Revolutionary Soup II, 4 - 104 14th Street NW, Charlottesville, VA - Restaurant inspection findings and violations

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Restaurant: Revolutionary Soup II
Address: 4 - 104 14th Street NW, Charlottesville, Virginia
Total inspections: 5
Last inspection: Aug 17, 2009

Restaurant representatives - add corrected or new information about Revolutionary Soup II, 4 - 104 14th Street NW, Charlottesville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed container of croutons on floor in dry storage room and container of stock stored on floor in walk in refrigerator.
  • 1580 - The cutting board(s) theoughout are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving units throughout and wall behind slicer/three compartment sink..
  • 2310 B - The handwash station at the front of kitchen is being used for purposes other than washing hands. Observed sink being used as water source for cooling cooked soup.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchern. Observed no hand soap at handsink next to three compartment sink.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Repeat Wall/ dish scraping sink juncture is not maintained in good repair. Dish scraping sink has separated from wall
August 17, 2009Routine18Details / Comments
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shell egg stored over RTE foods.
  • 0570 - Wiping cloths improperly stored between use. Being stored on top of prep unit.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed box of apples stored directly on floor of walk in cooler.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory at any of kithen handsinks.
  • 3170 - Dish scraping sink is not maintained in good repair. Observedf sepated from wall.
  • 3180 - Floors in the kitchern under equipmenty and walls behind prep sink and dish machine noted in need of cleaning.
March 10, 2009Routine15Details / Comments
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0480 - Unlabeled food containers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed food stored on floor in storage room.
  • 3030 - No disposable towels were provided at the hand sink in kitchen.
  • 3220 - Mops not hung up to air dry.
  • 3330 - Critical Working containers of sanitizer are not properly labeled.
June 26, 2008Routine24Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils: cup of coffee on the prep table (relocated)
  • 0480 - Corrected During Inspection Unlabeled container of salt.
  • 0820 - Critical The following items were cold holding at improper temperatures:1. cooked chicken (45.8 F) - voluntarily discarded2. sauteed mushrooms (50 F) - rapidly cooled down in wic
August 09, 2007Routine21Details / Comments
No violation noted during this evaluation. June 18, 2007Routine00Details / Comments

August 17, 2009 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed container of croutons on floor in dry storage room and container of stock stored on floor in walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1580 - The cutting board(s) theoughout are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving units throughout and wall behind slicer/three compartment sink..
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 B - The handwash station at the front of kitchen is being used for purposes other than washing hands. Observed sink being used as water source for cooling cooked soup.
    The handwash facility identified above is to be used for washing hands only
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchern. Observed no hand soap at handsink next to three compartment sink.
    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.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Wall/ dish scraping sink juncture is not maintained in good repair. Dish scraping sink has separated from wall
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Food and equipment temperatures observed to be within appropriate ranges.

March 10, 2009 (Routine)



Violations:
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shell egg stored over RTE foods.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Wiping cloths improperly stored between use. Being stored on top of prep unit.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed box of apples stored directly on floor of walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory at any of kithen handsinks.
    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
  • 3170 - Dish scraping sink is not maintained in good repair. Observedf sepated from wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace calk and reseal unit to wall.
  • 3180 - Floors in the kitchern under equipmenty and walls behind prep sink and dish machine noted 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.
Comments:
Facility observed to be in substantial compliance with Virginia Food Regulations this date.
All equipment and food temperatures observed to be in appropriate ranges.
Ware washing machine sanitizing effectively (50 ppm chlorine)

June 26, 2008 (Routine)



Violations:
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed food stored on floor in storage room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3030 - No disposable towels were provided at the hand sink in kitchen.
    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
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3330 - Critical Working containers of sanitizer are not properly labeled.
    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.
Comments:
Substantial compliance with the Virginia Food Regulations observed on this date.

August 09, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils: cup of coffee on the prep table (relocated)
    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.
  • 0480 - Corrected During Inspection Unlabeled container of salt.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0820 - Critical The following items were cold holding at improper temperatures:1. cooked chicken (45.8 F) - voluntarily discarded2. sauteed mushrooms (50 F) - rapidly cooled down in wic
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Substantial compliance with the Food Code. Facility was clean and well maintained. Overall the food was being maintained at the proper temperatures. Good date marking. Good handwashing observed.

June 18, 2007 (Routine)

Comments:
Opening inspected conducted. All units have thermometers. There are adequate ice sticks available to properly cool food. Chemical dishwasher was sanitizing at 50 ppm. All handwash sinks were adequately stocked with paper towels and soap. Permit to operate granted.

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