Tj's Tavern, 990 Hilton Heights Road, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Complaint on 27-Jan-2015 :
Items discussed
*Employee Health review with all employees
* Wash, rinse and sanitize all banquet items
* Using hot and cold tracking logs.
* Establishing a process for cooling and ensure all employees are following the process.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Soup wrapped up with an internal temp. of 136 F. The methods used for cooling were not adequate.
Correction: Soup was rapidly heated to 165 F please follow the following Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
01/27/2015 | Routine | |
The critical violations was corrected at time of inspection (short term). Talked to manager about retraining staff to ensure all products are discarded after 7 days (long term)
Talked about employee health.
- Food Display
Observation: Butter, jelly, and service plates were not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer Breakfast sasuage.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Rosemarry sauce, and pork in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
|
07/24/2014 | Routine | |
Need to review cooling procedures with all staff
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Wine carafe were found stacked while wet after cleaning and heat sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed outside the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Wall and Ceiling Coverings and Coatings
Observation: Back kitchen celing is leaking.
Correction: Maintaince is aware of problem and will fix ASAP. NO FOOD PREP IN BACK KITCHEN UNTILL LEAK IS FIXED
|
06/27/2013 | Routine | |
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