Harris Teeter, 975 Emmet Street North, Charlottesville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Harris Teeter
Address: 975 Emmet Street North, Charlottesville, Virginia
Total inspections: 14
Last inspection: Sep 30, 2009

Restaurant representatives - add corrected or new information about Harris Teeter, 975 Emmet Street North, Charlottesville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

1190 - The ambient (air/water) temperature measuring device (degrees C) located in the prep units are missing Thermometer in the chef's case is not accurate.September 30, 2009Routine01Details / Comments
No violation noted during this evaluation. March 14, 2008Routine00Details / Comments
1320 - Repeat There was no temperature measuring device located in the True reach-in cooler (left of deep fryers).March 13, 2007Routine01Details / Comments
  • 1320 - There was no temperature measuring device located in the following equipment: (1) Sushi reach-in cooler. (2) Sandwich prep unit.
  • 1570 - Some refrigeration equipment throughout the facility have torn door gaskets.
  • 1750 - Manufacturer containers were observed reused for the storage of black olives, pepperoncini, and onions (in the reach-in cooler next to the fryers).
  • 2310 - Corrected During Inspection Critical The handwashing facility located in front of the deli walk-in cooler is blocked, preventing access by employees for easy handwashing.
  • 2830 - Floor and wall juncture next to the deli walk-in cooler is not sealed - covebase molding is missing/damaged.
  • 3750 - Repeat The 2006 permit is not posted in a location that is conspicuous to consumers
February 03, 2006Routine15Details / Comments
0820 - Critical The following commercial potentially hazardous foods in the sandwich prep unit were cold holding at improper temperatures: a. Ham (52 F.) b. Turkey (52 F.) c. Cheese (52 F.) All items were stored for more than 4 hours and were immediately discarded.March 21, 2005Routine10Details / Comments
0820 - Critical The following commercial potentially hazardous foods in the sandwich prep unit were cold holding at improper temperatures: a. Ham (52 F.) b. Turkey (52 F.) c. Cheese (52 F.) All items were stored for more than 4 hours and were immediately discarded.March 21, 2005Routine10Details / Comments
0820 - Critical The following commercial potentially hazardous foods in the sandwich prep unit were cold holding at improper temperatures: a. Ham (52 F.) b. Turkey (52 F.) c. Cheese (52 F.) All items were stored for more than 4 hours and were immediately discarded.March 21, 2005Routine10Details / Comments
  • 3750 - Repeat The current 2004 permit is not posted in a location that is conspicuous to consumers
  • 1190 - Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the meat case is not easily readable.
  • 3170 - Repeat Three compartment sink is not maintained in good repair
June 07, 2004Follow-up03Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands between glove exchange in sushi area.
  • 1500 - The soup at the salad bar is not provided with dispensing utensil. (CORRECTED)
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the deli meat case is not easily readable.
  • 3170 - Second compartment on three-vat sink is not maintained in good repair. Leak observed when draining water. Burned out light bulbs in ventilation hood system need replacement.
  • 3340 - Critical Chemical spray bottles are not properly stored to prevent the contamination of single service items. (CORRECTED)
  • 2310 - Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing. (CORRECTED)
  • 3180 - Ventilation hood filters noted in need of cleaning. (VENT HOOD FILTERS ARE SCHEDULED TO BE CLEANED THIS MONTH)
  • 3750 - The permit is not post in a location that is conspicuous to consumers
March 22, 2004Routine35Details / Comments
  • 0820 - Critical Repeat The following prepared potentially hazardous foods were at improper temperatures in one of the display units: a. Chicken salad (47 F.) b. Potato salads (48 F./49 F.) c. Barbecue (50 F.) d. Chicken breast (48 F.) e. Cole Slaw (48 F.) The items above was prepared around 9:00 AM. (CORRECTED: ITEMS WERE IMMEDIATELY STORED IN A RAPID COOLING PROCESS.)
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
January 12, 2004Routine11Details / Comments
No violation noted during this evaluation. March 04, 2003Follow-up00Details / Comments
  • 2890 - Light bulb in the bakery/deli freezer was not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Several bulbs were not working in the cooking areas.
  • 2920 - Toilet room door in the men's rest room is not provided with a self-closing door.
  • 0820 - Critical Potentially hazardous foods were cold holding at improper temperatures. CORRECTED - Discarded.
February 19, 2003Routine13Details / Comments
No violation noted during this evaluation. January 21, 2003Follow-up00Details / Comments
  • 3910 -
  • 0940 - Critical
  • 1770 -
  • 0510 -
  • 3180 -
January 15, 2003Routine14Details / Comments

September 30, 2009 (Routine)



Violation: 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the prep units are missing Thermometer in the chef's case is not accurate.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
Comments:
Leaving additional employee health information. Facility clean and well organized.

