Riverside Lunch, 1429 Hazel Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Riverside Lunch
Address: 1429 Hazel Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 987-0695
Total inspections: 5
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Facility is significant compliance with VA Food Regulations. Discussed employee health policies with the operator and food sources.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: An employee drink was observed in the back food preparation refrigerator stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: The operator voluntarily discarded the drink. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the chest freezer 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.
  • Toilet Room Receptacle Covered
    Observation: The lid on the trash can in the ladies room is broken off.
    Correction: Install a trashcan with a lid in the ladies room.
01/20/2016Routine
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chili hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed not stored 6 inches off the floor.
    Correction: Store single service items in its original protective packaging 6 inches off the floor.
01/29/2015Routine
  • Critical: Cooling* (corrected on site)
    Observation: Ambient temperature on tuna salad not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Tuna salad discarded for long term correction person in charge agreed to prechill the tuna.
  • Non-Food Contact Surfaces
    Observation: Condensate in reach in freezer in the back.
    Correction: Condensate should evaporate or drain. Remove condensate.
03/06/2014Routine
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Improper use of wet wiping cloths.
    Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
10/31/2013Routine
Product and equipment temperatures observed to be within appropriate ranges.
Chlorine sanitizer in three compartment tested at an acceptable concentration of 200 ppm
Observed good handwashing procedures.
Facility was found to be in substantial compliance with Virginia food regulations this date,
No violation noted during this evaluation.		12/18/2012Risk Factor

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