Center Street Grill, 5101 Center Street, Williamsburg, VA - Restaurant inspection findings and violations

September 23, 2009 (Routine)

• 3020 - Repeat Soap was not provided at the hand washing sink in the front line.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 2310 - Critical The handwashing sink located at the front line prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
• 0470 - Critical Uncovered tray of cooked, sliced roast beef stored on rack underneath raw beef.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

February 13, 2009 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the Seasonal Raw Bar refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Handicapped restroom: Door not provided with a self-closing device.
  Attach a self-closing device that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the cooler in the bar has accumulations of grime and debris on the white towel.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3020 - Repeat Seasonal Raw Bar: Soap was not provided at the hand washing sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3080 - Less than 50 foot candles of light was noted in the Men's restroom.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3180 - Repeat Handicapped restroom: Ceiling vents soiled and noted in need of cleaning. Restroom: Both ceiling vents soiled, Men's restroom: ceiling tile stained. Bar floor soiled behind all equipment against the wall.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3290 - Duster stored beside clean glassware on top of bar in such a way that it is contaminating them.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in the Seasonal Raw Bar cabinet underneath sink.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

October 03, 2008 (Follow-up)

October 02, 2008 (Routine)

• 1150 - The nonfood contact surface of the handsink on the front line was not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There were no temperature measuring device located inside two refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 160 F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: two ice machines, metal prep vents.
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at the hand washing sink at the front line.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing sink on the front line.
  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
• 3180 - Ceiling and vent in the dry storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Critical Working containers of bleach are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

October 29, 2007 (Follow-up)

October 29, 2007 (Follow-up)

October 24, 2007 (Follow-up)

October 22, 2007 (Follow-up)

October 16, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored above smoked turkey.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Critical Chicken salad at 43 F, red pepper 43 F in upper True make table. Bruschetta with tomatoes found on counter at 53 F. Butter in make table found level too high and at 54 F.
  This unit must hold at 41 F or below at all times. All potentially hazardous foods were removed. All cut tomato items must be kept cold or hot. Bruschetta was placed in refrigerator. Keep level of butter lower in pan. Some butter was removed.
• 1450 - Make table is not able to hold foods in upper unit at 41 F or below.
  Have unit serviced.
• 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<150°F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Service person arrived and repaired unit. It is now 158/180.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: interior of fryer cabinets are greasy, spray hose attachment is dirty.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Interior of ice machine found with pink slime.
  Clean and sanitize machine and put on a regular cleaning schedule.
• 2000 - Grease filter machine found uncovered.
  Keep protected once cleaned.
• 2310 - Corrected During Inspection Critical The handwashing facility located on the line is blocked by a trash can preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trashcan preventing its use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - 3 lights under hood are burned out.
  Replace bulbs.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition. These have been scheduled to be cleaned.

September 21, 2007 (Follow-up)

September 19, 2007 (Other)

April 02, 2007 (Other)

February 13, 2007 (Routine)

• 0480 - Unlabeled food containers. flour bin
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE)shrimp salad, desserts in the refrigeration unit are 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 or within 4 calendar days if held at 45F. 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of Manitowoc ice machine and interior of rice cooker.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfoocontact surfaces: cabinets to fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Drain pipe from on line handsink is leaking.
  Repair.
• 3020 - Soap was not provided at the hand washing lavatory on cook line.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3330 - Corrected During Inspection Critical Spray bottle of degreaser found unlabeled.
  Identify.

October 26, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 - Critical Chicken waldorf in upper make found at 47 F. Hard boiled eggs also at 47 F.
  Both were discarded. Unit needs to be adjusted to hold foods at 41 F or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. (cheesecake, key lime pie)
  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 or within 4 calendar days if held at 45F. 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.

