Poolside Cafe At Adventure Central, 200 Four Seasons Drive, Charlottesville, VA 22901 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Poolside Cafe At Adventure Central
Address: 200 Four Seasons Drive, Charlottesville, VA 22901
Type: Seasonal Fast Food Restaurant
Phone: 434 978-7529
Total inspections: 3
Last inspection: 05/15/2015
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Inspection findings

Inspection date

Type
Discussed employee health, hand washing and glove use. Reviewed menu and food prep processes. PIC is knowledgeable in food sanitation practices (Serve Safe certified). Facility is in good repair and well organized/clean during this inspection.
No violation noted during this evaluation.		05/15/2015Routine
Pre-opening inspection for the season.
  • 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.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the cord on toaster, the warmer, pretzel hot holder and condensate in ice cream refrigerator has accumulations of grime and debris or condensate.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
    Observation: When tested, high concentration of chemical sanitizer was found in the sanitize basin.
    Correction: Provide Quat sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
05/13/2014Routine
  • Food - Miscellaneous Sources of Contamination
    Observation: Kitchen ware obsrved air-drying on a cloth towel
    Correction: Air-dry directly on a clean and sanitized surface or use an approved drying rack..
  • Sponges, Use Limitation
    Observation: Sponges are being used to clean kitchenware (dishes/utensils)
    Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, a high concentration of chemical sanitizer was found in the sanitizer bottles. Solution measured > 500 ppm quaternary ammonia.
    Correction: Provide sanitizer at the proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time. Strong solutions may impart toxic residues on to food contact surfaces.
  • Kitchenware and Tableware
    Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap observed under entry door.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Recommend installing a door sweep or use of a similar measure.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following items noted in need of cleaning: Floor edges and ceiling intake vent.
    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.
06/25/2013Routine

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