| No violation noted during this evaluation. | 04/01/2016 | Routine | |
| No violation noted during this evaluation. | 09/23/2015 | Routine | |
| No violation noted during this evaluation. | 05/27/2015 | Routine | |
| No violation noted during this evaluation. | 03/18/2015 | Routine | |
| No violation noted during this evaluation. | 10/03/2014 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 06/19/2014 | Follow-up | |
Dish machine can not be used until repaired or replaced to have a rinse cycle between 180 - 194F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (49F) (48F), tuna (50F), oyster (48F) cold holding at improper temperatures
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*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dish machine thermometer indicates temperature 197F on rinse cycle.
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.
|
05/29/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauce (113F) and corn crab chowder (131F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab (48F) and shrimp (48F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu board, table tent or brochure do not provide a disclosure statement. Filet mignon on special Valentines Day not properly disclosed.
Correction: Menus were reprinted to properly show, the Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
02/18/2014 | Routine | |
| No violation noted during this evaluation. | 12/02/2013 | Follow-up | |
Record keeping system for shellfish must be established within 10 days (29 November 2013).
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oysters/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. Dated on the back with date of last used shellfish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice (56F, 53F) and tomato soup (50F) cold holding at improper temperatures next to stove in pans with no coolant.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded food.
|
11/19/2013 | Routine | |
Verify the species of the Tuna.
Date all tags when the last shell fish is used.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Ice mixed in with seafood (salmon, lobster, etc). PIC placed in container and stored on ice not in ice.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Cooling* (corrected on site)
Observation: Gumbo (47F) and Tomato Fenne (46F) prepared 12 August 2013 noted not being adequately cooled to prevent the growth of harmful bacteria. PIC 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front of kitchen next to serving station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
|
08/13/2013 | Routine | |
Permitted
Changed to quaternary ammonium from iodine.
Menu in place
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
06/03/2013 | Follow-up | |
10 days all critical findings. 90 days to correct other violations is not sooner.
Ensure all employees obtain food handler cards.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes (44F), crabmeat (42F), cole slaw(43F), potato salad (44F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the tuna, burgers, and steak 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.
- 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 iodine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator was observed in a state of disrepair and damaged, not maintaining at 41F or below. The ambient temperature is 45F.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the upstairs server area and bar
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
|
05/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about James Landing Grille Kingsmill Marina, 1010 Kingsmill Road, Williamsburg, VA 23185 »