No violations. permit expires end of June. No violation noted during this evaluation. | 05/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cream cheese and butter packages cold holding at improper temperatures (70F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/18/2014 | Routine | |
No violations today. Facility looks good and clean. New Permit issued today. No violation noted during this evaluation. | 05/09/2014 | Routine | |
All violations shall be corrected within 30 days.
- 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 Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at prep area was measured at a temperature less than 100°F. The hot water was turned off at the wall valve.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back prep area
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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01/24/2014 | Routine | |
All violations were corrected, hot water now working at all sinks. permit issued today No violation noted during this evaluation. | 07/19/2013 | Follow-up | |
Pre-opening inspection. Need handsink with hot water (at least 100F) and need hot water for 3-c sink for sanitizing. Will return for follow up inspection for hot water
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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07/17/2013 | Routine | |
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