Uva - Shea House, Shea House, Charlottesville, VA 22904 - State College Food Service inspection findings and violations

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Business Info

Restaurant: UVA - Shea House
Address: Shea House, Charlottesville, VA 22904
Type: State College Food Service
Phone: 434 982-5178
Total inspections: 7
Last inspection: 09/14/2015
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Inspection findings

Inspection date

Type
Facility to come up with a plan fro the one door upright does not appear to hold food at 41 or lees.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored on the top shelf of the refrigeration unit above ready to eat foods.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator placed the eggs on the bottom shelf during the inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Chili sauce in the one upright unit 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. Observed the one door unit in he kitchen holding food temperatures above 41. Requesting management follow up with the health department concerning temperatures on the unit. Operator to check temperature in one hour to verify the unit is operating at 41 or lees if the unit does not come down we discussed corrective actions.
09/14/2015Risk Factor
Discussed employee health when to exclude and restrict with the operator.
No violation noted during this evaluation.		03/17/2015Risk Factor
Discussed glove use and handwashing with the operator. Reviewed employee health policy.
  • Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
    Observation: The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing. Trash can and pans blocking the handsink.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash cans and pans preventing its use. Operator removed the equipment during the inspection.
09/09/2014Risk Factor
Discussed employee health with the operator discussed verifying cooking, cooling, cold holding, and reheating with a calibrated thermometer with the operator.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food cold holding in the 1 door unit at the preparation line cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated items placed in the unit today and discarded tcs foods from the previous day. Discussed verifying food temperatures daily operator agreed. Operator is calling repair man regarding the equipment and agreed not to use until food temperatures can be maintained at 41 degrees or less.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the cooked line is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans and trash can preventing its use. All items were moved during the inspection to allow the handsink to be accessible. Discussed keeping equipment from blocking handsink in the facility.
03/26/2014Routine
Facility has stopped serving lunch no cooling and reheating for hot holding occurring in the facility.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along 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.
09/11/2013Routine
Employee health is in place. Discussed clean plate notice and proper shielding when food is on display.
No violation noted during this evaluation.		03/08/2013Risk Factor
no risk factors viewed out of compliance. Had a discussion about opening packages of vacuum packed fish before defrosting.
No violation noted during this evaluation.		12/10/2012Risk Factor

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