English Inn Of Charlottesville, 2000 Morton Drive, Charlottesville, VA 22903 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Discussed employee health policy. (Recommend staff training and review of the posted employee health policy). Recommendation is made to send the Person-In-Charge to a manager certification class. (This is an upcoming requirement of the 2013 Virginia Food Regulations once it is put into law). Discussed bulk cooling strategies and code-dating procedures. Discussed proper use of the three compartment sink for washing, rinsing and sanitizing food contact surfaces.
- Critical: Cooling* (corrected on site)
Observation: Beef gravy from 12/8/2015 measured 44 F+ at center of the product. Improper cooling may have occurred.
Correction: Rapidly cool foods to 70 F within the first 2 hours of the cooling process (after it drops below 135 F) and then cool the food to 41 F within the last 4 hours. Recommendation is made to use shallow pans (keep product less than 2" thick) and use your chef's thermometer to track the process to verify the that time temperature parameters are being met. Person-In-Charge (PIC) agreed to voluntarily discard the gravy. Corrected.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. PIC stated that the sanitizer dispenser may be malfunctioning.
Correction: Adjust the sanitizing solution to 150-400 ppm (QT-40 Quat) parts per million or otherwise identified by manufacturer's recommendations. Concentration was increased in the sanitizing basin of the three compartment sink and brought to at least 300 ppm QT-40. Manager agreed to call the chemical contractor today for a system review / repair. Corrected.
|
12/09/2015 | Routine | |
- Non-Food Contact Surfaces (corrected on site)
Observation: Syrup was spilled in equiptment drawer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
07/18/2014 | Routine | |
Kitchen floor is clean, and no odors. RotoRooter was out that day 1/10/2014 Per invoice
No violation noted during this evaluation. | 01/13/2014 | Follow-up | |
At time of inspection sewage stated backing up. No food prep or service was being conducted plumber was being call. Health Department will follow up on Monday 1/13/2014. Once problem is fixed please ensure all floors are wash rinsed and sanitized before opening. Kitchen only done breakfast.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is backing up on kitchen floor
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
|
01/10/2014 | Routine | |
- Food Display
Observation: Apples not protected on line.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate Observed sasuage covered at 120f.
Correction: 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: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Pan that is used to store utensils was observed soiled with accumulations of food residues old sugar packet.
Correction: Clean food-contact surfaces to prevent the growth microorganisms on those surfaces.
|
07/11/2013 | Routine | |
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