The Fresh Market, 100 Albemarle Square, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Fresh Market
Address: 100 Albemarle Square, Charlottesville, VA 22901
Type: Full Service Restaurant
Phone: 336 389-5773
Total inspections: 5
Last inspection: 12/22/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed uncooked turkey over raw pork in the walk in cooler. Person in charge voluntarily changed storage order.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
    Observation: The handwashing facility located at the back prepared foods area was blocked, preventing access by employees for easy handwashing. Person in charge voluntarily unblocked the handsink.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the shopping cart to prevent its use.
12/22/2015Routine
During this inspection the facility appears well organized, clean and in good repair. Discussed cold and hot holding temperatures, time as a public health control with the food manager. Discussed minimum seating number requirements to fall under the jurisdiction of the health department with the stores general manager. Discussed fish supplier, rice acidification, and parasite destruction requirements with the sushi chef/contractor.
No violation noted during this evaluation.		07/07/2015Risk Factor
Discussed on location corrective actions with manager. Discussed employee health policy and provided educational materials to manager so that an in-service for employees on the employee health policy can be conducted.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed removing disposable food-service gloves and not first washing hands prior to putting new gloves on for other duties.
    Correction: Train employees to actively wash their hands at the nearby hand sink in between glove changes. Discussed with manager.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Current procedure for cleaning in-use food contact equipment (slicers in the front deli area at room temperature) does not match with the Virginia Food Regulations that requires in-use food contact equipment to be washed, rinsed and sanitized every 4 hours (unless in refrigerated room of 41 F or less). Infrequent cleaning and sanitizing of slicer(s) may allow bacterial growth.
    Correction: Management agreed to properly wash, rinse and sanitize the food contact surfaces. Management agreed to train employees to wash, rinse and sanitize in-use food contact equipment every 4 hours.
  • Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
    Observation: The handwashing facility located in the deli room (refrigerated room) was blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use. Discussed with site manager.
02/19/2014Routine
Routine inspection notes overall substantial compliance with the Virginia Food Regulations, as observed on this date. (Note: Prepared Foods Area and Prepared Foods Prep. Room only reviewed). Discussed employee health policy, consumer advisory and proper ambient cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced ham cold holding at improper temperatures. Product rated 70 F and worker stated that it had been accidentally left out of the refrigeration unit before being placed into the cooler.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Site manager voluntarily discarded product in question.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located in the Prepared Foods kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
  • Sewage - Other Liquid Wastes and Rainwater
    Observation: A condensate drain line was dripping into the bottom of a refrigeration unit.
    Correction: Repair the condensate drain line to prevent incidental contact with foods. Site manager has already placed a service order.
02/27/2013Routine
Construction review to see progress to date. Joint site visit conducted with VDACS Inspector. Substantial compliance with the Virginia Food Regulations as observed on this date. VDH has jurisdiction over Prepared Foods Area due to planned 20-25 seats. VDACS representative and VDH Inspector agreed that sushi operation / contractor will remain under VDACS jurisdiction.
No violation noted during this evaluation.		12/21/2012Pre-Opening

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