Campbell's Tavern, Waller Street, Williamsburg, VA 23185 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Campbell's Tavern
Address: Waller Street, Williamsburg, VA 23185
Type: Full Service Restaurant
Phone: 757 229-7674
Total inspections: 8
Last inspection: 08/20/2015
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Inspection findings

Inspection date

Type
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Cleaning is being done during periods in which food is exposed to contamination. Ice machine needs to be cleaned inside unit (H-8106)
    Correction: Clean during periods when the least amount of food is exposed such as after closing.
08/20/2015Routine
No violation noted during this evaluation.04/30/2015Routine
No violation noted during this evaluation.12/31/2014Routine
No violation noted during this evaluation.09/30/2014Risk Factor
No violation noted during this evaluation.04/30/2014Routine
Last tag clams VA 196 SP
No violation noted during this evaluation.		12/19/2013Risk Factor
  • Critical: Cooling* (corrected on site)
    Observation: Soup (61F) been in house 2 days, noted not being adequately cooled to prevent the growth of harmful bacteria. Soup discard.
    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.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate. Large container of soup in house 2 days and not at 41F as the rest of the food items in the walk-in
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
07/30/2013Routine
Permit issued
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw lobster and shimp in standing water
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
03/29/2013Routine

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