Michie Tavern, 683 Thomas Jefferson Parkway, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Follow-up inspection notes substantial compliance with the Virginia Food Regulations as observed on this date. All items from last inspection have been corrected.
No violation noted during this evaluation. | 11/24/2015 | Risk Factor | |
Discussed employee health policy, food temperature monitoring and correct sanitizing solution strengths. Discussed follow-up inspection and long term corrective actions for risk factors noted on this inspection.
- Person in Charge
Observation: Person-In-Charge is required to verify final cooking procedures and that bulk cooling procedures meet public health standards. As discussed, cook chicken to 165 F + prior to service and insure that cooling foods reached 70 F in the first two hours and then 41 F within the last 4 hours of the 6 hour cooling process.
Correction: Discussed responsibilities with the Person-In-Charge. Corrective actions were taken.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Three open beverage containers were observed in the kitchen area. Train all staff to cover beverages with a lid and straw.
Correction: Manager took corrective action and agreed to inform all staff of the appropriate way to have beverages in a kitchen.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The baked chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Baked chicken was measured at 135 F (when staff thought it was fully cooked).
Correction: Cook poultry to heat all parts to 165°F or above for 15 seconds prior to service. Manager on duty was alerted and corrected action was taken. Two pans of baked chicken were placed back into the oven for reheating to 165 F+ (verified).
- Critical: Cooling* (corrected on site)
Observation: Bulk pan of soup code-dated 11/17/2015 noted not being adequately cooled to prevent the growth of harmful bacteria. Product measured 47 F and had appeared to have exceeded safe time / temperature parameters for bulk cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Manager on duty was notified and product was voluntarily discarded.
|
11/18/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/04/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the two waitstaff refrigerators.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the 3-door reach-in refrigerator is in poor repair. Also, a section of the wakl-in refrigerator door gasket is missing.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Food-contact surfaces of kitchenware is not being immersed in hot water at 171ºF or above for at least 30 seconds (lower sink). Therefore surfaces are not effectively sanitized.
Correction: Adjust thermostat on single-tank recirculating booster heater to provide hot water at 171ºF or convert to an approved chemical sanitization method. Heating element recalibrated.
|
12/05/2013 | Routine | |
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