- Food Display (repeated violation)
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.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cleaned food utensils were observed stored in tool boxes with the food-contact surface in shelves with accumulated food debris..
Correction: Store equipment and utensils covered or inverted and in clean tool boxes to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bakery area is being used as a dump station and storage of soiled food equipment.
Correction: The handwash facility identified above is to be used for washing hands only
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12/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasteurized eggs(43F), whip cream(47F), and milk(43F) on top of a cold holding unit #4 at improper temperatures.Shrimp(45F), ham (44F) and cooked artichoke(45F)on top of a cold holding unit #4 at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/11/2015 | Risk Factor | |
Cooling methods were discussed.Correct outstanding violations within 10 days.
- Food Display (repeated violation)
Observation: The food on display at self service buffet/omelet station 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean pots/pans were found stored under and beside soiled food equipment.
Correction: Store tableware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet, for a hose whih is under pressure, as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
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05/05/2015 | Routine | |
- 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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03/17/2015 | Risk Factor Intervention | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Vegetable soup(45F) in a 3 gallon container and lobster bisque(67F) in a 30 gallon container, cooked yesterday, are noted not being adequately cooled to prevent the growth of harmful bacteria. These TCS foods were discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: White beans,cooked potatoes,succotash in unit #4 are held in cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or ice bath.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean dish storage shelves in dish room and coffe/tea service areas.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/16/2014 | Routine | |
Recheck of cold holding unit #4- Air temperatures on log at opening are between 39-42F. TCS foods on top of unit (crabmeat-31F ,succotash-31F, cooked asparagus-38F) are held at proper temperature. TCS foods in drawers(cheese-53F, diced tomatoes-49F, butter-46F) are not held at proper temperature. Consumer advisory has been corrected on some menus. Brunch and breakfast menus are still in progress at printers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods held in refrigeration drawers on unit #4 are cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration unit #4 does not appear to be capable of holding TCS foods at 41 F or below..
Correction: Provide refrigeration necessary to maintain food items at proper temperature.. 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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09/26/2014 | Follow-up | |
Correct above observations as soon as possible or within 10 days. Evaluate coffee pots, tea dispenser, hot water system machine, and hot chocolate machine for back flow protection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Display
Observation: The food on display is not protected from contamination at the buffet.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta(43F),cheese sauce(43F) and chili(43F) are held on top of a cold holding unit # 4 at improper temperatures .Americana cheese sauce(54F)is held in a Hobart cold holding unit(53F) at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if >4 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menus with the foodservice operator indicates that there is no consumer advisory on several of the menus for the salmon,eggs,oysters,duck,ceviche,lamb 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.
- Cooling, Heating, and Holding Capacities
Observation: Hobart refrigeration unit on the cooking line does not appear to be capable of holding TCS foods at 41 F or below.
Correction: Provide additional rfrigeration necessary to maintain food items at proper temperature.. 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.
- 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:clean dish shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pots and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of a cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/17/2014 | Routine | |
Inspection of Taste Studio=No observations noted today.
No violation noted during this evaluation. | 09/17/2014 | Other | |
Inspection of Pool Concession: Correct above observations as soon as possible or within 10 days.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Lettuce & tomato cups are not individually wrapped, in lidded souffle cups or protected so as to prevent contasmination in an outdoor cooking facility. Overhead protection is soiled and accumulating pine tags which could contaminate exposed food.
Correction: Protect food from miscellaneous sources of contamination.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outdoor Areas, Surface Characteristics
Observation: Exterior surfaces of building awning is not weather-resistant and easily cleanable.
Correction: Exterior surfaces of building shall be constructed of weather-resistant materials and cleanable surfaces. It should be maintained clean or replaced as it becomes soiled.
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06/20/2014 | Other | |
- Critical: Cooling* (corrected on site)
Observation: Sausages(53F) and fried potatoes(56F) held in 6" third pans with wrap over them for 3-1/2 hours appear to not be adequately cooled to prevent the growth of harmful bacteria.;Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cooking area is being used to rinse blenders and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at two hand washing lavatories. Batteries should be replaced on automatic dispensers.
