The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: ham in hot box at 115F. Ham was removed from the unit to reheat to 165 or above.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: corn, chicken on cold table at 47F, and 48F. PERSON IN CHARGED HAD ITEMS MOVED TO BLAST CHILLER TO COOL TO 41F OR BELOW.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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12/07/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Person in charge indicated that menu is currently being remade. Submit new menu with proper disclosure and consumer advisory within 30 days as discussed during today's visit.
Dish machine was not in use during today's visit. Monitor concentration levels in dish machine to ensure it is sanitizing properly prior to use.
Proper documentation for salmon was provided to EHS during today's visit. Thank you for your time today. if you have any questions, please call (703) 246-2444.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items: sugar, flour, rice in storage area.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: American Breakfast.
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.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: Breakfast menu observed without disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/03/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating while preparing/handling food. Observed employee eating a chicken/licking bone while handling cooked chicken.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Note: The employee was notified that it is not acceptable and employee washed hands. The manager discussed that all the employees are trained and are aware that eating in food preparation area is not allowed.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Note: The manager will send parasite destruction letter from the supplier within 10 days.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes 118F and 127F -HH cabinet for banquet hall
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Reheated.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: packaged milk 45F, cream cheese 49F--coca cola 1DR display refg. bean sprout 51F, cooked pasta 48F--on ice cold station. sliced tomatoes 56F, cooked onion 44F, cooked chicken 45F --on ice grill stn. Sliced tomatoes with lettuce 60F--server station.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Adjusted the thermostat for the display refrigerator. Note: All items on ice moved to a refrigerator and also employee immersed all the containers in ice for better results.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: Salmon, burger, steak, ceasar salad and eggs --In room/room service menu. Salmon, steak and burger --lunch/dinner menu. Salmon platter--breakfast menu.
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. Note: Update menus and fax or email to EHS within 10 days. The room service menu is printed by corporate office so the chef will print label to correct the CA.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the breakfast menu without proper disclosure: foot note for two eggs missing.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the grill area cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffe stn.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage area across the walk-in refrigerator. Observed at less than 10 foot candles.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Note: Replace the light bulbs
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12/12/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. This inspection was done in conjunction with the inspection of the Washing Dulles Airport Hilton banquet kitchen, which staff refer to as the Belmont kitchen.
NOTES:
Dishmachine: Hobart FT820
Facility offers a buffet lunch, all items were observed being discarded at the end of service.
*Time reflects inspection only. Report provided to facility via fax.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Prep top - hard boiled egg 52F, shredded cheddar cheese 51F, blue cheese 51F
Correction: at expo - lettuce/tomato (on ice) 52F. All items discarded. It was highly suggested that additonal ice be palced on unit and that the pans not be overfilled.
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12/27/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. CFM has been advised to remove all food items from the broken freezer to other available freezers or cooling units
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Frozen Food Maintained Frozen
Observation: Frozen foods not maintained at proper temperature.Fish 34F, macoroni &cheese 36F
Correction: Stored frozen foods shall be maintained frozen.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turkey 44F, Crushed eggs 45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Refrigerator Temperature was adjusted. Initial 45F final 41F
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly: Freezer broken down, Refrigrerators
Correction: Traulsen on cooks line
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06/27/2013 | Routine | |
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