March 14, 2008 (Routine)

Comments:
All food and equipment temperatures were within the proper ranges during the inspection, Documentation of sushi fish was provided from the supplier. Consider using a slash guard between the chicken sink and the single service contains to help reduce the possibility of contamination. Monitor thermometer on the walk-in cooler to ensure it is accurate.

March 13, 2007 (Routine)



Violation: 1320 - Repeat There was no temperature measuring device located in the True reach-in cooler (left of deep fryers).
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Comments:
Overall, facility was found to be well maintained and in proper running order during the inspection. Thank-you.
(1) Rotisserie chicken has a shelf life of 5 hours. Employee stated that the final cooking temperature is 180 degrees F.
(2) Foods are properly date marked for disposition.
(3) Sanitizing solutions were found at proper concentration.
(4) Gloves and utensils are used to minimize bare hand food contact.

February 03, 2006 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the following equipment: (1) Sushi reach-in cooler. (2) Sandwich prep unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Some refrigeration equipment throughout the facility have torn door gaskets.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1750 - Manufacturer containers were observed reused for the storage of black olives, pepperoncini, and onions (in the reach-in cooler next to the fryers).
    Discontinue the reuse of manufacturer containers for food storage, as they are not desiged to be reused. Provide approved reusable food storage containers designed for your food storage needs.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in front of the deli walk-in cooler is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 2830 - Floor and wall juncture next to the deli walk-in cooler is not sealed - covebase molding is missing/damaged.
    Seal floor and wall junctures in rooms where water flush cleaning methods are used.
  • 3750 - Repeat The 2006 permit is not posted in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
Comments:
Facility was found to be clean and well-maintained.
(1) Employee indicated that opened containers of tuna salad are utilized within 24 hours, and that deli meats are sliced daily. Recommend that opened food containers (tuna salad, sliced meat, etc) be date marked for disposition within 7 days of opening.
(2) Quaternary ammonium sanitizer rated 200 parts per million in the 3-compartment sink. Test kit is available.
(3) All hand wash sinks were properly stocked.
(4) All food temperatures were appropriate. Employee indicated that cooked chicken (rotisserie, fried) is cooked to a minimum temperature of 170 degrees F. Ensure that chicken is cooked to at least 165 degrees F (15 sec by thermometer). Thermometers are available for checking temperatures of chicken. Ensure that thermometers are sanitized prior to each use (alcohol wipes, etc.).
(5) Gloves and utensils are being used to minimize bare hand food contact.

March 21, 2005 (Routine)



Violation: 0820 - Critical The following commercial potentially hazardous foods in the sandwich prep unit were cold holding at improper temperatures: a. Ham (52 F.) b. Turkey (52 F.) c. Cheese (52 F.) All items were stored for more than 4 hours and were immediately discarded.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
(1) The Harris Teeter Store and Starbucks operation were under the same permit and inspected the same time.
(2) Manager plans to move sandwich unit above out of area.
(3) Soap and paper towels were at all hand sinks.
(4) Gloves were worn to handle ready-to-eat foods.
(5) Strength of quaternary ammonia final rinse/sanitizing solution was at 200 ppm.
(6) Quaternary ammonia test kit was available.
(7) Facility was clean.
(8) Food thermometers were available.

March 21, 2005 (Routine)



Violation: 0820 - Critical The following commercial potentially hazardous foods in the sandwich prep unit were cold holding at improper temperatures: a. Ham (52 F.) b. Turkey (52 F.) c. Cheese (52 F.) All items were stored for more than 4 hours and were immediately discarded.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
(1) The Harris Teeter Store and Starbucks operation were under the same permit and inspected the same time.
(2) Manager plans to move sandwich unit above out of area.
(3) Soap and paper towels were at all hand sinks.
(4) Gloves were worn to handle ready-to-eat foods.
(5) Strength of quaternary ammonia final rinse/sanitizing solution was at 200 ppm.
(6) Quaternary ammonia test kit was available.
(7) Facility was clean.
(8) Food thermometers were available.