Correction: Corrected by opening up units for manual dispensing. 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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06/17/2014 | Risk Factor | |
Inspection of Taste Studio-This facility is a demonstration kitchen for same day service foods transported from Williamsburg Inn.It is supported as a satellite
No violation noted during this evaluation. | 05/20/2014 | Other | |
Inspection of Providence Hall House only-No risk factor violations noted.
- Physical Facilities in Good Repair
Observation: Ceiling is damaged and not maintained in good repair. It is not smooth & easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/08/2014 | Other | |
Check backflow protection on dish room hose that is under pressure.
No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
Follow-up: Recheck of pantry refrigeration unit-no TCS foods are stored here
No violation noted during this evaluation. | 01/23/2014 | Other | |
Breakfast buffet was not operating. Sneeze guards are on order.Recheck of pantry refrigeration unit: unsatisfactory.
- Food Display (repeated violation)
Observation: The food on display at the breakfast buffet 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk (50F,50f,51F) was held in a pantry cold holding unit at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration uint in the pantry area appears to not be capable of cold holding TCS foods at 41 F or below.
Correction: Provide additional refrigeration uints necessary to maintain food items at 41F 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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01/09/2014 | Follow-up | |
Risk factor violations were corrected today. Correct general retail practices as soon as possible within 90 days. Written TPHC policy is in effect for breakfast buffet,pancake batters, butters,hollandaise sauce, bleurre blanc sauce,cold holding units #2 & 3 ,2 hot holding steam tables, and 2 soup pots.
- Food Display
Observation: The food on display at the breakfast buffet 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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Large volume container (30 gallons) of chiclen stock (47F) appears to not be adequately cooled to prevent the growth of harmful bacteria. Other TCS foods were held at 37-30F.
Correction: it was discarded. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Skim milk(45F) and half & half (46F) are held in a refrigeration unit (47F) at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Discard if in danger zone >4 hours. Adjust thermostat. Repair or replace the unit.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration uint in the pantry area appears to not be capable of cold holding TCS foods at 41 F or below.
Correction: Provide additional refrigeration uints necessary to maintain food items at 41F 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cooking line is being used to rinse or store equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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12/30/2013 | Routine | |
TCS foods at the buffet service, hot holding steam table, and on top of line refrigeration units for breakfast service are on a written time control procedure. The policy should be refined to identify these multiple locations,meal periods, and/or specific foods for which Time As A Public Health (TPHC) is being utilized as the control to prevent bacterial growth. The written policy should clearly disclose which foods are on TPHC and are to be discarded every 4 hours.
- Critical: Cooling* (corrected on site)
Observation: Three four gallon containers of lobster bisque are noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Greens(47F),crabmeat(63F), pasta(52F), cooked potatoes(48F),and white beans(46F) are held on top of a cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if in the danger zone for 4 hours or more.Provide slats to hold TCS foods on top of the unit instead of double-panning.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: A sanitizing solution(quatenary ammonium) in a spray bottle being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. it is greater than 500 ppm.
Correction: Utilize only a sanitizerthat meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/28/2013 | Risk Factor | |
Inspection of Pool Concession only-No violations noted.
No violation noted during this evaluation. | 07/22/2013 | Other | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oysters tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Date the tag for last peice used.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Butter and buerre blanc sauce(78-80F) are stored on a counter at room temperature. .
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period or refrigerate to rapidly cool to 41 °F or below.
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07/22/2013 | Risk Factor | |
Inspection of Providence Hall House-No violations noted.
No violation noted during this evaluation. | 07/22/2013 | Other | |
Repair or remove dish machine in the bar area.Use dish machine in kitchen or manual dish washing operation.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: A large prime rib is noted as not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
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04/22/2013 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork 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
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: The following large volume food was prepared last night, 16 December 2012, and appeared to have been improperly cooled :Lobster Bisque (49 - 44F), Mushroom Soup (50 - 45 F), Seafood Chowder (46-40 F).Other TCS foods in refrigeration unit are 40-35 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Trout (46F) is held in refrigerator unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/17/2012 | Routine | |
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