All critical violations were corrected today.
-Ensure all hot foods are kept at 135F or above. Do not let hot foods sit out without a heat source.
-Try to reduce volumes of foods while cooling (4 inches or less).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures. 100°F
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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11/23/2015 | Routine | |
all violations were corrected. Flies in kitchen area, call pest control to have them inspect and treat for pests. Clean up under kitchen prep-tables and ovens. Clean up outside dumspter area.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soups hot holding at improper temperatures. Wedding soup at 110°F
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Broccoli cheddar and pasta fagioli soups were cold holding at improper temperatures, 60°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/24/2015 | Risk Factor | |
All violations were corrected.. Ensure all soups are either kept hot for service or cooled down correctly in an ice bath or in small volumes in WI cooler.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at over was measured at a temperature less than 100°F, and was very shallow water pressure.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/23/2015 | Risk Factor | |
All violations corrected. Permit expires end of month. Will mail permit.
- Critical: Cooling* (corrected on site)
Observation: Loaded potato soup noted not being adequately cooled to prevent the growth of harmful bacteria. In improper ice bath for over 5 hours, at 80F
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
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01/23/2015 | Routine | |
All violations were corrected.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the ice cream RI is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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10/16/2014 | Risk Factor | |
All violations were corrected. Talked with Idriss about HSP regulations and give some info on employee health, and serve safe classes.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sandwhichs) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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07/31/2014 | Risk Factor | |
All violations were corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef stored over fruits and RTE foods in WI.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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04/24/2014 | Risk Factor | |
All violations shall be corrected within 30 days. Permit expires end of Jan 2014. Please return application and fee.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Ice scoop being stored in a closed ended box, which holds water and is dirty.
Correction: 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 135°F.
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12/17/2013 | Routine | |
Great work on food safety.
No violation noted during this evaluation. | 06/19/2013 | Routine | |
Previous violations corrected.
No violation noted during this evaluation. | 12/20/2012 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from an uncovered container in the food preparation area.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
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12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about Verena At The Reserve, 121 Reserve Way, Williamsburg, VA 23185 »