The Boneyard, 1221 East Market Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Boneyard
Address: 1221 East Market Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 962-6476
Total inspections: 2
Last inspection: 11/12/2015
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Inspection findings

Inspection date

Type
Discussed Employee Health policy. Reviewed menu. Discussed ownership change new application with change of included.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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. Operator agreed to date during the inspection.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Food contact surfaces of the potato cutter used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Correction: Clean food-contact surfaces of potato cutter no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the ice sheild 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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the bar is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only. Operator agreed to put a dump sink in.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and walls in the kitchen noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
11/12/2015Routine
Temperature and sanitary controls in place.
Operator to asterisk aioli on ,menus.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that aioli may be served raw and/or undercooked.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
09/18/2014Risk Factor

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