Restaurant: Rising Roll
Address: 14 Jpa, Charlottesville, VA 22904
Type: Full Service Restaurant
Phone: 434 981-3165
Total inspections: 4
Last inspection: 02/01/2016
Facility to work on the ambient cooling for deli meats and cheeses to ensure they are properly cooed after sliced. Develop methods to ensure the product is cooled to 41 within 4 hours.
Critical: Cooling* (corrected on site) Observation: Ambient temperature or pre-chilled deli meats and cheeses not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to discard products that were not properly cooled. Opeator verify temperatures and cooling methods.
02/01/2016
Risk Factor
No violation noted during this evaluation.
08/05/2015
Routine
Gloves - Use Limitation (corrected on site) Observation: Unapproved slash-resistant gloves used for cutting ready-to-eat food (RTE). Employee observed handling deli meats from the slicer with a chain metal glove.
Correction: Use only those slash-resistant gloves that have a smooth, durable and nonabsorbent outer surface with RTE food. Absorbent and hard to clean slash-resistant gloves may be used with RTE food if they are covered with a smooth, durable, nonabsorbent glove or a single-use glove. Staff covered the chain metal glove with a disposable glove during the inspection.
Cooling Methods Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage covered hot in a container placed in the reach in cooler.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Operator place the sausage in the wal in freezer during the inspection product was down to temperature by the end of the inspection. Discussed verifing colling methods.
04/07/2015
Follow-up
Facility in Substantial Compliance with the Virginia Food Code. No violation noted during this evaluation.
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