Discussed stacking of pans containing vegetables. Pans should be wrapped or covered with a lid before stacking.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The hamburgers and hotdogs were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: Cooked apples 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
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.
- 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.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee restroom
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.
|
03/31/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Ground beef stored on a flat pan above bacon
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) stuffing and pico de galo in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
06/29/2015 | Routine | |
Reviewed the area for event to be conducted on 27 September 2014. Handwash set up outside. Equipment will be cleaned indoor and the grill will be secure from customer. Currently the grill is on the grass but does have over head cover. Oysters will be smoked. Oyster are approved VA-1407 SS
(WARD OYSTER CO GLOUCESTER, VA)
. Consumer advisory is going o be displayed at the point of sale.
No violation noted during this evaluation. | 09/26/2014 | Routine | |
Melons found on serving line at 47F. The PIC does not use ice to maintain temperature for the 30 minute service. Time policy put in place to ensure the food is safe for the customer.
No violation noted during this evaluation. | 07/02/2014 | Risk Factor Intervention Evaluation | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in walk in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
|
06/04/2014 | Pre-Opening | |
| No violation noted during this evaluation. | 05/25/2013 | Routine | |
Installing new hot water tank at time of inspection. Need to verify backflow prevention in the coffee machine in the dining area. Found major dent in can of beans, stressed the importance of segregating distressed foods and not accepting the product if distressed.
No violation noted during this evaluation. | 03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jamestown 4-H Educational Center, 3751 4-H Club Road, Williamsburg, VA 23185 »