| No violation noted during this evaluation. | 01/21/2016 | Routine | |
Appreciate work on temperature monitoring system. Good job on general sanitation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sauce, Blue and blue cheese in prep table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
01/30/2015 | Routine | |
Resurface or replace cutting boards.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meatballs, cheese, and pimento cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
10/22/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Califlower, onions and garlic(all items previously cooked) cold holding at 48*F. Appetizer prep taable cold holding at 48*F.
Correction: Maintain prep table and relocate food to another cold holding unit.
|
07/11/2014 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the clams and eggs 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.
|
04/09/2014 | Routine | |
Appreciate improvement on cold holding. Keep working on meat drawer cold holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ground beef, and steak cold holding at improper temperatures in meat drawers.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
02/06/2014 | Routine | |
Shadow Follow-up inspection to a NOAV with James Davis. Problems with refrigeration. New electronic temperature tracking device installed in all refrigerators. Bluetooth technology allows temperature to be monitored by computer or iPhone. Warning parameters can be set to send alert to phone. Problem mostly corrected. James will return in ten days to verify.
No violation noted during this evaluation. | 02/06/2014 | Other | |
Chris requested I return later in PM to check prep unit. I returned at 4:00 pm and unit was still cold holding above 41* F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple potentially hazardous foods on prep line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain/repair prep line unit.
|
01/23/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, ham, beef, crab, and tuna cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
01/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheeses and ham in cold make table area and dressings and potato salad in salad/dressing prep table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Service appropriate prep units.
|
10/17/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes, chipotle mustard, and cheese in or on prep table cooler are 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: deli sandwiches in walk in cooler date marked and ready to eat older than 7 days from preperation date.
Correction: Deli sandwiches listed above were discarded.
|
07/09/2013 | Routine | |
Section 19- 0820 hot holding, corrected during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin, eggs, stored over ready-to-eat (RTE) food, soup, in the refrigeration unit. Eggs located above onion soup.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Eggs were relocated.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Ice cream container and case of flounder stored on the floor in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following foods are hot holding at improper temperatures:
Pork curry (119F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed with hose and nozzle is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Remove nozzle to ensure proper backflow prevention.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front area of kitchen is blocked with a trash can, 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 trash can preventing its use.
|
01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Second Street Bistro, 140 Second Street, Williamsburg, VA »