Meadowcreek Golf Course Grill, 1400 Penn Park Road, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that eggs were on the shelf over the hot dogs. This could led to cross contamination.Eggs should be stored at the bottom.
Correction: Put eggs on the bottom shelf of the fridge.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The tuna salad, ham, and turkey in the refrigeration unit is not properly dated for disposition. The chicken salad had been in fridge for more than seven days. The date on chicken salad was Dec 4, 2015. Chicken salad was thrown out.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The floors and the ice machine have accumulations of grime and debris. The floor area under three compartment sink where grease buckets sit are covered in oil. The ice machine has a mold like substance on the baffle.
Correction: Clean the surface areas frequently.
|
12/14/2015 | Routine | |
- Food Storage - Prohibited Areas
Observation: Bottle sodas are stored under sewer lines.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat Tuna and Deli meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
04/24/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop handle touching ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
|
06/25/2013 | Routine | |
Facility clean and well organized. Employee Health Posted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
12/19/2012 | Routine | |
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