No violation noted during this evaluation. | 03/03/2016 | Routine | |
No violation noted during this evaluation. | 12/11/2015 | Routine | |
No violation noted during this evaluation. | 03/16/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen handwash sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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 kitchen.
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
|
09/18/2014 | Routine | |
No food prep at time of inspection. Permit issued. No violation noted during this evaluation. | 04/01/2014 | Routine | |
No violation noted during this evaluation. | 02/27/2014 | Routine | |
All foods in kitchen are precooked and or commercially processed and need to be heated to 135F. (temperature danger zone is 41-135F)
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
|
09/19/2013 | Routine | |
Time control for food needs detailed to observe the food being prepared for the particular day. Trained on thermometer calibration. Recommend establishing a log for calibration days. Needs top be used more frequently to verify reheat temperatures. Test strips need to be used more frequently to verify strength of sanitizer. All foods in kitchen are precooked and or commercially processed and need to be heated to 135F. (temperature danger zone is 41-135F) Permit issued
- Hair Restraints - Effectiveness
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
03/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Homewood Suites, 601 Bypass Road, Williamsburg, VA 23185 »