C'ville Coffee, 1301 Harris Street, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Operator sent verification that the sandwich prep unit as well as the small milk cooler had been repaired and Health Department verified. Operator is monitoring food temperatures in the sandwich prep unit daily. Thank you for your diligence.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All food in the main prep unit was cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The deli meat that had been sliced two hours earlier was relocated, all other foods were voluntarily discarded.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the main prep unit..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities in Good Repair
Observation: Wall by the handwash sink next to main prep unit is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/02/2015 | Routine | |
| No violation noted during this evaluation. | 04/29/2014 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site)
Observation: 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. Soup was discarded at time of inspection.
- Cooling Methods
Observation: Medium pot of soup in reachin cooler from 4/21/2014 this methods used for cooling is not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS foods in main prep unit were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the tuna container in prep unit were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces in the prep unit must be cleaned every 24 hours to prevent the growth microorganisms on those surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirty dishes piled up soaking in dirty water left overnight.
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.
|
04/22/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All food in the main prep unit cold holding at improper temperatures @ 50'F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Advised Owner Toan that food that has been out of temperature longer that 4 hours should be discarded.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use sanitize water in both buckets(in kitchen and coffee area) was observed to be heavily soiled or contaminated.
Correction: Empty buckets and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Plastic ware stored incorrectly
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
|
04/01/2013 | Routine | |
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