- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Two cooks wearing watchs while plating food
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the next to dishmachine is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking, sink next to dishmachine.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Make station (pizza) and beverage air (#7) reach in is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: True make station (pizza) was observed in a state of disrepair and damaged.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/26/2015 | Routine | |
| No violation noted during this evaluation. | 06/30/2015 | Routine | |
| No violation noted during this evaluation. | 05/12/2015 | Routine | |
| No violation noted during this evaluation. | 01/12/2015 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in thekitchen next to dishmachine
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/16/2014 | Routine | |
| No violation noted during this evaluation. | 07/03/2014 | Risk Factor | |
Performing banquet service. Menu Chicken Parmesan, Noodles and Sauce. PIC used time policy written in log book to denotate time of preparation and internal temperature and the discard time.
No violation noted during this evaluation. | 04/09/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/09/2014 | Routine | |
Salad buffet was being served at time of inspection. Discussed with Chef the ability to use time policy on buffet operations. Will email a template for time policy procedures.
Food and beverage staff are pro active when dealing with food safety issues. The approach has facilitated using there initiatives to highlighting to other EHS staff proper protocols. Particularly with consumer advisory use on menus to include room service menus.
No violation noted during this evaluation. | 10/10/2013 | Routine | |
menu stuck at printers. Table tents used until completed
No violation noted during this evaluation. | 08/02/2013 | Routine | |
Lunch/dinner menu corrected with appropriate consumer advisory. Awaiting breakfast menu.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs, steak, and burgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the sandwhich line, room service refrigerator and walkin cooler..
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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07/17/2013 | Follow-up | |
Eggs, burgers, and steak are cooked to order. Consuming raw or undercooked eggs and meats may increase risk of foodborne illness.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures-
Sandwhich line:
coleslaw - 43F
sliced tomatoes - 46F
pico de galo - 46F
ham (lunch meat) - 46F
Delfield:
tomatoes, diced - 57F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs, steak, and burgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the sandwhich line, room service refrigerator and walkin cooler..
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the servers area and bar
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Doubletree Hotel Williamsburg Restaurant, 50 Kingsmill Road, Williamsburg, VA 23185 »