All critical violations were corrected. make sure you have all required test kits for sanitizers.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands, thawing food.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940, was over 200 ppm.
Correction: Utilize onlybleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/22/2015 | Risk Factor | |
Small prep table RI air temp around 50F. Replace or repair unit.
Plumbing fixed from last visit. Call me when unit is repaired or replaced.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Small prep-table is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Repair the unit to ensure it can maintain food items at 41°F or below. 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.
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07/01/2015 | Follow-up | |
All violations shall be corrected within 30 days. permit expires end of June.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Hamburger stored over pork chops in WI.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures. in steam well at 100°F
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Small prep-table is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Repair the unit to ensure it can maintain food items at 41°F or below. 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the mop sink and 3-c sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/26/2015 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/25/2014 | Routine | |
All violations shall be corrected within 30 days. New permit issued today.
- 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 beef stored over salads on speed rack in WI cooler.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the back prep area is being used as a dump station. Diced tomatoes found in bottom of drain.
Correction: The handwash facility identified above is to be used for washing hands only
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05/06/2014 | Routine | |
All critical violations were corrected today.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (over 200 ppm)
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/06/2014 | Risk Factor | |
All violations shall be corrected within 30 days. Permit expires end of June. Cant not issue new permit until application and fee is turned in.
- Equipment and Utensils - Durability
Observation: The ice paddles for cooling soups are not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit ( for 3-c sink) provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates in the kitchen were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rick's Grill, 6380 F Richmond Road, Williamsburg, VA 23188 »