Chef's Kitchen, 501 Prince George Street, Williamsburg, VA 23185 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Chef's Kitchen
Address: 501 Prince George Street, Williamsburg, VA 23185
Type: Full Service Restaurant
Phone: 757 564-8500
Total inspections: 11
Last inspection: 12/17/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.12/17/2015Routine
No violations noted today.
No violation noted during this evaluation.
06/17/2015Routine
No violations noted today.
No violation noted during this evaluation.
03/10/2015Risk Factor
No observations noted today.
No violation noted during this evaluation.
12/08/2014Risk Factor
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: There is evidence of eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
09/09/2014Routine
No violation noted during this evaluation.06/11/2014Routine
No violation noted during this evaluation.03/06/2014Routine
Monitor cold holding of refrigeration units. Dumpster has been removed for temporary outside construction until at least February. Discussed garbage disposal requirements with PIC and landlord.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Heavy cream and butter are held in a cold holding unit at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lowered thermostat on the unit.
  • Cooling, Heating, and Holding Capacities
    Observation: Refrigeration unit has high air temperature
    Correction: there should be refrigeration units in sufficient number or capacity to meet the food storage demands of the establishment.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Kitchen floor is not maintained in good repair
    Correction: it is not smooth and easily cleanable.
12/05/2013Routine
Correct within 90 days or as soon as possible.
  • 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: under counters and storage shelves,matting on shelves,utensil storage shelves,.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Floor Carpeting, Restrictions and Installation
    Observation: Carpeted matting installed as floor covering in the kitchen areas.
    Correction: Install carpeting tightly against wall under coving or away from the wall with a space between the carpet and the wall with the edges of the carpet secured by metal stripping or some other means.
  • Physical Facilities in Good Repair
    Observation: Kitchen floors is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
09/06/2013Routine
No risk factor observations noted as out of compliance today.
  • Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
    Observation: The backflow or backsiphonage prevention device installed on the spray hose is not identified as meeting standards set by the American Society of Sanitary Engineering for a hose under pressure.
    Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
06/12/2013Routine
  • Sponges, Use Limitation (corrected on site)
    Observation: Sponges are being used to wipe down food contact surfaces of dishes.
    Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized, because dishmachine is not dispesing proper concentration of sanitizer.
    Correction: Go to manual dish washing operation. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Corrected by service contractor duirng inspection.
03/21/2013Routine

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