Sidley Austin Cafe, 580 Massie Road, Charlottesville, VA 22904 - State College Food Service inspection findings and violations

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Business Info

Restaurant: Sidley Austin Cafe
Address: 580 Massie Road, Charlottesville, VA 22904
Type: State College Food Service
Phone: 434 243-8921
Total inspections: 9
Last inspection: 09/18/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Ground beef cold holding at improper temperatures. Ground beef left out at room temperature.
    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. Operator discarded ground beef during the inspection.
09/18/2015Risk Factor
No violation noted during this evaluation.05/05/2015Risk Factor
Reviewed employee health today facility clean and well organized.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food left out on chef's cart for two hours at room temperature cold holding at improper temperatures
    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. Discussed staging food used that day without temperature abusing food poructs that are not intended to be reheated that day. Opera agreed to discard products during the inspection.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. For the staff bathroom.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
01/21/2015Routine
Operator observed taking appropriate corrective action for the walk in problem from this mourning. Operator tracking temperatures for both the grill drawers and the pizza prep box.
No violation noted during this evaluation.		09/15/2014Routine
Facility to have a plan for the grill and the pizza preparation unit these units have been worked on multiple times and continue not to hold at 41 degrees. Facility currently using time and discarding food so management is actively managing the problem. Steps to provide the health department is a time as a control plan for the units or repair or replace the unit so that maintains food temperature at 41 degrees.
No violation noted during this evaluation.		05/06/2014Risk Factor
Reviewed employee health with the operator. Operator to use time as a control on the pizza preparation unit until it is capable of maintaining food temperatures at 41 degrees or less.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Mozzerella cheese in the pizza preperation box cold holding at improper temperatures
    Correction: Operator agreed to use time as a control on the piiza unit the temperature in the bottom of the unit was measured at 60 degrees. The unit is only operated for 3 hours during the day. At the end of service operator is to take temperatures if potentially hazardous foods are found out of temperature they are to be discarded until the unit can be repaired to maintain food temperatures at 41 degrees or less.
01/24/2014Risk Factor
Discussed cooling from ambient with management.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Knife stored between the preperation unit and counter.
    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. Operator corrected during the inpsection.
09/10/2013Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese, and chicken cold holding at improper temperatures in the top of the pizza preparation unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was place in the bottom of the unit had been 1 hour since removed from the WIC that was operating below 40 the bottom of the preparation unit operating at 39. Operator to monitor the top of the pizza preparation unit.
03/08/2013Risk Factor
No risk factors viewed out of compliance. Discussed wash rinse and sanitizing the milk dispensers every 4 hours. Discussed leaving cold food that is not involved in preparation in the mourning in the walk-in cooler.
No violation noted during this evaluation.		12/11/2012Risk Factor

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