Restaurant: Higher Grounds at UVA Fontaine
Address: 515 Ray C Hunt Drive, Charlottesville, VA 22903
Type: Other Food Service
Phone: 434 295-0352
Total inspections: 4
Last inspection: 10/05/2015
Facility using time as a control for the milk dispensers. No violations observed. Discussed employee health with staff during the inspection. No violation noted during this evaluation.
10/05/2015
Routine
Employee Health is in place. Thermometers provided. Facility has back up milk dispensers in place. No violations observed. No violation noted during this evaluation.
10/07/2014
Routine
Instructed the staff to have the refrigerator adjusted down slightly. Discussed obtaining back up milk dispensers so that the containers can be washed rinsed and sanitized every 4 hours.
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. Facility needs to provide a food thermometer to track milk temperatures for the 2-door low boy.
04/14/2014
Routine
Employee health is in place. Operator to notify the health department once the refrigeration unit is repaired.
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Milk cold holding at improper temperatures in the two door low boy and the milk crafts for self storage.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk was relocated during the inspection. Asked the operator to use time as a control on the milk crafts since temperature could not be maintained in them. Asking that the operator notify the health department once the refrigeration is repaired,
Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The food-contact surfaces of the following equipment were not observed sanitized the milk crafts for self service.
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 just rinsing the milk crafts in between use instead of wash, rinse, and sanitizing every four hours. Discussed using time as a control on the crafts and milk and having back ups that can be used after four hours then washing rinsing and sanitizing both sets at the end of the day the hours of operation are 7.5 hours total.
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