Piedmont Va Community College - Culinary Kitchen, 233 4th Street Nw P, Charlottesville, VA 22903 - Private College Food Service inspection findings and violations

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Business Info

Restaurant: Piedmont VA Community College - Culinary Kitchen
Address: 233 4th Street Nw P, Charlottesville, VA 22903
Type: Private College Food Service
Phone: 434 961-6549
Total inspections: 4
Last inspection: 04/28/2015
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Inspection findings

Inspection date

Type
This is a culinary arts training school. The school does not have Health Department approval to reduce oxygen packaging (ROP) any food. This special process can only be done for instructional purpose only and any food that is ROP can not be used for any special event were the public is involved.
  • Non-Food Contact Surfaces
    Observation: Need to clean the nonfood contact surface of the gaskets on North East upright cooler it 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.
04/28/2015Routine
No violation noted during this evaluation.05/02/2014Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: 6 pans of chicken stock cold holding at 50F improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Per management food was discarded
10/25/2013Routine
Operator to ensure the following prior to final inspection and issuance of permit: Equip dishwashing machine with proper set up for washing and sanitizing to standards on dataplate. Equip all handsinks with soap and towel dispenser as well as handwashing signage. Operator will also need to complete annual permit application and submit to Health Dept. along with the fee.
  • Cooling, Heating, and Holding Capacities
    Observation: Walk in cooler is being shared with Vinegar Hill Cafe and JABA and is not sufficient in number or capacity to meet the back stock food storage demands of the establishment if large catering events are prepared in this kitchen. Total daily volume of food to be prepared on a daily basis for both facilities is set at 200 people per day. This may fluctuate depending on menu and other factors. Also, operator will need to ensure adequate working refrigerators are provided at each cook's workstation in the training kitchen. It appears there is not sufficient refrigeration in the rear of teaching kitchen closest to the JABA kitchen.
    Correction: It is recommended that additional backstock refrigeration will be necessary to maintain food items at 41oF if complex menus are prepared for catering. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. A memorandum of understanding has been agreed to by both facilities sharing the walk in cooler unit. Both operators agreed to ensure daily volume does not exceed backstock refrigeration capacity
12/12/2012Pre-Opening

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