Food For Thought, 1647 Richmond Road, Williamsburg, VA 23185 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Food For Thought
Address: 1647 Richmond Road, Williamsburg, VA 23185
Type: Full Service Restaurant
Phone: 757 645-4665
Total inspections: 8
Last inspection: 07/28/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.07/28/2015Routine
Great work on food safety. Person in charge showed good understanding and application of food safety.
No violation noted during this evaluation.		02/10/2015Routine
Good job on food safety.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Dressings in expo unit cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Grease build up on hood/vent and wall behind cook area.
    Correction: Throughly and routinely clean wall and hood/vent system.
10/08/2014Routine
Great work on food safety. God water dishwasher serviced during inspection.
No violation noted during this evaluation.		06/19/2014Routine
Great work on food safety.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 191ºF. The thermometer read 200*F .
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
02/06/2014Routine
No violation noted during this evaluation.10/15/2013Routine
Replace or resurface cutting boards as discussed during inspection.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Pot Roast was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
07/10/2013Routine
Facility permitted
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in , after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Fish(42F), Chicken (42F), pico de gallo (43F), Shrimp (45F), tomatoes (42F) cold holding at improper temperatures in cold line in preparation area.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Cold line preparation unit was observed in a state of disrepair and damaged, ambient temperature is 44F.
    Correction: Repair the cold line preparation 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
04/01/2013Routine

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