- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey, ham, potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE), deli meats, in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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: 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 filet mignon 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/11/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham,turkey, sausage, and cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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.
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.
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04/08/2015 | Routine | |
Paul's Deli needs final inspections and approval from James City County Building Department.
- 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.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Backflow Prevention Device, Design Standard
Observation: Backflow prevention devices have not been installed.
Correction: Install proper backflow devices.
- Refuse Receptacles
Observation: No dumpster provided.
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility under construction floors being installed.
Correction: Facility construction must be completed and throughly cleaned after construction.
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12/01/2014 | Pre-Opening | |
Facility is still under construction numerous equipment items have not been installed. The bar has not been installed including hand sinks, wash sinks. A follow up pre inspection as been set up for December 1 at 12:00 pm. Need to inspect and approve all cold holding units. All building permits must have final inspection and approval. Water temperatures need to approved. If outdoor seating is used must either cover food or have tents/awning covering tables.
- 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.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not provided.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- 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.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device have not been installed at multiple plumbing fixtures..
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Critical: Toilets and Urinals*
Observation: Toilets in both men's and women's restrooms need repair.
Correction: Repair toilets.
- Refuse - Storing Refuse, Recyclables, and Returnables
Observation: No dumpsters installed at this time.
Correction: Install dumpsters as required.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and equipment in need of cleaning prior to opening.
Correction: Clean floor walls and equipment throughout facility.
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11/25/2014 | Pre-Opening | |
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