Timberlake Drug, 322 East Main Street, Charlottesville, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Timberlake Drug
Address: 322 East Main Street, Charlottesville, Virginia
Total inspections: 10
Last inspection: Apr 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.Breakfeast biscut.April 23, 2009Critical Procedures10Details / Comments
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0820 A 2 - Corrected During Inspection Critical Deli meats in the prep unit cold holding at improper temperatures
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
January 30, 2009Routine21Details / Comments
  • 0470 - Critical Raw animal food [shell eggs in basement refrigerator] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0550 - Corrected During Inspection Dispensing utensils [ice scoop] improperly stored between uses.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 2 - Corrected During Inspection Critical Tuna salad, chicken salad, potato salad, egg salad, egg & bacon sandwich, and bean salad cold holding at improper temperatures
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach-in 2 door refrigerator next to the sandwich prep unit is not accurate.
January 29, 2008Routine33Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0820 - Critical Repeat Foods in the sandwich prep cooler were cold holding at improper temperatures.
  • 1770 C - The interior splash guard of the ice machine is in need of cleaning.
  • 2810 - Ceiling in the equipment storage area (boiler room) is not smooth and easily cleanable - ceiling is unfinished. Disposable containers are being stored in this area.
January 08, 2007Routine13Details / Comments
  • 0820 - Corrected During Inspection Critical Tuna salad and chicken salad were found cold holding at improper temperatures.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
January 12, 2006Routine11Details / Comments
  • 0170 - Corrected During Inspection Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0480 - One small container of white powdered food product not labeled in downstairs area.
  • 0550 - Dispensing utensils in sugar container improperly stored between uses.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
  • 1800 - Area inside ice cream unit and surface of milkshake unit has accumulations of grime and debris.
  • 2720 - Trash containers not covered.
  • 2790 - Spaces around pipes in ceiling located in downstairs bathroom need to be sealed.
  • 3080 - Some areas in upstairs dry storage area has less than 10 foot candles. (only 3-8 foot candles of light available-verified by light meter)
  • 3170 - Space underneath cabinets in downstairs area needs to be sealed.
  • 3240 - Handwashing facilities not maintained. Drain from handsink is clogged and staff are not able to use handwashing sink. (OPERATOR IN PROCESS OF REPAIR)
January 03, 2005Routine010Details / Comments
  • 0170 - Corrected During Inspection Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0480 - One small container of white powdered food product not labeled in downstairs area.
  • 0550 - Dispensing utensils in sugar container improperly stored between uses.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
  • 1800 - Area inside ice cream unit and surface of milkshake unit has accumulations of grime and debris.
  • 2720 - Trash containers not covered.
  • 2790 - Spaces around pipes in ceiling located in downstairs bathroom need to be sealed.
  • 3080 - Some areas in upstairs dry storage area has less than 10 foot candles. (only 3-8 foot candles of light available-verified by light meter)
  • 3170 - Space underneath cabinets in downstairs area needs to be sealed.
  • 3240 - Handwashing facilities not maintained. Drain from handsink is clogged and staff are not able to use handwashing sink. (OPERATOR IN PROCESS OF REPAIR)
January 03, 2005Routine010Details / Comments
  • 0170 - Corrected During Inspection Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0480 - One small container of white powdered food product not labeled in downstairs area.
  • 0550 - Dispensing utensils in sugar container improperly stored between uses.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
  • 1800 - Area inside ice cream unit and surface of milkshake unit has accumulations of grime and debris.
  • 2720 - Trash containers not covered.
  • 2790 - Spaces around pipes in ceiling located in downstairs bathroom need to be sealed.
  • 3080 - Some areas in upstairs dry storage area has less than 10 foot candles. (only 3-8 foot candles of light available-verified by light meter)
  • 3170 - Space underneath cabinets in downstairs area needs to be sealed.
  • 3240 - Handwashing facilities not maintained. Drain from handsink is clogged and staff are not able to use handwashing sink. (OPERATOR IN PROCESS OF REPAIR)
January 03, 2005Routine010Details / Comments
  • 0450 - Critical Worker observed using a cup to scoop ice out of ice bin used for customer beverages.
  • 3600 - Repeat Properly prepared plans and specifications not submitted for review and approval for dry storage area upstairs.
March 17, 2004Critical Procedures11Details / Comments
  • 0820 - Critical Sausage biscuits hot holding at improper temperatures. Item made at 9:00am and had not been out of temperature for more than 4 hours. (OPERATOR CORRECTED)
  • 2310 B - The handwash station at the front area is being used for rinsing wiping cloths.
  • 1060 - The wooden pallet on hanging on the wall in the bakery area is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0470 - Raw meat stored in such a manner that may cause cross contamination in upright freezer.
  • 2000 - Napkins at front service area by cash register not protected.
  • 1750 - Manufacturer containers were observed reused for the storage of food and single service plasticware.
  • 0600 - Inappropriate beverage cup returned to the food establishment for refill. (OPERATOR CORRECTED)
  • 3020 - Soap was not provided at the hand washing lavatory in the bathroom downstairs
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the reach-in refrigeration units are not easily readable.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3170 - Bottom area of cabinets in bakery area are not maintained in good repair
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
November 07, 2003Routine310Details / Comments

