Colonial Pancake House, 100 Page Street, Williamsburg, VA 23185 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Colonial Pancake House
Address: 100 Page Street, Williamsburg, VA 23185
Type: Full Service Restaurant
Phone: 757 253-5852
Total inspections: 11
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.12/02/2015Routine
No violation noted during this evaluation.08/07/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Eggs stored in such a manner that may cause cross contamination.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
11/14/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored above cheese.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
08/13/2014Routine
No violation noted during this evaluation.06/05/2014Routine
Good job on food safety and general cleanliness.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Potatoes hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
02/19/2014Routine
No violation noted during this evaluation.11/25/2013Routine
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Potatoes and gravy reheated to 110*F.
    Correction: Reheat to minimum of 165*F in 2 hours.
09/19/2013Routine
Great work on food safety.
No violation noted during this evaluation.		06/18/2013Routine
All violations from previous visit corrected.
No violation noted during this evaluation.		12/20/2012Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Raw chicken stored above fully cooked meatloaf and raw bacon, and pickles.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The prepared meatloaf, and pasta sauce, ham in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Screen door, freezer, and walk in cooler door noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
12/10/2012Follow-up

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