Assess back flow protection for a hose under pressure at the coved mop area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipping cream(47F),milk(49F),pasta(56-55F) were cold holding at improper temperatures in a refrigeration unit in the cooking area. Onion ragout(54F), cooked greens(53F), ham(54F) and coleslaw(55F) were stored in the Walk-in box after relocation from a unit that had been 70 F less than 4 hours. These TCS foods were ice bathed to ensure rapid cooling.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Chicken sauce was vacuum packaged on premises with only one barrier.Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum. It was discarded.
Correction: Provide an approved HACCP plan with at least two barriers to control the growth and toxin formation of Clostridium botulinum or discontinue practice.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two working containers of cleaners are 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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12/11/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheeses(42-43F) and diced tomatoes(43F) are held in a walk-in cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at one hand washing lavatory.
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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08/06/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Unsalted butter cold holding at improper temperatures. Unsalted butter observed out at room temperature. Returned to cooler at time of inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/27/2015 | Complaint | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for shellfish regarding date of last used piece in the container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
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03/18/2015 | Risk Factor | |
No observations noted today.
No violation noted during this evaluation. | 12/17/2014 | Routine | |
Assessment of Cooling-Temperature charts are used to monitor cooling of hot and ambient air TCS foods. All TCS foods cooled, since charts were started and today have met cooling temperature parameters. All TCS foods cooled by reduction and the ice bath method have met cooling temperature parameters except chicken broth cooled last night. It was not monitored or charted and was discarded.
- Critical: Cooling* (corrected on site)
Observation: Chicken broth is 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.
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09/10/2014 | Risk Factor Intervention Evaluation | |
Cold Holding & Cooling Intervention -Cooling Temperature logs indicate proper cooling methods are in place.
No violation noted during this evaluation. | 08/20/2014 | Follow-up | |
Development of a written plan for cooling.
No violation noted during this evaluation. | 08/04/2014 | Follow-up | |
Cold-holding & Cooling project-Plan to develop a temperature logging intervention plan for cooling.
- Critical: Cooling* (corrected on site)
Observation: Marinara sauce(45-47F) and sweet potato bisque stores in 5 gallon container appear to not be 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. Marinara sauce was discarded. Sweet potato bisque was ice bathed and an ice stick was placed in the product.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature pancake and waffle batters(74-75F) in 5 gallonn containers appear to not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Batters were ice bathed.
- Cooling Methods
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.
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07/29/2014 | Risk Factor Intervention Evaluation | |
All risk factor observations from inspection report for 4-23-2014 have been corrected.
No violation noted during this evaluation. | 05/02/2014 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container. Tags are in chronological order, however, the date for the last used piece of shellfish was not written on the tag.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard. Per HACCP plan, the operation is limited to raw and cured animal foods for vacuum packaging. The records indicate that chicken salad and tuna salad were vacuum packaged. labiling does not meet requirements.
Correction: Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum or discontinue vacuum packaging of cooked/prepared TCS foods.Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to:
a. Maintain food at 41°F (5°C) or below, and b. Discard the food within 14 calendar days of its packaging if it not served for on-premises consumption, or consumed if served or sold for off-premises consumption
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at several hand sinks.
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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04/23/2014 | Risk Factor | |
Add 6 to preparation date to determine discard dates for RTE foods. Cull knife-scored cutting boards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken stock(46-44F) and corn vegetable soup(45-42F) are held in a walkin box for cold holding at improper temperatures.All other TCS foods are 38f or less. PIC stated that he verified proper cooling and that the products were probably left on a cart at room temperature during preparation of other foods for less than 2 hours.These food items were ice bathed to facilitate rapid cooling.
Correction: Store food continuously in a refrigeration unit that is capable of maintaining food storage at 41°F or below. do not leave at room temperature.
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01/08/2014 | Routine | |
Correct GRPs within 90 days. Vacuum packaging is occurring under a HACCP plan.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Adequate record keeping system is in place for molluscan shellfish when removed from their tagged or labeled container,however, the tags are not dated after use of last piece as required.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle batter(45-47F) and pancake batter(46-47F) are held in a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food in the bakery.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Lockers or other suitable facilities are not being utilized for employees clothing and other possessions
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Two bottles of stainless steel polishes are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/04/2013 | Routine | |
Set up second hand washing sink in packaging room.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container.Tags are retained and in chronoloical order, however the date of the last used oyster is not on the tag as required.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in breakfast service,a cold holding unit at held improper temperatures.(french toast mix-48F,pasteurized eggs-47-48F,heavy cream-49F,milk-47F,pancakre batter-48F)
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.
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08/05/2013 | Risk Factor | |
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
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 | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for Shellfish when removed from their tagged or labeled container. A system was set up duirng inspection.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one ta gged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Williamsburg Lodge Conference Center, 310 South England St., Williamsburg, VA 23185 »