Tailwind Concessions, 100 Bowen Loop, Charlottesville, VA 22911 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tailwind Concessions
Address: 100 Bowen Loop, Charlottesville, VA 22911
Type: Full Service Restaurant
Total inspections: 4
Last inspection: 03/21/2016
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Inspection findings

Inspection date

Type
  • Critical: Cooling*
    Observation: The following potentially hazardous foods were noted not being adequately cooled to prevent the growth of harmful bacteria: pulled pork cooling from the night before (48F) and pulled beef (50F) prepared 03/18.
    Correction: The manager voluntarily discarded the food products. The manager and staff will keep temperature logs of the cooling process for their meats and salsa to ensure that foods are cooled from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. For ambient cooling, foods are to be cooled to 41F within 4 hours. The manager will email the health department copies of the logs for the next two weeks.
03/21/2016Follow-up
Discussed with the General Manager proper cooling methods. Left temperature logs.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate. Pulled meats were observed cooling in deep plastic tupperware in the refrigerator. The meats had been cooling for 1 hour and observed at the following temperatures: (1) Beef - 91F, (2) Chicken - 80F, and (3) Pork - 110F.
    Correction: The meats were placed in an ice bath to rapidly cool. 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food in the sandwich preparation unit (left) were observed cold holding at improper temperatures: (1) Tomatoes - 48F and (2) Cheeses - 48F. The food had been held in the unit for less than 4 hours at the time of inspection.
    Correction: The food items were moved to another refrigeration unit. Heating problem next to the unit is suspected to be the cause for elevated temperatures. The manager stated that they were in the process of getting the heating fixed. Foods that require time and temperature control for safety will not be stored in this unit until it is fixed. The manager will email the Health Department a copy of the invoice.
03/04/2016Routine
During this inspection the facility appears clean, well organized and in good repair. Discussed employee health policy (post guidelines), menu, cooling, cold holding temperatures, monitoring refrigerators and prep units over the next few days to insure compliance with food code temperature requirements.
No violation noted during this evaluation.		08/14/2015Follow-up
During this inspection the facility required minor finishing completion, refrigeration units are operable, and the facility matches plans submitted and approved by the Health Department. Will follow up on Friday, Aug 14th to verify completion. tailwind
No violation noted during this evaluation.		08/12/2015Pre-Opening

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