Refrigerator holding between 34.6-39.9F ambient air temperature. (butter 36.7) Owner plans on using the old refrigerator for non-potentially hazardous foods (bread, jelly).
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink .
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
|
07/02/2015 | Follow-up | |
Raw shelled eggs being cooked to order on a flat top griddle. NO raw foods can be served.
No handsink in kitchen, bathroom is off the dining room has only handsink.
permit expires Today.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness. Food was left out from the night before and not discarded.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink .
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Egg and sausage hot holding at improper temperatures. Was at 50°F
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: Butter, Milk, and eggs cold holding at improper temperatures. @ 50-75°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
06/30/2015 | Routine | |
| No violation noted during this evaluation. | 09/26/2014 | Follow-up | |
All violations shall be corrected within 30 days. Food permit has expired, no application or fee has been received.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures , 46°F and 42°F
Correction: Discard the milk because it has been above 41°F for longer than 4 hours. Ensure the milk is held at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Small RI cooler was not sufficient in number or capacity to meet the food storage demands of the establishment. Dail was set to 5.
Correction: Turn down the temperature dial to ensure the unit can hold the milk at 41°F or below. If unit can not hold food at 41°F or below, get unit serviced or replaced. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy, or replace the thermometer.
|
07/02/2014 | Routine | |
No violations. Will issue permit when fee and application is turned in.
No violation noted during this evaluation. | 06/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Williamsburg Outlet Mall Inn, 6493 Richmond Road, Williamsburg, VA 23188 »