Feast, 416 West Main Street Suite H, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Feast
Address: 416 West Main Street Suite H, Charlottesville, VA 22903
Type: Full Service Restaurant
Phone: 434 244-7800
Total inspections: 4
Last inspection: 08/07/2015
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Inspection findings

Inspection date

Type
During this inspection the facility appeared clean, organized and in good repair. Observed appropriate hand washing and use of gloves. Recommend that staff making sandwiches/salads up front either tuck their shirts in or use aprons to prevent their shirts from coming in contact with food when reaching over the prep units. Discussed: employee health policy, stock rotation in sandwich prep units and time limitations for sliced meats in an open prep unit.
No violation noted during this evaluation.		08/07/2015Risk Factor
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: The personnel have drink containers with no straws and above prep tables, in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: All personnel must have drinks in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Brie, Roast beef, Provalone, Chicken Salad, Fresh Mozerrela in the sandwhich prep and greek goddess dressing in the deli fridge cold holding at improper temperatures less than an hour.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the back 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.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Sewage - Other Liquid Wastes and Rainwater
    Observation: Condensate in both freezers.
    Correction: Condensate should evaporate or drain. Remove condensate from freezers.
02/03/2014Routine
All critical violations corrected.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Dishwasher thermometer was observed in a state of disrepair and damaged.
    Correction: Repair the thermometer 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
02/11/2013Follow-up
Facility overall clean and well organized. Facility in need of follow- up in 7-10 days. to ensure corrections of repeat violations. Sanitizer at wiping clothes at 200ppm.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: The @PERSONNEL@ is @PERSONNEL ACTION@ in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: All @PERSONNEL@ who are @PERSONNEL ACTION@ must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: @FOOD@ 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 and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@.
    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.
01/28/2013Routine

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