First Run Catering, 995 Research Park Boulevard, Charlottesville, VA 22911 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: First Run Catering
Address: 995 Research Park Boulevard, Charlottesville, VA 22911
Type: Full Service Restaurant
Phone: 434 842-5381
Total inspections: 4
Last inspection: 08/12/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.08/12/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Broccoli salad, Ham, Tomatoes 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. To ensure future compliance all TCS food must be pre chilled to 41 or bellow before brought out to salad bar
04/15/2014Risk Factor
No violation noted during this evaluation.12/09/2013Risk Factor
Discussed employee health, bulk cooling procedures and maintenance of the commercial dish washing machine.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: The methods used for cooling were not adequate. Fully cooked chopped chicken observed in an covered plastic container in the cold well on the service line at 80 F. Product had just been prepared in the last 1.5 hours.
    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. Owner / manager removed product for rapid cooling down to 41 F prior to service.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Cooked chicken breasts hot holding at improper temperature (124 F).
    Correction: Product was on the line less than 2 hours. Boost heat to 165 F for 15 seconds and then hold at 135 F+ for hot holding. Corrected.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Tuna salad (46 F), sliced beef (55 F) observed cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Owner / manager on duty took immediate corrective action.
03/25/2013Routine

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