Savour Restaurant, 1250 Emmet Street, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
March 31, 2009 | Routine | 2 | 2 | Details / Comments |
|
July 31, 2008 | Routine | 1 | 4 | Details / Comments |
|
May 07, 2008 | Follow-up | 0 | 3 | Details / Comments |
|
March 17, 2008 | Routine | - | - | Details / Comments |
March 31, 2009 (Routine)
Violations:
- 0800 - Corrected During Inspection Critical Repeat Several 12" deep containers of beef demiglace and cooked chicken strips noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. Corrected by discarding product - 1370 - The warewashing machine is not 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. - 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. - 1900 - Corrected During Inspection 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)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Will use the 3 compartment sink to sanitize until the machine is repaired to provide a sanitizer residual of 50-100ppm.
Facility very clean and well organized. Staff knowledgeable about food safety including employee health policy. Equipment working well including refrigeration.
July 31, 2008 (Routine)
Violations:
- 0610 - Water pitchers in a location where it is subject to splash, dust or other contamination. observed stored adjacent to handsink at waite station.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0800 - Corrected During Inspection Critical Meat sandwich, salmon pancakes in sandwich bar unit and 14 inch pot of beef stock in walk in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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.Corrected by discarding. - 1060 - Corrected During Inspection Repeat The nonfood contact surface of the cloth underr cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replaced with washable rubber mat. - 1320 - Corrected During Inspection There was no temperature measuring device located in the sandwich bar. refrigerator.
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. - 1450 - Steam table used with ice for holding cold foods inadequately.
Improper food storage temperatures are a major contributing factor to foodborne illness.
Gernerlly very clean and well organized, staff knowledgable of food safety. Good date marking and separation of raw meats vs ready to eat products observed.
May 07, 2008 (Follow-up)
Violations:
- 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen at cooks handsink.
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 at the cooks handsink and in restrooms
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 - Repeat 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.
Many improvements! Facility was found to be in substantial compliance. Permit to be mailed to operator. Ok to open.
March 17, 2008 (Routine)
Violations:
- 1060 - The nonfood contact surface of the chipping paint on housing of floor mixer, some gaskets torn and not cleanable, several wire shelves beginning to rust. None are corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at dishwashing machine.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1580 - Repeat The cutting board(s) along the main sandwich bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
New ones on order. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1700 - 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 100F. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soil buildup on rear of equipment doorhandles..
Maintain nonfood-contact surfaces of equipment clean. - 2350 - Critical Soda gun to be installed. Make sure drain hose is routed to floor drain.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen at cooks handsink.
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 - No disposable towels were provided at the hand washing lavatory at the cooks handsink and in restrooms
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 Floor in corner to right of door to kitchen needs coved moulding.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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