- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili and BBQ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash cans preventing its use.
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12/02/2015 | Routine | |
No violation noted during this evaluation. | 12/11/2014 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of paint must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/11/2014 | Routine | |
Pitcher was device installed without VDH approval. Either return to original construction or submit plan for wash basin.l Wash basin must meet plumbing code and VDH regulations.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs and chicken hot holding at improper temperatures(125 *F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/13/2013 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the employee restroom is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bike preventing its use.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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06/27/2013 | Routine | |
No violation noted during this evaluation. | 12/28/2012 | Routine | |
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