Discussed adjustment of existing sneeze guards
- Food Display (repeated violation)
Observation: Some 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Hamburgers(49-50F) are held in a grill drawer in cold holding at improper temperatures. This grill drawers are not typically used for storage and should be labeled for non-TCS foods only.
Melon(55F),slliced tomatoes(56F) and American cheese(60F) are held on top of cold holding unit at improper temperatures.These items were double panned.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Keep lids closed when not in use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: TCS food on the lunch buffet 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.
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
Observation: The backflow or backsiphonage prevention device installed on 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. Remove nozzle.
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01/11/2016 | Routine | |
Discussed a complaint
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Dishwasher is drinking from an uncovered container in the dish washing area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat sandwiches(70-88F), melon(61F), and assorted cheeses(61-64F) are held on buffet for cold holding at improper temperatures. There is no TPHC policy. Hamburgers(49-50F) are held in a grill drawer refrigeration unit at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard after 4 hours in the danger zone.These items will be discarded. A TPHC policy may also be established for lunch and dinner buffets.Breakfast buffet is currently under TPHC policy.Hamburgers were relocated.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in 3 areas.
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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07/10/2015 | Risk Factor | |
Do not double pan on top of refrigeration units. Establish a written TPHC policy for for Friday dinner and weekend brunch buffet. Discussed absence of towels at several hand basins. Correct above observations as soon as possible or within 10 days.Ensure that TCS foods received from the Williamsburg Conference Center should be checked for temperature.
- 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.
- Critical: Cooling* (corrected on site)
Observation: Chili (47F) in a 2 gallon pot from last night 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.
- 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)
Observation: Ham (44F),pancake batter (48F) and sour cream (44F) cold holding at improper temperatures. They are double panned.
Correction: Do not double pan om top of refrigeration units. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishroom area 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 carts and mop buckets preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at several hand washing lavatories.
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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05/29/2015 | Routine | |
Ensure that TCS foods received from commissary are transported to and from commissary and are not stored at room temperature during service periods. TCS foods on written time controls are not being recorded on a daily basis. It appears to be a training issue with newly hired personnel.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham(46F),caesar dressing(46F) and pasteurized eggs(45F) are held on a cart at room temperature 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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02/20/2015 | Routine | |
REOPENING AFTER INSTALLATION OF NEW REFRIGERATION UNITS
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in the new refrigwerationuints.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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01/30/2015 | Routine | |
All TCS foods in refrigeration units that are in use today are maintained at proper temperatures. Temperature charts have been discontinued. PIC agreed to monitor all units and chart if unit HL4518 is brought back into use.Cooling of hot food occurs in the Williamsburg Lodge Conference Center, Ambient cooling of meat sandwiches,melon and cut tomatoes are in compliance today Cooling methods appear to be adequate.
No violation noted during this evaluation. | 09/10/2014 | Risk Factor Intervention | |
Follow-up for Cold Holding & Cooling Intervention
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in iced unit,HL 4508(ham-47F,melon-47F,cheese-45F) and bottom of refrigerated unit HL4545(diced tomatoes-43F,ham-46F,cooked mushrooms-43F) 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.
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08/20/2014 | Follow-up | |
No cooling methods were noted out of compliance today. All refrigeration units were evaluated for cold holding today.Some TCS food temperatures in refrigeration units could not be assessed due to not being in use at time of inspection- HL 4526,4527(bottom) and 4508(top). Continue to monitor HL 4526,4527,4518 for 30 days or longer if problems are noted. Fax or email temperature logs for the 3 units for 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hamburgers(44-43F) and filet mignon(43-42F) are held on ice on top of a cold holding unit(HL 4527) at improper temperatures. It appears that there may be a transportation of product issue from lower kitchen to upstairs kitchen. Either transport in a refrigerated unit or transport rapidly and initiate proper cooling method to get back down to 41 F or below as soon as product gets to upstairs kitchen.
Correction: Adequately use ice as a coolant oe relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/18/2014 | Risk Factor Intervention Evaluation | |
Recheck for Cold-holding & Cooling Project- Assessment of the following refrigeration units for maintaining TCS foods at proper temperature:
HL 4529-satisfactory.
HL 4508-satisfactory.
HL 4518- meat/cheese sandwiches-45F-relocated. Unit must be capable of maintaining TCS foods at 41 F or below. Consider permanent time as a public health control if this unit located under a grill cannot maintain proper temperatures of TCS foods.
HL 4512-satisfactory.
HL 4545-satisfactory.
HL 4530- satisfactory.
HL 4527-grilled chicken-53f,beef-47F,cheeses-49-50F,hamburgers-49F-relocated. Unit must be capable of maintaining TCS foods at 41 F or below. Consider permanent time as a public health control if this unit located under a grill cannot maintain proper temperatures of TCS foods.
No violation noted during this evaluation. | 06/11/2014 | Follow-up | |
Recheck for cold holding-cooling project-Cooling is in compliance.Monitored refrigeration units are maintaining TCS foods at proper temperature.Temperature logs are being used to monitor temperatures every 2 hours.and corrective action appears to be taken as required.
