| No violation noted during this evaluation. | 04/01/2016 | Routine | |
| No violation noted during this evaluation. | 07/01/2015 | Routine | |
Permit expires at the end of March 2015. Renewal application and fee are due prior to expiration of permit.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw raw chicken. Chicken thawing in standing water in prep 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
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Unwrapped straws stored under handsink paper towel dispenser by drink station.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
|
02/11/2015 | Routine | |
All violations (critical and non critical) were corrected at the time of the re-inspection.
No violation noted during this evaluation. | 10/15/2014 | Follow-up | |
All corrections were not yet completed. Discussed with owner his plans and time frame for correction. Will re-inspect on or about October 15, 2014.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level of spray nozzle is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at Walk in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs throughout kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
10/07/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food (lemons) in the area next to the handsink.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items (unwapped straws) found stored in area under towel dispenser at hand wash sink..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of spray nozzle is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at Walk in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light bulbs throughout kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap observed under back door (at least an inch).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the cook's line.
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
|
09/23/2014 | Routine | |
Permit for facility expired on 3/31/2014. Renewal application and payment had not been received by our office at the time of inspection. New permit will not be issued under paperwork is received. Copy of invoice and renewal application were provided at time of inspection. Enforcement action may be taken if permit issue is not resolved ASAP.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the hand sink area. uncovered lemons under paper towel dispenser..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp and raw ground beef. Shrimp observed in standing water and ground beef was thawing at room temperature.
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
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the server's line hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the server's line hand sink.
- Physical Facilities in Good Repair
Observation: Walls and floors are not maintained in good repair. Wall is cracked and missing tiles near dish machine. Walls near junction with floor are water damaged and exhibit holes.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/16/2014 | Routine | |
Training Inspection with district standardization officer(AS & CCP)
No violation noted during this evaluation. | 01/06/2014 | Training | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the preparation line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
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.
|
03/28/2013 | Follow-up | |
Have 10 days to fix the sandwich unit have ability to maintain foods at the proper temperature. You have 30 days to fix the other violations. Schedule for food handler course was given, ensure you and employees attend this course.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef (45F), Shrimp (45F), Fish (45F), and tomatoes (43F) all stored on top and under sandwhich line cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintenance personnel called and will be in facility today.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwhich line.
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.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwhich line was observed in a state of disrepair and damaged, ambient temperature is 46F.
Correction: Repair the sandwhich uint 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.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the preparation line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in female and male restrooms 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
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.
|
03/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about South Of The Border, 322 Second Street, Williamsburg, VA 23185 »