Just Curry Downtown, 610 East Main Street, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 31, 2009 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | April 29, 2008 | Follow-up | - | - | Details / Comments |
| No violation noted during this evaluation. | March 28, 2008 | Routine | - | - | Details / Comments |
July 31, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. - 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Reviewed with operator and left handouts. Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. - 1960 - Air drying racks were not on wall and needed to be re-installed.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Generally, facility was clean and well ordered. Food was found in proper temperature ranges. Person in charge was knowledgeable about food safety and currently certified.
April 29, 2008 (Follow-up)
Comments:30 day after opening inspection. Food and equipment temperatures are within appropriate range. Sanitizing solution 200 ppm is acceptable. Observed good personal handwashing and glove use by staff on this visit.. Facility clean and well organized. Staff demonstrated knowledge of food safety.
March 28, 2008 (Routine)
Comments:Pre-opening inspection. Owner will: move mop rack and alto sham oven and reverse flow of three compartment sink (suggest sign be posted). Food for this facility will be prepared at Just Curry at 1435 University Ave. and transported in cambros to this location for hot/cold holding and serving. They will set up written log to document food temperatures: after cooking, upon loading, at arrival, and when serving. Facility is very clean and well organized.
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