Warwick Yacht & Country Club Snack Bar, 400 Maxwell Lane, Newport News, VA 20306 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Warwick Yacht & Country Club Snack Bar
Address: 400 Maxwell Lane, Newport News, VA 20306
Type: Seasonal Fast Food Restaurant
Phone: 757 930-0561
Total inspections: 3
Last inspection: 08/29/2014
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Inspection findings

Inspection date

Type
Operator is to make corrections to violations within 5 days.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cheese, ham, and chicken were not holding at appropriate temperatures.
    Correction: Discard food. Ensure foods hold @ 41* F or below.
  • 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 tuna, beef, and egg 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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Prep unit does not hold foods at proper tempertures.
    Correction: Avoid storing potentially hazardous foods at the top of the prep unit and use the bottom of the unit to store potentially hazardous foods.
  • Critical: Water Capacity* (repeated violation)
    Observation: Handsink does not run hot water.
    Correction: Repair handsink.
  • Handwashing - Using a Handwashing Lavatory (repeated violation)
    Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blender container preventing its use.
08/29/2014Routine
Discussed employee health, food temperatures, and corrections to violations. Hot water must be provided to the hand sink and prep unit must be repaired in 48 hours. Employees must obtain food handler cards within 90 days.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Turkey and cheese were holding at improper holding temperatures.
    Correction: Discard food. Ensure food hoolds at 41* F or below.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The prep unit is not holding foods at or below 41 * F.
    The drink cooler has condensation pooling in the bottom of it.
    Correction: Repair the the prep unit and the drink cooler.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Critical: Water Capacity*
    Observation: No hot water is provided at the hand sink.
    Correction: Provide hot water at hand sink.
  • Water Pressure
    Correction:
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the front station is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blender pitcher preventing its use.
08/27/2014Routine
Follow-up when refrigerator is repaired.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Refrigerator in food prep area does not hold at 41* F.
    Correction: Repair refrigerator. Repairs are to be done w/n 10 days.
05/15/2014Routine

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