Clyde's Broadland Inc, 42920 Broadlands Blvd, Ashburn, VA 20148 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Clyde's Broadland Inc
Address: 42920 Broadlands Blvd, Ashburn, VA 20148
Type: Full Service Restaurant
Phone: 703 209-1200
Total inspections: 7
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type
Please email health dept when new dishwasher is installed for inspection.
Info on Saniwipes for file. 175ppm QUAT.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Chopped parsley topped with bare hands on finished dishes before service)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. USE A SPOON-CORRECTED.
11/19/2015Routine
Monitor cold holding temperatures at grill station #2.
Grilled onions (prepared 9am)

  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Grilled onions for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
04/27/2015Risk Factor
follow up with email when dishwashers correct
1370-Audio/visual means to determine sanitizer needs to be added to glasswashers in bars (site tube)
Cooling methods-149F 8 qt container in walkin cooler. Please cool on ice bath and shallow containers.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: 0ppm chlorine in glasswashers: 2 at carriage house and 1 at chandler bar.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. CORRECTION: 2 AT CARRIAGE HOUSE CORRECTED DURING INSPECTION
01/09/2015Risk Factor
* items at drawer coolers at (Grill 2) and Lowboy dessert cooler have been addressed - -no violations noted.
No violation noted during this evaluation.		08/19/2014Risk Factor
Monitor cooling time/temps. 135F to 70 in 2 hrs. then to 41 F in 4 additional hours.
Check operation of final rinse pressure on dishwasher
Consumer advisory on menu. Update * on all undercooked items. Copy of wording provided.
Must hand mops to dry.
Currently no shellstock on menu. Finfish and fried oysters only (fully cooked).
Observed kitchen only.
PERMIT EXPIRED 1/18/14. SUBMIT APPLICATION FOR RENEWAL. Copy of application provided.
* discussed preference to monitor final rinse temperature of dishwasher on plate surface (using sticker of registering thermometer)
No violation noted during this evaluation.		02/11/2014Risk Factor
Please email certified food manager certifications for file
Date label effort noted. Continue.
Mussel tags-keep with the product until served/used. Then date and file.
Be sure to monitor cooling in process in lower level walkin cooler (many items on open pans). 135 to 70F in 2 hrs then to 41F in 4 additional hours.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The food handler is eating in food prep area.
    Correction: All food handlers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in salad prep area/dessert prep area are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
10/16/2013Risk Factor
gaskets in process of being replaced.
thawing under running water-good
receiving from approved vendors observed
Retrain all staff on no bare hand contact with ready to eat foods. REPEAT.
  • Critical: Hands - Preventing Contamination from Hands* (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
06/19/2013Routine

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