Farmington - Main Kitchen, 1625 Country Club Circle, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Farmington - Main Kitchen
Address: 1625 Country Club Circle, Charlottesville, VA 22901
Type: Full Service Restaurant
Phone: 434 296-5661
Total inspections: 7
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
Operator has stopped ROP process only using for the 48 hour time frame. Health department to look into Sous Vide process the operator had questions about all violations corrected during the inspection.
No violation noted during this evaluation.		03/15/2016Follow-up
At the time of the inspection the hot water had gone down operator was informed dishmachine taken off line. Hot water still available at the handsinks.
  • Critical: Variance Requirement*
    Observation: Specialized processing method of food preservation used for perserving cooked vegetables in vinigar.
    Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
  • Critical: Reduced Oxygen Packaging - Criteria*
    Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
    Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. Dusing the inspection found products that had been in the bag for longer than 48 hours and or did not have a date or a time on them. Operator discrded products duirn the inspection.
  • 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 burgers, duck, seafood 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.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
03/07/2016Routine
Temperature controls in place. Good date marking/food protection practices.
Facility exhibiting active managerial control.
  • Refuse Outside Receptacles
    Observation: The compactor appears to be leaking from its base.
    Correction: Reapair or replace unit as necessary..
09/10/2014Routine
Temperature and sanitary controls in place.
No violation noted during this evaluation.		05/14/2014Risk Factor
No violation noted during this evaluation.01/15/2014Risk Factor
Temperature and sanitary controls in place. Excellent food storage/protection practices.
Facility under active managerial control.
No violation noted during this evaluation.		09/17/2013Routine
Today, risk factor assessment. Temperature and sanitary controls in place. Good food storage/protection practices.
Note: Ensure smoked trout is cold held according to packaging instructions (38 F or below).
No violation noted during this evaluation.		12/11/2012Risk Factor

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