Self-serve plates and bowls should be protected by a sneeze guard or should be stored inverted.
All violations shall be corrected within 30 days. Permit issued today.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (tongs stored in room temp water)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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03/16/2016 | Routine | |
Consumer advisory sign now in place on buffet.
No violation noted during this evaluation. | 09/01/2015 | Follow-up | |
All violations need to be corrected. Call me to ensure a proper consumer advisory is made for your menu.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta salad cold holding at improper temperatures, 70°F
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 meats is/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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist, flies in the pizza prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/23/2015 | Routine | |
No violations. WI #20 (downstairs) is broke today, all TCS foods being discarded and unit is being worked on. Permit expires end of March.
No violation noted during this evaluation. | 02/04/2015 | Routine | |
Open for breakfast only today.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the buffet line is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- 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. Sink at buffet line does not have a sign.
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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09/30/2014 | Routine | |
No critical violations. Inspected the upstairs kitchen today. Will give info to PIC about time control policy.
No violation noted during this evaluation. | 05/13/2014 | Risk Factor | |
All violations were corrected today. Permit expires end of March, need new payment and application.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chickens tored on top of raw pork in RI.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives and utensils stored in homemade make-shift holders.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: boiled eggs, sliced melons cold holding at improper temperatures as breakfast island.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/06/2014 | Routine | |
All violations were corrected. Permit issued today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corn, tomatoes, potato salad, ham: cold holding at improper temperatures at Salad bar area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great Wolf Lodge Loose Moose/Camp Critter Restaurant, 549 East Rochambeau Drive, Williamsburg, VA 23188--214 »