No violations noted today. No violation noted during this evaluation. | 05/15/2015 | Routine | |
Limited to beverages only today. No observations noted today. No violation noted during this evaluation. | 12/17/2014 | Routine | |
Evaluated procedure for cooling cheese sauce and determined that ice bath will be best method.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use-no water in the running dipper well and a soiled utensil is stored here..
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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07/17/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.(ice scoop)
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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04/08/2014 | Routine | |
Verify backflow protection at the waterline attached to the spray hose in the rear kitchen. No violation noted during this evaluation. | 03/11/2014 | Pre-Opening | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wood shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal the wood.
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10/25/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce(82-93F) and chees sauce(116-127F) were held in a hot holding unit at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Ensure foods initially are reheated to 135F before placing in hot holding.
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07/19/2013 | Routine | |
Ensure hot waterline for hot chocolate is backflow protected. No violation noted during this evaluation. | 06/04/2013 | Routine | |
Pre-opening inspections. Park opens this weekend to the public. No violations. No violation noted during this evaluation. | 03/13/2013 | Routine | |
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