Warwick Yacht & Country Club, 400 Maxwell Lane, Newport News, VA 20306 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Warwick Yacht & Country Club
Address: 400 Maxwell Lane, Newport News, VA 20306
Type: Full Service Restaurant
Phone: 757 930-0561
Total inspections: 5
Last inspection: 09/08/2014

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Inspection findings

Inspection date

Type

Consumer advisory completed.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, tuna, and beef that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
09/08/2014Follow-up
Refrigerator has been repaired. Consumer advisory must be posted on menu or tables w/n 10 days. Follow-up inspection will be done.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, tuna, and beef that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
08/29/2014Risk Factor
Discussed corrections to violations, employee health, and consumer advisory with operator. Food service employees must obtain food handler's cards in 90 days. Operator must obtain certification in food management in 90 days. Hand sink and refrigerator must be repaired in 48 hours.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge did not demonstrate knowledge of food safety practices and his responsibilities regarding reporting imminent health hazards to the health department..
    Correction: Current certification in food management must be obtained in 90 days. Report all imminent health hazards to the health department.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese, noodles, and tomato sauce were cold holding at improper temperatures
    Correction: Discard food and ensure foods hold at 41* F
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach-in refrigerator is not able to hold temperatures at or below 41* F.
    Correction: Repair or adjust refrigerator.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Vent hood filters need cleaning.
    Correction: Clean vent hood filters.
  • Kitchenware and Tableware (corrected on site) (repeated violation)
    Observation: Plates were found displayed with the food surface facing upward.
    Correction: Plates with food or lip-contact surface facing downward to prevent contamination prior to use.
  • Critical: Plumbing System Maintained in Good Repair*
    Observation: Hand sink was not operational.
    Correction: Repair hand sink.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
    Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
  • Physical Facilities in Good Repair
    Observation: Floors and wall are not maintained in good repair
    Correction: Maintain physical facilities in good repair.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors need cleaning particularly under stove due to grease build-up.
    Correction: All floors must be cleaned as often as necessary to keep them clean.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops not hung up to air dry.
    Correction: 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.
08/27/2014Routine
Discussed the following with the operator: employee health, and corrective action to violations. Operator must obtain certification in food management within 90 days. All other food employees must obtain food handler cards in 90 days.
  • Critical: Employee Health* (corrected on site)
    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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) corn chowder and noodles and the ready-to-eat (RTE) commercially processed cheese, deli meats, and other dairy products in the refrigeration unit were not properly dated for disposition after opening.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation or the date of opening if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
  • Toilet Room Receptacle Covered (repeated violation)
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture in restroom and food prep area not sealed.
    Correction: Seal floor and wall juncture in rooms.
  • Toilet Rooms - Enclosed
    Observation: Toilet room door is not provided with a self-closing door
    Correction: 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.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the rest room.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the rest room
    Correction: 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
  • Lighting, Intensity (repeated violation)
    Observation: Less than 50 foot candles of light was noted in the food prep area
    Correction: 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
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor noted in need of cleaning behind and under equipment and shelving in kitchen and storage room.
    Rest room in need of cleaning

    Correction: All floors must be cleaned as often as necessary to keep them clean.
    Clean rest room.
02/12/2014Routine
Discussed the following with the operator: date marking employee health & corrective actions to violations. Guidance documents given to operator. 10-day follow-up inspection will be done to check for corrections to critical violations.
  • Critical: Package Integrity*
    Observation: Several dented cans were present in storage area.
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly dated for disposition after opening and the prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened and 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 41°F or below the food shall be served or sold within 7 calendar days.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak filet that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Food Contact Surfaces - Cleanability*
    Observation: The food contact surface of the meat tenderizer is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Discard and replace equipment.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: 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.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Clean the microwave oven at least every 24 hours.
  • Kitchenware and Tableware
    Observation: Plates were found handled, displayed or dispensed with the food contact surface facing upward.
    Correction: Store plates with food contact surface facing downward or cover to prevent contamination prior to use.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Handwashing Aids and Devices - Use Restrictions
    Correction:
  • Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the store room
    Correction: 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.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the kitchen.
    Correction: 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
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor under the equipment was noted in need of cleaning.
    Correction: 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.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facilities are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
04/03/2013Routine

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