Provide additional lighting in produce walk-in @ 10 ft candles. Provide shielded bulbs for lights above bar. Consult with service provider to ensure backflow protection on BIB fountain system.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces inside the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the ice machine regularly or per manufacturer specifications.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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03/11/2016 | Routine | |
Provide sufficient light to freezers and walk-in boxes-10 foot candles. 12 VAC 5-421-2260 spigot on the running dipper well is hanging below the flood rim. Corrected. No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: TCS food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.TCs food was placed on buffet two hours prior to time constraints required by the written time control policy, which would have exceeded a 4 hour time control. TCS food were 53-56F.
Potato salad,tuna,ham,turkey,egg salad,chicken salad, and sauerkraut are stored in a refrigeration unit from yesterday's lunch period was previously on time control and was not discarded as required.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the the hose under pressure at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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09/12/2015 | Routine | |
Discussed minimum cooking temperatures for individual steaks. Repair plumbing problem.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken salad, potato salad,and corned beef for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the TPHC policy..
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Plumbing System Maintained in Good Repair
Observation: Hot water fixture at one hand sink is in poor repair and it is not available for handwashing.
Correction: Repair and maintain all plumbing components ans fixtures.
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06/09/2015 | Routine | |
No violation noted during this evaluation. | 03/13/2015 | Routine | |
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