Violations were corrected. Ensure a handwashing station is outside when cooking raw foods on the outside grill.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/17/2015 | Routine | |
Ensure all foods are used and rotated every 4 hours on buffet.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over RTE lamb in WI.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Items stored on floor in walk-in cooler, and food was setting on floor in dry storage.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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05/01/2015 | Routine | |
Food permit issued today. Sunday Brunch will no longer be served in 2015. All violations need to be corrected within 30 days
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the handsinks
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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12/21/2014 | Routine | |
Inspection conducted during first day of Greek Festival.
- 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: interior plastic shield of ice machine and fan guards in walk-in refrigerator..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 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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10/17/2014 | Routine | |
All critical violations were corrected.
Need to talk about sneeze guards on buffet.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken over eggplant in WI.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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05/25/2014 | Risk Factor | |
All violations were corrected. Permit expires end o December. New application and fee required.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice, lamb hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/01/2013 | Routine | |
Dishmachine is not being used right now, it has a leak at booster. Manual dishwashing at three compartment sink is being performed until dishmachine is fixed. Once fixed please call Sarah at 757-253-4289.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken kabobs (104-109°F), pork kabobs (105-109°F), lamb roast (104°F), spanikopata (105°F), and tiropita (105°F) hot holding at improper temperatures.
Correction: These foods require a time as a public health control policy. Discard all foods on TPHC policy within 4 hrs from the time they are put on the line. All foods must be labeled to identify what time they were put on the line. A written policy must be set up that identifies the food item that is on time control and what time it must be discarded by. If foods are to hot held they must be maintained at a temperature of 135°F or higher.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surface at the three compartment sink.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine concentration in wiping cloth buckets is too strong at 200+ ppm and being applied to food contact surfaces. This does not meet the requirements of 40 CFR 180.940.
Correction: Utilize chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces in the proper range of 50-100 ppm
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06/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Williamsburg Hellenic Center, 4900 Mooretown Road, Williamsburg, VA 23188 »