Permit issued
No violation noted during this evaluation. | 11/18/2015 | Routine | |
Returned and reviewed the status of the cold holding units and the agreement to be in compliance.The following is the status of the cooler units: (1) Freezer # 3 broke down and was said it is to be replaced
No violation noted during this evaluation. | 06/29/2015 | Risk Factor Intervention | |
Returned and found the following: (1) The facility was not open for several days due to the excessive heat inside the facility. A new AC was put in this morning
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found the Make unit in use and cold holding foods at improper temperatures. Foods were cold holding
Correction: Discard all the PHFs/TCS foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Alternatively, use TPHC whereby the food items when placed on time are discarded within 4 hours.
|
06/23/2015 | Risk Factor Intervention | |
Showed up at 4:00 PM and found that the chili was not cooked yet to start the cooling down process. The time/temperature log of yesterday's cooling down of BBQ pork was given and reviewed. Returned at 6:00 PM and Mr. Taylor had just cooked the chili. on leaving, Mr. Taylor was advised to continue to record the time/temperature of the chili until chili reaches 41 F.
No violation noted during this evaluation. | 06/12/2015 | Risk Factor Intervention | |
Returned to continue with the cold holding/cooling project and found the following: (1) BBQ pork was being prepared to undergo cooling. Time/temperature was observed over the course of 2 hours and intervention had to be used to speed up the cooling process as it was taking too long for the BBQ pork to reach 70 F from 135 F within the two hour period
- Critical: Cooling* (corrected on site)
Observation: BBQ pork was not being adequately cooled to bring the temperature down from 135 F to 70 F within the 2 hour time period to prevent the growth of harmful bacteria.
Correction: Reheat the BBQ pork to 165 F and restart the cooling process and modify the method used to cool the BBQ pork from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. Keep a time/temperature log of the cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found the Small White fridge in use and it was not cold holding foods at proper temperature. Found potato salad @ 50 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and have the Small White fridge fixed.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods for the foods being held in the Make unit that operates at improper temperature.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
|
06/11/2015 | Risk Factor Intervention | |
Met and discussed the cold holding/cooling project with Operator, Monica Taylor. The cold holding/cooling assessment revealed the following: (1) Upright freezer # 3 was not working properly. Found food items inside not frozen. Founds were @ 45 F ( including the milk shake mix and packaged sliced ham). The freezer was being used as a cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found the following: The Make unit was not operating cold enough to cold hold foods at 41 F or lower. Found foods at temperatures between 5 7 F and 68 F
Correction: The Upright freezer #3 was being used as a cooler unit, cold holding foods at 45 F
|
06/10/2015 | Risk Factor Intervention | |
Walk -in refrigerator was not operational prior to inspection. No potentially hazardous foods were stored inside.
Permit has expired (November 2014). Copy of invoice and renewal application were provided at time of inspection. Invoice and renewal application along with payment must be returned to our office ASAP.
No violation noted during this evaluation. | 01/26/2015 | Routine | |
| No violation noted during this evaluation. | 10/06/2014 | Routine | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering inthroughout facility is not smooth and easily cleanable. Epoxy is flaking up exposing concrete floors.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
|
04/04/2014 | Routine | |
Copy of invoice was provided at time of inspection. Invoice must be paid ASAP as facility permit has expired.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering throughout facility is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Manager stated that floor will be replaced during New Year's shutdown.
|
12/20/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes (47°F), hot dogs (59°F), and cheese (48°F) cold holding at improper temperatures in the grill preparation unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
07/23/2013 | Routine | |
Operator stated she wishes to cook burgers to order. I advised her that a consumer advisory needs to be on all menu's. Consumer advisory literature was provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk (48 F) in ice machine and hot dogs (44-46 F) in prep unit cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk was relocated to walk-in and hot dogs were relocated to freezer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed pork BBQ in the walk-in refrigeration unit was not properly dated for disposition after removal from it's original container.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored above the three compartment sink with scrub brushes used for dishwashing.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities in Good Repair
Observation: Exhaust fan covering attached to bathroom wall has a hole in it that opens to the outside and is not maintained in good repair.
Correction: Repair hole in covering and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Queen Anne Dairy Snack, 7127 Merrimac Trail, Williamsburg, VA 23185 »