No violation noted during this evaluation. | 05/09/2014 | Follow-up | |
Cold-holding & Cooling Project was conducted. Cooling was not occurring today.Intervention plan was implemented for cold holding.. Temperature monitoring is in effect. Provide thermometers for all refrigeration units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held in cold holding units at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: Grill refrigeartion does not appear to be capable of holding TCS foods at proper temperature.
Correction: Provide sufficient refrigeration units 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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05/02/2014 | Risk Factor Intervention Evaluation | |
See Risk Factor Intervention Evaluation dated 5-2-2014.
No violation noted during this evaluation. | 05/02/2014 | Follow-up | |
Three refrigeration units require repair or replacement.Temperature logs are recommended. No thermometers are located in refrigeration units as required to assess cold holding-provide thermometers accurate to 2 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat & cheese sandwiches(56-53F) are held in a refrigerated grill drawer for cold holding at improper temperatures.Cheese(47-45F),crab cakes(46-45F) are held in a n undrcounter refrigeration drawer for cold holding at improper temperatures.Sliced green and red tomatoes are held on top of an iced sandwich unit for 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in several locations.
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 | |
Recheck of grill refrigeration unit-Tomatoes-50F,diced ham-46F,cooked onions-49F,cooked mushrooms-46F.These TCS foods were relocated
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Grill refrigeration unit appears to be incapable of cold holding TCS foods at 41 F or below.
Correction: Repair or provide additional refrigeration necessary to maintain food items at 41 f 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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01/23/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Braised beef (49-50F), duck (54F) and meat sandwiches (62F) were held in a grill 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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Grill refrigeration unit appears to be incapable of cold holding TCS foods at 41 F or below.
Correction: Repair or provide additional refrigeration necessary to maintain food items at 41 f 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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01/10/2014 | Routine | |
1. VDH Approval of Vacuum Packaging Process
2. Verification of Proper Cooling Methods
No violation noted during this evaluation. | 01/09/2014 | Other | |
A written time control is in effect for the breakfast buffet. Repair or replace refrigeration units. Provide sufficient sneeze guards.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese(45F0,ham(45F),sausage(44F), diced tomatoes(44F) and pasteurized egs (44F) are held at the omelet station at improper temperatures.Discard at 10:30 AM Cheese(48F),ground beef patties(47-48F) are held in a cold holding grill refrigeration drawer at improper temperatures. Relocated. Sausage(54F),diced tomatoes(53F),stewed tomatoes(53F), aand hash(55F) are held in a cold holding grill refrigeration drawer at improper temperatures Discard at 11:00 AM.
Correction: Relocate TCS food to a refrigeration unit that is capable of maintaining food storage at 41°F or below OR discard if in danger zone for 4 hours.
- Cooling, Heating, and Holding Capacities
Observation: Grill drawer refrigeration units appear not to be capable of holding at 41F or below.
Correction: Repair or provide additional refrigeration units necessary to maintain TCS 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is an inaccurate test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory, because towel dispenser does not work..
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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11/04/2013 | Routine | |
Dish machine is repaired
No violation noted during this evaluation. | 08/06/2013 | Follow-up | |
Adjust thermostat in the walk-in box down a few degrees to accommodate usage.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(dishwasher)
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: TCS foods in a cold holding unit at the omelet station are not held at proper temperature(pasteurized eggs-45F,tomatoes-46F,cooked mushrooms-47F, sausage-47F, ham-45F.) TCS foods in a cold holding drawer under the grill are held at improper temperatures(catfish-67F,roast beef-54F,carmelized onions-53F,crabcakes-60F.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the food equipment were not observed sanitized, because the dish machine is not dispensing sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Go to manual dish washing until dish machine is repaired.
- 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(service bar).
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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08/05/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Shecrab Soup(55-58F) prepared last night 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter pats are held at room temperature. Pasteurized eggs(60F),raw shell eggs(67F)and melon(49F0 are vheld on ice at imprpper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Provide sufficient ice contact.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheeses, raw shell eggs,diced tomatoes are held on cold holding buffet at improper temperatures(65-59F).These items are intended for written time control and log is not recorded as required to identify specific foods on TPHC.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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 | |
Evaluation of HACCP plan for vacuum packaging
No violation noted during this evaluation. | 03/01/2013 | Follow-up | |
Final Consultation for approval of vacuum packaging of raw and cured animal foods,
No violation noted during this evaluation. | 02/22/2013 | Other | |
Food handler training
No violation noted during this evaluation. | 02/14/2013 | Training | |
Correct Section 37, item 37 as soon as possible or 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.
- Critical: Cooling* (corrected on site)
Observation: it apperas that she crab soup(53-46F) and butternut squash soup(50-47F) were prpared last night and it 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground beef,pasta, and cheese were held cold holding drawers at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: TCS foods 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.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Food was laying for display on a folor tile.The food contact surface of the floor tiles are not safe or approved cnstruction as a food grade surface..
Correction: Repair or replace the platter to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Williamsburg Lodge-Traditions, 310 South England St., Williamsburg, VA 23185 »