Creative Cuisines, 1300 Garrison Drive, Williamsburg, VA 23185 - Caterer inspection findings and violations

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Business Info

Restaurant: Creative Cuisines
Address: 1300 Garrison Drive, Williamsburg, VA 23185
Type: Caterer
Phone: 757 253-0722
Total inspections: 9
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/01/2015Routine
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    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.
05/07/2015Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    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.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw lamb.
    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
11/12/2014Routine
No violation noted during this evaluation.08/06/2014Routine
No violation noted during this evaluation.05/02/2014Routine
Good work on food safety. I discussed with Mr. Munday need to submit plans and application for plan review related to construction for seating/on-site dining.
No violation noted during this evaluation.		01/23/2014Routine
No violation noted during this evaluation.09/19/2013Routine
No violation noted during this evaluation.07/30/2013Routine
Good job properly cooking and cooling foods to maintain proper food temperatures.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: The kithcen staff eating grapes in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: All kitchen staff who are involved in food preperation must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Egg wash, soup, and butter are cold holding at improper temperatures in the reach in cooler.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Chef Steve will monitor and adjust reach in to maintain cold holding at or below 41*F.
04/25/2013Routine

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