Anderson's Catering, 7256 Hatfields Acres Lane, Charlottesville, VA 22901 - Mobile Food Unit inspection findings and violations

Business Info

Restaurant: Anderson's Catering
Address: 7256 Hatfields Acres Lane, Charlottesville, VA 22901
Type: Mobile Food Unit
Phone: 434 465-1247
Total inspections: 9
Last inspection: 07/30/2015

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Inspection findings	Inspection date	Type
During this inspection the facility was generally clean, all equipment was operational (refrigerators holding temperature), and refrigerated crab and she crab soup was at 36f double bagged in ice coolers protected from melting ice. No violation noted during this evaluation.	07/30/2015	Routine
Cleaning improvements noted in the mobile unit. No violation noted during this evaluation.	09/13/2014	Routine
Utensils - In-Use - Between-Use Storage Observation: Cup was being used to scoop ice. . Correction: 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 135°F. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Crab Cakes and Pulled Pork BBQ were cold holding at improper temperatures Correction: At time of inspection owner/operator explained that when product was in transport ice had melted causing a temp increase. Owner ensured that both TCS foods have been cooled properly and that products were not out of temp for longer that 4hrs.	07/31/2014	Routine
Commissary Pre-Opening inspection. Operator will have reserved space in the walk-in on the right side. Operator will cool crab soup in the freezer. Inspector went over cooling in shallow pans and cooling requirements. The food prepared in the commissary will be bbq, crab soup and crab cakes. Dry storage is adequate for the needs of the food service. No violation noted during this evaluation.	07/24/2014	Other
Operator to verify cooling methods from the commissary. Critical: Cooling* Observation: She crab soup noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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 not to use called the store and verify the product is 41 degrees before using. Discussed cooling methods with the operator. Operator stated that the soup was cooked covered and placed in a cooler on ice. Operator stated that they will verify their cooling methods. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: 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.	05/12/2014	Routine
No food preparation at time of inspection. Inspection focus was on water and hot water. Generator was working at time of the inspection. No shell stock is used. Menu will be (she crab soup, lobster bisque, crab cakes and pork bbq) prepared in the commissary. Not using refrigeration on unit or freezer, just using ice coolers. Hot water was available during inspection. Equipment - Good Repair and Proper Adjustment Observation: Freezr was observed in a state of disrepair and damaged. Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Non-Food Contact Surfaces Observation: The nonfood contact surface of the walls behind the grill, floor under grill, grill, fryer, floors under fryer has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	05/02/2014	Routine
This was a mobile unit inspection at a temporary event (Tom Tom Festival) at time of inspection event has having issues with power therefore all refrigerator on unit could not be verified. All TCS food was being held at proper temperature in coolers. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink in mobile unit was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	04/11/2014	Risk Factor
Observed: 1) correct food temperatures, 2) proper food storage, 3) accessible hand sink with soap & paper towels (potable water under pressure available) and 4) permit posted. Overall compliance with the Virginia Food Regulations as observed on this date. Critical: Water - Approved Water System* (corrected on site) Observation: Potable water hose for mobile unit observed stored directly on floor underneath a trash bin. Correction: Wash, rinse and sanitize this potable water hose and then store in a clean location to prevent possible environmental contamination of the mobile unit's water supply. Operators agreed to correct and not use the hose until clean & sanitized. Physical Facilities - Cleaning Frequency and Restrictions Observation: Mobile unit floor noted in need of cleaning. Correction: 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. Operator agreed to correct.	05/11/2013	Routine
Mobile unit was operating at Tom Yum Fest Critical: Reheating for Hot Holding* (corrected on site) Observation: The Crab Soup was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.	04/12/2013	Risk Factor

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