No violation noted during this evaluation. | 02/23/2016 | Routine | |
No violation noted during this evaluation. | 11/10/2015 | Routine | |
No violation noted during this evaluation. | 08/26/2015 | Routine | |
No violation noted during this evaluation. | 05/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Potato and crab soup hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the dishwashing area was cold
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/23/2015 | Routine | |
- 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.
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11/17/2014 | Routine | |
Insufficient hot water for hand washing was observed upon arrival. Maintenance was called and within 15 minutes hot water had began working again.
- Critical: Water Capacity*
Observation: Water heater is not supplying sufficient hot water.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
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08/06/2014 | Routine | |
No violations noted during this inspection No violation noted during this evaluation. | 05/14/2014 | Routine | |
No violation noted during this evaluation. | 02/06/2014 | Routine | |
No violation noted during this evaluation. | 11/04/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Carrot and hamburger hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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08/07/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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05/29/2013 | Routine | |
No violations noted during this inspection. No violation noted during this evaluation. | 02/14/2013 | Routine | |
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