July 25, 2006 (Other)

July 25, 2006 (Routine)

• 0380 - Corrected During Inspection Critical Dented can of hearts of palm found on dry storage shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0480 - Corrected During Inspection Repeat Unlabeled food containers of salt and pepper mixture in dry storage.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Bread Crumbs stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat 1. Melted Butter and Whipped butter found at room temperature. 2. Sliced cheese in make table at 50 degrees. 3. Undercooked bacon found at room temperature.
  1. Maintain butter temperature at 41 or below. PIC has decided to place whipped butter in individual portions and pull out as needed. 2. Level of cheese was too high in make table, temperature of cheese was found at 36 mid-level. PIC removed top portion of cheese. 3. Only crisp bacon is allowed at room temperature, bacon was discarded. Maintain partially cooked bacon at 41 degrees or below.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) dressings, key lime pie, and salads 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 or within 4 calendar days if held at 45F. 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.
• 1060 - Paper Towels found lining shelf at raw bar.
  Remove.
• 1570 - Water pooling at the bottom of the beer box.
  Box needs to drain properly.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 105.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside the ice machine,.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: inside fryer cabinet,, Hobart Mixer, and soda holsters.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Repeat Coffee filters, and string for poultry were found unprotected. Oven racks stored on the floor
  Protect coffee filters and string from contamination. Elevate oven racks 6 inches off the floor.
• 2010 - Shot Glasses, and utensils found under handsink sewer lines.
  Remove from under sewer line.
• 2310 - Critical The handwashing facility located on the front line is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
• 2350 ii - Rag tied around 3 C faucet.
  Repair leak.
• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible at the Raw Bar, Bar, and the handsink on the line..
  Provide a sign/poster that is clearly visible to all employees
• 3080 - Repeat Less than 10 foot candles of light was noted in the Walk-In. One light near the hood was burned out.
  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. Replace light.
• 3170 - Loose caulking by handsink on the line.
  Replace or re-caulk.
• 3180 - Wall by the meat cutter was found soiled.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3340 - Corrected During Inspection Critical Spray bottles of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items found stored on clean equipment rack.
  Spray bottles of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 23, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Ground beef over cooked foods and other raw meats over cooked foods inside reach ins. Raw foods were relocated.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Unlabeled food containers. Spices, crumbs, bar juices.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Corrected During Inspection Scoop found in dipperwell without running water.
  Keep water running.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Found on counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw duck and calamari. Both found in sink, one in standing water one not in any water.
  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
• 0800 - Corrected During Inspection Critical A covered pan of smothered pork found hot inside walk in. Steps were not taken to cool quickly.
  Chef had pork divided into smaller pans. Do not cover completely during cooling process. Cool from 140 to 70 within 2 hours and to 41 in additional 4 hours.
• 0820 - Critical Swiss cheese in make table at 56 F. Food was over limit. Shrimp salad at 47 F. Cooked braised potatoes on rack at room temp.
  Reduce level. This was corrected. Shrimp salad must be held at 41 F or below. This was removed from make. I recommend metal pans for make table potentially hazardous foods. Individual lids if necessary. Unit to be able to hold foods at proper temps if unit is set at a cold enough setting. Return potatoes to walk in until ready to place in oven not before.
• 0830 - Critical The prepared ready-to-eat (RTE) salad dressings and cheesecake, hardboiled eggs and whipped cream 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 or within 4 calendar days if held at 45F. 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.
• 1060 - Wooden block found propping up legs to dishtable.
  Wood has to be sealed for cleanability.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1750 - Pickle barrel used for ice.
  Use food grade containers.
• 2000 - Clean glassware rack placed under soap dispenser at dishroom. Grease filter machine found under drainboard. Coffee filters unprotected in storeroom and service area.
  Glassware was rewashed and relocated. Keep grease filter machine covered as well as coffee filters.
• 2260 - Critical Threaded faucet at raw bar sink has no backflow preventor when sprayhose is attached.
  Install the proper backflow device for this situation.
• 2350 ii - Ladies room toilet is running.
  Repair.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees All are missing.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Light burned out in hood.
  Replace bulb.
• 3170 - Chase for soda lines is uncovered allowing debris to fall into hole in floor.
  I recommend a cleanable cover to prevent debris from accumulating in hole.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3260 - Employees are not using lockers provided. Jackets found hanging on food shelf.
  Employees that regularly change their clothes in the establishment should use the lockers provided.
• 3340 - Critical Fuel cannisters stored above food supplies.
  Store separate or on bottom shelf.

October 28, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Ice scoops.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.