- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork loin(122-128F) is hled under a hot holding lamp at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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03/18/2016 | Risk Factor | |
Some desserts are setup in dining room without sneeze guards.Corrected. Insufficient light in walk-in box #3. Provide adequate lighting.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
Insufficient sneeze guard protection on desserts in dining room. Insufficient lighting in walk-in box # 3. Correct both within 90 days.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in box.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/30/2015 | Follow-up | |
Correct as soon as possible or within 90 days.
- Critical: Shellfish - Shellstock Identification*
Observation: Certification tags.are not stored in chronologicla order nor are dates of the last used piece recodred on the tag.
Correction: Establish a filing sytem for all certification tags.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the hose under pressure at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in box.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/25/2015 | Routine | |
Discussed minimum cooking temperatures for animal foods. One well in the steam table and the Henny Penny are not working properly and TCS foods are not held at minimum temperature. Correct observations as soon as possible or within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad(52F),corned beef(51F),salmon(52F), and egg salad(53F) are held in a cold holding unit at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Repair or replace the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad(52F),corned beef(51F),salmon(52F), and egg salad(53F) are held in a cold holding unit at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration unit does nor appear to be capable of holding TCS foods at 41F or below.
Correction: Provide additional refrigeration necessary to maintain food items at 41f or vbelow. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Returnable containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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06/09/2015 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized,because the dish machine boster was not turned on.
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. Booster was turned on and kitchenware was sanitized at 184f on the final rinse.
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03/13/2015 | Risk Factor | |
Recheck of cold holding of refrigeration unit in the Cove Cafe-satisfactory.
No violation noted during this evaluation. | 01/22/2015 | Follow-up | |
Discussion of separation of Williamsburg Landing Main and Cove Cafe into 2 separate permits.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Bacon pasta in a 6 inch pan is noted as 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham (47,45F) and marinara sauce (45F) are held under a cold holding, sandwich unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Discard any TCS food in the danger zone for longer than 4 hours.
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01/21/2015 | Risk Factor | |
Recheck for the following:
1. TPHC-Written policy was edited and posted.
2. Backflow protection for spigot on running dipper well-satisfactory.
3. Cold holding in Walk-in box-36F. TCS foods are held at 39-41F.
No violation noted during this evaluation. | 11/10/2014 | Follow-up | |
12 VAC 5-421-2260 Spigot on the running dipper well is below the flood rim.-provide an air gap or back flow preventer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods are held in the walk-in box(42 F) for cold holding at 42-43 F and are held at improper temperatures, Service contractor adjusted thermostat during inspection.
Correction: Lower thermostat to ensure proper cold holding. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Soups on the buffets for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the written TPHC policy..
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
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10/31/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: A large roast beef loin(47F) is noted not being adequately cooled to prevent the growth of harmful bacteria. All other TCS foods located in the walk-in box were 38-40F.
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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cooked corned beef hash,fried potatoes,shredded potatoes and fried apples for which time rather than temperature is being used as a control was not discarded by the expiration time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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08/10/2014 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cooked corn beef,fried potatoes, and fried apples for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the TPHC policy.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
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06/18/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half & Half(52F),Turkey breast (46F),Parmesan(46F) and Mozarella(49F) were held in a cold holding uint(44F) at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Repair or replace the unit.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: TCS foods from lunch period for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated by the TPHC policy. New products for the dinner period were mingled with lunch TCS foods and shifts were changing. .
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
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03/25/2014 | Risk Factor | |
Dish machine was repaired and is dispensing chlorine residual. Cold holding unit in the Cove Bistro has a high air temperature and appears incapable of holding TCS foods at 41F or below
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich unit in the Cove Bistro 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.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Insect control device is located over clean food equipment where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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12/11/2013 | Follow-up | |
Discussed cooling methods of large loins of meat. Recheck of items 1890, 2260 and 0820 within 10 days.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish(50-52F) was held in a cold holding unit in the Cove Bistro at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing tank of the warewashing machine is not accurate.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich unit in the Cove Bistro 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because dish machine is not dispensing at least 50 ppm of sanitizer..
Correction: Go to manuall dish washing operation. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.repair dish machine.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Correction: Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Foot pedals for hand sink in the wait area of the main kitchen are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over clean food equipment where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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12/09/2013 | Routine | |
Recheck for risk factor observations-no outstanding observations noted today. Issued permit.
No violation noted during this evaluation. | 10/01/2013 | Follow-up | |
Correct risk factor and general retail practice observations within 10 days, Repair dish machine and refrigeration unit.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The stuffed tomatoes(128F) and beef macaroni casserole(134F)w ere not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasteurized egg mix(47F),turkey(48F), cream cheese(46F) are held in a cold holding unit(48F) at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if in danger zone for 4 hours or more. Repair the unit.
- Cooling, Heating, and Holding Capacities
Observation: A refrigeration unit is not capable of holding TCS foods at 41F or below.
Correction: Provide additional refrigeration necessary to maintain food items at proper tempersture. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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 quatenary ammonium 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*
Observation: The food-contact surfaces of equipment were not observed sanitized, because dish machine is not sanitizing properly (<180 F on final rinse).
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. Go to manual dish wash operation until dish machine is repaired.
- Plumbing System Maintained in Good Repair
Observation: Foot peda(cold water)l is missing from the handbasin and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dish room.
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
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
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.
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09/20/2013 | Routine | |
Risk factor observations were corrected today. General retail practice observations require correction within 90 days.Train employess in TPHC policy and minimum cooling temperatures.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in box.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg salad(50F),tuna salad(50 F),potato salad (50F) and chicken salad(51F) Discarded.Tuna salad((44F) and half & half(42F)are held in a cold holding unit at improper temperatures.Relocated.Eggs (52F),crab salad(50F), and melon(53F) are held in ice at the sald bar in the dining roomTo be discarded w/i 4 hours.
Correction: Relocate the food if in dasnger zone less than 4 hours. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: TCS foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time
Correction: it is not clear as to the locations for which TPHC in applicable. Pancake batters anf cooked potatoes indicated on TPHC policy were refrigerated after breakfast period and should have been discarded according to TPHC policy.Tphc policy was edited today..
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing tank of the warewashing machine is not operating properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory and continuous towel system is not operational.
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
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07/09/2013 | Routine | |
Correct GRPs as soon as possible or within 90 days.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Lobster & crab sauce(46F) 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.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices have been installed at the warewashing sink
Correction: Remove handwashing aids and devices from the warewashing sink
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
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04/15/2013 | Routine | |
Remodeling Inspection-Correct observations made on EHS-152 form. No operation is occurring in this section.
No violation noted during this evaluation. | 01/22/2013 | Other | |
Correct above general retail observations within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken of animal origin is stored over ready-to-eat (RTE) food on top of a sandwich refrigeration unit
Correction: lid is open and exposing RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Corned beef for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time(4 hours) as indicated by TPHC policy.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food equipment was found stored on the floor in the storerooms..
Correction: Store food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on the floor..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6 inches off of the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dishroom area is blocked, preventing access by employees for easy handwashing.There is too much food equipment in a limited space due to renovation of main kitchen.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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12/03/2012 | Routine | |
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