Consumer advisory has been place on the menu.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment. A dish machine is in use and alternative manual dishwashing could occur at an adjacent facility.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the rear kitchen area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/18/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: American cheese(44F),barbecue(52F0, and vegetable burgers(46F) are held on top of 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 or discard if held >4 hours. Reduce thermostat and ensure all wells are foilled with pans.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers, ahi tuna, and steak filet that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment. A dish machine is in use and alternative manual dishwashing could occur at an adjacent facility.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the rear kitchen area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/10/2015 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken(46F),cheeses(50-52F), deli meats(45-47F) and tuna salad(56F) are held on top of a cold holding unitat improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not double pan or tightly packed pans on to of the unit.
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08/05/2015 | Risk Factor | |
Correct above observation regarding drain plug within 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food stored on ice at improper temperature. cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. corrected by re-icing.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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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03/25/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs in a cold holding unit at improper temperatures
Correction: Relocate the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/25/2015 | Other | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
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12/11/2014 | Risk Factor | |
Recheck of temperature control:
1. Cooling of tuna-pre-chilled ingredients-satisfactory.
2. Cold holding on top of sandwich unit-Tomatoes (44F) were double panned. Corrected. All other TCS foods were held at proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomates(44F) on top of 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.
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09/26/2014 | Follow-up | |
Three compartment sink is not large enough to immerse largest piece of equipment-a dishmachine is in use and a commissary would be available..
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature tuna salad was not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes(50F),chicken salad(43F), and cheeses(44-46F) are held on top of a cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/17/2014 | Routine | |
Inspection of Gold concession stand-Hot dogs-41f. A new refrigerator was installed. All observations from last inspection were corrected.
No violation noted during this evaluation. | 09/17/2014 | Other | |
| No violation noted during this evaluation. | 07/01/2014 | Risk Factor | |
Inspection of concession stand only-ensure utensil is washed and sanitized every 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs(49-50F) are held 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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07/01/2014 | Other | |
A new sandwich unit and walk-in box have been installed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tcs foods(Ham-55F,cheddar-55F, sauerkraut-57F)on top of a cold holding unit at improper temperatures. Tomatoes on ice are held at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Keep the lid closed on the refrigeration unit. Reduce volumes during slow service periods.
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03/12/2014 | Risk Factor | |
Recheck of refrigeration units=satisfactory.
No violation noted during this evaluation. | 01/10/2014 | Follow-up | |
New walk-in box and sandwich unit are on capital budget to be replaced in 2014 according to management. Provide accurate thermometer within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheeses(42-44F),corned beef (44F),deli meats(42F) in 2 door refrigeration unit are held in cold holding at improper temperatures.Relocated & lowered thermostat.Hot dogs, broccoli soup, cheeses(42F) in walk-in box are held in cold holding at improper temperatures. Lowered thermostat
Correction: relocated or discard within 4 hours if not used.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the walk-in box is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Sandwich refrigeration unit and walk-in box do not appear to be capable of holding TCS foods at 41 F or below routinely.
Correction: Adjust thermostats,if possible, to accommodate cold holding.Repair or replace units as needed.Provide additional units necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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12/19/2013 | Routine | |
Inspection of satellite concession
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working spray bottle container of cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine in a spray bottle container is being applied to food contact surface and does not meet the requirements of 40 CFR 180.940. The concentration is greater than 200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/26/2013 | Other | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with his bare hands.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in box.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheeses(44-45F) and sliced tomatoes(49-50F) are held in cold holding unit(42F) at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. repair unit.
- Cooling, Heating, and Holding Capacities
Observation: A refrigeration unit appears incapable of holding TCS foods at 41 F or below .Provide adequate refrigeration to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration units necessary to maintain food items at 41f 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottle containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/26/2013 | Routine | |
Condenser fan in refrigeration unit is leaking and requires repair.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey breast,ham,cheeses, and sliced tomatoes(54,53,53,55F) held on top of a cold holding unit at improper temperatures. Bleu cheese,sauerkraut,tuna(53,58,43-38F) are held on ice at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken,diced eggs, and shredded cheeses 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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07/02/2013 | Risk Factor | |
Correct GRP observations w/i 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes(43F) and deli meats(47F0 are held on top of 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floor tiles in employee rest room are 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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04/19/2013 | Routine | |
Reopening for 2013 season
No violation noted during this evaluation. | 03/21/2013 | Routine | |
Correct Section 45-1150 as soon as possible or within 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey (47F) and Cheese (47-45) are held on top of a cold holder of unit on cooking line at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood Contact Surfaces
Observation: Cloth liners in wait area are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Golden Horseshoe Gold Course W/ 1 Satellite, 401 S. England Street, Williamsburg, VA 23185 »