Peninsula Health District
416 J. Clyde Morris Blvd, Newport News, VA 23601 | Visit Official Website

Freddy's Frozen Custard

1611 Richmond Road Williamsburg, VA 23185
Status: Permitted

Full Service Restaurant | Routine

January 27, 2023
Score & Grade: Grade:
Observations & Corrective Actions

1: 0060 (1) (2) (3a, d-p) Person in charge not aware of proper sanitizer testing process, and proper reheating process.
Corrective Actions: Person in charge need to meet requirements for demonstration of knowledg of food establishment.

2: 55 No certified food manager working at facility.
Corrective Actions: Establishment needs a certifed food manager at establishment

3: 0080 (B) (E) No employee health policy.
Corrective Actions: Establishment needs employee health policy. Virginia Department of Health provided a Employee Health Policy during inspection.

5: 255 No vomit and diarrheal event clean up procedure.
Corrective Actions: Provide necessary items and process for clean up of diarrheal an vomit events.

10: 3030 No towels available at hand washing sink.
Corrective Actions: Hand drying towels needed at all hand washing sinks.

16: 1700 (6c) (6d). Mechanical dishwasher not properly sanitizing during dishwashing process
Corrective Actions: Maintain dishwasher to dispense sanitizer properly.

21: 0820 (A1) Hot dogs hot holding at 118*F
Corrective Actions: Reheat hot dogs to a minimum of 165*F then hot hold at or above 135*F

28: 3340 Drink dispenser being sanitized and stored over ice storage container.
Corrective Actions: Do not store or sanitize near food, drinks, and ice.

39: 610 Onions stored in area that can lead to them being contaminated.
Corrective Actions: Properly store food.

40: 190 Employees fingernails are dirty and need proper cleaning
Corrective Actions: Employees need o maintaion proper cleanliness of fingernails.

40: 240 Employees did not have proper hair restraints.
Corrective Actions: Employees need hair restraints.

44: 1960 Trays being stacked wet.
Corrective Actions: Trays need to be air dried before storing and stacking

45: 2000 (A) (C) Single service items stored in manner that can lead to contamination
Corrective Actions: Properly store single service items.

48: 1530 Sanitizer test strips are not available.
Corrective Actions: Provide proper test strips for sanitizer.

51: 2260 Improper plumbing connection at mop sink.
Corrective Actions: Connections at mop sink need proper backflow device(s).

Additional Comments

See inspection report.

Food Temperatures
Description Temperature State of Food
ice cream mix 30 °F Cold Holding
raw ground beef 36 °F Cold Holding
chili 157 °F Hot Holding
sliced tomatoes 38 °F Cold Holding
veggie burger 36 °F Cold Holding
sliced tomato, bacon 40 °F Cold Holding
sliced cheese 39 °F Cold Holding
raw ground beef 33 °F Cold Holding
chicken 36 °F Cold Holding
breaded chicken 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
walk in 38 °F
low boy 36 °F
prep table 38 °F
No records found
Observations
Demonstration of Knowledge (0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health (0 points)
OUT
3 Management awareness, policy present.
COS
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
COS
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
OUT
21 Proper hot holding temperatures.
Violation
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
IN
27 Food additives: approved & properly used.
Compliant
Observations
OUT
28 Toxic substances properly identified, stored & used.
COS
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Safe Food and Water
NA
30 Pasteurized eggs used where required.
Compliant
Observations
IN
31 Water & ice from approved source.
Compliant
Observations
NA
32 Variance obtained for specialized processing method.
Compliant
Observations
Food Temperature Control
IN
33 Proper cooling methods used, adequate equipment for temperature control.
Compliant
Observations
NO
34 Plant food properly cooked for hot holding.
Compliant
Observations
IN
35 Approved thawing methods used.
Compliant
Observations
IN
36 Thermometers provided & accurate.
Compliant
Observations
Food Identification
IN
37 Food properly labeled, original container.
Compliant
Observations
Prevention of Food Contamination
IN
38 Insects, rodents, animals absent.
Compliant
Observations
OUT
39 Contam. prevented during food prep., storage, display.
Violation
Observations
OUT
40 Personal cleanliness.
Violation
Observations
OUT
40 Personal cleanliness.
Violation
Observations
IN
41 Wiping cloths: properly used & stored.
Compliant
Observations
IN
42 Washing fruits & vegetables.
Compliant
Observations
Proper Use of Utensils
IN
43 In-use utensils properly stored.
Compliant
Observations
OUT
44 Utensils, equip. & linens: stored, dried, handled.
Violation
Observations
OUT
45 Single-use & single-serve articles: stored & used.
Violation
Observations
IN
46 Gloves properly used.
Compliant
Observations
Utensils, Equipment, and Vending
IN
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Compliant
Observations
OUT
48 Warewashing-installed, maintained & used, test strips.
Violation
Observations
IN
49 Non-food contact surfaces clean.
Compliant
Observations
Physical Facilities
IN
50 Hot & cold water available, adequate pressure.
Compliant
Observations
OUT
51 Plumbing installed, proper backflow devices.
Violation
Observations
IN
52 Sewage & waste water properly disposed.
Compliant
Observations
IN
53 Toilet facilities: constructed, supplied, clean.
Compliant
Observations
IN
54 Garbage/refuse properly disposed, fac. maintained.
Compliant
Observations
IN
55 Physical facilities intalled, maintained & clean.
Compliant
Observations
IN
56 Adeq. ventilation & lighting, designated areas used.
Compliant
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant