permit issued
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of oysters and clams 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: BBQ hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Refuse Outside Receptacles
Observation: The doors of the refuse container located outside the establishment are open.
Correction: Close the dumpsters doors.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Walls and Ceilings, Attachments
Observation: Clean the wall fan in the kitchen dust covering the fan.
Correction: Attachments to walls and ceilings shall be easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the steam line are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
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01/22/2016 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oysters and clams.
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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted by the hand sink in the @Location@
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms and hand sink.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/24/2015 | Routine | |
Permit issued
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Seafood gumbo was not reheated to 165F
Correction: Rapidly reheat food for hot holding to 165°F to eliminate pathogenic bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishware, utensils.
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.
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04/28/2014 | Routine | |
permit issued
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: cutting boards.
Correction: Maintain nonfood-food contact surfaces of equipment clean/sanitized.
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01/29/2013 | Routine | |
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