- Food Storage - Clean and Dry Location (corrected on site)
Observation: Cake flour is stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: White and chocolate milk are stored in a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lower thermostat. Repair or replace unit if it is not capable of holding mik at 41F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen area 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 food cart and food supplies preventing its use.
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12/22/2015 | Routine | |
Correct outstanding violations within 90 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(yeast dough)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on the floor..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6 inches off the floor.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over single service items where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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08/19/2015 | Routine | |
Pot pie production has been discontinued
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front couner is blocked, preventing access by employees for easy handwashing.The handwashing facility located in 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 mop buckets and meat slicer on a cart preventing its use.
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02/24/2015 | Risk Factor | |
Repair walls and coving at 3 compartment sink.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pot pies,TCS pies, and deli meats in the refrigeration unit are 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. A slicer on a cart was not installed during plan review/opening and there is limited space for it.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart with the meat slicer preventing its use.
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10/23/2014 | Risk Factor | |
An additional refrigeration unit has been installed. All TCS foods are held at 41f or below as required.
No violation noted during this evaluation. | 08/20/2014 | Follow-up | |
Place a thermometer at front of refrigerator for monitoring the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Whipping cream (46-45F) and shell eggs(44F) were held in a 2 door cold holding unit at improper temperatures.
Correction: Unable to relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard within 4 days. Additional refrigeration is reccommended to prevent overstocking and to allow for relocation of TCS foods when necessary.. Adjusted thermostat. Additional refrigerator is on order.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Food equipment was found stored on the floor.
Correction: Store food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Additional shelving is on order.
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07/10/2014 | Follow-up | |
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination.(donuts on top of display case)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken pot pie base(45F), half & half (46-45F) and shell eggs(46F) were held in a 2 door cold holding unit at improper temperatures.
Correction: Unable to relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard within 4 days. Additional refrigeration is reccommended to prevent overstocking and to allow for relocation of TCS foods when necessary.. Adjusted thermostat.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food equipment was found stored on the floor.
Correction: Store food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Additional shelving is on order.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in 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 table and buckets preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
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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07/01/2014 | Routine | |
Complaint from a fired employee concerning cleanliness and unapproved work surface was not justified.
- Critical: Cooling* (corrected on site)
Observation: Cooked chicken(45F) and cooked vegetables(45F) in a sealed baggies and cooked chicken pot pie base(45-46F) in 6 " half pans are noted as not being adequately cooled to prevent the growth of harmful bacteria.;Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Discarded chicken pot pie base dated 3-22-2014.Ice bathed chicken base and placed vegetables/cooked chicken in freezer for cooling today.
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03/26/2014 | Complaint | |
Walls under hand sink are open while sinks are being retrofitted to provide indirect plumbing connections. Correct within 30 days.
- Thawing (corrected on site)
Observation: Improper methods used to thaw.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized,beacause there was an insufficient concentration of sanitizer. Employee was diluting pre-mixed sanitizer with water from the faucet.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the food preparation sink and the sewer line.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/23/2014 | Routine | |
Sand cutting table to provide smooth and easily cleanable surface. Ensure that coffee pots are backflow protected. Vegetable sink is not indirectly plumbed. Permit issued based on final approval from James City county.
No violation noted during this evaluation. | 01/31/2014 | Routine | |
Shadow inspection during pre-opening. New facility with new operators. Permitted to operate with final CO approval.
No violation noted during this evaluation. | 01/30/2014 | Other | |
Correct discrepancies noted on EHS 152 inspection form. Permit will be issued once final inspections are approved by City of Williamsburg Codes Compliance.
No violation noted during this evaluation. | 01/23/2014 | Pre-Opening | |
Remodeling construction consultation
No violation noted during this evaluation. | 11/19/2013 | Pre-Opening | |
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