Kitchen staff have repeat violations for not wearing hair restraints in the kitchen.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Prep Unit Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding*
Observation: Hot holding unit, hot holding at improper temperatures, while food is contained.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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01/19/2016 | Routine | |
Notices were sent out for permit renewal, owner has not paid for permit. Facility operating without a permit currently. Repeat violations include workers working around food in the kitchen with no hair restraints.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Owner has failed 100 percent of the time (every observed inspection) to wear appropriate hair restraints in the kitchen.
Correction: Protect food from environmental sources of contamination during preparation.
- Critical: Reheating for Hot Holding*
Observation: The Hot held items were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before being placed in the hot well.
Correction: Owner stated that he was going to reheat, but had not do so before placing in hot wells during time of inspection. Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
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10/14/2015 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
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.
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06/08/2015 | Routine | |
All violations corrected. Spoke on employees wearing hair restraints in the kitchen.
No violation noted during this evaluation. | 03/11/2015 | Follow-up | |
Several repeat violations, such as improper date labeling, lack of hair restraints, wiping clothes improperly stored. Servsafe managers Certification expired in Aug, 2014. Employees handling food with no Food Handlers cards. Raw meats stored above ready to eat foods. Raw meats thawing in the hand sink. Repeat violations were discussed as well as proper hierarchy of refrigeration storage.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Obervation and Correction "The person in charge failed at being a certified food protection manager.. Certification has expired since Aug. 2014.;Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Thawing
Observation: Improper methods used to thaw raw chicken in a hand sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing. Raw chicken in the hand wash sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the raw meats preventing its use.
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02/23/2015 | Routine | |
All violations were discussed during the inspection. The 2013 Food Code requirements were also reviewed. Thank You.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required
Observation: Equipment and utensils were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Walls and Roofs - Exterior Walls and Roofs; Protective Barrier
Observation: Exterior walls of the food establishment are not protecting the establishment from pests.
Correction: Repair perimeter walls and roof of the food establishment so as to protect against pests.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rest-room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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10/15/2014 | Training | |
During the inspection, cooling methods were discussed, along with separating private food, employee health, proper hand washing, and no bare hand contact with ready to eat foods. The 2013 Food Code requirements were also reviewed. Thank you.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are 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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09/29/2014 | Risk Factor | |
During the inspection all violations were corrected on site
- Hair Restraints - Effectiveness (corrected on site)
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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready to eat foods 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.
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04/28/2014 | Routine | |
The facility is clean and well organized. During the inspection, employee health, no bare hand contact with ready to eat foods and proper hand washing was discussed. Thank You.
No violation noted during this evaluation. | 11/22/2013 | Risk Factor | |
The food manager/owner is a CFM. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You,.
No violation noted during this evaluation. | 08/14/2013 | Risk Factor | |
During the inspection, all observed violations were discussed and or corrected. Hand washing, employee health, and no bare hand contact with ready to eat food was discussed. Thank You
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Owner/operator asked to have all employees obtain cards within 14 days. Information was given while on site.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handsink is being used to thaw chicken
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the chicken and clean and sanitize the hand sink..
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04/08/2013 | Routine | |
All violations were discussed and or corrected during the inspection. Employee health, no bare hand contact with ready to eat foods, proper thawing and proper cooling was discussed. Thank You.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. Information was given during the inspection.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands while preparing a sausage on bun.
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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Mashed potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Critical: 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 thawing food preventing its use.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about George Washington Tavern, 3125 George Washington Highway, Portsmouth, VA 23704 »