Williamsburg restaurant inspections, Dec. 6

Results of Virginia Department of Health restaurant inspections were reported in the Williamsburg area on Dec. 6:

A routine inspection of Baker's Crust was conducted on Dec. 6, according to the Virginia Department of Health. Four critical violations were found.

The facility is a full service restaurant located at 5224 Monticello Ave., Williamsburg.

The following violations were reported:

The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.

The hand wash station at the drink station is being used for purposes other than washing hands. Hand sink being used to prep tableware.

Unwrapped or uncovered bread stored at floor level in kitchen.

Gravy and mashed potatoes hot holding at improper temperatures.

Deli meats, tuna and chicken salad, sliced tomatoes, and cheeses cold holding at improper temperatures.

The ambient (air/water) temperature measuring device not provided in prep table coolers.

The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

The Department of Health made the following recommendations:

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 degrees.

The hand wash facility identified above is to be used for washing hands only.

Protect food from cross contamination by storing food in packages, covered containers or wrappings.

Rapidly reheat the food to 165 degrees.

Relocate food to a refrigeration unit that is capable of maintaining food storage at 41 degrees.

Provide a temperature measuring device that is easily readable and accurate in the intended range of use.

Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

A risk factor assessment inspection of The Cedars of Williamsburg Bed and Breakfast was conducted on Dec. 6, according to the Virginia Department of Health. No critical violations were found.

The facility is a full service restaurant located at 616 Jamestown Road, Williamsburg.

A routine inspection of Mama Steve's House of Pancakes was conducted on Dec. 6, according to the Virginia Department of Health. Four critical violations were found.

The facility is a full service restaurant located at 1509 Richmond Road, Williamsburg.

The following violations were reported:

Dumpster or outside refuse container was open or uncovered.

The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.

The hand wash station at the wait station is being used for purposes other than washing hands. Sanitizer bucket stored in hand sink.

Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE) Ground beef and steak stored above pickles.

Diced ham and diced sausage cold holding at improper temperatures (61 degrees).

Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.

The cutting board in food prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

Employee restroom accumulating dirt and debris, men's restroom wall in need of repair, women's restroom toilet in need of repair.

Walk-in cooler floors and walls, walls in kitchen, three compartment sink drain boards, doors to freezer, and exterior door noted in need of cleaning.

The Department of Health made the following recommendations:

Cover all waste containers when not in continuous use.

Ensure the designated person in charge is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements.

The hand wash facility identified above is to be used for washing hands only.

Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

Relocate food to a refrigeration unit that is capable of maintaining food storage at 41 degrees.

Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.

Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

Repair and clean areas in restrooms listed above.

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.

Inspections are scheduled to take place one to four times per year depending on variables such as menu complexity, how much food is made in advance versus cooked-to-order and how much food is made from raw products, according to the Virginia Department of Health website. Critical violations, if left uncorrected, are more likely than other violations to directly contribute to food contamination, environmental degradation or illness. Noncritical violations are not directly related to causing food-borne illness.

This information was obtained from inspection reports from the Virginia Department of Health. To read the reports in full, go to www.vdh.state.va.us and select "Restaurant Inspections" in the Quick Links section, then the desired city. Enter the restaurant's name in the search field.