0220 - Corrected During InspectionCritical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
0790 - Corrected During Inspection Improper methods used to thaw meat.
0610 - Food stored on the floor or food stored less than 6" above the floor.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: container that utensils are stored in and shelving in the dry storage area.
1890 - Corrected During InspectionCritical The food-contact surfaces of the following equipment were not observed sanitized: all equipment going through the dishmachine.
0800 - Critical Clam chowder noted not being adequately cooled to prevent the growth of harmful bacteria.
0830 - Corrected During InspectionCritical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
0220 - Corrected During InspectionCritical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. 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 41F 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.
Comments:
All violations were discussed with manager. EHSS discussed storage of cat food, floors need a detailed cleaning in dry storage area, all lids need to be kept cosed in the dry storage area, ice scoops need to be stored with the handle up, cleaning is needed under and inside the cabinets/shelving, cleaning is needed inside the refrigerator and storage of cloths while not in use. EHSS also discussed consumer advisory.
November 25, 2008 (Routine)
Violations:
0790 - Corrected During Inspection Improper methods used to thaw meat. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
0610 - 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.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: container that utensils are stored in and shelving in the dry storage area. Maintain nonfood-contact surfaces of equipment clean.
Comments:
All violations were discussed with manager. EHSS discussed glove use, barehand contact with ready to eat foods, options for providing a smooth and cleanable surface on shelving and consumer advisory.
August 27, 2008 (Risk Factor Assessment)
Violations:
1890 - Corrected During InspectionCritical The food-contact surfaces of the following equipment were not observed sanitized: all equipment going through the dishmachine. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
0800 - Critical Clam chowder noted not being adequately cooled to prevent the growth of harmful bacteria. Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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.
0830 - Corrected During InspectionCritical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. 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 41F 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.
Comments:
All violations were discussed with manager.
December 26, 2007 (Routine)
Comments:
No violations at time of inspection. All repairs were made from pre-opening. EHSS discussed new regulations, consumer advisory report and sick employee policy. EHSS also discussed the new training courses for the Chickahominy Health District.
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