Restaurant: Hamiltons' at First & Main
Address: 101 West Main Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 295-6649
Total inspections: 2
Last inspection: 03/09/2015
Note: Recommend an additional prep unit for cold holding potentially hazardous foods.
Critical: Shellfish - Shellstock - Maintaining Identification* Observation: Inadequate record keeping system of shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
Food Storage - Clean and Dry Location Observation: Numerous foods in containers stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
Cooling, Heating, and Holding Capacities Observation: Mechanical refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment. Numerous food storage cold holding in ice.
Correction: Provide additional refrigeration euipment necessary to maintain food items at proepr temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Also, the use of ice for cold holding potentially hazardous foods is a poor control. Note: Improper food storage temperatures are a major contributing factor to foodborne illness.
Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor under equipement thoughout kitchen area is noted in need of cleaning.
Correction: 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.
03/09/2015
Routine
Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Prep table shelves at cookline and adjacent prep area..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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