April 23, 2009 (Critical Procedures)


Violation: 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.Breakfeast biscut.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
Comments:
Observed proper handwashing and glove use. Went over procedures about the breakfast biscuits they just need to keep up with the time. Employee health policy is in place.

January 30, 2009 (Routine)


Violations: Comments:
Leaving information concerning employee health policy.

January 29, 2008 (Routine)


Violations: Comments:
A new refrigerator has been ordered and in on the way to replace the sandwich prep unit that is not keeping food at the proper temperature. A plan has been devised to relocate cold foods to maintain 41 degrees F. until the new unit arrives and others can be adjusted. It is recommended that a refrigeration professional be contacted to evaluate the current refrigeration and to ensure they can maintain the proper temperatures.

January 08, 2007 (Routine)


Violations: Comments:
(1) Facility appears clean and organized.
(2) Gloves are being used to minimize bare hand food contact.
(3) Quaternary ammonium sanitizer was found at proper concentration.

January 12, 2006 (Routine)


Violations: Comments:
Overall, facility was found to be in substantial compliance with the provisions of the Food Regulations. Facility is clean and well-maintained. Proper hand washing and glove usage were observed, 200 parts per million quaternary ammonium sanitizer was provided. The person-in-charge has a thorough knowledge of the food code.

January 03, 2005 (Routine)


Violations: Comments:
Implements used when handling ready-to-eat foods. All good food temperatures. Food thermometer available-demonstrated calibrating. Quaternary ammonia sanitizing solution available in three compartment sink (200ppm). Chemical test kit available. Most issues noted from last inspection have been addressed (11/7/03). Received phone call from operator 1/5/04-stated handsink has been repaired and is fully functional.

January 03, 2005 (Routine)


Violations: Comments:
Implements used when handling ready-to-eat foods. All good food temperatures. Food thermometer available-demonstrated calibrating. Quaternary ammonia sanitizing solution available in three compartment sink (200ppm). Chemical test kit available. Most issues noted from last inspection have been addressed (11/7/03). Received phone call from operator 1/5/04-stated handsink has been repaired and is fully functional.

January 03, 2005 (Routine)


Violations: Comments:
Implements used when handling ready-to-eat foods. All good food temperatures. Food thermometer available-demonstrated calibrating. Quaternary ammonia sanitizing solution available in three compartment sink (200ppm). Chemical test kit available. Most issues noted from last inspection have been addressed (11/7/03). Received phone call from operator 1/5/04-stated handsink has been repaired and is fully functional.

March 17, 2004 (Critical Procedures)


Violations: Comments:
Date marking observed. Implements used when handling ready-to-eat foods. Hands washed at appropriate times today. Discussed preparation and handling of turkey product. Discussed pre-chilling ingredients for prepared salads. Issues noted from last inspection have been addressed. Wooden pallet in downstairs area has been removed. All raw meats stored properly. All single-service articles are properly protected. Manufacturer containers are not being reused. All handsinks are fully stocked with soap and paper towels. Hands washed in appropriate sinks. Thermometers available in all refrigeration units. Cabinets in downstairs area have been repaired. Dry storage area upstairs has been created without final approval by our department-plans have not been submitted to our department as of today-will assess on next routine inspection.

November 07, 2003 (Routine)


Violations: Comments:
Quaternary ammonia sanitizing solution available (200ppm). Chemical test kit available. Date marking observed. Chef thermometer available.

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