Wood Grill Buffet, 576 Branchlands Boulevard, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Wood Grill Buffet
Address: 576 Branchlands Boulevard, Charlottesville, VA 22901
Type: Full Service Restaurant
Phone: 434 975-5613
Total inspections: 6
Last inspection: 08/03/2015
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Inspection findings

Inspection date

Type
Facility exhibiting active managerial control. Excellent food storage/protection and organizational practices.
No violation noted during this evaluation.		08/03/2015Routine
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Deep tub of cooked spaghetti noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: handle of walk-in refrigerator.
    Correction: Clean and sanitize these surfaces for food contact.
  • Critical: Handwashing Lavatory* (corrected on site)
    Observation: There is a blocked handwash lavatory at breading station, preventing routine handwashing by food workers.
    Correction: Keep handwashing station accessible at breading station to allow convenient use by food workers.
07/17/2014Risk Factor
Today, a product cooling assessment was performed. Ready-to-eat foods are rapidly cooled in blast chiller, portioned, and then cold held in refrigerator units.
Meats salads are prepared from pre-chilled ingredients using batch control.
Above critical control points appear well controlled.
No violation noted during this evaluation.		02/18/2014Other
Facility appears clean and in good order.
Above violations discussed with person-in-charge. Cooling and sanitization procedures will be reviewed with staff.
  • Critical: Cooling* (corrected on site)
    Observation: Baked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Potaotes held overnight in blast chiller. Internal temperature measured 43-48 F (potatoes were densely stacked and container holding them was covered with a lid).
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Note: Potatoes were discarded.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, a high concentration of chemical sanitizer was found in spray bottle solution that is used to sanitize food contact services.
    Correction: Provide sanitizing agents at proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time.
10/15/2013Routine
Today, facility's cooling process and procedures reviewed and were found to be satisfactory.
Blast chiller still being utilized for rapid cooling. Staff appears knowledgeable regarding the cooling characteristics of different products.
No violation noted during this evaluation.		06/11/2013Risk Factor
Facility appears clean and well organized. Sanitary controls in place.
Employee health policy in effect.
Note: Person-in-charge to review chicken asada's preparation and cooling process.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Seveveral containers of chicken asasda cold holding at improper temperatures. Product held overnight in walk-in refrigerator. Internal temperatures measured 43-46 F.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Note: Product was discarded.
01/23/2013Risk Factor

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