Beer Run, 156 Carlton Road #203, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 08/03/2015 | Routine | |
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly tracking both refrigeration and product temperatures during periods of cold holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods in walk-in refrigerator cold holding at improper temperatures. Internal product temperature and ambient air temperature both meaured in a range from 45-46 F.
Correction: Relocate to another refrigeration unit capable of maintinaing products 41F or below. Note
|
07/22/2014 | Risk Factor | |
Above violation discussed with person-in-charge--corrective actions taken.
- Critical: Cooling* (repeated violation)
Observation: Large container of potato salad in walk-in noted not being adequately cooled to prevent the growth of harmful bacteria. Internal temperature measured 46 F > 6 hours.
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. Recommend discarding product
|
10/31/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee eating in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked potato wedges noted not being adequately cooled to prevent the growth of harmful bacteria. Product internal temperature measure 50 F.
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. Product was discarded.
|
06/12/2013 | Routine | |
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