Cinema Taco, 110 East Main Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 03/15/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Guacamole and salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Note to management must put in place a better management system of the cold holding prep unit. Removing the lid will not provide a function unit that must maintains proper temperature required for Time/Temperature for food safety (TCS) Foods. Advised Person In Charge That any food that has been out of temperature for longer than 4 hrs must be discarded.
|
03/09/2016 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw cut sweet pototes was not protected from Raw beef because it was stored on top.
Correction: Prevent CROSS-CONTAMINATION by storing food all vegs/produce away from raw beef
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Guacamole and salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Note to management must put in place a better management system of the cold holding prep unit. Removing the lid will not provide a function unit that must maintains proper temperature required for Time/Temperature for food safety (TCS) Foods. Advised Person In Charge That any food that has been out of temperature for longer than 4 hrs must be discarded.
|
03/03/2016 | Risk Factor | |
| No violation noted during this evaluation. | 02/25/2015 | Routine | |
- Food - Potentially Hazardous Food - Slacking (corrected on site)
Observation: Frozen fish in a vac-pac slacked at improper temperatures.Product was raw tuna.
Correction: Product was discarded. Must follow product guidelines.
|
12/04/2013 | Routine | |
Generally, facility found to be clean and well ordered. Staff knowledgeable about employ ee health policy. Left materials on Norovirus prevention measures. Recommended installation of separate dumpsink at service area to minimize risk of cross contamination from handsink.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Using deep containers of greater than a 6-8" depth for both ambient cooling of salsas and hot foods such as chicken mixtures.;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. Recommended adding more shelving to kitchen 2 door refrigerator and purchasing more hotel pans to facilitate the cooling process.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tamales stored over top of container hot holding at improper temperatures in steamtable.
Correction: Rapidly reheated the food to 165°F and maintain at 135°F or above through the hot holding period. Will put out less and use cover.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not accessible at the hand washing lavatory in the kitchen. There was a bag but no dispenser.
Correction: 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. Operator agreed to install dispenser that would operate properly.
|
12/06/2012 | Routine | |
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