- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make stations in kitchen area were observed in a state of disrepair and damaged.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/16/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make staion on main cooking line was observed in a state of disrepair and damaged.
Correction: Repair the top door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/26/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: Both make stations were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Both make stations were observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/27/2015 | Routine | |
Reviewed dry erase board for the week of 3/30 to 4/5 for ROP of chicken. Information for the 3/31 and 4/1 was observed and documented information on the chicken from receiving to cooling. Will set up a meeting to review historic records.
No violation noted during this evaluation. | 04/03/2015 | Routine | |
| No violation noted during this evaluation. | 12/31/2014 | Routine | |
| No violation noted during this evaluation. | 12/31/2014 | Routine | |
| No violation noted during this evaluation. | 09/30/2014 | Routine | |
| No violation noted during this evaluation. | 07/07/2014 | Risk Factor | |
Reviewed log for ROP and logs are up to date for process and refrigerator logs
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken (48F), noodles (48F), tomatoes (48F), fish (52F), coleslow (52F), fish (52F), roast beef (52F), duck (58F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: True make stations were observed in a state of disrepair and damaged.
Correction: Repair the make stations to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/08/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cutting bread and another employee preparing sandwich with no gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the lined used to cover sandwhiches on top and bottom is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the linen to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: True refrigerator (on cooking line and dessert refrigerator) have leak causing standing water in bottom of unit.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cooking area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fans in both walk in coolers
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/06/2014 | Routine | |
HACCP corrected to remove sanitary log, remove date dot to handwritten date, and the time to maintain logs is reduced to 30 days.
Shellfish are in chronological order and dating the last use shellfish
No violation noted during this evaluation. | 10/07/2013 | Routine | |
Shell tags and HACCP need to be fixed within 10 days. Test strips and cleaning nonfood contact surfaces need to be fixed within 90 days.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: HACCP not maintaing logs (sanitation and temperature) to the satisfaction of the plan set forth
Correction: Adjust HACCP to met the desired actions completed in the processes.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ceiling of both walk in units and vent over sandwich prep line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/24/2013 | Routine | |
Assessment of ROP processes
No violation noted during this evaluation. | 06/26/2013 | Training | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad held in deep pan on ice stored at 43F. Reduced smaller container and added more ice. Now at 41F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 180F while the actual temperature was 142F. Repairman immediately came and reset the booster and now reading at 161F
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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04/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Trellis Restaurant, 403 Duke Of Gloucester Street, Williamsburg, VA 23185 »