Aberdeen Barn, 1601 Richmond Road, Williamsburg, VA 23185 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Aberdeen Barn
Address: 1601 Richmond Road, Williamsburg, VA 23185
Type: Full Service Restaurant
Phone: 757 229-6661
Total inspections: 11
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type
Cooling in progress prime rib 47 after 3 hours.
No violation noted during this evaluation.		02/02/2016Routine
Meets all requirements of cold holding and cooling during risk assessment visit.
No violation noted during this evaluation.		03/23/2015Risk Factor Intervention
Great work on food safety.
No violation noted during this evaluation.		01/30/2015Routine
Great work on food handling. Recommend placing hand sink on cook line.
  • Physical Facilities in Good Repair
    Observation: Fllors and baseboards need repair.
    Correction: Repair floors and baseboard tiles throughout kitchen.
10/09/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Steak, Milk cold holding at improper temperatures. Walk in cold holding at 45*F. Operator is using temperature charts, but food thermometer needed to be calibrated. Operator will monitor walk in temperatures and take appropriate corrective actions. Call health department about corrective actions.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
06/20/2014Routine
  • 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 beef, tuna 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.
01/31/2014Routine
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: Multiple items on menu need consumer advisory as discussed with management
    Correction: Change menu to reflect consumer advisory. Strongly advised to have health department review changes to menu prior to making permanent changes.
12/09/2013Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: butter, and salad dressings cold holding at improper temperatures in salad box(refrigerator).
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: Multiple items on menu need consumer advisory as discussed with management
    Correction: Change menu to reflect consumer advisory. Strongly advised to have health department review changes to menu prior to making permanent changes.
11/18/2013Follow-up
Good work on food safety. Work with HVAC professional to maintain salad box. Contact health department after maintenance is completed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: cheese located in salad box cold holding at improper temperatures, 45*F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain salad box to maintain 41*F or below.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Multiple items on menu need consumer advisory as discussed with management
    Correction: Change menu to reflect consumer advisory. Strongly advised to have health department review changes to menu prior to making permanent changes.
10/28/2013Routine
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw shrimp.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
07/11/2013Routine
No violation noted during this evaluation.01/31/2013Routine

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