Martha Jefferson Hospital (Level 00 Production Kitchen), 500 Martha Jefferson Drive Level 0, Charlottesville, VA 22911 - Hospital Food Service inspection findings and violations

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Business Info

Restaurant: Martha Jefferson Hospital (Level 00 Production Kitchen)
Address: 500 Martha Jefferson Drive Level 0, Charlottesville, VA 22911
Type: Hospital Food Service
Phone: 434 654-7304
Total inspections: 5
Last inspection: 08/28/2014
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Inspection findings

Inspection date

Type
  • Cooling Methods (corrected on site)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed tortellini in cooling process that was covered.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Place cooling food uncovered in the available blast chiller to cool before storing in refrigerator.
08/28/2014Routine
Temperature and sanitary controls in place.
No violation noted during this evaluation.		05/08/2014Risk Factor
No violation noted during this evaluation.12/30/2013Risk Factor
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The following utensils were observed soiled to sight and touch:Ready-to- use utensils stored in soiled container tubs
    Correction: Clean and sanitize these surfaces for food contact. Adjust cleaning schedule to ensure that utensils are stored in a clean and sanitary manner.
08/23/2013Risk Factor
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: utensil bins.
    Correction: Clean and sanitize these surfaces for food contact.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing systems behind oven appear to be leaking. Observed accumulation of water on floor.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Several floor drains noted in need of cleaning. Also, observed food debris accumualtion along floor edges.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
02/20/2013Routine

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