March 21, 2005 (Routine)



Violation: 0820 - Critical The following commercial potentially hazardous foods in the sandwich prep unit were cold holding at improper temperatures: a. Ham (52 F.) b. Turkey (52 F.) c. Cheese (52 F.) All items were stored for more than 4 hours and were immediately discarded.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
(1) The Harris Teeter Store and Starbucks operation were under the same permit and inspected the same time.
(2) Manager plans to move sandwich unit above out of area.
(3) Soap and paper towels were at all hand sinks.
(4) Gloves were worn to handle ready-to-eat foods.
(5) Strength of quaternary ammonia final rinse/sanitizing solution was at 200 ppm.
(6) Quaternary ammonia test kit was available.
(7) Facility was clean.
(8) Food thermometers were available.

June 07, 2004 (Follow-up)



Violations:
  • 3750 - Repeat The current 2004 permit is not posted in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
  • 1190 - Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the meat case is not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 3170 - Repeat Three compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Improvements have been made since last inspection (3/22/04): Hands washed at appropriate times. Chemical spray bottles properly labled and stored. All handsinks fully accessible.

March 22, 2004 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands between glove exchange in sushi area.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 1500 - The soup at the salad bar is not provided with dispensing utensil. (CORRECTED)
    Provide dispensing utensils for each food item at the salad bar to prevent cross contamination between foods.
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the deli meat case is not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 3170 - Second compartment on three-vat sink is not maintained in good repair. Leak observed when draining water. Burned out light bulbs in ventilation hood system need replacement.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Chemical spray bottles are not properly stored to prevent the contamination of single service items. (CORRECTED)
    All chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2310 - Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing. (CORRECTED)
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the shopping cart preventing its use.
  • 3180 - Ventilation hood filters noted in need of cleaning. (VENT HOOD FILTERS ARE SCHEDULED TO BE CLEANED THIS MONTH)
    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.
  • 3750 - The permit is not post in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
Comments:
All good food temperatures today. Chef thermometer available-discussed calibrating. pH meter available for sushi rice. pH of sushi rice recorded as 4.1. Implements are being used when handling ready-to-eat foods. Quaternary ammonia sanitizing solution available (200ppm). Chemical test kit available.

January 12, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat The following prepared potentially hazardous foods were at improper temperatures in one of the display units: a. Chicken salad (47 F.) b. Potato salads (48 F./49 F.) c. Barbecue (50 F.) d. Chicken breast (48 F.) e. Cole Slaw (48 F.) The items above was prepared around 9:00 AM. (CORRECTED: ITEMS WERE IMMEDIATELY STORED IN A RAPID COOLING PROCESS.)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
(1) Soap and paper towels were at all hand sinks. (2) The pH of the sushi rice was recorded below 4.0. (3) Gloves were used to handle ready-to-eat foods. (4) Stored food items in the walk-in unit were code dated and rotated. (5) The strength of the quaternary ammonia sanitizing solution and final rinse water was at 200 ppm. (6) Chef thermometer was available.

March 04, 2003 (Follow-up)

Comments:
No repeated critical violation was noted during this visit. All PHF in the preparation unit were at safe temperatures. This was a follow-up for the previous inspection report dated 02-19-03.

February 19, 2003 (Routine)



Violations:
  • 2890 - Light bulb in the bakery/deli freezer was not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Several bulbs were not working in the cooking areas.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 2920 - Toilet room door in the men's rest room is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 0820 - Critical Potentially hazardous foods were cold holding at improper temperatures. CORRECTED - Discarded.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

January 21, 2003 (Follow-up)

Comments:
The purpose of this visit was to followup on the fire hazard that occurred on 01-15-03.

January 15, 2003 (Routine)



Violations:
  • 3910 -
  • 0940 - Critical
  • 1770 -
  • 0510 -
  • 3180 -

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