Feast, LLC, H - 416 West Main Street, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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June 25, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
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February 05, 2009 | Routine | 4 | 1 | Details / Comments |
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September 16, 2008 | Routine | 0 | 2 | Details / Comments |
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September 20, 2006 | Routine | 0 | 2 | Details / Comments |
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December 01, 2005 | Routine | 1 | 5 | Details / Comments |
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December 13, 2004 | Routine | 2 | 5 | Details / Comments |
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November 07, 2004 | Follow-up | 1 | 7 | Details / Comments |
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November 07, 2004 | Follow-up | 0 | 4 | Details / Comments |
|
November 05, 2004 | Pre-Opening | 1 | 11 | Details / Comments |
June 25, 2009 (Critical Procedures)
Violations:
- 0820 A 2 - Critical Potenially hazardous food items in preparation unit cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Monitor and track temperatures of equipment and potentially hazardous foods. - 1900 - Corrected During Inspection Critical When tested, a high concenration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
Today, critical procedures inspection.
Observed proper food handling/preparation. Increase equipment and product temperature tracking efforts.
February 05, 2009 (Routine)
Violations:
- 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0270 - Critical Numerous carton of eggs offered for sale from Broomfield Farm are not properly labeled as specified in law. Carton containing eggs does not have safe handling instructions.
Label packaged food as specified in law including 21 CFR 101 Food labeling, 9 CFR 317 Labeling, Marking Devices, Containers and as specified under 12 VAC 5-421-400 and 410. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain the proper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensil bin containing "clean" utensils.
Clean and sanitize these surfaces for food contact. - 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Verify the level of sanitizer and continually monitor by the use of test strips/kit.
Facility appears clean and in good order. Equipment and product temperatures satisfactory.
Note: Ensure all employees are trained in food safety as it relates to their assigned duties.
September 16, 2008 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quatinary ammonia and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2000 - Single use containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
Facility was found to be in substantial compliance with the VA Food Code at the time of inspection. All food and equipment temperatures were within the proper ranges. Low-temp dish machine was sanitizing properly. Good date marking is being employed. Hand washing sinks were fully stocked. Employee health policy was discussed. Remember to label all working containers of cleaners [even the non-toxic ones].
September 20, 2006 (Routine)
Violations:
- 1800 - The fans in the walk-in cooler are in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Facility was found to be in substantial compliance during the inspection.
(1) Food temperatures were appropriate
(2) Prepared foods are being date marked.
(3) Proper handwashing was observed.
December 01, 2005 (Routine)
Violations:
- 0560 - A moist towel was used to cover salad greens
Discontinue using linens for food contact, as they are absorbent and may promote bacterial growth. - 0820 - Corrected During Inspection Critical Container of potato salad found cold holding at improper temperature.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Manager indicated food item had been out of refrigeration temporarily. Food was placed in freezer to rapidly cool. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (bleach and quaternary ammonium).
Obtain sanitizer (bleach and quaternary ammonium) test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Bleach water rated +200 parts per million.
Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution (bleach sanitizer should be 50-100 parts per million). - 3080 - Less than 10 foot candles of light was noted in the walk-in cooler - uneven light distribution was noted.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - The fan guards in the walk-in cooler are in need of cleaning.
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.
Overall, the facility was found to be in substantial compliance with the provisions of the food regulations. Proper food handling procedures were observed. Proper date marking procedures for prepared ready-to-eat foods was observed. All hand wash sinks were stocked and accessible. Implements are being used to minimize bare hand contact with food. The dish machine rated 50 parts per million bleach upon final rinse. The manager has a thorough knowledge of the food regulations.
December 13, 2004 (Routine)
Violations:
- 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Repeat Lighting capacity in walk-in cooler has been increased. However, some areas of walk-in are less than 10 foot candles (only 6 foot candles available-verified by light meter)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0160 - Critical A food employee failed to wash his or her hands before putting on new pair of gloves (OPERATOR TO CORRECT)
Instruct food employees to clean their hands and exposed portions of their arms immediately between exchange of gloves. - 0650 - The baked goods on display is not protected from contamination.
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. - 3330 - Critical One spray bottle containing a clear solution not properly labeled. (OPERATOR TO CORRECT)
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3750 - The permit is not post in a location that is conspicuous to consumers
Post the permit in a conspicuous location to consumers
Date marking observed. Discussed pre-chilling products. Quaternary ammonia sanitizing solution (200ppm). Chemical test kit available. Implements available for handling ready-to-eat foods. Food thermometer available.
November 07, 2004 (Follow-up)
Violations:
- 3300 - Construction materials and other items not pertinent to kitchen facility needs to be removed.
Maintain the premise free of litter. - 3090 - Repeat Ventilation hood system may be needed for two-burner unit. (OPERATOR CONTACTECD NEIGHBORHOOD PLANNING AND DEVELOPMENT SERVICES TODAY)
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 2830 - Repeat Floor and wall juncture in back area by handsink and area under three compartment sink not sealed. (IN PROCESS)
Seal floor and wall juncture. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler. (some areas detected only 4 foot candles-verified by light meter-IN PROCESS)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 2230 - Critical Repeat Handsink is needed in dishwashing area (IN PROCESS OF INSTALLATION-WILL BE INSTALLED ON 11/8/04).
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 1510 - Repeat The person in charge could not provide a food temperature measuring device
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3170 - Spaces around pipes in wall and area by mop sink needs to be sealed. (IN PROCESS)
All holes and spaces need to be sealed.
November 07, 2004 (Follow-up)
Violations:
- 3080 - Less than 10 foot candles of light was noted in the walk-in cooler. (some areas detected only 4 foot candles-verified by light meter-IN PROCESS)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3300 - Repeat Construction materials and other items not pertinent to kitchen facility needs to be removed. (IN PROCESS)
Maintain the premise free of litter. - 2830 - Repeat Floor and wall juncture in back area by handsink and area under three compartment sink not sealed. (IN PROCESS)
Seal floor and wall juncture. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. (WILL BE AVAILABLE 11/9/04)
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Faclitiy has been issued a health permit effective 11/8/04.
November 05, 2004 (Pre-Opening)
Violations:
- 3090 - Ventilation hood system may be needed for two-burner unit. (OPERATOR WILL VERIFY WITH NEIGHBORHOOD PLANNING AND DEVELOPMENT SERVICES)
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3030 - No disposable towels were provided at the hand washing lavatory in the front food preparation area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3020 - Soap was not provided at the hand washing lavatory in the food preparation area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3080 - Less than 10 foot candles of light was noted in the walk-in cooler. (some areas detected only 4 foot candles-verified by light meter)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 2790 - The indoor floor material located in front of three compartment sink appears to be damaged.
Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent - 2790 - The indoor wall material located by mop sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 1370 - The chemical dishwashing machine does not appear to be equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. - 3300 - Construction materials and other items not pertinent to kitchen facility needs to be removed.
Maintain the premise free of litter. - 2830 - Floor and wall juncture in back area by handsink and area under three compartment sink not sealed.
Seal floor and wall juncture. - 2230 - Critical Handsink is needed in dishwashing area (IN PROCESS OF INSTALLATION-WILL BE INSTALLED ON 11/8/04).
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1560 - Space behind three compartment sink needs to be sealed.
Seal the equipment to the wall. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
All refrigeration units shall maintain 41 degrees Fahrenheit or below.
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