Uva Catering, Newcomb Hall, Charlottesville, VA 22904 - State College Food Service inspection findings and violations



Business Info

Restaurant: UVA Catering
Address: Newcomb Hall, Charlottesville, VA 22904
Type: State College Food Service
Phone: 434 924-7156
Total inspections: 9
Last inspection: 10/08/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.10/08/2015Risk Factor
No violation noted during this evaluation.03/17/2015Routine
No violation noted during this evaluation.11/04/2014Routine
No risk factors viewed out of compliance. Discussed cleaning the ceiling tiles and replace the cover for the HVAC vent with the operator.
No violation noted during this evaluation.
07/14/2014Risk Factor
No risk factors viewed out of compliance. Discussed cleaning the nonfood contact surfaces of the mixer and the meat slicer. Reviewed facility temperature logs. Reviewed employee health with the operator.
No violation noted during this evaluation.
03/05/2014Risk Factor
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Food contact surfaces of the Kettle drain spout in the upstairs kitchen used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Correction: Clean food-contact surfaces of Kettle after use so that the is no food residue left on the food contact surfaces. Operator cleaned and sanitized the kettle after requested. Discussed obtain a brush for the spout so that it can be cleaned properly.
11/05/2013Risk Factor
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Food residue still left on the slicer after it had been cleaned. Some food residue left on the slicer after cleaning.
    Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator cleaned and sanitized the slicer during the inspection.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination. Boxes with spoons, and forks, and knives open in dry storage.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
07/22/2013Routine
Asked the operator to call maintenance concerning the downstairs WIC food temperatures holding at 43 degrees.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over cooked items in the upstairs WIC.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected during the inspection agreed to review with staff.
03/25/2013Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food in the 2-door preparation box cold holding at improper temperatures
    Correction: Potentially hazardous foods discarded during the inspection. Operator called to have repaired and agreed not to use until it was capable of maintain 41 degrees or less.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: everything santized in the three compartment sink.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator called chemical company said they would be there today. Operator stated that they would carry utensils and food contact surfaces to another dininng hall if it was not corrected that day.
12/03/2012Risk Factor

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