substitute pasteurized eggs or egg products for raw shell eggs in the preparation foods that are not cooked to the required cook temperature for the minimum required amount of time.
  • 2310 B - The handwash station at the bar is being used for purposes other than washing hands. Drinking glass in hand sink.
    The handwash facility identified above is to be used for washing hands only
  • 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.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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:
  • 0440 - Critical Inadequate record keeping system for mussels and clams when removed from their tagged or labeled container.
    Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
  • 0490 - Critical Raw or under cooked eggs used in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
    Substitute pasteurized eggs or egg products for raw shell eggs in the preparation foods that are not cooked to the required cook temperature for the minimum required amount of time.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Observed soda gun hose in contact with ice at bar.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 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
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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.
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Prep sink was observed in a condition that prevents necessary maintenance and easy cleaning. Observed sodered corner seams in prep sink.
    Repair the @EQUIPMENT@ 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.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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..
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employee restroom off kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing 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.
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the employee restroom.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 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.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Recommend posting employee hand wash signs in dining room restrooms.
  • 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace damaged areas of flooing to provide a smooth and easily cleanable surface. Repair areas of ceiling with flaking paint.
  • 3180 - Floors under kitchen equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 0810 - Corrected During Inspection Meat sauce (51 F.) was at unsafe temperature in walk-in refrigerator. The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 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.
    Provide a 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.
  • 1800 - The small Kenmore freezer needs defrosting. Surface under meat slicer needs cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Electrical socket at work table was in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 0810 - Corrected During Inspection Meat sauce (51 F.) was at unsafe temperature in walk-in refrigerator. The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 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.
    Provide a 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.
  • 1800 - The small Kenmore freezer needs defrosting. Surface under meat slicer needs cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Electrical socket at work table was in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 1800 - The metal shelves holding boxes and utensils had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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).
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2920 - The door to the employee's rest room is not self closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Paint was peeling from the ceiling in the dishwashing area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floor under the back of a prep unit was in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 1800 - The metal shelves holding boxes and utensils had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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).
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2920 - The door to the employee's rest room is not self closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Paint was peeling from the ceiling in the dishwashing area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floor under the back of a prep unit was in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 1800 - The metal shelves holding boxes and utensils had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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).
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2920 - The door to the employee's rest room is not self closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Paint was peeling from the ceiling in the dishwashing area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floor under the back of a prep unit was in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 1150 - Wooden shelves in the back area were damaged and were not easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1190 - Replace the temperature measuring device in the Artic Air reach-in freezer.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1460 - There is no 3-vat sink located in the establishment.
    Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
  • 3380 - Critical The strength of the bleach sanitizing solution exceeded 200 ppm. (CORRECTED TO 50 PPM.)
    Utilize only bleach sanitizing solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
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:
  • 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.)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1800 - The sides of the deep-fat fryer, browler and stove had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 3180 - The ceiling vent in the women's rest room is in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1190 - A temperature measuring device was not located in the ice cream box.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 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.)
    Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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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