All violations need to be corrected within 10 days.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for raw mussels when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter blend cold holding at improper temperatures, 67°F at room temp.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
01/28/2016 | Routine | |
Stop using the Sous Vide machine and must need approval from the Health department before using again.
- 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.
|
09/30/2015 | Risk Factor | |
All critical violations were corrected today. All non-critical violations shall be corrected within 30 days. Food permit expires end of May. Need application and fee.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Hamburgers stored over hot dogs and veggies.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, ham and corn beef sandwhiches, Cod, and squid cold holding at improper temperatures in RI prep unit. 45-50°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
04/30/2015 | Routine | |
Ri unit is working well. was serviced.
No violation noted during this evaluation. | 03/11/2015 | Follow-up | |
Will return to check on server RI.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter and sliced tomatoes cold holding at improper temperatures, in server RI
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
02/11/2015 | Risk Factor Intervention | |
Permit issued. All critical violations were corrected. All non critical violations shall be corrected with in 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handling cooked chicken.
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 beef and veal. Was in sink with no running water and not completely submerged.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter cold holding at improper temperatures. was pulled out to soften a few hours ago.
Correction: Dispose of the butter since it has been above 41F more than 4 hours.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Flys in both kitchens today.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of glass cleaner and bleach are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
05/02/2014 | Routine | |
All violations were corrected today.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Milk was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
|
02/26/2014 | Risk Factor | |
All violations were corrected. Permit expires end of the May. Need application and fee turned into the HD.
Ensure all soups and meats are cooled properly and break large batches down to help cool quicker. Use thermometers to help with cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hams cold holding at improper temperatures in Prep-RI unit. (55°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Chili and hummus in the WI refrigerator, the food should have been discarded more than 1 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer in spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
05/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dog Street Pub/ Hair Of The Dog Bottle Shop, 401 West Duke Of Gloucester, Williamsburg, VA 23185 »