all violations shall be corrected within 30 days. Permit expires end of March. Need application and fee.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (beef) stored over ready-to-eat (RTE) food (ham) in the WI 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry goods room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/08/2016 | Routine | |
All critical violations corrected.
Replace or resurface dirty cutting boards, fix lighting in dry storage, ensure proper identification of time control foods are being used properly.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (eggs, nuts, ham) with their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored over RTE ham, cheese, and other toppings.
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.
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10/26/2015 | Risk Factor | |
Correct all violations within 30 days. Fax or email new copy of time control policy when updated and new menu.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: milk and butter cold holding at improper temperatures (45-46°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: pancake and waffle batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing in employee restroom.
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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06/04/2015 | Risk Factor | |
Menu's are not correctly marked with a reminder statement.
No violation noted during this evaluation. | 03/17/2015 | Follow-up | |
Consumer advisory still not up-to-date on menu's with the reminder statements.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked steak, hamburgers, fish, and eggs 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.
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03/11/2015 | Follow-up | |
All critical violations shall be corrected within 10 days. All non-critical violations shall be corrected within 30 days. Discussed employee health policy with PIC, handed out info for references. Permit Expires end of March.
- 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken in the sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steak, hamburgers, fish, and eggs 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the employee lavatory 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.
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02/03/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (raw chicken over RTE ham and cheese in Raetone RI)
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: Time as a Public Health Control* (corrected on site)
Observation: liquid eggs and pancake batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Water Capacity*
Observation: Water heater observed turned off and not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature and works properly.
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11/18/2014 | Routine | |
Follow up from Cold-holding inspection. No cold holding issues today.
Saw raw foods (eggs, meats) below RTE foods (ham, turkey, veggies)
Handsink has broken hot water handle.
No violation noted during this evaluation. | 09/18/2014 | Follow-up | |
Will be starting a Time Control policy for safety for pancake batter. The pepsi RI that the milk is in will be turned down to ensure all TCS foods are 41 or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pancake batter and milk 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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08/05/2014 | Risk Factor Intervention Evaluation | |
All critical violations were corrected today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shelled eggs in cook-line RI stored over veggies.
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.
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05/14/2014 | Risk Factor | |
No violations. Permit expires end of March, need fee and application turned in to health department. Menu's are still on order, waiting for new menu's to add in correct consumer advisory requirements.
No violation noted during this evaluation. | 02/20/2014 | Routine | |
All violations were corrected today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shelled eggs and raw chicken stored above corn beef hash, and pancake batter.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed turkey in the WI refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: meat slicer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in both handsinks
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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01/21/2014 | Risk Factor | |
Consumer Advisory Still not on menu. New menu's are still being made. Will return when new menu's are made to follow-up on this violation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef and eggs 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.
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11/01/2013 | Follow-up | |
All critical violations shall be corrected within 10 days. Will return within 10 days for follow-up inspection.
- 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). Raw chicken stored above RTE lunch meats.
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.
- 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 beef and eggs 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and bowls on cook-line and out of dish machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/18/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corned beef(73F) and eggs(56F) is held on a counter at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. reduce volume on corned beef to facilitate cooling.
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08/16/2013 | Follow-up | |
Recheck of temperature control:
Two door Delfield refrigeration unit was operational. A new compressor was installed. Air temperature of the unit is 39F. Single door unit at end of cooking line is only used for non-TCS foods.
Two door Raetone refrigeration unit is on TPHC policy. TCS foods are 46-52F. Discard is occurring at 11:00 AM and 3:00 PM. Very few TCS foods are held here. A Pepsi refrigeration unit is due to arrive tomorrow. Walk-in box is holding TCS foods at 36-38 F after freon was added. Two door undercounter refrigeration unit is due to be serviced tomorrow.
PIC agreed to call next week with progress. PIC intends to keep TPHC policy on working box at grill area.Discussed TPHC policy and TCS foods requiring discard with the cook.
No violation noted during this evaluation. | 08/07/2013 | Follow-up | |
Recheck of temperature controls:Only 2 refrigeration units are operational and appear to be capable of holding TCS foods at 41 F or below-walk-in box and Raetone double door unit.. According to PIC a new refrigerator is to be delivered from Pepsi next week and the new compressor for the 2 door unit is to be installed sometime next week. No TCS foods are stored in single door Raetone refrigeration unit.c written TPHC policy is in effect for Raetone unit since repeated use may prevent maintenance of TCS foods at 41 F or below.
No violation noted during this evaluation. | 08/02/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food are held in cold holding at improper temperatures. See comments below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Discard if in danger zone for 4 hours or longer.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs,steaks,hamburgers 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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at prpper temperature. 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigeration units were observed in a state of disrepair and damaged.See comments below.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/01/2013 | Follow-up | |
The following conditions were observed today regarding 12 VAC 5-421-0820:
1. Raetone Grill prep unit #1-The french toast mix-61F,ham-61F and ,unopened ham-64F located in this unit were discarded. Chicken salad-41F,tuna salad-44F and pulled pork-38F recently pulled from the walk-in box were relocated back to the walk-in box. No thermometer is available to assess air temperature.
2 .Hobart Grill prep unit #2-Box is not in use.
3. Glass 2 door refrigeration unit in wait area- Bread pudding in 44F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held at improper temperature in the Raetone Grill prep unit #1-The french toast mix-61F,ham-61F and ,unopened ham-64F-discarded .Many TCS foods are held on the grill line at room temperature and are held at improper temperatures above 41F: pancake batter,raw shell eggs,shredded cheese,sausage mix,cooked potatoes-placed on TPHC.
Correction: Discard if in danger zone for 4 hours,Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or estasblish time as a public health control procedure(TPHC).
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the six of seven refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Adequate refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment.Out of seven refrigeration units only the walk-in box(41F) and the double door Raetone refrigeration unit appear to be capable of cold holding TCS foods at 41F or below.
Correction: Provide additional refrigeration necessary to maintain food items at proper temperature. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Hobart grill prep box # 2 was observed in a state of disrepair and damaged.It was wired shut and no TCS foods were stored here today. It appears to be holding at 36F with door closed and while box is not in use.
Correction: Repair the gasket or side latch to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/27/2013 | Follow-up | |
Correct all critical risk factor observations within 10 days. Maintain all foods at 41
°F
, or below.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases and symptoms that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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. Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or noroviru
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hash Browns (118°F) hot holding at improper temperatures on grill.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Grill preparation unit #1 cold holding at improper temperatures: Steak (50°F), Cheese (49°F), Hamburger (52°F). Grill preparation unit #2 cold holding at improper temperatures: Ham (55°F), Chicken (57°F), Pancake Batter (70°F). Walk-in refrigeration unit cold holding at improper temperatures: Chicken Salad (44°F), Chicken (46°F), Milk (43°F), Cheddar Cheese (43°F). Low boy grill preparation unit cold holding at improper temperatures, the ambient air temperature was 56°F. Glass door refrigeration unit cold holding at improper temperatures: butter (51°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 (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, steaks, burgers 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories in the 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
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07/26/2013 | Routine | |
All violations were corrected today. Permit expires end of March, need new application and fee before new permit can be issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin(eggs and raw beef) 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soups 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Susages cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Plates were observed unprotected from contamination on the cookline.
Correction: Store the plates inverted.
- 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
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02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hot Stacks, 6495 Richmond Road, Williamsburg, VA 23188 »