Petit Pois Restaurant, 201 East Main Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Petit Pois Restaurant
Address: 201 East Main Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 981-2050
Total inspections: 3
Last inspection: 12/26/2015
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Inspection findings

Inspection date

Type
Operator has repaired the drain pump at the ice machine. The management plans to have the kitchen floors re-grouted by the end of January 2016. Recommend not pouring large amounts of water on the kitchen floor to wash the floor to minimize how much standing water collects in the floor drain.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The kitchen floor is not maintained in good repair. Strongly recommend regrouting in the near future.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
12/26/2015Follow-up
The pump for the ice maker is scheduled to be repaired the middle of December. Discussed the lack of slope for the floor drain. Please come up with a plan to address the lack of drainage.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: The pump servicing the ice maker is broken and the water is draining onto the floor..
    Correction: Repair and maintain all plumbing components and fixtures.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The kitchen floor is not maintained in good repair. Strongly recommend regrouting in the near future.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/20/2015Follow-up
Discussed the need to monitor the low boy reach-in cooler even after it is repaired.. Recommend setting a time to re-grout the floor in the kitchen. The mop sink is not being used. Kitchen floor is being cleaned with a squeegee into the floor drain. Went over the proper use of gloves or other barriers when handling ready-to-eat foods. There is currently not a pest control plan in place - recommend re-instating.
  • Person in Charge (corrected on site)
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees are not monitoring the temperatures of their cooling units.
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked meatballs and chopped ham were cold holding at improper temperatures in the 3 door low boy. Voluntarily discarded.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the 3 door low boy and the 2 door low boy had food thermometers instead of ambient air thermometers..
    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
    Observation: The 3 door low boy was not cold holding at the appropriate temperature. The ambient air was 47 degrees F and had accumulation of condensate on the bottom shelf. Provide proof of repair to the Health Department. The hood at the cook line is missing a baffle and needs replacing.
    Correction: Repair the low boy to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the low boy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the kichen is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Plumbing System Maintained in Good Repair
    Observation: The pump servicing the ice maker is broken and the water is draining onto the floor..
    Correction: Repair and maintain all plumbing components and fixtures.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the kitchen (bulbs are burned out).
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • Physical Facilities in Good Repair
    Observation: The kitchen floor is not maintained in good repair. Strongly recommend regrouting in the near future.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/18/2015Routine

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