Splendoras Gelato Cafe, 317 East Main Street, Charlottesville, VA - Restaurant inspection findings and violations

January 26, 2009 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave over had accumulatons of old food and grease.
  Clean and sanitize these surfaces for food contact.
• 3045 - 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.

August 04, 2008 (Routine)

• 1320 - Corrected During Inspection There was no temperature measuring device located in the front coffee station cooler.
  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.
• 1530 - There is no properly working test kit for Chlorine sanitizer provided in the facility for monitoring the concentration of the chemical sanitizing solution in the dishwasher
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the microwave upfront.
  Maintain nonfood-contact surfaces of equipment clean.
• 3380 - Critical Sanitizing Agent (Quat Compound( being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 and tested at< 50 ppm.
  Utilize only an appropriate concentration (200 ppm) of the sanitizing agent (Quat) that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces

August 14, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Critical Raw animal food (shell eggs)stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: front microwave.
  Maintain nonfood-contact surfaces of equipment clean.

July 10, 2006 (Routine)

July 10, 2006 (Routine)

July 29, 2005 (Routine)

July 29, 2005 (Routine)

July 29, 2005 (Routine)

October 07, 2004 (Critical Procedures)

July 21, 2004 (Routine)

• 0550 - In-use utensils stored in container of quaternary ammonia sanitizing solution (CORRECTED)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1350 - The temperature measuring device for the heat sanitizing dishwasher unit may need repair. Temperature gauge on final rinse rated 168. (Heat test strip verified water is reaching 180 degrees Farenheit on final rinse)
  Temperature gauge on dishwashing unit may need repair.

July 07, 2004 (Routine)

• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes (WILL BE INSTALLED BY AUGUST 1, 2004-AS STATED BY NEIGHBORHOOD PLANNING AND DEVELOPEMENT SERVICES-MAY NOT USE UNTIL VENTILATION HOOD SYSTEM IS INSTALLED)
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). (Gauge rated 40 psi on final rinse cycle)
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3180 - Area where construction have occurred 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. (ON ORDER)

July 01, 2004 (Pre-Opening)

• 3220 - Mops not hung up to air dry (IN PROCESS OF INSTALLING MOP RACK).
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3080 - Less than 10 foot candles of light was noted in the walk-in coolers.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1060 - All raw wood needs to be painted or sealed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2790 - The indoor wall material located in back area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2830 - Floor wall juncture in back area and front service area is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3170 - Area around floor drains are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0690 - Splash guard is needed in front service area.
  Protect food from miscellaneous sources of contamination.
• 1560 - Spaces behind handsinks and three compartment sink needs to be sealed. This is a cleaning hazard.
  Seal the equipment to the wall.