Glass Pheasant Tea Room, 1215-Q George Washington Memorial Hwy, Yorktown, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
March 21, 2008 | Routine | 1 | 1 | Details / Comments |
|
December 26, 2007 | Routine | - | - | Details / Comments |
| No violation noted during this evaluation. | December 29, 2006 | Routine | 0 | 0 | Details / Comments |
| 3200 - Hood filters are dusty. | May 15, 2006 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | November 21, 2005 | Routine | 0 | 0 | Details / Comments |
| 1570 - White reach-in refrigerator (front) needs to be defrosted. | May 12, 2005 | Routine | 0 | 1 | Details / Comments |
March 21, 2008 (Routine)
Violations:
- 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 3170 - Wall in back of kitchen has holes/damaged dry wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
All refrigeration units cold holding excellent today. All units were holding foods below 41F. Establishment has good storage of single service items. Ensure that a chemical test strip is used to check concentration of sanitizer..(Chlorine sanitizers need to be 50-100ppm).
Cooling practices discussed. Some items in the process in of cooling however communication of staff needs to be developed to monitoring cooling practices. Items must reach 70F in 2 hours and 70-41F in the next 4 hours.
Left materials for person in charge to read over and will follow-up to review inspection and the cover letter, food code update, employee health policy, and the food handlers schedule.
Critical violation requires correction as soon as possible. Non-critical violations require correction as soon as possible or within 30 days.
PERMIT ISSUED.
December 26, 2007 (Routine)
Violations:
- 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration (10-50ppm).
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. - 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2660 - Corrected During Inspection There is no cover to the trashcan in the unisex restroom.
Provide a cover to the trashcan in the restroom to provide proper disposal of sanitary napkins. - 2810 - Observed holes in wall near back door.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 3180 - Floor underneath all kitchen equipment are 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.
2008 Food Handlers Schedule issued to PIC.
December 29, 2006 (Routine)
Comments:Walk-through conducted to check for critical items. No critical violations noted. Non-critical items were not evaluated on this inspection. Reminder by 2007 refrigeration must be 41F or less. There is one refrigerator at 45F. Adjust this unit so that temperature is 41F or less.
May 15, 2006 (Routine)
Violation: 3200 - Hood filters are dusty.
Clean to remove build-up.
Comments:
Temperatures of food and equipment are good.
November 21, 2005 (Routine)
Comments:Looks good-well maintained facility.
May 12, 2005 (Routine)
Violation: 1570 - White reach-in refrigerator (front) needs to be defrosted.
Maintain unit.
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