Change to menu was emailed. A few areas of concern and needs to be adjusted. Sent back to PIC for changes.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked burgers, eggs, fish 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of shelves in the Continental (H-H5004) is not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Have wrong test strips to verify warewach concentration.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in freezer door was observed in a state of disrepair and damaged.
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 the, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink in kitchen (next to office) sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/14/2015 | Follow-up | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked burgers, eggs, fish 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of shelves in the Continental (H-H5004) is not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Have wrong test strips to verify warewach concentration.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer door was observed in a state of disrepair and damaged.
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 the, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in kitchen (next to office) sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- 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 ( Two sinks in kitchen and sink in pizza making area)
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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12/03/2015 | Routine | |
Pool side bar no longer prepares food. Food is serving drink and prepacked foods.
No violation noted during this evaluation. | 07/15/2015 | Routine | |
| No violation noted during this evaluation. | 03/16/2015 | Routine | |
| No violation noted during this evaluation. | 12/30/2014 | Routine | |
| No violation noted during this evaluation. | 09/16/2014 | Risk Factor Intervention Evaluation | |
| No violation noted during this evaluation. | 06/27/2014 | Follow-up | |
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishmachine.
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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06/18/2014 | Risk Factor | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front hand sink in 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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03/06/2014 | Routine | |
Machine is working properly
No violation noted during this evaluation. | 12/19/2013 | Follow-up | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dish machine is dispensing chlorine. Three compartment sink was set up and will be used until dish machine is repaired
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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12/06/2013 | Routine | |
Evaluated proposed cured meat at facility.
Chef walked through the steps in process:
1. Pork should butt (EST 143) comes in from Sysco
2. The ham is cut thinly and added to salt cure the rolled up in cheese cloth weighed prior to being placed in wine cooler
3. The ham is smoked for up to 30 minutes
4. Placed in wine cooler for undetermined amount of time.
5. Currently visual inspection to show signs of progress.
Recommended:
1. HACCP
2. equipment list
3. processes should be measurable (cure solution, time in wine cooler)
4. Lab testing may be needed for Product Assessment
Currently, looking at meat and poultry guidance
No violation noted during this evaluation. | 11/20/2013 | Other | |
Inspection performed on Woodland Pool. The pool is been constructed to prepare outdoors during summer month (Memorial Day through Labor Day). Constructed an overhead cover that is easily cleaned. The floor is easily cleaned. Hand washing station is in place. Cold unit is in place. The grill has a cover. The intention is to serve to order. Area is approved for outdoor cooking and will be a satellite under Huzzah.
No violation noted during this evaluation. | 09/30/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The dishwasher is drinking from open container in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Onion strings and fried chives stored on top shelf wth no overhead cover.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hamburger (52F), Roast (56F), Tomatoes, sliced (46F), Ham (53F), Tomatoes, grape (sliced) (46F) 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 - Good Repair and Proper Adjustment
Observation: The door gasket to the freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwhich unit missing doors was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: low temp dishmachine is not registering any chlorine. Have switched to three compartment sink to wash and sanitize equipment
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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09/16/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken and steak stored on kitchen counter.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grape Tomatoes diced (59F) 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine interior lip had mold and stand-up refrigerator had mold on seal and an unknown spill on bottom of refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at handsink near dishmachine 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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06/25/2013 | Routine | |
Opening Inspection for satellite Pool Service-Outdoor cooking facility with limited menu will operate as a temporary extension of Huzzah's for Thursday-Monday from Memorial Day to Labor Day.Operation is conditional on VDH permit for Huzzah. This facility will meet general retail practice requirements of Virginia Food Regulations and PIM# 04-02 within 90 days of this date and before opening for the 2014 season.Please submit a new plan review for the 2014 season.
No violation noted during this evaluation. | 05/27/2013 | Other | |
Violations have 10 days if not sooner to be corrected. Recommend menu sent to Health Department prior to publishing for verification of compliance.
- Critical: Cooling* (corrected on site)
Observation: Roast noted not being adequately cooled to prevent the growth of harmful bacteria. After cooling overnight, temperature of roast 48F,45F,47F. Verified all product maintained in the walk in within temperature.
Correction: 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/29/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer has leak that was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine (rust), cutting boards (cuts and food residue) and rack in stand up cool (rust) in contact with non-potentially hazardous food observed in poor condition.
Correction: Clean the surface or repair per manufacturer specifications.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Huzzah's, Visitor Center Drive, Williamsburg, VA 23185 »