- Critical: Cooling* (corrected on site)
Observation: Lamb stew 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pureed beef and potatoes hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: deli meats, meat salads, and cheeses cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
01/05/2016 | Routine | |
| No violation noted during this evaluation. | 08/11/2015 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken and vegetable soup was 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* (repeated violation)
Observation: Deli meats, chicken salad, chicken, ground beef and shrimp 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 sandwich prep unit and low boy unit to cold hold at or below 41*F.
|
05/28/2015 | Routine | |
Good job on managerial control, correcting cooling of soups.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods cold holding at improper temperatures in Hot line low boy(main kitchen) and Stand up cooler(assisted living).
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: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hand sink in memory support(spring house) needs repair.
Correction: Repair hand sink.
|
01/22/2015 | Routine | |
| No violation noted during this evaluation. | 10/06/2014 | Routine | |
- Food - Plant Food Cooking for Hot Holding (corrected on site)
Observation: Potatoes intended for hot holding was not cooked to the proper temperature.
Correction: Cook fresh fruits and vegetables for hot holding to at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: ham and turkey cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC will monitor sandwich box and take corrective action as needed.
|
06/25/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chili and Soup 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.
|
03/20/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation:
Eggs stored over sliced lemons.
Correction: Properly separate raw TCS foods from ready to eat foods.
- Critical: Cooling* (corrected on site)
Observation: Soups not cooling properly.
Correction: Discard soups that have not properly cooled. Cool from cook temperture to 70 8F within 2 hours and complete cooling to 41*F or lower within 6 hours.
|
12/06/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: corn beef, and chicken salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
08/28/2013 | Routine | |
Good job on food safety. Also good work taking corrective actions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad, turkey, tuna salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Management contacted maintenance to repair coolers.
|
06/11/2013 | Routine | |
Call and discuss HSP/independent living menu with environmental health supervisor and technical specialist(cook to order burgers, salmon, and steaks).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut melons cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line table 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.
|
12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Patriots Colony At Williamsburg, 6000 Patriots Colony Drive, Williamsburg, VA 23188 »