The Charlotte Hotel and Restaurant, 7 North Street, Onancock, VA - Restaurant inspection findings and violations

September 18, 2009 (Routine)

Violations:

• 0480 - Unlabeled food containers.
  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 - In-use utensils improperly stored between use. Handle of scoop touching breading mix.
  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 135F.
• 1080 - The plastic bowl is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.

Comments:
Alll violations were discussed with the PIC.
All foods elevated and covered.
Very knowledgable staff. Good Job!
Excellent food temperatures!
Kitchen and food prep areas - Very Clean!

February 17, 2009 (Routine)

Comments:
No violations were found or cited.
Kitchen, food prep. areas and storage - very clean and well-organized!
Food temperatures are EXCELLENT!
Dumpster lids were closed and soap, hot water and towels were available.

July 02, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers (coffee mug) stored in a manner (stored on top of food prep area) 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.
• 0440 - Corrected During Inspection Critical Tags missing from the clam container in prep station.
  Ensure the tags remain attached to the shellstock container until the container is empty.

Comments:
Violations discussed with person in charge. Food facility very clean and organized. Great food temperatures!

January 30, 2008 (Critical Procedures)

Comments:
No critical violations noted during the inspection. FDA Baseline Survery conducted in conjunction with inspection.

November 08, 2007 (Routine)

Violation: 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils and food contact surfaces of all equipment. Mechanical warewash sanitizer concentration:0ppm
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. New bottle of sanitizer was replaced. New sanitizer concentration: 50ppm
Comments:
Violation discussed with person in charge. Great date marking program in place. Kitchen very clean and well organized.

March 19, 2007 (Routine)

Comments:
No violations observed during the inspection. Food prep and storage areas very clean and orderly.

November 14, 2006 (Routine)

Comments:
No violations observed during inspection.

June 06, 2006 (Routine)

Comments:
No food prep at time of visit. No violations observed.

January 27, 2006 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical 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.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  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.
• 0820 - Corrected During Inspection Critical Eggs on counter cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

Comments:
All violations corrected during inspection.

August 10, 2005 (Routine)

Comments:
NO VIOLATIONS PRESENT DURING INSPECTION

February 10, 2005 (Routine)

Comments:
NO VIOLATIONS NOTED DURING INSPECTION. KITCHEN CLEAN AND ORDERLY.

October 07, 2004 (Routine)

Violations:

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

Comments:
Kitchen is very clean and organized

May 15, 2004 (Routine)

Violations:

• 0610 - Food stored on the floor in dry storage area, food is stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat food 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.

Comments:
Kitchen is clean and orderly.....

February 06, 2004 (Routine)

Violations:

• 0440 - Critical Tags missing from the container of clams in reach-in cooler.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 0830 - Critical The prepared ready-to-eat foods 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.

November 13, 2003 (Follow-up)

Comments:
Facility is in substantial compliance with 12 VAC 5-421 Regs.. Permit issued

October 21, 2003 (Pre-Opening)

Violations:

• 3170 - Floor tiles in kitchen on basement access lid need to be installed
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2830 - Floor wall juncture in food prep areais not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.