Tavern And Grocery, 333 West Main Street, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Tavern and Grocery
Address: 333 West Main Street, Charlottesville, VA 22903
Type: Full Service Restaurant
Phone: 540 834-7111
Total inspections: 2
Last inspection: 01/28/2015

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Inspection findings

Inspection date

Type

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw egg and shrimp over ready to eat food may cause cross contamination.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese was cold holding at improper temperatures for more than 4 hours.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cheese was voluntarily discarded.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the glassfront cooler and prep top.
    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: Lid of the reach in freezer was observed in a state of disrepair and damaged.
    Correction: Repair the lid of the reach in freezer 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 lid of the reach in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable pH.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the ice machine 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.
  • Physical Facilities in Good Repair
    Observation: Floor in kitchen and behind bar has holes down to wood is not maintained in good repair Floors should be smooth and easily cleanable.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/28/2015Routine
This was a walk through for a change of operator inspection. Verified no changes are taking place to the menu and equipment.
Provide properly working thermometers in all refrigeration.
Handwashing signs in all bathrooms. And all handwashing locations.
Sealing the back door so that no daylight is coming through to prevent pests from entering the facility.
Review employee health information with all staff leaving handouts.
Detail clean the facility under and behind equipment.
Remove all equipment that is not essential to operations to aid in cleaning of the facility.
Remove the Y connections from the mop sink directly connect to the chemical turning the water off and on at the faucet.
Have food thermometers in place.
Review food safety with all staff.
Consumer advisory is in place.
Detail clean all equipment inside and out.

No violation noted during this evaluation.
01/28/2014Pre-Opening

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