The Southern Cafe & Music Hall, 103 South 1st Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: The Southern Cafe & Music Hall
Address: 103 South 1st Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 422-0727
Total inspections: 8
Last inspection: 03/30/2016

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Inspection findings

Inspection date

Type

Discussed the Employee Health information posted. Discussed re-dating products when removed from freezer to refrigerator.
No violation noted during this evaluation.
03/30/2016Risk Factor
Facility clean and organized no food preparation.
  • Toilet Room Receptacle Covered
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
06/02/2015Routine
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) deli meats, cut tomato, watermelon, onion dip,and tomato soup in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator dated during the inspection.
09/24/2014Routine
No violation noted during this evaluation.05/14/2014Risk Factor
Reviewed employee health with the operator.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Soup cold holding at improper temperatures.
    Correction: Soup was voluntarily discarded during the inpsection. After investigation it appeared to be an air flow problem in the two door unit operator corrected leaving space for air flow. Asking the operator to track temperatures on the right side of the unit verifying food temperatures.
01/29/2014Risk Factor
Facility cooking and freezing products for cooling. Temperatures found with in compliance today. Facility needs a thermometer in the sliding glass door and discussed disconnecting the hose on the mop sink in between usage. Employee health is in place.
No violation noted during this evaluation.
08/28/2013Routine
Physical facilities are permitted as of today. A follow up inspection will be conducted on 4-22-13 to verify the cooling of the next batch to cooled. Provide a copy of the cooling logs for the next batch of meat that is cooled. Discussed cooling from ambient with the operator as well.
  • Critical: Cooling* (corrected on site)
    Observation: Meats noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Operator agreed to discard meats that were prepared in another facility by the staff were not cooled properly.
08/21/2013Pre-Opening
Set up a final pre-opening inspection on 8-21-13 at 4:00 PM.
Leaving cooling logs for the operator to track cooling of meats at the Jefferson.
Asking the facility to track and verify methods have a copy for the Health Department for the 30 day inspection.
Facility to cook and cool all meats at the Jefferson Pollo Loco. Reviewing the capacities with the EHS assigned the Pollo Loco to see if they have the capacities for the menu. No raw meats will be cooked or stored in the facility.
Have soap and paper towels at all handsink with handwashing signs.
Leaving information concerning employee health policy.
Reviewed reheating all cooled foods that are hot held to 165 before hot holding.
Discussed having one sink at the bar as a dump sink and one as a handsink designate there usage once decided. Handsink is for handwashing only no dumping.
Reviewed glove use and handwashing with the manager.
Ensure all refrigeration is maintaining 41 degrees or less.
Detail clean the kitchen area.

No violation noted during this evaluation.
08/19/2013Pre-Opening

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