Harry's Tavern at Ford's Colony, 240 Ford's Colony Drive, Williamsburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Harry's Tavern at Ford's Colony
Address: 240 Ford's Colony Drive, Williamsburg, Virginia
Total inspections: 7
Last inspection: Jun 23, 2009

Restaurant representatives - add corrected or new information about Harry's Tavern at Ford's Colony, 240 Ford's Colony Drive, Williamsburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 23, 2009Follow-up00Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) turkey sandwich in the refrigeration unit is not properly dated for disposition.
  • 0840 - Critical The prepared ready-to-eat (RTE) chicken and tuna salad dated 6/9/09 in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board.
  • 2260 - Critical Backflow or backsiphonage prevention device not available as required by law.
  • 3240 - Repeat Handwashing facilities is unclean.
  • 3270 - Critical Flies present in the kitchen. Ineffective methods are being used to control pests
  • 3660 - Establishment operating without a valid permit.
June 16, 2009Routine52Details / Comments
  • 0560 - Repeat Linens in contact with food in the sandwich unit..
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 3240 - Repeat Handwashing facilities is unclean.
May 13, 2008Follow-up03Details / Comments
  • 0160 - Critical A food employee failed to wash his hands before engaging in food preparation, after engaging in any activity which may have contaminated his hands. Picked up knife sharpener off floor.
  • 0220 - Critical Repeat In use starbuck sipper drinking containers stored in a manner by white cutting board presently being used to cut bread that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Hamburger condiments(lettuce/onions) and bread.
  • 0560 - Repeat Linens in contact with food in the sandwich unit..
  • 0820 A 2 - Critical PHF cold holding at improper temperatures in the delfield refrigeration unit.
  • 1450 - Delfield reach in refrigeration unit is not sufficient in maintaining cold holding temperature requirements to meet the food storage demands of the establishment.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1750 - Manufacturer containers were observed reused for the storage of sugar and oils.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting boards, 3.
  • 1780 E - Surfaces of the interior ice bin was in contact with non-potentially hazardous food items that were observed soiled with accumulations of rust.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 2260 - Critical Observed dishmachine spray hose attached extended below the flood rim level of the sink basin .
  • 3240 - Handwashing facilities is unclean.
April 17, 2008Routine--Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Egg shell integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0560 - Corrected During Inspection Linens in contact with food.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Reading is 0 ppm.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board on sandwich unit and hot serving line.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
February 11, 2008Routine53Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer (corrected) cutting board on sandwich unit.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser is not properly labeled.
September 07, 2007Routine22Details / Comments
  • 0220 - Corrected During Inspection Critical Cook drinking from open container while preping food at the sandwich unit in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - In-use utensils improperly stored between use.
  • 0560 - Dirty linens in contact with food used to line shellstock shucked in the reach in freezer refrigeration unit..
  • 0570 - Improper use of dry wiping cloths.
  • 0820 - Corrected During Inspection Critical Grill chicken hot holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the traulsen refrigeration unit was not properly dated for disposition after opening.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No reading on test strip.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting boards
  • 1890 - Critical The food-contact surfaces of the equipment going thru the low temp dishmachine are not getting sanitized.
April 16, 2007Routine63Details / Comments

June 23, 2009 (Follow-up)

Comments:
The following violations on June 16,2009 were corrected:
0830 - Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
This is a critical violation
Observation: The prepared ready-to-eat (RTE) turkey sandwich 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 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.

0840 - Ready-to-Eat - Potentially Hazardous Food - Disposition*
This is a critical violation
Observation: The prepared ready-to-eat (RTE) chicken and tuna salad dated 6/9/09 in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.

1770 A - Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
This is a critical violation
Observation (REPEAT): The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board.
Correction: Clean and sanitize these surfaces for food contact.

2260 - Backflow Prevention Device, When Required*
This is a critical violation
Observation: Backflow or backsiphonage prevention device not available as required by law.
Correction: Provide a backflow or backsiphonage prevention device.

