Food sink faucet is leaking and needs repair.
Correct all critical violations within 10 days and GRP violations within 90 days
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling oatmeal and bacon 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs and pureed foods hot holding at improper temperatures.
Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Pots and pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on water line for coffee and juice dispenser as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all water lines under pressure.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on water line to coffe and juice dispensers as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all water lines held under pressure.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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03/07/2016 | Routine | |
No risk factor violations noted today.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.Scrambled egg were placed in a plastic bag while hot-112f after 1 hour.
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.Corrected by relocation to a 2" pan and ice bath.
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12/18/2015 | Routine | |
Issued permit.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the hose under pressure at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. removed the nozzle.
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09/25/2015 | Routine | |
No violations noted today. remove soap dispenser from 2 compartment sink.
No violation noted during this evaluation. | 07/01/2015 | Routine | |
Keep back door closed and replace weatherstrip.
No violation noted during this evaluation. | 04/03/2015 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Vegetable soup (48F),pit ham(45F), and au gratin potatoes(49F) prepared on 12-10-14 were noted not being adequately cooled to prevent the growth of harmful bacteria.other TCS foods stored in same refrigerator were 37-38F.
Correction: Discard.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.
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12/11/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Chicken & rice casserole in a 10" square plastic tub is 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.
- 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) @FOOD and prepared foods in the refrigeration unit was not discarded by the ""consume by"" date. (cooked chicken- 9-11-2014, chipped beef-9-11-2014, pasta salad-8-28-2014, tomato sauce-9-3-2014,pepper pot soup-9-10-2014,mexican rice-8-29-2014)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because machine had lost its prime and chlorine was not dispensed.
Correction: Go to manual dish washing operation.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair or replace machine.
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09/18/2014 | Routine | |
- 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.
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07/09/2014 | Routine | |
| No violation noted during this evaluation. | 04/09/2014 | Routine | |
Standardization Training with district standardization officer( AS & CCP)
No violation noted during this evaluation. | 01/21/2014 | Training | |
Ensure water line for new coffee pot is back flow protected,
No violation noted during this evaluation. | 11/05/2013 | Routine | |
Issued permit
No violation noted during this evaluation. | 10/10/2013 | Other | |
Correct minor discrepancies 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. | 10/08/2013 | Pre-Opening | |
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