Nude Fude, 2800 Hydraulic Road, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Nude Fude
Address: 2800 Hydraulic Road, Charlottesville, VA 22901
Type: Full Service Restaurant
Total inspections: 3
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type
Discussed employee health and the need for an approved variance plan when using specialized processing methods (smoking, curing, preservation foods) with the person in charge.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Had a discussion with the chef and the pimento cheese is being kept for 14 days instead of the required 7 days.The prepared ready-to-eat (RTE) pimento cheese in the refrigeration unit is not properly dated for disposition.
    Correction: The chef has agreed to discard the product after 7 days. 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 41°F 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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: Observed there was no cosumery advisor on the menu. A review of the menu with the foodservice operator indicates that burgers, kabobs, eggs may be served raw and/or undercooked.
    Correction: Owner has agreed not to cook food undercooked until consumer advisory is on the menu.If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Observed the use of sponges in the kitchen which is an absorbent material and should not be used.The nonfood contact surface of the dishwasher racks are corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Please use a green scrubber or brush instead of sponges and replace the dishwasher racks.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
    Observation: Observed the dishwasher water temperature was at 95 and not 120 which is required by the dishwasher manufacturer.The temperature of the in-use wash water solution was not maintained per the temperature specified on the cleaning agent manufacturer's label instructions.
    Correction: Maintain a temperature of 120°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
  • Equipment and Utensils, Air-Drying Required
    Observation: Observed a limited amount of space in the facitility for the air drying of dishes and pans.
    Correction: Please consider installinig wire shelving units for more drying space.
01/12/2016Routine
Today, post opening inspection.
Discussed reduced oxygen packaging requirements. Operation performing cook-chill ROP. Will not cold hold in refrigerator > 48 hours.
No violation noted during this evaluation.		07/09/2015Routine
Today, initial inspection. Layout, equipment, and processes reviewed with operator. In addition, to normal restaurant operation, owner would like to package and sell prepared foods. EHS informed him that he would need approval from VDAC.
A plan review letter outlining today's findings will be sent to operator.
No violation noted during this evaluation.		03/12/2015Pre-Opening

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