3240 - Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation (REPEAT): Handwashing facilities is unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.

3270 - Pests - Controlling Pests*
This is a critical violation
Observation: Flies present in the kitchen. Ineffective methods are being used to control pests
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

3660 - Permits
Observation: Establishment operating without a valid permit. Expired April 30, 2009.
Correction: Cease all food service operations until you receive a permit to operate from the health department.
Permit Issued

June 16, 2009 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) turkey sandwich 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.
  • 0840 - Critical The prepared ready-to-eat (RTE) chicken and tuna salad dated 6/9/09 in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
    Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board.
    Clean and sanitize these surfaces for food contact.
  • 2260 - Critical Backflow or backsiphonage prevention device not available as required by law.
    Provide a backflow or backsiphonage prevention device.
  • 3240 - Repeat Handwashing facilities is unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Critical Flies present in the kitchen. Ineffective methods are being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.
Comments:
Notice of Violation's issued

May 13, 2008 (Follow-up)



Violations:
  • 0560 - Repeat Linens in contact with food in the sandwich unit..
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 3240 - Repeat Handwashing facilities is unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Permit issued

April 17, 2008 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his hands before engaging in food preparation, after engaging in any activity which may have contaminated his hands. Picked up knife sharpener off floor.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical Repeat In use starbuck sipper drinking containers stored in a manner by white cutting board presently being used to cut bread 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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Hamburger condiments(lettuce/onions) and bread.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0560 - Repeat Linens in contact with food in the sandwich unit..
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0820 A 2 - Critical PHF cold holding at improper temperatures in the delfield refrigeration unit.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Delfield reach in refrigeration unit is not sufficient in maintaining cold holding temperature requirements to meet the food storage demands of the establishment.
    Repair or replace unit to maintain cold holding food items at 41 degrees or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1750 - Manufacturer containers were observed reused for the storage of sugar and oils.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting boards, 3.
    Repair replace or clean and sanitize these surfaces for food contact.
  • 1780 E - Surfaces of the interior ice bin was in contact with non-potentially hazardous food items that were observed soiled with accumulations of rust.
    Clean the surface of interior ice bin at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 2260 - Critical Observed dishmachine spray hose attached extended below the flood rim level of the sink basin .
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 3240 - Handwashing facilities is unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Permit not issued; re-inspection within 10 days.

February 11, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use 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.
  • 0380 - Corrected During Inspection Critical Egg shell integrity of the package contents are not protected from adulteration or potential contaminants.
    Discard eshell eggs that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0560 - Corrected During Inspection Linens in contact with food.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 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. 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.
  • 1530 - Repeat 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.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Reading is 0 ppm.
    Adjust the chlorine sanitizing solution to a level of at least 50 -100 parts per million.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board on sandwich unit and hot serving line.
    Clean and sanitize these surfaces for food contact.
  • 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.
Comments:
A summary of changes to the Food Regulations, A model employee health guide, The food handler training schedule for 2008, Emergency guidelines for food service establishments given to restaurant operator.

September 07, 2007 (Routine)



Violations:
  • 1530 - 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.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer (corrected) cutting board on sandwich unit.
    Clean and sanitize these surfaces for food contact.
  • 3200 - 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 Working containers of degreaser is 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.

April 16, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Cook drinking from open container while preping food at the sandwich unit 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.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: In a container of water if the water is maintained at a temperature of at least 140F.
  • 0560 - Dirty linens in contact with food used to line shellstock shucked in the reach in freezer refrigeration unit..
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0570 - Improper use of dry wiping cloths.
    Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • 0820 - Corrected During Inspection Critical Grill chicken hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the traulsen 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. 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No reading on test strip.
    Adjust the chlorine sanitizing solution to a level of at least 50 - 100 parts per million.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting boards
    Clean and sanitize these surfaces for food contact.
  • 1890 - Critical The food-contact surfaces of the equipment going thru the low temp dishmachine are not getting sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
Permit not issued; followup inspection will be conducted approximately 10 days.

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