College Inn, 1511 University Avenue, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: College Inn
Address: 1511 University Avenue, Charlottesville, VA 22903
Type: Full Service Restaurant
Phone: 434 977-2710
Total inspections: 6
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
Discussed employee health today. Operator to obtain chlorine test strips and quantinary ammonia test strips. Discussed covering foods in the 1 door freezer to protect foods from dripping condensate.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: all food contact surfaces ran thru the dishmachine..
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator had the sanitizer running at 100 ppm by the end of the inspection. Operator to have staff check sanitizer levels daily to ensure the dishmachine is operating properly.
03/08/2016Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Salads with cut tomato cold holding at improper temperatures. Unit was turned off that they were stored in.
    Correction: Salads were just made operator turned down the unit will and agreed to verify temperature after 1 hour. If food temperatures are not down to below 41 by 2:00pm operator agreed to discard products.
07/28/2015Routine
Discussed employee health with staff.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) marinaria, lasanga, and BBQ in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator had staff date product during the inspection.
03/09/2015Risk Factor
Discussed employee health with the operator specifically about how long to exclude with symptoms.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
12/01/2014Risk Factor
Facility still working on mop sink installation working on replacing thermometers. Kitchen tiles have been repaired.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling tomatoes for ready-to-eat (RTE) sandwich 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared meat sauce, red sauce, and alfredo sauce in the walk-in unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 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 quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Toilet Room Receptacle Covered
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
07/30/2014Routine
Once ownership changes a permit will be issued.
Things to have complete 90 days after ownership changes:
- Repairing tiles in the back kitchen area.
- Install a mop sink mop water to be dumped in the toilet until mop sink is installed.
- Removing items not needed in the facility
- Seal back door so that no light comes through.
Things to complete with in 10 days:
- Test strips for the quantinary ammonia in place
- Handwash signs at all hand sinks
- Thermometers in place in all refrigeration
Ensuring employee health is in place with all food handlers please review leaving information.
Discussed consumer advisory not needed at this time.
No violation noted during this evaluation.		06/10/2014Pre-Opening

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